Simple and local are the bywords of modern Estonian restaurant, Leib Resto & Aed. Head chef Janno Lepik and sommelier Kristjan Peäske wanted to create a place they would love to visit, where great food and drinks come together in a warm, welcoming setting. So that’s exactly what they did, blending sleek furnishings with playful pops of colour, high-end ideas with local ingredients. And it’s partly why they named their restaurant after Estonian black bread. It’s what they grew up eating. It’s straightforward, delicious – it’s home. And, don’t worry, it’s on the menu.

The pair cultivated relationships with butchers, fishermen and farms to make sure they got the best ingredients from the area. And, in season, their team heads out to forage for things like wild mushrooms. So, understandably, the menu shifts and sways according to what’s available. The food at Leib is creative. It takes traditional ingredients and Estonian combinations and elevates them – serving them without the kind of eye-watering price tag you might expect.

Here, you might start your meal with perch, served with crispy black bread and horseradish cream, before moving onto duck fillet (from nearby Karuaseme farm), salt baked celery, pumpkin cream and crispy garlic. And to finish? A glass of their homemade liqueur or marinated wild apple sorbet with curd and honey-oatmeal cookie would do the job nicely.

Everything on the menu at Leib Resto & Aed is paired with a corresponding drink – be that wine or beer (the selection is impressive). But that’s just one of the perks. After all, one of the founders is a sommelier of serious calibre.