Fotografiska
Museum of Photography

Opening hours

09:00 - 01:00
12:00 - 23:00
09:00 - 01:00
09:00 - 21:00

Fotografiska Tallinn Restaurant

Restaurant - Open today 12:00 ― 23:00

Lunch 12:00-15:30
Drinks & Snacks 15:30-18:00
Dinner 18:00-23:00

 

From leaf to root, from nose to tail

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.

Culinary lead, chef Peeter Pihel has a global experience from restaurants in Estonia, Sweden, and France. Such as Fäviken Magasinet in Jarpen Sweden and Fulgurances in Paris France. In 2017 Peeter was a chef for the Estonian Presidency of the Council of the EU.

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.

Menu

Bites to share

Grilled kale & pork cheek 4
/ herb dip

Crispy Jerusalem artichoke skins 6
/ cured celeriac, Jerusalem artichoke cream

First

Birch coal grilled cabbage & buttermilk baked celeric 8
/ Sourdough Sour beer sauce, crispy casks end

Carrot tartar 8
/ spring cabbage kimchi, egg yolk aged in rye bread miso

Compost baked potato & leek 8.50
/ white fish roe, grapefruit sour cream sauce

Crispy trout 8
/ salted cod roe cream, marinated wild asparagus

Then

Greenest part of the garden 11
/ warm & crunchy vegetables, vintage pesto

Grilled sweet potato 11
/ rhubarb sweet chili sauce, fermented kohlrabi

Sourdough noodles 12
/ roasted vegetable peels broth, coffee grounds salted egg

Last

Summer berries 6
/ open bottle Champagne mousse, crispy orange juice

Pumpkin seed ice-cream & buckwheat bran-peanut butter crisp 6
/ gooseberry-elderflower compote, rhubarb syrup

Fresh berries in open bottle red wine 6
/ fried toast, sour milk ice cream

 

Polaroid menu

/ Four courses 32
Crispy Jerusalem artichoke skins
Compost baked potato
Sourdough noodles
Summer berries and Champagne' mousse


Add meat / fish 6

Matching drinks 26

We constantly experiment and try new things, thus the menu can change.

Sustainable Pleasure

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.

The restaurant can host around 80 guests, with space for another 80 during the summer months on the roof-top terrace.

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.

Meie leheküljel jätkates nõustute meie küpsiste ja privaatsustingimustega. PRIVAATSUSTINGIMUSED

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