Lee Restoran

A heart that beats for local ingredients

Chef Hiro Takeda delivers beautiful, colorful, lively cooking that has one foot in Japanese gastronomy and the other in Nordic cuisine. Care is especially given to using local ingredients, which can be a challenge given Estonia’s short seasons. And while the restaurant has improved its sourcing in recent years, it’s also stepped up its recycling and worked hard to reduce food waste. Yet despite, or because of, all that effort, the atmosphere at Lee is peaceful, whether you choose to sit indoors or outside on the lovely and lush terrace.

Summary:

• Has increased the amount of waste that’s recycled

• Invested in new, more energy-efficient equipment

• Takes more consideration of employee concerns and personal situations in deciding everyday activities

• Exploring new and novel ways to utilize leftovers and kitchen byproducts