the forest x the sea
SAT, november 11 at 5 p.m.
SUN, november 12 at 3 p.m.
in restaurant Kolm Sõsarat
Event
In this year's November, the flavours of autumnal Estonian shores and forests meet at Kolm Sõsarat in Lüllemäe.
This time, our chef Kerti Vissel and freelance chef Martin Meikas, who has been the chef of the top restaurants Ö, Kaks Kokka and NOA, are serving in our kitchen.
Guests will be served an 8-course degustation menu, which is the joint creation of two chefs of different backgrounds and origins.
How the produce and roots of Saaremaa and Old Võromaa accord, in which form they are served and what thoughts the two chefs share during these evenings, can be experienced at special dinners on November 11 at 5 p.m. and November 12 at 3 p.m.
Sommelier Karoline Reinhold pairs the drinks with the menu. The host is the heart of the house in Lüllemäe, Triin Rätsep.
Booking a seat
The eight-course gastronomic experience costs 109 euros/guest. You may order drinks paired with the courses on spot.
Please plan four hours for the dinner.
The seats are limited – our cosy, yet elegant restaurant accommodates 16 guests at the dinner.
Please book a seat at least 72 hours upfront via DinnerBooking. Your participation is confirmed after a successful prepayment. Further instructions will be sent by e-mail after your initial reservation.
Accommodation
Restaurant Kolm Sõsarat is located in Lüllemäe, Valga County.
A selection of accommodation services nearby.
Martin Meikas
For the past 15 years, Martin has been at the top of Estonian gastronomy. He has become a kind of legend of the transformation of Estonian cuisine.
Martin put the Ö restaurant on the world map of Estonian food - in 2019 Ö was selected as one of the 50 Best Discovery restaurants. At the Scandinavian level, together with the restaurant Ö team, he achieved the White Guide global master level title five years in a row. In 2014-2020, restaurant Ö was among the five best Estonian restaurants, and in second place in 2021. Martin's last title dates back to 2022, when his efforts as head chef of the NOA restaurant were highly appreciated by the evaluators of the Michelin restaurant guide.
Today, Martin has finished with restaurants and is a freelancer. He highly values the produce and respects its connection with the seasons. He knows how to combine flavours that you have never tasted before.
Coming from Saaremaa and with roots on the island of Abruka, Martin loves to go fishing. Dishes made from fish are nearest to his heart.
kerti vissel
The head chef of the Kolm Sõsarat restaurant. Her gastronomical style is simple and consists of pure tastes, allowing local produce to shine. With roots in Setomaa and Võru County, Kerti values the flavours that come from the garden and forest the most.
The taste journeys created by her at Kolm Sõsarat have been recognized with the White Guide high-level title since the opening of the restaurant. Kerti has acquired her cooking skills while experimenting with different local produce over a long period of time. She is the alumni of 2022 of the MAD Academy in Copenhagen and stands for sustainable gastronomy.
By virtue of her view on cooking as art, it is possible to taste the yet undiscovered taste nuances of modern Estonian cuisine between the hills of Karula.
KaroliNe Reinhold
The two-time best sommelier in Estonia also holds the Oman A.S.I Diploma gold medal. Karoline has trained her hand and refined her palate at a two Michelin star restaurant and a green star restaurant in the UK, and at the private wine club
67 Pall Mall in London. As head sommelier, he worked in a restaurant with one Michelin star in Athens.
In addition, she has worked at wineries and has experience in gardens (Dönnhoff, Germany), wine production (Sybille Kuntz, Germany) and in the wine cellar (Niepoort, Portugal).
Karoline is currently studying for the Court of Masters Sommelier Advanced exam.