">

Restaurant Tuljak in Tallinn 1960s Institution Refurbished to Modern Estonian Eatery

Sponsored by Visit Estonia

Tuljak is one of the oldest restaurants in Tallin, dating back to 1965, which was completely refurbished and renewed four years ago, by the restaurant group that also owns OKO, NOA, and NOA Chef’s Hall, into a modern Estonian restaurant. From the à la carte menu at Tuljak, you want the tartar and the bird’s nest dessert. Their black bread serving is one of the best and comes complete with a fatty roasted pork belly, mustard, and crispy onions.

Looking for more great spots for food and drinks in the Estonian capital? Check out my foodie map of Tallinn.

Restaurant Tuljak in Tallinn
Restaurant Tuljak in Tallinn
Black bread serving with roasted pork belly, mustard and crispy onions, and butter with fling salt
Black bread serving with roasted pork belly, mustard and crispy onions, and butter with fling salt
The Tuljak tartare, sriracha mayo, horseradish, herbs & crispy bread
The Tuljak tartare, sriracha mayo, horseradish, herbs & crispy bread
Interior details at Tuljak
Interior details at Tuljak
Tomato & buffalo mozzarella with basil pesto & balsamic vinegar
Tomato & buffalo mozzarella with basil pesto & balsamic vinegar
Palate cleanser
Palate cleanser
Octopus with spinach risotto
Octopus with spinach risotto
An old Volga car parked outside Tuljak
An old Volga car parked outside Tuljak
Bird's nest dessert – thin, crispy pastry with vanilla cream & raspberries
Bird’s nest dessert – thin, crispy pastry with vanilla cream & raspberries
The crescent moon – chocolate cake & cherry sorbet
The crescent moon – chocolate cake & cherry sorbet
Executive chef Tõnis Siigur and the head chef at Tuljak – Lauri Alvari
Executive chef Tõnis Siigur and the head chef at Tuljak – Lauri Alvari
Disclaimer

This visit was sponsored by Visit Estonia. Funded by the European Union European Regional Development Fund. They had no influence on my selections, neither of the places I chose to visit, nor which ones I decided to feature in the end.

Submit a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.