Tammuri Talu

A one-man show

Based on a family farm five miles south of Tartu, this restaurant crafts its dishes with ingredients sourced directly from its fields and the surrounding landscape. Every meal is a farm-to-table experience rooted in the freshest local produce, reflecting Chef and owner Erki’s profound respect for local ingredients. He hunts the wild game the restaurant serves himself. As he explained in an interview, Erki doesn’t consider what he does a job but a way of life. This is personal, genuine, values-driven cooking that’s well-rooted in both cultural history and the terroir. The dishes have a simple, honest, and down-to-earth presentation, while the reception feels – naturally – very warm and welcoming.

Summary:

• Purchases fish species not commonly used for food to avoid contributing to overfishing

• Sources coffee from an Estonian coffee roaster

• Mindful of all resources utilized

• Electrically powers the entire restaurant with solar panels

• Uses refurbished and second-hand materials for construction and furnishing

• Stores food in an underground cellar to reduce energy consumption