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Fotografiska Tallinn

Sustainable Pleasure

Fotografiska uses the power of photography to unite, spread awareness and create a positive impact in society. This mindset is well integrated in everything we do. By following our vision of inspiring a more conscious world, we aim to raise the level of awareness and question what we eat, drink and take for granted - nudging society towards more sustainable habits.


We will follow the Fotografiska food and beverage philosophy of Sustainable Pleasure, which is founded on the concept of food tasting good while doing good for the world.


From leaf to root, from nose to tail

The restaurant will work with a zero-waste mindset to build an inspiring restaurant focused on an extensive care for the environment.


We use all our fresh local produce to the maximum, whether preparing a dish in the kitchen or mixing a cocktail behind the bar. The minimal food waste that still occurs is put in a composter where compost develops within 24 hours. The compost is given to farmers or restaurants in the area who, for example, are growing their own herbs.


Sustainability practices will run like a thread throughout the restaurant; flower boxes are made out of an old church tower, used baking plates received a new life as bread boxes, and empty wine bottles are used as vases.


It’s not a fine-dining restaurant, but a place for delicious and honest food.


Chef Peeter Pihel has a global experience from restaurants in Estonia, Sweden, and France. Such as Fäviken Magasinet in Jarpen Sweden and Fulgurances in Paris France. In 2017 Peeter was a chef for the Estonian Presidency of the Council of the EU.


Based on 957 reviews

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