PAJU VILLA
Tallinn
Paju Villa restaurant opened in 2017 and it is the youngest sister-restaurant of OKO, NOA and Tuljak. Head chef Tõnis Siigur says that he keeps local people in mind while composing the menu. The compact kitchen sets limits for cooking options, so the whole menu fits on one page and is gradually changed in accordance with seasonal produce. The restaurant can seat around 60–70 people on two floors and guests can enjoy the outdoor terrace when the weather is good.
“The atmosphere was calm, yet impressively intense and inspiring: it was amazing and eye-opening to experience that caliber of professionalism. With delightful company, great wines and delicious food it just can’t get better than that.”
Norman Öövel
Sommelier
Paju Villa
WINE SOILS
The importance of soil in tasting terroir
GUESTS
Norman Öövel
Sommelier – Paju Villa
Terje Lindau
Owner/Sommelier – Ruhe Restaurant
Andrei Faleev
General Manager – Nautilus Uyster Bar&Grill
Katrily Lepik
Event Manager – Telegraaf
Mattias Põld
Head Sommelier – Noa
Sander Kink
Sommelier – Noa
Martti Siimann
Owner – Noa
Tanel Turk
Head Sommelier – Ribe
Jüri Viital
Head Sommelier – Horisont Restaurant
Mikk Parre
Head Sommelier – Moon
Ketri Leis
Sommelier – Pazzo
Priit Parts
Head Sommelier – Mekk
Tiina Treumann
Owner – Salt
Alis Raudsepp
Head Sommelier – Ore
Ritta Roosaar
F&B Manager – Hedon Spa Restaurants
Juks Ojaperv
Beer Sommelier – Platz
Ulari Talumaa
Service Manager – Tervise Paradiis

“Thank you for an absolutely informative and interesting night! For me the most surprising wine was the Cabernet Sauvignon from Virginia and the best pairings Tuna with Poggio alle Fate and Carpaccio with Carandelle. Hope we can do this again soon!”
Ketri Leis
Sommelier
Pazzo