A new concept was added to Fotografiska restaurant in Tallinn - NADA by Fotografiska. It is a restaurant within a restaurant, formed of a long chef’s table with space for about 20 guests, open only the first three Fridays and Saturdays of every month.

Text: Aivar Hanson, photo: Fotografiska.

NADA means nothing and this name conveys the restaurant’s zero waste concept, where no waste is generated while preparing the food. Restaurant within a restaurant offers its guests a single tasting menu with a range of drink packages. What is put on the table will be revealed to the guests on the day.

Once a month NADA by Fotografiska head chef Peeter Pihel will cook alongside a guest chef. So far the guests have been Kirk Haworth from the London restaurant Plate and lbert Franch Sunyer from the Helsinki restaurant Nolla.

Peeter Pihel will conduct a public interview with each of the guest chefs, discussing sustainable restaurants. All of these interviews will be recorded as a podcast and made available on the restaurant website.

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