PULL

The Pull is a meat restaurant. (It can still feed - and no less well! - fish eaters and vegetarians, too.) The restaurant was founded by three co-owners, men who know just about anything there isto know about meat and who are considered Estonian top meat specialists: Enn Tobreluts, Hanno Kuul, and Andres Tuule. Beyond the broad selection, Pull impresses with meat cooking skills. Their most famous dish is the dirty steak: marble beef ribeye steak cooked straight on charcoal. Itis served in slices as a starter. The star ofthe meat dishes is the aged beef. Another interesting experience is the pulled elk, whose powerful gamy taste is complemented by a minimalist garnish - pickled cucumber, onion, Dijon mustard, but each strictly secondary, with the meat in the spotlight. The strong, meaty menu is corroborated by the stark interior design heavy on limestone and metal, meshing well with the industrial background of the very central Rotermann Quarter...