March 3, 2019, Tallinn, Estonia
The real reason behind Rataskaevu 16 without the actual name is that the team getting bored of naming rehearsal, while our true purpose to visit the restaurant gastronomique, relying on that all 4 of us are curious foodies. After Miss Finlandia arriving Tallinn Terminal 2 before noon, we head straight to Rataskaevu 16 to first aid our roaring stomach.
Stepping atop at the lime green door, passing through the wine tasting area, the rather more spacious master room surrounded with brick wall, and our reserved wooden table for 4 is next to the window view. The fresh maison-made full-grain dark bread is first served together with yellow butter, my order of fresh squeezed pineapple juice with slight amount of ice rocks refreshing the taste buds. Raw salmon and caviar salad is no doubt the best ice-breaking starter. With a thin slice of lemon, the dried baked white bread is more of biscuits.
For the main dishes, we decided on ‘the little pig leg’ with artichoke and sour apple slices. The proportion between the fats and lean meat balances evenly, while the sauce with the traces of ginger and soybean, reminding our memories on the taste of Taiwanese traditional pig leg, which is much salty and greasy. ‘Chef’s choice of pan-fried white fish’ with marinated kohlrabi, lentils, raw beetroots, lemon-butter sauce is gluten free, the well chopped of scallion and leek are surprising matching the sweet texture of seafood. Our third main dish is beef tenderloin served with mushroom and truffle cream, roasted beetroot, ribbed celery, roasted tomato and red wine sauce. The fresh salad perhaps delightedly casual, while the softness of tenderloin dipped with rich and thick sauce is exceptionally exhilarating to our curiosity.
We very much enjoy the rough and retro interior design, the friendly service, the transparent floor in the restroom, the good conversation and lovely friendship.
P.S. The current menu may be differed due to the seasonal offers.
Special Thanks: Daisy, Deer & LesLie
