Tallinn city wall by T.Volmer Cooking course at KÖÖK Cooking course at KÖÖK Cooking course at KÖÖK Cooking course at KÖÖK Kadriorg park Sea panorama at Pirita by M.Lokk Fine dining at Ö
 

DAY 2. TALLINN: ENJOY OLD TOWN, PARTICIPATE IN A COOKING COURSE & LEARN MORE ABOUT MODERN ESTONIAN CUISINE!

Spend a wonderful morning exploring the interesting history and stunning architecture of Tallinn’s Old Town on a 2-hour guided tour.

For lunch, you will have the chance to learn something more about the Estonian cuisine and participate in a cooking course and lunch at KÖÖK . The resident chef Tim Bramich uses his travel experiences and back­ground of work­ing in fine din­ing Miche­lin starred restaurants in Lon­don to explain and show you the basics of Estonian cuisine making. After a cou­ple of hours’ work you get to enjoy the fruits of your new culinary skills.

After lunch enjoy a walk in the Kadriorg park to see the romantic swan pond, Kadriorg Baroque palace, Peter the First House and modern art museum KUMU. You will also visit the seaside Pirita to see St Bridget Convent, Song Festival Grounds and Pirita Harbor.

Especially for Magic Unica guests an exclusive experience to enjoy Estonian aperitif with kama and other traditional delicacies in the historic Tallinn Song Festival Grounds magnificent Lighthouse where you can enjoy the Surprise Aperitif with a romantic and breath-taking panorama over the harbor and the city of Tallinn!

Distinctive Dining in one of the Estonian most high-end and praised restaurants “Ö” where the chefs even cook their very special bread, make sorbet’s from collected berries, dry and smoke carefully chosen meats and fish, boil their broths. Nothing artificial is added and where one can truly taste the richness of Nordic region healthy plates.  

Culinary highlights Ö: parsnip puree soup with deer jerky, eel with herb emulsion and fresh cucumber, poached in apple wine, “non traditional” beef tartar with sorrel salad and watercress crème, whitefish with vanilla infused cabbage and muscat-pumpkin sauce, venison with onion marmalade tartelette and celeriac puree with blueberry sauce, blueberry cheesecake with vamilla ice-cream and baked apple cream.