For more than two years now a converted 19th century warehouse located somewhere between the Old Town of Tallinn and the city harbour has been housing one of the finest restaurants in our neighbouring country. Today the high ceiling, decorated with modern lighting fixtures and design elements, is the only thing left over from the former spirits distillery. In daytime the huge windows let in a reasonable amount of cosy light, enough to make for a romantic mood in which to watch passing trolleybuses and people taking walks in the nearby park. Once the sun goes down, however, the lighting makes the ceiling seem lower. The black and white dominating the interior, the silky music, the dark, practically black sofas with cushions and the burning candles on the tables create a seriously intimate ambience. It's only tiny nuances in the restaurant's design that remind guests of the fact that head chef Roman Zastserinski has been influenced by Japanese gastronomy in his approach to the menu. As a starter the culinary expert, best Estonian chef of 2004, will offer, for example, fresh crabmeat salad with mango and cherry tomatoes or caramelised escalope (pork or beef) with a porcini butter sauce. Next choose from grilled and peppered tuna with avocado in wasabi plum sauce, lightly smoked duck breast with autumn vegetables and chanterelle cream sauce - or perhaps pheasant breast with a crispy potato fritter and apricot sauce. Whichever you choose, the meal we remind you of the best in Japanese cuisine. If you do speak Estonian, English or Russian, you will find your way in the menu - revamped by the head chef every three months - easily enough. Vegetarians have to ask for a separate menu. Advance booking is advisable: the Old Town restaurant - seating maximum 60 guests - is well favoured by the local restaurant goers and German and Scandinavian tourists alike.
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