FOOD THAT IS REAL FOOD
RESTAURANT
The best ingredients, a jazzy chef and a cozy setting
Seasonal and seriously good
Once you’ve tried our food, you’ll want more. Honestly.
Food is the foundation of well-being, and we put our heart into everything we make. Our kitchen is guided by seasonality and clean, fresh ingredients sourced from Estonia and around the world.
Our restaurant follows a zero-waste philosophy — respecting every ingredient and using it as fully as possible to leave the smallest possible footprint behind. And whatever truly is left over goes to our lovely chickens.
Under the guidance of Head Chef Merino Lastik, our kitchen brings together creativity, purity and depth of flavour.
OPENING TIMES
- Ilmaveere Dinner — Served at a Set Time
Fri 19.00
Sat 19.00 - À la carte*
Sat 12-17
Sun 12-19
* For à la carte, the latest reservation is Saturday at 16:00 and Sunday at 17:00.
MORE INFORMATION
+372 588 18839 Mon-Sun
Information and table reservations
Ilmaveere À LA CARTE
Wed–Sat 12:00–16:00, Sun 12:00–18:00
From inside
From the fire
To finish
CHILDREN'S MENU
Wed–Sat 12:00–16:00, Sun 12:00–18:00
ILMAVEERE TASTING JOURNEYS
Ilmaveere Dinner
Monday to Saturday, one shared start at 19:00
Our tasting journey takes you out among the forests and fields, and now and then into the water, where freshness, a creative hand and respect for the ingredient meet. At the heart of the menu are the harvests of nearby smallholders, wild flavours and live fire. Alongside them we weave in carefully chosen international influences and techniques, to make something familiar yet unexpected. It is a journey through smoke, freshness, acidity and texture. Our reading of Setomaa.
Five courses, plant-based
60€ / guest
Five courses, meat & fish
65€ / guest
Three courses, children's menu
15€ / guest
Three courses,
plant-based
38€ / guest
Three courses,
meat & fish
42€ / guest
MEET THE CHEF
“Every year I choose one subject that I devote myself fully. Last year my goal was to find ways to use all ingredients to their full potential, leaving zero waste.”
MERINO LASTIK – EXECUTIVE CHEF
