Pärtli tee 24, 76907, Suurupi, Harju maakond
Reg. nr. 10002371
KMKR nr. EE100254471
Let’s face it, until now, Estonian cuisine has acted like a grounded youngster. Sulking in his room, refusing to come out and socialise. Apparently, to make things happen the well-known restaurant Leib needed to be rebuilt into Lee and the head chef’s hat passed on to Hiro Takeda, a chef from Japan via Copenhagen.
It doesn’t take much to make a small country’s cuisine look and taste new. It’s enough to roll up an omelette during cooking and serve it with black mushroom, yuba and leek emulsion instead of the traditional potato, cucumber and tomato. An outrageous and unprecedented dish is born. Instead of boiling, frying or mashing potatoes served with beef entrecôte, marinate them. Cook onions for a long time and offer wakame in addition to all this, then an Estonian cuisine puritan will think that the youngster has now run away from home.
This is the kind of food being made in Lee’s kitchen now, and every night there are discussions on whether this has gone too far and can still be called Estonian cuisine. Come and have your say.
Project is funded by the European Regional Development Fund: