Fotografiska Tallinn

Opening hours

09:00 - 19:00
09:00 - 19:00
09:00 - 19:00
09:00 - 19:00
09:00 - 19:00
Closed today

Fotografiska Tallinn Restaurant

Restaurant - Closed today

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

If there are no free seats for booking and the weather is good, we might still have walk-in seats at our terrace. Seats are given on first come first serve basis.
For more information or time sensitive matters, please call our restaurant at +372 57450922 or contact us via e-mail at


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.


14 €

Due to Tallinn Restaurant Week, we will offer our Fotografiska lunch special from 11.11.

A la carte menu
Lunch / Dinner


Muhu lamb tartar with last summer's veggies 9
/ pickled and fermented veggies / yesterday´s bread crisp / tarragon sauce

Salted herring roe 10
/ sourdough waffles / sweet and sour veggies / hay-smoked sour cream

Grilled and steamed leek 9
/ algae salted white fish / crispy chicken skin / spiced Baltic sprat sauce

Celeriac & celery 9
/ fermented grilled celeriac / squid / salted celery


Roasted butternut squash 13.5
/ crispy Andre farm cheese / salted chanterelles

Fotografiska Caponata 13
/ seasonal grilled veggies / roasted eggplant cream

Compost baked local onion 13
/ chanterelles / miso-jerusalem artichoke cream / jerusalem artichoke crisps

River crab bisque with trout croquette 10
/ fermented fennel stems / roasted cauliflower


Oven warm spiced pumpkin cake 6
/ pumpkin seed ice cream / blueberry-meadowsweet sauce / blackcurrant-juniper

Dark chocolate mousse 6
/ beetroot roasted in used coffee grounds / crispy cocoa nibs / wild cherry sorbet

Fruit garden pizza 6
/ Andre farm cheese Grand / apple plum compote / red wine syrup

Fotografiska ice cream & sorbet 2.5
/ ask what we have today (scoops)

360° set menu

/ Four courses 38
1# White fish roe
2# Bisque with trout croquette
3# Local onion baked in compost
4# Dark chocolate mousse

Matching wines 30

All our dishes are prepared to the complete pleasure, but if you feel like extra fish or
meat, then please add as a side. Ask for today’s selection (extra fish/ meat +5.5)

For Kids

Jerusalem artichoke crisps with dip 3

Cod fish fingers 4
/ with sour cream sauce

Roasted veggies 5
with fish/with meat

Blueberry soup with blackcurrant meringue 3

Fotografiska ice cream/sorbet
/ 1 scoop 2.5


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.

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