The story
Just outside Maardu, where the sea meets wooded meadows, Hiis restaurant awaits as a quiet, soulful pearl in Estonia’s culinary landscape. The name itself evokes a sense of the mystical, and the experience lives up to it. Here, the dining journey is deeply inspired by the surrounding nature, from the selection of ingredients to the atmosphere itself.
The restaurant offers a 15-course experience built entirely from local and foraged produce. Seasonal menus are enriched with wild, pure flavors gathered from the nearby coastline and forests. This is modern cuisine at its most elemental—rooted in place, season, and a profound respect for what the land provides.
At the helm is Head Chef Daanius Aas, awarded the Michelin Young Chef Award in 2023. His approach is one of conscious creativity: the team believes strongly in sustainability, avoiding wastefulness, and encouraging guests to keep an open mind regarding ingredients in their entirety. Every element on the plate is treated with care and intention.
The dining experience unfolds over up to four hours, a slow and magical evening designed for friends, couples, and groups. The team includes Kristiina Makušev as CEO, Geete Talas as Head of Service and Forager, and a dedicated sommelier and sous-chef, all working in harmony to create a seamless, nature-centric evening.
Hiis’s commitment to pure, wild flavors and a circular economy has earned it a place in the Michelin guide as a Recommended restaurant. The team’s philosophy extends beyond the plate: they support small domestic businesses, reduce waste, and add value to Estonian produce. It is a dining destination that asks you to slow down, taste deeply, and connect with the land.
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