Rataskaevu 16 is an estonian comfort food restaurant in Vanalinn, Tallinn.
Rataskaevu 16 in the Old Town is a long-running Estonian comfort-food institution, with braised elk roast and chef's choice white fish carrying a vegetable.
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.
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.
