180 degrees by Matthias Diether

Until famed chef Matthias Diether brought his Berlin-cool to Noblessner, Tallinn’s former submarine shipyard was a neglected area. Today it’s the city’s fastest growing, sleekest neighborhood, anchored by Diether’s restaurant 180 Degrees, the capital’s most elegant fine dining joint and the first courageous establishment to settle in the middle of what was essentially a large construction site. 180 Degrees seems even more elegant in its midst.

Guests are first shown to the fireplace-endowed bar where they can enjoy impressive views while perusing the menu over aperitifs and snacks In the dining room, the tables are strategically placed 180 degrees around the open kitchen in the middle of the space. Charmed by the interiors, attentive service and the first promising nibbles, the guests will go on to discover that classic fine dining, often seen as an endangered species, is alive and well here. Halibut is served with champagne sauerkraut (cabbage fermented in champagne), tuna––flown in from Malaysia that very morning––is paired with foie gras. There’s a wealth of fine ingredients, neither minimalism nor humility is allowed. Diether rules his kitchen in the spirit of genuine German ordnung and his front of house manager, Bart Dufour (who has spent most of his career in Belgium’s top restaurants), runs the place with effortless French elegance. Together, the two offer an unparalleled and noble gustatory experience.