White Guide 2020 master level restaurant
In our kitchen, we respect local produce and Estonian food culture. We live at the same pace with the Nature as it lives, breaths and develops
Anyone can go back in time to 1930s accompanied by the music of the period as well as the scent of freshly ground coffee and pastries piping hot out of the oven in one of the oldest buildings in Otepää.
The farm’s menu represents seasonal vegetables, berries and game depending on the hunting season.
All food in the first restaurant which opened in Otepää is hand-made from local ingredients, with love and care.
Restaurant Vidrik is a joint project of three chefs, who particularly value vegetables and game meat. We also prefer traditional ways of flavouring and cooking food, for example, roasting over an open fire and in natural smoke.
The Rye Restaurant offers a wide dishes ranging from appetizers to desserts made of local and South Estonian ingredients and Sangaste rye.
The matron of the house welcomes everybody who enjoys the country environment, the privacy and simple but delicious Estonian food made from local fresh produce.
The ingredients we use in cooking are always fresh, of consistently high quality and, preferably, supplied by domestic producers.
