Tallinn: Food and History Walking Tour
Discover the vibrant culinary scene of Tallinn on a guided foodie walking tour. Enjoy 6/7 food and drink stops throughout the Old Town and Kalamaja quarter.
Rataskaevu 16 is an estonian comfort food restaurant in Vanalinn, Tallinn.
Editorially verified June 5, 2026 by Elliot Marsh, TableJourney editor. Source.
Signature dishes: Braised elk roast, Beef tenderloin with savoy cabbage
Must order: Braised elk roast with potato and beetroot gratin.
Tip: Book a week ahead in summer. The Väike Rataskaevu sister room on Niguliste 6 runs a smaller evening menu.
Discover the vibrant culinary scene of Tallinn on a guided foodie walking tour. Enjoy 6/7 food and drink stops throughout the Old Town and Kalamaja quarter.
Learn to cook a 3-course meal of traditional Estonian dishes from scratch with a local chef as your guide. Enjoy a lively and interactive experience filled with fun an...
Explore Tallinn’s Old Town on a guided walking tour. Enjoy a medieval-style dinner with traditional Estonian recipes and live entertainment.
Address: Rataskaevu 16, 10123 Tallinn
Osteria il Cru in the oldest building on Viru is a Michelin-listed Italian room with an olive tree in the small Old Town hotel dining area now.
Signature: Hand-rolled pasta, Italian sharing plates
Order: Whatever pasta is on; the menu is short, seasonal and Italian-leaning.
Tip: Previously called Cru. The hotel above runs the same name; the restaurant relaunched as Osteria il Cru in 2024.
Rado on Vene in the Old Town is a Michelin-listed modern Estonian room with a daily-changing seasonal menu and a stylish split-level basement floor.
Signature: Daily seasonal mains, Baltic fish course
Order: Whatever the daily menu sends; the kitchen leans on Estonian fish and seasonal vegetables.
Tip: Closed Sundays. The basement seating is the calmer of the two rooms.
Osteria il Cru in the oldest building on Viru is a Michelin-listed Italian room with an olive tree in the small Old Town hotel dining area now.
Signature: Hand-rolled pasta, Italian sharing plates
Order: Whatever pasta is on; the menu is short, seasonal and Italian-leaning.
Tip: Previously called Cru. The hotel above runs the same name; the restaurant relaunched as Osteria il Cru in 2024.
Härg on Maakri is grill master Enn Tobreluts's Michelin-listed grill room led by chef Taigo Lepik, with low-temperature beef and a dirty steak cooked.
Signature: Dirty steak, Low-temperature beef
Order: The dirty steak cooked in the coals; or the low-temperature beef tenderloin.
Tip: Closed Sundays. Entrance is from Tornimäe street side. Lepik is a past President of the Estonian Chefs Association.
Pull on Rotermanni is a Michelin-listed steakhouse inside a 19th-century grain elevator in the Rotermann Quarter,run by grill masters Enn Tobreluts.
Signature: Charcoal-grilled steak, Smokehouse plates
Order: The grilled steak from the charcoal pit; the kitchen also smokes its own short rib and brisket.
Tip: Sister room of Härg with shared ownership and similar grill discipline. Closed Sundays.
Moon on Telliskivi is a Michelin-listed Russian room running Siberian pelmeni dumplings, borscht and dairy-led mains; it moved to a new Telliskivi address.
Signature: Siberian pelmeni dumplings, Borscht
Order: Pelmeni and borscht; the kitchen pickles, ferments and sour-creams its own dairy.
Tip: Vegetarian options are explicit on the menu. The G-building entrance is at the Telliskivi-end of the complex.
Rado on Vene in the Old Town is a Michelin-listed modern Estonian room with a daily-changing seasonal menu and a stylish split-level basement floor.
Signature: Daily seasonal mains, Baltic fish course
Order: Whatever the daily menu sends; the kitchen leans on Estonian fish and seasonal vegetables.
Tip: Closed Sundays. The basement seating is the calmer of the two rooms.
Salt on Vase in Kadriorg is a small progressive European room with French technique and Mediterranean accents, plus vegan and gluten-free options daily.
Signature: Carpaccio, Grilled octopus
Order: The grilled octopus or the daily tartare; the menu accommodates gluten-free and vegan diners.
Tip: Tiny dining room with maybe a dozen tables; book ahead. Closed Sundays for most of the year.