Fotografiska Tallinn

Opening hours

09:00 - 18:00
09:00 - 18:00
09:00 - 18:00
09:00 - 18:00
09:00 - 18:00
09:00 - 18:00

Restaurant & Rooftop Garden

We are inspired by the seasons in the forests, seas, and country. We want to offer you the best food experience, working with zero-waste concept, using everything from bloom to root, nose to tail, in the kitchen, bar and pastries. Minimal leftovers will become compost overnight and find its way back to the fields and gardens. Simple, honest and good. The soul behind our restaurant is the passionate sustainable food pioneer, the leader in modern Estonian tastes Peeter Pihel, a man, whose career has been wide from Muhu island (Pädaste) to Sweden (Fäviken Magasinet) and France (Fulgurance).

Book your table with us via the link below or call 57 45 09 22.

Opening hours

Tuesday to Saturday 12 – 23 (kitchen is open until 22)
Sundays for brunch  11 – 15
Mondays we are closed

Menu

Rautsi farm tomatoes 9.5

Viinamärdi farm stracciatella / rooftop herb and chilli chimichurri / smoky tomato tea

Compost baked onion 9.5

pea dal seasoned with salted lemons / butternut squash puree / green onion oil

Muschroom & mushroom 11

mushroom broth / marinated mushrooms / duck eggyolk confit

Seasonal fish ceviche 12

apple / marinated kohlrabi / furikake / crispy fishskin 

 

Smoked beetroot 13

green curry with roofttop garden herbs and spices / marinated lingonberries / grilled kale

Cold smoked trout 15

grilled butter sauce / warm salad with celeriac and celery / salted goosberries

Butchers cut 17
*ask us what we serve today

caramelized parsnip puree / pickled greens from fields and forests / grilled veggies

Grilled duck fillet 16

caramelized onions / fermened tomato sauce / grilled duck hearts

 

 
Goat milk ice cream 6

grilled plums / crispy honey / blackcurrant leaf oil 

Buckwheat & chocolate brownie 7

stracciatella ice cream / cherry Negroni / aquafaba meringue

Warm carrot & flax cake 6.5

gooseberries-elderflower compote / baked apple ice cream / roasted hazelnuts 

Hõbe farm goat cheese & Andre Farm Old  cheese 6

rhubarb-sage jam / linseed crisp 

3 – course menu 38

/Our seasons are often just a few weeks long. They have inspired chefs at all times and are also the basis for this 3-course plus a few bites, menu. We want to keep up with nature, making use of the best our country has to offer. Name of the menu 360° is inspired by the stunning view to the city from any seat at our restaurant. 

Let us surprise you – ask what we have prepared today. Everything is prepared keeping in mind the sustainability idea and is always made with care and love. /

Sustainable pleasure

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. The restaurant will work with a zero-waste mindset to build an inspiring restaurant focused on an extensive care for the environment. Sustainability practices will run like a read thread throughout the restaurant. The minimal food waste that is left will be put into a bin where after 24 hours compost is created. That will be handed to farmers providing us with ingredients or to nearby restaurants who grow their own herbs. Flower boxes are made out of an old church tower's tin sheets, used oven plates got a new life as bread trays and empty wine bottles are used as vases. We try to keep sustainable and balanced principles in everything we do and this way inspire our guests to follow the same. We will follow the Fotografiska food and beverage philosophy of Sustainable Pleasure, which is founded on the concept of food tasting good while doing good for the world.

Brunch

We are inspired by the seasons in the forests, seas, and country. We want to offer you the best food experience, working with zero-waste concept, using everything from bloom to root, nose to tail, in the kitchen, bar and pastries. Minimal leftovers will become compost overnight and find its way back to the fields and gardens. Simple, honest and good. The soul behind our restaurant is the passionate sustainable food pioneer, the leader in modern Estonian tastes Peeter Pihel, a man, whose career has been wide from Muhu island (Pädaste) to Sweden (Fäviken Magasinet) and France (Fulgurance).

Brunch Menu

Our brunch is part of our sustainability approach.
The menu is a mix of classical flavors and our twists to it. Brunch menu is priced at 24 eur per guest / 30 eur per guest with a glass of house champagne. 

Fotografiska waste-less sourdough bread
Whipped butter
Sourdough bread crisps
Canele

Matcha chia pudding
Okonomiyaki Japanese pancakes & kimchi
Cold smoked salmon choux puff
Fermented vegetables
Viinamärdi Farm stracciatella & Rautsi Farm tomatoes
Seasonal fish ceviche & green apple
Greens from rooftop garden & forest




Kindly choose one main dish.


Compost baked onion

buckwheat & kale salad / hollandaise sauce / mushrooms / poached egg

Cold smoked trout

broccoli & celeriac salad / hollandaise sauce / poached egg 

Shakshuka with free range egg

Middle-East spicy tomato-onion & chilli stew / bacon 

Crispy potato cake

Foto kimchi / broccoli & celeriac salad / capers & dill sauce 

Sourdough pancakes

seasonal compote / dulce de leche

 

Add-ons (each +2 eur): cold smoked salmon / poached egg / bacon / mushrooms

 

Goat milk ice cream 6

grilled plums / crispy honey / blackcurrant leaf oil 

Buckwheat & chocolate brownie 6

Viinamärdi Farm stracciatella ice cream / Negroni cherries / aquafaba meringue

Hõbe Farm & Andre Farm Old cheese 6

rhubarb-sage jam / flax crisp 

Gift card

Moving experience. Thought-out gift. Make a gift that keeps on giving and unites good food, good company and sustainable pleasure. We will print a message of your preference on the card, just let us know.

Student seats

Each month we reserve a limited number of seats at our kitchen counter with a 30% discount to give students a chance to enjoy Fotografiska. We can chat, get a close up of making our dishes, share wine stories and discuss how to develop our food culture, because you are our future.

Join our team

We are always looking for new stars to join our team. Whether you are looking for an intern position or want to join us full time, you dream of working in the kitchen or you enjoy chatty service. 

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