PROMO Dining / January
Publicity photos
RESTAURANT RIBE –
For over ten years now Ribe restaurant in Tallinn’s
Old Town has been welcoming local gourmands and
visitors from all around the world.
Every year since its opening in 2007, Ribe
has been included in many different lists as
one of the best restaurants in the region.
Last year it was the top of The White Guide:
the Baltics. Many have praised the restau-
rant, and patrons have commended the
food, service, and interior design. Whereas
particular foods and décor are often a ques-
tion of personal taste, absolutely all of Ribe’s
customers agree on the excellent service to
be had when dining there. At Ribe, all of the
puzzle pieces necessary for creating a fine
dining experience have been put in place,
and every detail signals that this has been
done with passion and dedication.
Ribe’s menu unites classic gastronomy
with up-to-date trends, and all dishes are
made from fresh local produce by chefs
trained in the skills and methods of the fin-
est French cuisine. Ribe was established by
three former waiters, and has been fronted
by three chefs over the years: Jevgeni Jer-
moshkin, Andrei Shmakov, and now – Rado
Mitro from Slovakia. Although the personal
styles of Ribe’s chefs have differed, all had
the same understanding when it came to
the essence of Ribe, which is why the res-
taurant’s excellent level of quality has never
changed. Executive Chef Mitro has worked
in various London restaurants, some of
which were Michelin-starred, and has also
honed his skills at the famous Noma restau-
rant in Copenhagen.
In its ten years of operation, the menu at
Ribe has been updated to match current
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culinary trends, yet diners there never
get something that they have already
tried elsewhere – the kitchen staff strives
to add their own exciting touch to all that
they prepare. For example, for start-
ers, Ribe offers refreshing clear tomato
consommé with goat’s cheese, followed
by a main course of perfectly prepared
beef hanger steak with eryngii mush-
rooms and fondant potatoes. Your waiter
will gladly advise you in selecting a wine
or house beer that goes well with the
dishes you have chosen. Fresh local and
seasonal ingredients (according to avail-
ability) reach the plate as close to their
original form as possible. For instance,
many of the herbs used at Ribe are
grown in the owners’ herb garden, and
Ribe’s eponymous craft beer is always
made on site, with fresh batches ready
by summer of each year. The chef has
compiled two tasting menus: a six-course
menu for those who prefer to enjoy a full
experience of exquisite flavours, and a
three-course menu for guests who may
be short on time but still expect a splen-
did meal. In addition, guests are always
welcome to pop in at Ribe for just dessert,
wine or snacks. The restaurant provides
lunchtime customers with an affordably
priced à la carte menu that also has daily
specials. The 120 items on the wine list,
including champagne and prosecco, have
been selected with care by Ribe’s head
sommelier, Tanel Turk, and because the
restaurant uses the innovative Coravin
wine preservation system, you can order
a single glass of wine from any vintage
without having to buy the entire bottle.
Since the restaurant’s opening in 2007,
Ribe has charmed customers with impec-
cable service. The criteria that were set
over ten years ago still stand today, and
the owners’ passion has spread to the
establishment’s employees as well. When
there are a lot of guests, the restaura-
teurs enjoy serving the tables themselves;
likewise, if an employee happens to stop
by the restaurant on their day off, they
won’t hesitate to don an apron if it looks
like their colleagues could use a helping
hand with an unexpected crowd. The
team at Ribe is like family, and customers
can feel that this care and friendliness is
extended towards them, too – from the
minute they step inside until the moment
they leave. In the restaurant, it seems as
if time stops: glasses get filled before you
Ribe’s chef Rado Mitro and sommelier Tanel Turk
Waiter Eduard Mikhailov
even notice they’re empty, each detail is
carefully considered, and there’s no need
to think about anything except enjoying
yourself – let the staff at Ribe take care of
you as you savour the moment.
Even though Ribe is one of Estonia’s
top gourmet eateries, the atmosphere
is anything but stiff. Diners appreciate
the welcoming and cosy Scandinavian
design and eye-catching elements, some
of which have graced the restaurant since
its opening (e.g. the spoon chandelier
in the centre of the room), while newer
additions, such as the recently procured
grand wine rack, make each visit fresh
and exciting. In fact, passersby often
come in from the street just to inquire
about the drop-shaped lamps visible
through the restaurant’s windows – by
now they have become a legendary fea-
ture of Tallinn’s Old Town.
Vene 7, Tallinn
ribe.ee
+372 631 3084
Opening hours:
Mon: 17-23
Tue-Fri: 12–14.30, 17–23
Sat: 12–23
Sun: Closed
Baltic Outlook
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