Food Fare in Tallinn, Estonia

Every morning, we had breakfast at the Café Rukis situated around the corner from our hotel Vana Wiru in Old Tallinn.

Café Rukis, Tallinn

On the first morning, we enjoyed their Klassikaline Kahe Muna Panniomlett, a very light and fluffy omelette, made for a very hungry patron.

Panniomlett at Rukis Cafe, Tallinn

For dinner, we had another real Estonian dish at the Christmas market: Sauerkraut and pork knuckle. Yes, this is Estonian fare (the Germans occupied the region once).

If you thought that kind of food was too German, have a look at this plate.

The very best dinner, a light one, I had at the restaurant FARM, located in the Hotel Vana Wiru. Listed under appetizer, the dish Kitse Kohupiima Korvike (a goat cheese tart) was the best meal I’ve had in a long time.

Kitse Kohupiima Korvike

 

My last and notable breakfast was these curd cheese cakes served with cream, and berry sauce. This was delicious.  I looked up its name online:

Kohupiimapannkoogid ehk Sornikud Hapukoore Ja Värskete Marjadega

Kohupiimapannkoogid ehk Sornikud Hapukoore Ja Värskete Marjadega

Our last meal in Tallinn was the vegetarian Soup of the Day in a little eatery. This was heavily seasoned with dill and/or lovage.

We enjoyed the Estonian food, and fortunate for us, everyone in the service industry speaks English. 🙂

My Experimental Kitchen – Korean Jeon

Aeri’s Korean Cookbook is a wonderful and easy to use cookbook. Her directions are short and precise, her photos are descriptive and for a personal touch, she adds a bit of her own childhood food experience.

Very recommendable!

I started with the recipe for Zucchini Jeon (aehobak jeon), which looked very easy to make, and it was! I cut the zucchini julienne (2 cups), added some green onions, and a dash of red hot pepper (optional).

zucchini julienne

To make the batter: 1 egg, a bit of salt, 1 cup flour and 1 cup water. Then add the vegetables.

zucchini in batter

Drop the mix, spoon by spoon, into the hot frying pan (use vegetable oil). Fry until golden brown on both sides.

zucchini jeon and potato jeon

The Zucchini Jeon were really good and easy to make. Serve with a dip: 1 part soy sauce, 1 part vinegar, and add some sesame seeds. All done.

This is a good snack, or it can be served as a side dish.