Platz is there

And one must take it seriously. Last November, two months after opening, Platz took part in the Baltic herring month and the Mediterranean-inspired Baltic herring mille feuille seen in the photo was recognized as the best dish of Baltic herring. This dish is also in the main menu now and you can order it till the end of the Baltic herring season.

The start of the new restaurant has been very successful. It is hard to get a table here at lunch hour and there are enough customers also at other times. Of course, very friendly prices of Platz play a role here. And the fact that practically every day you can try something new.

The main menu of the dishes at Platz that are always available is, in fact quite short. But, for example, at the time of writing this story, fresh roe deer liver was brought in the kitchen, which can be used for no more than ten portions. Lunch menus change every day and there is a fresh menu three times a week. All the dishes may not be available by the end of the day. But important is that everything is as fresh as possible.

Smoked fish cream soup with crayfish tails. Mmmm.... it reminds me of the taste of fresh hot smoked sardines. However, the chef of Platz is an Italian. His smoked fish is not sardines and the idea of cream soup has pictured in his mind the tomato.

As we agree with him only on the taste and appearance of crayfish tails, then the soup is a surprise for me. And not at all a bad surprise!

Carré of lamb with bacon and mushroom pie in red wine and honey sauce. Lamb and pie? On the same plate? Again a surprise. And again not a bad surprise at all.

When there are five cooks in the kitchen and the menu is practically missing, then fantasy is the only thing that helps you out. The kitchen of Platz seems an interesting place. And so does the dining hall.

As one can afford to drop by Platz more often than other restaurants, then next time it does not take long to figure out where to go.

But the food is not the only reason for frequent visiting of Platz. The wine is offered the same special way as the food. The prices are again quite friendly. And what is most important, all the wines with the price less than 500 kroons, can be ordered by glasses.

Similarly to the kitchen, small and random batches of interesting wine find their way in the wine cellar. Therefore, it is always a good idea to ask if there is some exciting wine available that is not marked in the menu.

Rotermann’s stationary winter market did not succeed. Hopefully, the summer market will be viable. Because Platz fits perfectly at the edge of the market. Just the way it was opened in early autumn. It looks more fresh, youthful and surprising as compared to its famous colleagues of the European cities. This is exactly how Tallinn should be among the family of other European cities.

The establishment of Platz at the peak of recession was not easy. The banks did not perform their function and did not lease the equipment. Still, Platz is functioning well. The wrong decisions made by the banks are the only manifestations of recession for Platz. A surprising and encouraging perspective.

Platz is there and has no intention to leave.