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| Restaurants
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Tallinn’s dining scene has improved tremendously in the last decade or so, and the city is now full of a wonderful variety of places to eat. Part of the reason the restaurants here have gotten so much better is due to the city’s Silver Spoon Gastronomy Society. This is a nonprofit organization founded by a group of young Estonian food enthusiasts, who were diappointed with the quality of restaurant food in Tallinn, and wanted to promote fine dining in their nation’s capital. The society offers rewards, now much coveted, to restaurants in a number of categories, and has been a great incentive for eateries to improve the quality of their food and service. Feedback on restaurants and a list of restaurants that won rewards can be found at www.silverspoon.ee
Every type of cuisine is represented in Tallinn, and the number of options continues to grow. There is of course still quite a range in the dining options, from cozy local dives to truly gourmet restaurants, but you are now more likely than ever before to find an excellent restaurant on your first try. Several restaurants offer traditional Estonian dishes, often mixed with elements of French cooking. Prices are still very reasonable in most restaurants, though there are some tourist traps to watch out for. The staff in nearly all restaurants speaks good English.
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| The Estonian Cuisine
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For a lot of foreign visitors, traditional Estonian food could be a strange experience. People from most parts of the world are simply not used to chewing on marinated eel, or swallowing spoonfuls of jellied meat. And some people would think twice to try something called ''blood sausage.'' For most Estonians, though, these sausages are home-spun delicacies.
Over centuries Estonian cuisine has been influenced by the traditions of more powerful neighbouring countries. Nevertheless, the main characteristic of the local fare is its peasant origin. Before the last century, Estonians were country folk, and since food was scarce, they had to be inventive in preserving and stretching what little meat they had on hand.
Estonian cuisine has traditionally been regarded as simple peasant food that varies depending on the season. Now Estonian food incorporates many influences from other cuisines, such as Russian and French, as well as some more exotic locations. But in many ways the traditional dishes and customs are preserved. For example, old-style Estonian food such as black bread with pork and potatoes is still a commonly found, delicious meal. Black rye bread is one of the country’s staple foods, served with just about everything. Fish and dairy products also have a prominent place in Estonian cuisine.
The food in Estonia still varies depending on the season, even though it is no longer out of necessity. In the spring and summer, Estonians like to eat lots of fresh fruits, vegetables and herbs, and restaurant menus will feature much lighter, fresher dishes during this time of year. In the cold weather, the cuisine features a lot of hearty meat dishes with potatoes, thick stews. jams, and pickled foods. Though it is no longer necessary to conserve food from the harvest for the winter, for many Estonians it is an important tradition, especially in the countryside. Typical winter foods include blood sausage, jellied meat, and sauerkraut, and are eaten a lot around Christmas time.
There are some unique Estonian desserts, such as kissel, curd snack, and kama. Pastries and pies, such as rhubarb, are also common.
Dishes you should definitely try once you are in Tallinn include marinated eel, served cold, and tongue or boiled pork in jelly. As a desert you could try kama, which is a thick desert drink made with sour milk, and a mixture of ground grains - rye, oat barley, and pea flour.
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