The idea to spend Tallinn Restaurant week twice a year definitely is a great idea! I kill two birds with one stone, trying the spring and autumn menu at quite favourable prices. I wish the list of participants would widen and constant list of restaurants would offer different sets after all each season. In November due to new menu my choice has fallen on restaurant with a 10-year experience – RIBE with Chef de Cuisine Radoslav Mitro.
Interior. Two-stored restaurant with very close seating at an entrance, super-narrow little tables around a ladder and, at last, a private zone in the cellar. Pleasant warmth instantly lulls me together with soft music. The irritation for eyes is the light. There are lamps in every corner, but they are useless. The rest I liked: monochrome black-and-white, wardrobe presence, lack of kitchen smells.
Service is awfully sluggish. The personnel, apparently, are enough, yet it was impossible to catch their attention. Dirty plates wait over 20 minutes on a table. Beer is served in a wine glass. Wearsome expectation for the drink order – check, laconic representation of dishes – check, listening of complaints with the tragic face – check, long waiting for the bill – check. Should I blame busy Restaurant Week or simply Tuesday evening?
Food. Within a TRW RIBE slightly transformed main course and dessert from new autumn a’la carte menu, and snack was created new from the scratch. The price of the person – 20 euros without drinks. The average bill in a usual day would make about 25-40 EUR.
Amuse bouche – some tender cream with walnuts and sunflower seeds. The beginning was promising!
Artisanal grey and black bread with dried fruit and butter. It was right about time for the entertainment as meal pauses were long.
The most memorable moment of evening is a starter – Braised Cod head with Lemon mayonnaise and buckwheat blini. An unbelievable combination of the white crushed fish and lemon, almost anisic taste. Buckwheat popcorn, fresh greens and undefined vegetable or mushroom chips in addition – I was lost in paradise. I hope this dish will be in the main menu eventually.
Shock of evening – Red legged Partridge with confit leg, braised chicory, caramelised apple and walnuts. A fowl is a tricky thing, stubborn and difficult to cook. At least, I understood it by the result of kitchen work – it was hard to eat that partridge. Meat didn’t give in to the either standard, nor second, more sharp knife received at a request. With more effort I would guaranteed myself a wrist dislocation. I gave up. It tasted like a half-cooked chicken leg from the freezer. Dead, plain, hardly seasoned. Unpleasantly bitter cabbage remained untouched: how it was paired with a fowl, I wonder ever since. Sauce was good – here my praises end.
Half-starved I wait for a dessert for the next half an hour – Chocolate mousse with cherry compote and sour cream ice cream. Ice cream is well-known to all Tallinn therefore stays through the years in different variations. Today it joined tandem with a slap of fat chocolate mousse and almost predicted cherry “garnish”. It’s fine. The impression was mostly saved by various chips. Chocolate was, however, too bitter – too burned by the taste.
Sum. The purpose of this nodding acquaintance is to attract guests back, to intrigue them, excite imagination and appetite. RIBE – I give strong A only for starter and a bread basket basket for the taste and presentation. The rest remains within unimpressive casual frames. The restaurant is a winner in the Casual category of gastronomic competition Silverspoon 2017. Success is never blamed, so most likely, I have to return to restaurant another time and pray for more fortunate dishes.
Interior – 5/5
Service – 4/5
Food – 4/5
Overall impression – 4/5
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