NOA Chef's Hall

A couple of years ago, the kitchen at NOA Chef’s Hall got a radical rethink. Modern equipment was rejected in favor of a large smoker, built on site, with an open hearth next to it. From that point on, the menu was borne of smoke and fire, two elements providing the chefs with seemingly endless inspiration. Doused in rendered pork fat, beef and venison turn infinitely tender within seconds. Wine bottles are opened by cracking their necks with tongs heated bright in the coals. These rustic, brutal activities take place in a contemporary and minimalist, yet comfortable environment. The coarse showmanship is the culmination of lengthy preparations, paired with the best know-how and skills in Estonia. It’s no secret that eye-catching new dishes (or at least their concepts) are quickly copied by other, less creative restaurants, occasionally even in neighboring countries. This doesn’t overly bother NOA’s young staff, since the restaurant makes a point of looking ahead––never back. And thus, the guests’ tasting menu experience (since NOA offers a single prix fix) is often complemented by a taste of something still in development. Furthermore, it’s always interesting to see where the cocktail program is going. Tiny, occasionally experimental drinks are a staple. How they even come up with them is a mystery.

Fire, smoke and hard work have made NOA the most internationally renowned Estonian restaurant in the span of just a few years.