Grand Rose Spa Hotel Restaurant "Rose"

In so-called old Europe, vaulted cellars such as these are generally utilized for storing wine. In Estonia, however, where modern drinks culture is still developing, cellars can easily become restaurants. Such is the case at Grand Rose Spa. The basement inspired the manager and sommelier Miika Õunaid to compose an ambitious beverage program emphasizing Estonian craft tipples––beer, cider, fruit wine.

The capstone of his list? House-made liquors. Head chef Kristjan Koppel designs simple dishes with local island ingredients. The whole smoked perch with pickled cucumbers, butter-fried baby potatoes and tartar sauce, fetchingly titled An Islander’s Dinner, is nearly irresistible, fresh out of the restaurant’s own smoker.

It pairs well with the oldest Estonian craft beer maker’s (1990) Pihtla IPA Kolm Venda, a bitter-leaning brew that tastes just like life on the island when summer is gone. A degustation menu is available to those looking for a guided tour of the island’s flavors.