Fotografiska Tallinn

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We believe that you can use every single inch of raw produce. So that nothing is wasted.
NADA, meaning nothing, is both the beginning and final outcome.

Our wish is to inspire guests - offering a plentitude of flavours, a different kind of experience and food for thought.
We wish to seek for answers. We wish to propose questions. Above all, we wish to offer an experience that is not only sustainable, but also memorable.

Let's meet at the table.
Peeter Pihel

Location same, concept and layout new. This is Peeter's version of a chef's table which is covered with meals during Fridays and Saturdays and they are not found on the everyday menu. The dinner reflects Peeter's vision of the current season and is inspired by his travels, experience and traditions which touched him while working abroad. The dinner can be enjoyed with drink and wine pairings, alongside alcohol-free beverage choices. It is more than a three hour long culinary journey.

89 € food
79 € drink and wine pairings

49 € alcohol-free drink suggestions

March bookings are open for Fridays and Saturdays. The last weekend of the month is for gathering inspiration and thus we rest.

NADA by Fotografiska: Scott McKay and Peeter Pihel

March 24 at 19:00

This time, Nada dinner will bring Scott McKay behind the table, who will take foodies on a four-handed culinary journey with Peeter Pihel.

Growing up in Canada, Scott knew from a young age that he was passionate about nature and nature’s bounty prepared for the table. After leaving his studies at the University of Calgary, Scott’s career began at an Institution of Canadian Cuisine, Model Milk, where it became clear he would merge his two passions. Scott then pursued his dream in Scandinavia, interning at Amass Restaurant and Fäviken Magasinet. Returning to Canada he opened the award-winning restaurant, Bar Von Der Fels in his home town, Calgary.

Scott now resides in London, cooking at Ikoyi.

NADA by Fotografiska: Wine dinner with Abi Duhr and Peeter Pihel

March 20 at 19:00

This time, Nada dinner will bring winemaster Abi Duhr from Château Pauqué winehouse in Luxembourg to the table who will accompany Peeter's journey of flavours with a rare selection of wines which have been combined for one special evening.

Abi Duhr rightly has his reputation as the enfant terrible of Luxembourg wines - and for good reason. Apart from the conventional, conservative and traditional winemaking of his neighbours, he is always prepared to push to the limit to gain that extra bit of quality out of all his wines.
Château Pauqué was created in 1988 aiming to produce gastronomic wines with the best possible quality respecting the nature and characteristics of every vintage. Curious to find out how to achieve a better image for Luxembourgish Mosel wines, a tiny “Lieu- Dit ” called « The Paradäis » was purchased. Clos du Paradis marks the beginning of a crazy adventure.

NADA by Fotografiska: Albert Franch Sunyer and Peeter Pihel

February 18 at 19:00

February 18 marks the second NADA by Fotografiska dinner with a guest chef. This time we will be cooking with "four hands" accompanied by our special guest Albert Franch Sunyer from restaurant Nolla (Helsinki).

After leaving his biology studies, Albert Franch Sunyer learned the kitchen ropes in the Michelin-starred restaurant Angle and Abac in Barcelona. Albert found his specialty in pastries, and his whisk is never too far out of reach. His experience ranges from acclaimed hotels as well as Helsinki restaurants Chez Dominique, Olo and Grön. From 2017 he is one of the co-founders of Nolla which was one of the first zero-waste restaurants in the Scandinavian district.

NADA by Fotografiska: Kirk Haworth and Peeter Pihel

January 9 at 19:00

The first 10-course NADA by Fotografiska will take place on January 9th! We will start off with a very special guest, Kirk Haworth, and cook together with "four hands" during which Peeter and Kirk will be cooking the dinner largely plant-based.

Kirk Haworth leads the kitchen with unparalleled passion, inspired by his personal journey in food and 16 years perfecting his craft in Michelin-starred restaurants around the world including Michelin-starred The French Laundry, Restaurant Sat Bains, The Square and The Quay.

Taking all that nature has to offer, he delivers modern, plant-based food with high-end execution. Kirk has started a program Chefs Wellness, which focuses on changes in the way restaurants work, how restaurant shifts and the attitude of chefs towards their employees should change.

Meie leheküljel jätkates nõustute meie küpsiste ja privaatsustingimustega. PRIVAATSUSTINGIMUSED

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