Together, we’ll prepare locally sourced smoked duck breast using traditional methods, potatoes – the Estonian staple – in a fresh and unexpected way, a seasonal salad, mushroom and kohlrabi croquettes, barley flour bread (karask) with herb butter.
For dessert, we’ll make a sea buckthorn jelly.
Each dish will be paired with a carefully selected wine from Valgejõe Veinivilla, highlighting the harmony between food and drink.