Meet the MEAT
Good meat does not require more than just a pinch of salt and pepper, if that. However, the real meat lover will be especially happy, if there is also matured meat on the menu. The place where you can have it all is just outside of Tallinn, in Tabasalu. The expectations of our guests, who came here directly from the airport, were definitely met by the selection here.
MEAT Resto & Butchery is owned by meat lovers, who do not have any previous experience in the industry, and before opening their own place had only been to restaurants as guests. So, the restaurant is based, first of all, on what they feel creates the best experience. The owners of MEAT Resto & Butchery definitely went all out to provide the most delicious and genuine meat dishes, which so many Estonians have long dreamed of.
The meat used in the restaurant comes mainly from Brazil, Uruguay, Australia and New Zealand, and arrives here chilled. As a treat, domestic 30-day dry-aged beef (tenderloin, sirloin, t-bone, and fillets), which matures right in front of the visitors on a special rack.
In addition to a sunny summer terrace, the restaurant has it's own butchery, where you can buy restaurant quality meat, and also the appropriate sauces, seasonings, handmade bread and wine.
The restaurant is an appealing choice even for breakfast, as it opens the doors early in the morning. Enjoy your morning coffee with an omelet, fresh croissants, or the Estonian favourite-porridge. The restaurant's Facebook page provides a good overview of affordable and delicious business lunch offers, that you can enjoy on a sunny terrace with a good friend or a business partner. To ensure a smooth experience for dinner, we definitely recommend to book a table in advance, and enjoy the long and dark Estonian autumn evenings, on a warm heated terrace, with a glass of wine or beer, and sizzling meat. We love meat and truly know how to prepare it!
Rannamõisa tee 38d, Tallinn | +372 5556 6177 | Mon-Thu 8-23, Fri 8-00, Sat 10-00, Sun 10-22 | www.meatresto.ee
Article was published in Nordica´s in-flight magazine Time Flies (autumn 2017).