Stenhus Restaurant

Dining at Stenhus Restaurant was an unforgettable experience! Nestled in the heart of Tallinn’s Old Town at the 5-star Schlössle Hotel, the restaurant perfectly blends history and sophistication. Every detail, from the stunning architectural features and cozy log fires to the warm, relaxing atmosphere, sets the stage for a remarkable meal. For my starter, I chose the Nasturtium, a fresh and vibrant dish that showcased the restaurant’s commitment to local, organic Estonian flavours. My main course, the Venison, was exquisite—tender, rich, and beautifully presented. The menu's focus on quality seasonal ingredients and partnerships with small Estonian farms and producers shines through in every bite. The taste of Estonia is delightfully celebrated here. I want to give a special mention to Evelina for her outstanding service. She made the experience even more memorable with her warm hospitality, expert knowledge, and genuine care for ensuring everything was perfect.

The ambiance on the terrace is nice and calm. The dishes were very good. Unfortunately, the venison was overcooked. Everything else was very tasty. Service explained the dishes very well and they were attentive and friendly. I can recommend this restaurant.

In my opinion, there could not be a cozier setting than this elegant restaurant in the basement of Hotel Schlossle. Basement? Well, really, the space was originally dug into stone; it is more like a cave--a very romantic, beautiful cave. So, along with the ambiance and very long history (hundreds of years; the hotel has been there since 1464), how was the food? It was delicious but also artfully displayed. For instance, our bread came on a slate slab with creamed butter. One entree we ordered was venison carpaccio with roasted garlic, roasted red peppers and hay cream. The other entree was halibut with small mussels in cream sauce with roe and pickled cocktail onions. One salad, besides the greens, also included pumpkin blossoms, red pepper hummus, goat cheese, pickled zucchini slices, yellow squash, pesto and olive crackers. We also had a beet salad with hummus. We felt like celebrities being served a private dinner. Very, very nice.

There is just something about Stenhus restaurant, which is nestled cozily under the fantastic Hotel Schlossle. Maybe it’s because I am a historian, but I think it’s something more universal—the air just feels calmer down there. I am a busy lady, and I usually am juggling four or five expansive projects at any given time: I have a lot of difficulty calming down and being in the moment. But something—something I can’t quite define was just different at Stenhus restaurant than any place I have eaten before ever. There was an invitingness to the roaring fire, a warmth to the stone walls, which have seen so much history (800 years of it! I can’t get over that), and a reassuring look to the mirrored table tops and credenza-fronts which reflected and expanded all of this, stabilizing the whole into the very picture of hospitality, of hearth, home. The atmosphere was welcoming but refined, quiet, but not hushed. All in all, I felt both at home, like I belonged, and yet also surrounded by luxury—waiters who knew their wine and menu and wore white gloves as they replaced my silverware or lit the candles adorning the table. The menu itself was off the charts. Chef Timofei Monahhov crafted classic dishes and local favorites, adapted to modern palates. I really appreciated that things were adapted to the chef’s tastes, but things weren’t “overly conceptualized,” as can happen in modern haute cuisine. Like the ambiance, things were delightful and never overdone. I had the venison, which was perfectly cooked alongside an oyster mushroom grilled and served in a way I had never envisioned mushroom could be served. The appetizer of house made breads paved the way for this and many other amazing courses. My lobster bisque was a performance in and of itself, poured over the solid ingredients in a way that piqued interest and tastebuds. As for dessert--I have been dreaming of the “bird milk cream” dessert served in a chocolate sphere since I first tasted it—and then had some of my friend’s! I have eaten in a lot of fine dining restaurants, and this one stands out in my memory as truly one of the best dining experiences I have ever had.