Fotografiska Tallinn

"Above the Fotografiska photo gallery sits an equally striking restaurant offering picture-perfect views out across the Old Town; be sure to make the most of this by either starting or ending your night with cocktails in the rooftop bar. A concept of ‘Sustainable Pleasure’ leads the way, with a ‘leaf-to-root, nose-to-tail’ ethos and a zero-waste approach leading the way. Organic, sustainably farmed ingredients are showcased in a highly original selection of assured, understated dishes like sprouted rye and pearl barley risotto or rooftop honey cake. On Sundays they offer a themed brunch." - Michelin Inspector

MICHELIN Green Star Restaurants in Estonia

"Located on the top floor of the fine art photography centre Fotografiska Tallinn, within a converted former factory, is this modern restaurant with picture-postcard views out over the Old Town. A concept of ‘Sustainable Pleasure’ leads the way here, with enjoyment always kept to the fore but achieved while following a ‘leaf to root, nose to tail’ ethos and a zero-waste approach. As such, the selection of assured Nordic dishes is concise, using only what's in season and making use of every part of the ingredient. They also offer a 4 course surprise menu showcasing the very latest local produce available. 50% of the dishes on the menu are plant-based and all use top ingredients – 80% of which are local, while also being organic and sustainably grown or raised by small artisan producers who share the same values. Honey is produced in hives on their rooftop and their philosophy ensures that nothing is wasted, with leftover leaven bread used to make flour for the next batch, and mixologists making syrups from freshly pressed juices or, for example, when cleaning a pumpkin. They don't serve bottled water and you won't find any clingfilm, plastic bags or tin foil in the kitchen. Both power and water usage are carefully monitored, and any excess bio-waste that can't be utilised in dishes or drinks is turned into compost overnight. Their team has been trained to see their actions not only as a philosophy but also as a way of life, and they are also dedicated to ensuring that diners fully understand their approach. Yet, despite having put all these initiatives in place, the owners still see the restaurant as only at the beginning of its journey, and continue to adapt and update their everyday practices, striving for excellence when it comes to sustainability." - The MICHELIN Guide UK Editorial Team