Hoov
71-75
Gastronomy points 2025
Revived and re-rooted
After relocating, Hoov returned to its roots – this time, literally. Foraged herbs, smooth river stones, and close ties to local growers – all form part of the new setting. Dishes are crafted with seasonal restraint and a respect for every ingredient. Fair pricing meets a collaborative kitchen, where sustainable practice is part of daily life. The result? A place where nature, knowledge and neighborhood flow together.
Sustainability highlights
- Foraged produce and fresh seasonal sourcing
- Waste reduction through mindful dish design
- Local collaborations based on mutual benefit
- Kitchen team educated in sustainable prep
- Decor crafted from gathered natural materials
Information
Head Chef: Mark Keerd
Telliskivi tn 2, 10611 Tallinn, Estonia