Estonian beetroot, herring and potato salad bound in sour cream and finely chopped to a uniform dice, eaten at Christmas, Easter and most every Estonian Sunday dinner table.
Where to eat it: 3 restaurants across 1 city.
Rosolje is the Estonian version of the Russian and Polish 'beetroot salad with herring' (vinegret), absorbed during the Russian Empire centuries of rule and re-locked into Estonian culture during the 19th century. It uses cooked beetroot, potato, gherkin, hard-boiled egg and a pickled herring fillet, all chopped to a similar small dice and bound in sour cream. Many Old Town traditional rooms still serve it year-round; at home it appears at every major holiday.
Common allergens: Fish, Egg, Milk
Tip from the editors. Cook the beetroots a day ahead; they slice cleaner once fully cold.
Rataskaevu 16 is the Old Town's mid-priced Estonian comfort-food room, with braised elk, beef tenderloin and chef's choice white fish on a dietary menu.
Signature: Braised elk roast, Beef tenderloin
Order: Braised elk roast with potato and beetroot gratin (€28.60); add the Estonian cheese platter.
Tip: Book a week ahead in summer. Sister room Väike Rataskaevu at Niguliste 6 takes the overflow with a smaller menu.
Olde Hansa on Vana turg runs the medieval Hanseatic feast in candlelight until midnight every night, with live hurdy-gurdy and bagpipe music Wed to Sat.
Try: Medieval Hanseatic feast with live music
Pegasus on Harju has been a Tallinn dining-room landmark since 1962, with three floors of modern European cooking and Harju Hill views above the Old Town.
Signature: Daily seasonal mains, Modern European plates
Order: Whatever the seasonal daily menu sends; the kitchen runs a vegetarian-friendly room with full vegan options.
Tip: Vintage Pegasus interior preserves the Soviet-era ceiling. Window tables look across Vabaduse square.
More cities are in research. Want rosolje covered somewhere specific? Tell us where you want to eat.