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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

The sister restaurant to neighbouring UMA is a characterful modern bistro which sits in a cavernous warehouse overlooking the harbour at Port Noblessner. Steel girders, hoists and concrete pillars provide the backdrop, while an open kitchen adds to the buzz. Assured, modern dishes are inspired by the owners’ travels, ensuring you'll always find something that appeals. Go for the Lore Experience menu if you fancy sharing dishes served family-style – and if you see crêpes Suzette on the menu, be sure to give them a try! Friendly service rounds out the experience perfectly.

Vesta brings something a little special to the Estonian dining scene, so while the eye-catching yellow building might be located just outside the city centre, the short journey is certainly worthwhile. Set up by three friends, it’s a lively, animated place where everyone is out to have fun, from the guests to the charming young service team. At the heart of the room is a large communal counter with two sides set for dining, the place to sit to see the action up close. The menu is small, but the choice is appealing, offering dishes such as pike-perch with mussels and ‘nduja or steak frites for

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.

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

Amongst a collection of small businesses on the edge of the city centre you’ll find Sadu, a buzzy restaurant where the cooking comprises an intriguing mix of Estonian and Korean influences. The menu may be concise, but there's plenty to get excited about, with fresh, vibrant dishes packed full of authentic flavours; you might find salt-baked beetroot with pumpkin jangajji, doenjang peanut sauce and pressed apple or gochujang chocolate ice cream with orange marmalade and miso meringue. Many of the regulars come in small groups to enjoy the sharing menu, or on a Saturday to relax over brunch.

For a fun night out, head to this unique restaurant for an authentic taste of Texas BBQ and a fabulous range of draught beers, including Põhjala IPAs and barrel-aged imperial stouts. Located in an old submarine factory, now a craft brewery, it’s a bright, spacious place with an open kitchen and windows looking down onto the brewing hall. Slow-smoked meats are the name of the game, whether that’s pork belly, short ribs or, the star of the show, melt-in-the-mouth 12-hour oak and mesquite smoked brisket. Sauces are made in-house and some of the spent hops are incorporated into certain dishes. Mak