Eat green at Estonia's most sustainable restaurants
These eco-friendly restaurants in Estonia have been recognized by the MICHELIN Guide, Green Key, and the 360°Eat Guide for their green ethos.
Restaurants in our little country have made great strides towards sustainability.
The MICHELIN Green Star, Green Key, and the 360°Eat Guide have recognized restaurants in Estonia for their commitment to sustainable practices and amazing food.
Read these suggestions from international restaurant guides on where you can expect excellent quality and an environmentally friendly mindset. The modern Estonian food offered by these locales features fresh, seasonal products, while they strive to reduce food waste and promote the use of renewable energy.
MICHELIN Green Star
The Green Star highlights restaurants that offer dining experiences that combine culinary excellence with initiatives that could shape the future of gastronomy. These restaurants' forward-thinking sustainability initiatives are a source of inspiration for the entire hospitality industry.
Estonia has three MICHELIN Green Star restaurants: Fotografiska, Hiis, and Kolm Sõsarat.
Hiis
Inspired by nature
The restaurant’s seasonal menu is rich in fresh forest products. Chef Daanius Aas, who received the MICHELIN Young Chef award in 2023, knows how to combine flavors into an unforgettable experience: a four-hour tasting journey.
Hiis adheres to these basic sustainability principles:
- at least one ingredient for nearly every dish is foraged from the surrounding areas
- local Estonian produce is used whenever possible
- all waste goes back to nature and plastic is avoided
- water and power consumption is monitored
Photo author: Hiis Restaurant
Fotografiska
Even beetroot can be punk
Fotografiska's new tagline is "Let's make MICHELIN punk!" They're shaking things up with seasonal menus that feature local fish and meat but with vegetables as the true rock stars, aiming to reduce unnecessary meat and fish consumption.
Peeter Pihel, former Fotografiska executive chef, told the MICHELIN Guide, "Sustainability is the philosophy and nature of our entire operation: we aim to inspire a more conscious world. Everything from blossom to root and snout to tail is used in the kitchen or bar, and we grow herbs and keep bees in our rooftop garden. We also have our own in-house composter."
Photo author: Siim Loog
Kolm Sõsarat
Sustainability that goes back generations
A green mindset was passed down from their parents to the three sisters who own Kolm Sõsarat. Much of what is served comes from nearby or is what they have grown or raised themselves, like the Kihnu sheep, a local, hardy breed one of the sisters keeps.
The hundred-year-old wooden house where the restaurant operates was renovated using traditional techniques and natural building materials.
"We grow 70-80% of our ingredients in our garden behind the restaurant and forage in our father’s forest. Biowaste is either composted or fed to the chickens, who, in return, lay eggs for us. Honey comes from our apiary," one of the three sisters, Chef Kerti Vissel, told the MICHELIN Guide.
Photo author: Liisi Laanemäe
360°Eat Guide
A comprehensive approach to sustainable dining
360°Eat Guide is a Nordic and Baltic restaurant guide that evaluates restaurants holistically, considering both the quality of the food and the impact of their operations on the environment and society.
The 360° Eat Guide label indicates that a restaurant:
- prefers local, seasonal, and sustainably grown ingredients
- partners with small farmers and suppliers who value ethics
- reduces food waste and optimizes resource use
- promotes community development and increases awareness of environmental issues
- strives for environmentally friendly and responsible operating principles
Unlike the MICHELIN Green Star, restaurants can apply for the 360°Eat Guide.
Top restaurants in Estonia according to the 360°Eat Guide
LEE
Love for local
Lee is the Estonian word for an ancient communal fireplace, where meals are cooked and eaten together. Canadian-born Japanese executive chef Hiro Takeda combines a love for local Estonian ingredients with an international sensibility. From participating in national green initiatives to showcasing Estonian producers, LEE focuses on building relationships as they work towards developing a more sustainable industry.
Photo author: Lee Restaurant
SOO
Modern Estonian food made with respect for nature
The carefully curated menu uses the best ingredients based on the seasonality of the food – it’s a chance to taste all four seasons of Estonia. Foraging, pickling, and preserving play a big role in the foods put on the plate, which, of course, are inspired by what's available at the moment.
Photo author: Karl Kirt, SOO
Wicca
Emphasis on the big picture
Chef Angelica Udeküll focuses on seasonal, home-grown products from the forest, sea, meadows, and fields. Wicca works closely with local, small producers to source raw ingredients as well as alcoholic and non-alcoholic beverages. Zero-waste, health, and sustainability are central to their overall philosophy.
Photo author: Ken Oja
More 360°Eat Guide recommendations
Green Key
Recognition for responsibility
Green Key is an international eco-label awarded to hotels, restaurants, and tourist attractions that meet high environmental standards.
A Green Key label indicates that the company:
- optimizes water and energy consumption
- separates and recycles waste
- gives preference to local and seasonal raw materials
- raises environmental awareness among its employees and customers
Restaurants must apply for the label by submitting comprehensive documentation of their operations, confirming compliance with the Green Key criteria.
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Last updated
17.09.2026