Museum - Open today 09:00 ― 01:00
Fotografiska Tallinn is proud to announce renowned Chef Peeter Pihel will lead the culinary program at their future location in the heart of Telliskivi Creative City. Chef Peeter is a passionate sustainable food pioneer in the region and will work with a zero-waste mindset to build an inspiring restaurant focused on an extensive care for the environment.
“Fotografiska uses the power of photography to unite, spread awareness and create a positive impact in society. This mindset is well integrated in everything we do. By following our vision of inspiring a more conscious world, we aim to raise the level of awareness and question what we eat, drink and take for granted - nudging society towards more sustainable habits,” says Chef Peeter Pihel.
Peeter Pihel has a global experience from restaurants in Estonia, Sweden, and France. Such as Bloom in the Park in Malmö Sweden, Fäviken Magasinet in Jarpen Sweden, Fulgurances in Paris France. In 2017 Peeter was a chef for the Estonian Presidency of the Council of the EU.
The restaurant will follow the Fotografiska food and beverage philosophy of Sustainable Pleasure, a concept developed by Chef Paul Svensson, which is founded on the concept of food tasting good while doing good for the world. This highly sustainable practice has won the restaurant several international awards, including the “Best Museum Restaurant of the Year 2017” by Leading Culture Destination Awards.
Fotografiska Tallinn will open in June, in a venue known locally as the Red Building. The restaurant will be situated on the top floor, with a breathtaking panoramic view of Toompea and the Kalamaja area. Sustainability practices will run like a read thread throughout the restaurant; textiles of the aprons come from old tents, flower boxes are made out of an old church tower, used baking plates received a new life as bread boxes, and empty wine bottles are used as water carafes. The restaurant can host around one hundred guests, with space for another hundred during the summer months on the roof-top terrace.
"We're not a fine-dining restaurant, we focus on making delicious and honest food by applying the ‘from leaf to root, from nose to tail’ principle. We use all our fresh local produce to the maximum, whether preparing a dish in the kitchen or mixing a cocktail behind the bar. The minimal food waste that still occurs is put in a composter where soil develops within 24 hours and is given to farmers or restaurants in the area who, for example, are growing their own herbs,” explains Chef Peeter Pihel.
Fotografiska Stockholm has proven its concept and won guest’s hearts by using sustainable ingredient-driven cooking in Stockholm. They are thrilled for Fotografiska Tallinn to develop the food philosophy even further and invite guests to experience how good it feels and tastes to contribute to a more conscious world.
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