The coastal folk of the Viimsi Peninsula, along with their guests, cherish their moments at Restaurant Paat. After all, it's not every day you get to dine in a wooden boat! With a spectacular view of Tallinn across the bay and situated right next to the seashore, this restaurant offers exquisite Estonian cuisine with a modern twist.
One of the highlights is the ever-present rye bread, even more delicious at Paat since they bake it themselves. Served with a creamy cheese dip, it is fresh, sour, and bursting with flavours. Such a delightful introduction promises a memorable gastronomic journey in this architecturally fascinating restaurant. Staying true to tradition, we ordered Estonian Moe vodka. It’s mild and pleasant, yet deceptively strong. Fortunately, we were inside the cozy boat and not out on the terrace by the sea!
The restaurant itself is designed to resemble a traditional Baltic boat turned upside down, a clever nod displayed in the menu where the restaurant’s name is also written upside down. The interior is warm and inviting, with dimmed lights and maritime memorabilia reminding guests that this is primarily a seafood restaurant. Nearby, the Open Air Museum is dedicated to the lifestyle of 19th-century fishermen and farmers, enhancing the cultural experience.
No visit to an Estonian seafood restaurant is complete without sampling herring. Baltic herring is Estonia’s national fish, and legends from the northern seas dub it the King of the Sea. While many Estonians are familiar with fried small herring and small herring in tomato sauce, the variety of herring dishes is extensive – caraway herrings, onion herrings, citrus herrings, curry herrings, and chili herrings, to name a few. Our crispy herring, deep-fried and full of flavour, was served with a rich tomato sauce. Visually appealing and rich in texture, this herring appetizer could easily be enjoyed as a main dish.
A glance at the menu reveals a concise selection of starters, soups, main dishes, and desserts. This focused approach indicates the chef’s dedication to using the finest ingredients and crafting a genuinely delectable menu. Ruth Raja, the owner and main chef for the past six years, was unavailable to greet us personally. Still, her hospitality shone through in the service provided by waitress Milana and waiter Ilya. Both were knowledgeable and enthusiastic, answering our questions with bright smiles – a testament to the well-trained staff.
For our main course, we chose halibut. This dish reached perfection with its soft, rich texture. The halibut’s skin was lightly crispy and perfectly seasoned, showcasing the chef’s expertise. Complemented by vegetables and a rich pesto, this halibut was a delightful blend of flavours. Halibut is one of the best-tasting whitefish available, versatile enough to be grilled, pan-roasted, fried, quick-cured for ceviche, or used in chowder. However, such a premium piece of seafood is best enjoyed in its purest form. Halibut cheeks, if you ever find them, are a true delicacy, with a texture and taste akin to sea scallops. A semi-dry, aromatic and fruity Carl Loewen "Quant" Riesling from Germany's Mosel region blended perfectly with this fish.
As we admired the ferries traveling between Tallinn and Helsinki, we sipped hard rye brandy, another of Estonia’s national drinks. Its strong aroma and even stronger taste are well-suited to Estonia's harsh climate and its people, who have a deep connection to the sea and woodlands.
Restaurant Paat offers more than just a meal; it provides a unique and unforgettable dining experience for food tourists and gastronomy enthusiasts alike.
Restaurant Paat
Rohuneeme tee 53, Viimsi, Estonia
+3726090840
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