Restoran Lee

In a Michelin-starred restaurant, we genuinely expected a different presentation of the food. The photo shows the main course with a side dish. While the staff was friendly, they were quite inefficient. We had to ask twice for bread, a blanket, sugar for coffee, and the bill. The fries, which tasted average, were supposed to come with chili mayonnaise, but we didn’t receive it even after reminding them. The ambiance is pleasant, but unfortunately, we left disappointed.

Delicious meal with Asian and Estonian inspiration guiding the menu and the composition of each dish. My partner and I booked a table day-of after walking by and being enchanted by the gardens tucked away from the street. We loved the marinated asparagus with goat cheese to start. The smoked trout and fried quail were both great and the our waiter recommended wonderful wines to pair with each dish. The Kohuke was the star of the night, we loved splitting this elevated interpretation of a humble Estonian treat.

Dinner at Lee Restaurant felt like eating at a refined family gathering—not in the sense that you had your annoying aunt at the table, but insofar as how welcome everyone made you feel. The servers chatted with you like old friends, all the while maintaining professionality, knowledgeable discourse about the menu, and never interrupting your meal. The ambiance was pleasant blues and golds, with just enough lighting to see, without being glaring. It had none of the over-done warehouse-kitsch so common nowadays. We opted for the “Lee’s Secret,” an amazing dining experience which invites you to focus on your palate and the flavours in each course you encounter. I won’t spoil the experience by saying more, but the pictures should give a sense of what is involved. Again, it was enjoyable, immersive, and never gimmicky. And it definitely served the purpose of keeping us focused on the nuances of each flavor pairing, which chefs work so hard to plan and conceptualize, but at least for my part, I all too often inhale without much mindful thought. This focus on mindful eating, mindful processing and mindful preparation of food was, I felt, at the core of everything Lee Restaurant is about. We loved the cauliflower hummus and the dessert is something I am still thinking about—a Kohuke. Get it, you’ll thank me. The main course of steak was expertly cooked and paired with its sides (can’t say too much or I will ruin the Secret Experience!) The restaurant had a ready-to-go wine pairing for the multiple course meal that was expertly selected, and was just precisely enough wine to make the meal an even more unforgettable experience.

Sat outside on a beautiful night. Service and ambiance were really lovely. The black bread was served with beautifully salted soft butter, traditional dishes were well executed with a nice subtle twist. Wonderful wine selection. Ate out quite a bit in Tallinn and this was my favorite restaurant