Estonian rum-vanilla-citrus liqueur, served neat as a dessert pour or stirred into coffee at the end of dinner. Recipe from 1960, drunk year-round.
Where to eat it: 3 restaurants across 1 city.
Vana Tallinn (Old Tallinn) was created in 1960 by Estonian distiller Liviko in central Tallinn, with industrial production from 1962, combining Jamaican rum with Estonian vanilla, citrus oils and warm spices. The dark amber liqueur quickly became the country's signature dessert pour and a Soviet-era export across the Eastern Bloc. Today it remains the standard end-of-dinner spirit in Tallinn restaurants and the Christmas Market on Town Hall Square sells gluhwine versions through December.
Tip from the editors. Use a Jamaican-style dark rum with molasses notes; the warm spices need a rich base spirit.
Maiasmokk on Pikk has been Tallinn's confectionery cafe since 1864, the oldest continuously operating cafe in Estonia with a marzipan-painting room daily.
Signature drink: Hot chocolate with marzipan
Order: Hot chocolate and a piece of hand-painted marzipan; the kringel sweet bread is the everyday order.
Tip: The marzipan room runs an audioguide tour. Cake counter at the door for takeaway.
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
Tchaikovsky inside five-star Hotel Telegraaf on Vene in the Old Town is a Michelin-listed room with French technique, Russian traditions and Estonian.
Order: The tasting menu with Champagne pairing under the glass-roofed atrium.
Tip: Live string quartet most evenings. Sunday brunch and afternoon tea also served.
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