Culture and gastronomy in sustainable symbiosis If you can only spend one summer evening in Tallinn, book a table at the rooftop bar at Fotografiska. The terrace offers a breathtaking view of the city’s skyline and grand balconies. Although Tallinn is rapidly becoming a renowned gastronomic destination, Fotografiska remains one step ahead of most restaurants. The menus are seasonal, and there’s an effort to ensure guests know where the ingredients come from – regardless if they were grown on the restaurant’s own farmland or the fields that surround Tallinn. Dishes consistently leave the kitchen with characteristically high quality. The dining room staff are relaxed and accommodating – with just the right amount of assertiveness to talk about the producers behind the wines and dishes being served.

Summary:

• A dedicated team for a more hands-on approach to sustainability with tasks divided amongst team members for maximum efficiency • Data collection and monitoring of energy and water consumption • Activities for engaging with the public and raising awareness • Financial profitability maintained by adapting to changing circumstances

Culture and gastronomy in sustainable symbiosis

If you can only spend one summer evening in Tallinn, book a table at the rooftop bar at Fotografiska. The terrace offers a breathtaking view of the city’s skyline and grand balconies. Although Tallinn is rapidly becoming a renowned gastronomic destination, Fotografiska remains one step ahead of most restaurants. The menus are seasonal, and there’s an effort to ensure guests know where the ingredients come from – regardless if they were grown on the restaurant’s own farmland or the fields that surround Tallinn. Dishes consistently leave the kitchen with characteristically high quality. The dining room staff are relaxed and accommodating – with just the right amount of assertiveness to talk about the producers behind the wines and dishes being served.