New restaurant in Tallinn serves food from local organic farmers
There is a growing demand for organic food. People are becoming more aware about fertiliser and pesticide residue and the additives used in conventionally produced food. Although organic produce is available in bigger supermarkets, there is a lack of restaurants fully dedicated to ecological food.
Andrus Margus, the chef, takes pride in offering food that is prepared from fresh, local and certified organic components wherever possible. With 12 years experience as a head chef in Finland and Norway he is happy to be back in his home country. „Working together with Estonian farmers that use ecological methods we minimise our environmental footprint and lead the way to provide a more sustainable future,“ he mentions.
The restaurant manager, Toomas Toots, adds: „We aim to prove that natural and sustainable food can be served in a sophisticated setting.“ With more than 10 years experience in the hospitality industry and 3 years operating as a wine importer, he takes great pride in the wine menu. „It is not too easy to find organic wines that are reasonably priced when you don’t want to make compromises in the quality. In our drink list you will find organic, biodynamic and natural wines; organic beers, soft drinks and even cognacs.“
Maidel restaurant is situated in the heart of the historical old town of Tallinn. The name comes from the noble Maidel family who owned this piece of land and operated a butchery from the 15th century.
Maidel leads the way in the Estonian restaurant scene, striving to become the first dining establishment in the country to be recognised by the Food and Safety Administration (VTA) as an „Organic Restaurant“.
Toomas Toots Restaurant Manager Maidel Organic