VÕIVÕI

The story

VÕIVÕI Tallinn: Modern Cuisine with Butter and Fire – Michelin Recommended

In the Arteri Quarter of Tallinn, VÕIVÕI is a restaurant that wears its name with pride. Või means butter in Estonian, and here butter is not just an ingredient but a philosophy. The kitchen, led by chef Vladislav Djatšuk, builds its modern cuisine around two pillars: rich, creamy butter and the primal energy of an open flame. The restaurant opened in November 2024 and quickly earned a Michelin Recommendation in 2026, a nod to its clear vision and execution.

Butter and Fire as Core Ingredients

The team at VÕIVÕI states their secret plainly: “the best ingredients, and of course, more butter.” They source honest, locally grown produce, interpreting the flavours of Estonian forest, sea, and field. The third secret component is fire—used to char, smoke, crisp, or soften, adding a layer of depth that feels both ancient and playful. Every dish that leaves the kitchen carries this signature.

A Warm, Lively Setting

The interior is described as “warm and flowing like melted butter,” with natural materials meeting a soft, smoky feel. The open fire at the heart of the restaurant is a constant, compelling presence. Downstairs, the dining room buzzes with conversation and the clink of glasses. Upstairs, a cocktail and wine bar offers a more relaxed vibe, with curated drinks and a selection of champagnes and wines chosen by sommelier Karl-Märten Käesel. The atmosphere is professional yet approachable—no stiff formality, just genuine hospitality.

The Menu: From Tartar to Passion Fruit Soufflé

À la carte dinner changes seasonally, but the approach is consistent. Meals often begin with a house-made bread and a generous portion of cultured butter. Starters include black angus tartare with bonito mayo and pecorino, or scallops sizzled in butter with fennel and orange. From the fire come dishes like cauliflower steak with vermouth sauce, crispy quail with truffle potato purée, and Võrtsjärve pike-perch with sweet potato purée and bisque. The butter theme continues through sides like buttery mashed potatoes and grilled greens. For dessert, the passion fruit soufflé with a sharp sorbet is a standout, alongside a chocolate fondant with pistachio ice cream.

Lunch on weekdays is a quicker, more casual affair—soups, salads, and mains served in a fast-paced line, with takeaway available. The wine list balances everyday drinkers with more serious bottles, and the cocktail menu is equally thoughtful, with both alcoholic and non-alcoholic options.

VÕIVÕI is a place where the cooking is direct, the flavours are bold, and the warmth of both the fire and the staff makes you want to stay a while longer.