Hiis

Gastronomic excellence

Daanius Aas, winner of the Michelin Young Chef Award in 2023, leads the kitchen at this new restaurant that borders forests, meadows, and the sea. Here, they have everything needed to create an enduring restaurant that lasts: commitment and knowledge in the kitchen, an insightful and informed front-of-the-house staff, and high-quality ingredients right around the corner. In addition, there’s a well-thought-out philosophy regarding single-use plastic, packaging, and food waste. They also understand the value of biodiversity and the impact of food on the climate. The dishes are characteristically creative and curious, as well as clearly influenced by what’s growing in close vicinity to the restaurant.

Photo: Johannes Hõimoja

Summary:

• Forages at least one ingredient for nearly every dish from the surrounding areas

• Passionate about local Estonian produce, excluding items like chocolate, lemon, and exotic fruits

• Works to build team spirit among staff and improve teamwork

• Ensures all waste goes back to nature and uses minimal plastic

• Monitors water and power consumption

• Cautious against greenwashing