Härg
Maakri 21, Tallinn, Eesti
High level
How we evaluate?
72/29
Härg
Maakri 21, Tallinn, Eesti
High level
How we evaluate?
72/29
Fire, Smoke and Juniper
The first two are the main flavourings restaurant Härg uses in its dishes. If we had to introduce Härg through just one dish, it would be the dirty steak, a ribeye cooked directly on charcoal. This method of cooking would probably never have occurred if a piece of meat had not accidentally fallen on the coals. When it was finally retrieved, it was a beautifully cooked “fire-flavoured” piece of meat.
Everyone who has ever cooked on open flames, will know that the flames give a unique flavour to just about anything. In restaurant Härg, this fire and smoke flavour permeates the entire menu. Whether it’s meat, salmon or potatoes.
Still there is a third dominant taste in the restaurant. The juniper flavour comes from the drinks list, more specifically the gin list, which is almost an encyclopaedia of the beverage. It makes trying one of the gins practically mandatory.
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