Every now and then, one finds a tourist spot that more than lives up to the hype. In this case, I was pleasantly surprised by the cuisine and ambience of Olde Hansa, perhaps Tallinn’s most well-known restaurant catering to tourists. I expected a heavy hand of kitsch and cheesiness, but my experience was more understated…
Author: Theculinarydiplomat
Stockpot Riga: The Latvian spirit of The Culinary Diplomat
There are moments when I’m reminded why I started this blog. Moments that inspire me to share the joys of food – from the exotic to seemingly mundane Americana – with everyone. The first experience – well, ok, let’s be honest; all four visits – made me positively giddy with excitement to be able to…
It’s all about beets in the Baltics – and beyond
Beets are by far my favorite root vegetable – and that’s even with stiff competition from sweet potatoes. It is one food trend in recent years that I will stand behind, yet I am one of those weirdos that has loved beets long before the beet salad became a given (next to Brussels sprouts and…
Ribe Restoran: Another Estonian restaurant gem in Tallinn
Ribe Restoran tied with Neh for my favorite restaurant in Estonia. Perhaps it was the unexpectedly posh, yet unpretentious atmosphere – a staff who welcomed us on our first Friday night visit without reservations and when every other nice option on Vene street was booked. Perhaps it was that first glass of a French sparkling…
Rustic mushroom soup: Bring home the flavors of Estonia
Soup is the quintessential winter food. Nothing can get rid of bone-chilling cold better than a hearty bowl of steaming soup. In the Baltics, where winter and darkness try to dampen the soul, I imagine soup is all but a necessity. At least in my experience there, I found no shortage of amazing soups –…
Neh: Amazing Scandinavian farm to table in Estonia
In Estonia, I never had a bad meal. Yet two restaurants stood out, tying for first place in my little, foodie heart. Both Neh and Ribe showcased refined versions of Baltic and Scandinavian cuisine that would make any pioneer of the “eat local” movement proud. My first experience with with Estonian cuisine almost immediately after…
What is Baltic cuisine?
Just what really is Baltic cuisine, you ask? Um…what and where are the Baltics? That’s what secretly you’re asking, right? Isn’t that where they had that war in the ’90s? Like Serbia or Bosnia? Nope. But it’s an honest mistake. Don’t feel stupid; we’ve all had those moments. And I totally was that kid who…
Pop-Tarts: Hate to love them or love to hate them?
Another food fad remake struck the foodie world in the past few years: The often reviled Pop-Tart, an American breakfast icon, has experienced a renaissance of sorts in bakeries and restaurants. In the Washington, D.C. area, knowing foodies sample homemade “poptarts” at Ted’s Bulletin and Northside Social, among other places. These eateries have put their own…
Redefining the salade chèvre chaud
I crave salads. I adore cheese. So for me, few salads – or entrees for that matter – can top the contrasting, yet complementary mix of flavors in a salade chevre chaud (hot goat cheese salad), ubiquitous in France and, actually, much of Europe. The traditional French salad typically consists of large-leaf lettuce (like…
New Year’s Resolution: Eat Latvian honey cake!
New Year’s resolutions are so yesterday. I mean, I really would appreciate it if everyone staggered the start of their resolutions so I could get mat space at yoga and a parking spot at the gym. Thanks! Just kidding…sort of (really, has anyone ever tried to get into a gym the second week of January?…
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