DINING AT NOA CHEFS HALL, TALLINN

There has been one reason now for well over a year that I’ve wanted to visit Tallinn that reason… Noa Chefs Hall of course!

I first heard of Noa Chef’s Hall when I started to explore Baltic fine dining cuisine on my trip to Riga last year. I discovered that Noa is included in The Diners Club Best 50 Series as voted for by The Diners Club World’s 50 Best Restaurants. The Baltics are not a part of the Michelin Star scheme however some critics mentioned that if they were, Noa would have gained the equivalent of three stars, in any case the restaurant has accolades from the Nordic equivalent of the Michelin scheme, known as The Nordic Guide. Now, I never start off a post with such high praise but prepare to be blown away and elevated to a immersive and unforgettable fine dining experience accompanied by a knock-out wine list!

NOA Chef’s Hall is one of five restaurants, ranging from casual to fine dining by part of The Siigur Restaurants in Tallinn. Noa and Noa Chef’s Hall are in the same location overlooking the Bay of Tallinn however, we chose to dine at the exquisite Noa Chef’s hall, which features an elevated fine dining set menu each night.

NOA CHEFS HALL

Constructed from wood and with floor to ceiling glass windows, this modern, very ‘grand designs’ dining space has uninterrupted sea views and the most perfect sunset to watch whilst dining. In fact each table has a view of the sea due to the split level design meaning no need to miss out on that egg-yolk like sunset! The restaurant opened in 2014 and has been a complete hit ever since, with the people of Tallinn as well as visitors to the city. It’s located about 30 minute drive outside of the old town of Tallinn.

We entered through the doors opposite the bar and we were quickly guided to a table through to the Chefs hall portion of the property. A long room with panoramic views of the bay with the kitchen at the top. Dr C and I were seated at the two seats at the Chefs table, being in a prime location we could watch the chefs cook, plate up and look on in awe as they delicately replicated their master pieces in a true showman style. This was most definitely going to be an evening to remember.

As we took our seats we were introduced to the whole team starting with Scott, head of service; Sander, head Sommelier; Roman, Sous Chef; Felipe, who as working on the grill and finally Orm Oja, head chef and executive chef, Tõnis Siigur.

Noa Chefs Hall, serves up a set menu each night but with advance notice they will accommodate vegetarians. Essentially Noa aims to substitute the omnivore’s ingredients with vegetarian alternatives.

Creations are innovative, theatrical show-stoppers, using locally sourced ingredients and mind-blowingly delicious.

THE MENU

We started our meal with cocktails to include an Espresso Martini for myself and a perfectly made Pisco Sour for Dr C

Upon the sommelier’s recommendation we also opted to have the accompanying five wine pairings.

CRISPY FISH SKIN AND STURGEON FROM SIBERIA (AMUSE BOUCHE)

Crispy desiccated fish skin, caviar and edible flowers and for the vegetarian a substitution of spring onion.

 

2016 ‘VINTAGE’ FERMENTED CELERIAC LEMONADE WITH VERBENA

Celeriac fermented with cider for three years, with apple and balsamic vinegar.

 SELECTION OF HOUSE BAKED BREADS WITH CONDIMENTS

The most deliciously flavoured breads including different butters and a dedicated vegetarian version with a chilli hint.

CHARRED LEEK AND TRUFFLE

My favourite course encompassed grilled leeks stuffed with truffle oil, buttermilk, black truffle, spinach with a slight dusting of breadcrumbs.

 

LOCAL WILD MOOSE, FIRE OIL AND CHEESE FROM ANDRE FARM

Dr C’s mousse was cooked to perfection by Felipe on the grill with all kinds of theatrics, where as I had a delicious south Estonian cheese covering a dark bread dust.

 

KOMBUCHA PICKLED PEARS WITH APPLE AND JUNIPER (PALETTE CLEANSER)

A refreshing palette cleanser, whereby a pretty blackcurrant leaf, reduced pear juice, apple, juniper berry lemon and Japanese tea are presented in an ice sculpted bowl.

PORRIDGE OF SQUID, THE JUICE OF BLUE MUSSELS AND DILL

A reduction of mussels and champagne with edible foliage. The vegetarians feast on cherry tomatoes with goats cheese.

GUINEA FOWL WITH PICKLED MORELS AND WALNUTS

The guinea fowl and vegetarian option of mushrooms are both served with wild garlic roots and a porcini mushroom sauce.

WILD CHERRIES WITH ICED BEESWAX AND PLUMSEED OIL (PRE-DESSERT)

A deliciously light pre-dessert with two types of cherries sitting on a bed of beeswax ice-cream

RHUBARB AND BROWNED BUTTER

The main dessert is quite the treat, a hazelnut case tartlet filled with tarte rhubarb and a brown butter ice-cream.

 

A VARIETY OF ARTISAN SWEETS

The meal ends beautifully with coffees or tea and some intricately created sweets. The perfect end.

Upon carriages you are given a  signed and dated menu to commemorate your dining experience at Noa Chefs Hall and heart-warming of touches was when Chef Orm, was waiting at the taxi to see us off.

Quite literally one of the most surprising dining experiences of my life to date, Noa is perfect for a grown up, couples or family meal in a serene setting. But it is most definitely the creativity, innovative cuisine that steals the show at this show-stopping Estonian fine dining Restaurant. Oh and the sunset views are most incredible so make sure you step outside to see the sun go down with beverage in hand!

 

Noa Chefs Hall

Ranna tell 3,

12111 Tallinn

Tel. +372 508 0589

Bookings and more information available on the website 

 

Let me know in the comments below if you like modern, creative dining such as Noa or do you go for something a little more traditional?

 

Á Bientôt…

 

 

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