Türi Vibukooli majutus

A modern harbour development just outside the city plays host to this stylish restaurant and its futuristic bar. The name refers to the 180° view from the U-shaped kitchen counter; sit here to watch the chefs in action or at a more intimate table looking out over the harbour. Ambitious, visually impressive dishes are the German chef’s hallmark and his detailed creations show a memorable array of flavour and texture contrasts. Choose between the tasting menu or an upgraded ‘Premium’ experience with caviar, truffle and cheeses. Warm, engaging service helps to create a relaxed experience.

Set in a delightful coastal spot looking back towards the city by way of the Baltic Sea, this beach house style restaurant brings plenty of cheer to proceedings thanks its to colourful fabrics and full-length windows that flood the room with light. It’s a large building – home too to NOA Chef’s Hall – clad with wood and filled with natural materials, giving it something of a New England look, but it’s the terrace that’s the place to be when the weather’s right. Dishes could include the likes of tuna crudo, blood orange, chilli and coriander followed by vongole linguine with venus and razor cla

A residential neighbourhood just outside the city centre plays host to this sweet little house with light turquoise clapboard walls and a bright red roof. Its name means ‘mantel and chimney’ and, fittingly, a green-tiled fireplace and mantel take centre stage in a room furnished with striking wallpapers and bold soft furnishings. Flavoursome dishes have an honest heart and could include goat’s cheese with beer chutney, beetroot and orange or gnocchi with chorizo, sun-dried tomatoes, pine nuts and bechamel sauce. The well-chosen wines have an organic and biodynamic bias, and service is endearin

This iconic building was constructed in 1965 and some of its original modernist features still remain, giving it a fashionably retro feel. It's set in an elevated spot and affords lovely views through its floor-to-ceiling windows out towards the Gulf of Finland – and its terrace is the place to be come summer. Cooking has a Baltic heart but also features some Mediterranean, Asian and even South American influences, with dishes ranging from the likes of lamb dumplings to a seafood tostada. The presentation matches the skill of the cooking techniques, with some stunning-looking creations.

The latest opening from the Siigur restaurant group sits within the bustling Rotermann Quarter. One of the hottest tickets in town, it’s a big, bold, blingy space complete with colourful furnishings and an open kitchen, at the heart of which is the Vulcano Gres Grill, where the dancing flames add not just flavour but also to the atmosphere. The extensive menu offers a good choice of Mediterranean-inspired dishes but, of course, it’s the meats and grills cooked over the fire that are the stars of the show. Lunch is good value, and the capable team cater as well for large groups as they do table

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 ‘leaf-to-root, nose-to-tail’ ethos leads the way, with each ingredient used to the maximum – be that in the dishes themselves or as a garnish in one of the drinks – and the highly original cooking could include the likes of rabbit agnolotti or apple pie with chanterelle ice cream. On summer Sundays they offer a themed brunch.

From the owners of Lore Bistroo comes UMA, situated in a waterside warehouse where they once built submarines for the Russian navy and now boasting a superb harbourside terrace. An on-trend spot, it’s name stands for ‘Unorthodox Modern Asian’, and that’s exactly what you’ll find here. The great value menu mixes small and large plates – all designed for sharing – and keeps recognisable flavours such as satay and sweet & sour to the fore. The freshly cooked coconut flatbread is a must, while the ‘UMA Experience’ offers a little of everything, with the dishes served on stands akin to those used f