Apartment 58 Tallinn

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

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 brightly decorated neighbourhood bistro is the younger sister of Rado in Tallinn’s Old Town, and comes with a slightly more casual feel. The dinner menu is short but appealing, so you might still find it hard to choose, and the well-priced modern dishes include something for everyone. Weekdays also see a straightforward ‘lunchtime plate’, while at the weekends you’re encouraged to linger longer over a leisurely brunch. The ingredient-led cooking is wholesome and satisfying, and the wine list is equally attractive in both content and price. The super friendly team only add to the experienc

The suburb of Nõmme is home to this elegant art nouveau villa named after Karoline Paju, who built the house in 1931. Dining takes place over two floors, with several small, interconnecting rooms creating a stylish and intimate space. Instead of being listed under the usual headings of ‘Starters’, ‘Mains’ and ‘Desserts’, the appealing dishes are presented under the tempting-sounding sections of 'Can’t Resist', 'For a Real Gourmand' and 'Cherry on Top'. The menu may be small, but modern twists bring an extra element to the classically based recipes, ensuring there’s something to appeal to one a

VÕIVÕI sits within a modern office building, and its upper level is home to a smart cocktail bar and lounge – the perfect spot to either start or end your evening. Fire and butter lead the way on the boldly flavoured menus, with fish, meat and game all cooked over wood to impart a smokey flavour, and a ‘butter index’ illustrating the quantities used within each dish (which could include the likes of pikeperch with carrot cream and beurre blanc). Don’t miss the dumplings prepared according to the chef's grandma's special recipe, with each one folded by Mama Djatšuk herself using a masterful tec

A modern redevelopment on the edge of the Old Town plays host to this contemporary restaurant with dark, moody décor. Estonian chef Martin Meikas offers a menu informed not only by his own heritage but also by his love of Nordic cuisine, and he enjoys throwing the occasional Asian touch in too. The cooking is hearty, with bold flavours and a refined edge. Lunchtime sees a great value weekly changing special for those in a hurry, while if you prefer to linger longer, there’s the curved chef’s table in front of the open kitchen where you can settle in to watch the chefs at work.

This lively all-day brasserie provides the perfect pick-me-up – particularly in the snowy months – thanks to its characterful stone walls, exposed ducting and striking copper chandeliers, while its courtyard is the place to be when the temperatures start to rise. Whatever the weather, you’ll always experience a warm welcome from the charming team. Modern dishes keep their focus on the local area, with the chargrill taking centre stage – the ‘Dirty Steak’, a rib-eye, is cooked directly on the charcoal itself. Portions are generous, so come hungry if you want to make it all the way through to de