Kenneth Karjane, head chef at Barbarea, Tallinn, tell us about your restaurant!

– It started as a bakery four years ago. Two years later, we decided to open the restaurant at night. The menu is created according to the best produce available during the current season. This also affects how often the menu changes. We are still making baby steps but we try to do as much as we can every day to improve ourselves.

How do you work with your producers and suppliers?

– We chat a lot on the phone, and we try to visit them with the team. Once, our whole team went to see a cheese producer, but during the visit we saw that neither the production nor the animal welfare were as good as we had thought. So now we don’t buy from them anymore. It’s important to have a close relationship with the farmers!

How would you deal with things like bullying or sexism in the workplace?

– Luckily, we haven’t had any such incidents but we have a zero tolerance regarding this. We are a friendly restaurant and we want to maintain the positive atmosphere that we have.



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