Pikk tn. 35-3, 10133, Tallinn, Estonia
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 grill a cucumber instead of pickling it, cut it into strips instead of slicing it, and serve it with burnt leek oil and sunflower seeds. An outrageous and unprecedented dish is born.
If you take local Pähkla trout and flavour it with an emulsion of soy, lemon, shiso and black pepper, then an Estonian cuisine puritan will think that the youngster has now run away from home.
This is the kind of food that is 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.
This project is funded by the European Regional Development Fund: