Cru

A hotel restaurant that follows the seasons

Head chef Mark Keerd is faithful to the seasons, which is much easier to do in summer than in winter when many trade-offs have to be made. Although the kitchen has clear ambitions to earn a Michelin star, it’s also on the right track in terms of sustainability. The restaurant is located in one of the many historic buildings in Tallinn, and we can spot many local ingredients and Eastern European elements on the menu. Their Borsjtj is one of the best we’ve ever tasted!

Summary:

• Uses 100 percent organic vegetables

• Serves only certified fish and shellfish

• Offers only European wines, many of which are organic

• Actively works to reduce food waste