180° by Matthias Diether

A modern harbour development just outside the city plays host to this stylish restaurant and its futuristic bar. The name refers to the 180° view from the U-shaped kitchen counter; sit here to watch the chefs in action or at a more intimate table looking out over the harbour. Ambitious, visually impressive dishes are the German chef’s hallmark and his detailed creations show a memorable array of flavour and texture contrasts. Choose between the tasting menu or an upgraded ‘Premium’ experience with caviar, truffle and cheeses. Warm, engaging service helps to create a relaxed experience.

• Chef’s View Over Diners’ Heads at U-Shaped Counter: Chef Matthias Diether’s workspace is surrounded by a U-shaped counter, offering diners a direct view of the kitchen, while the chef’s own view is over the heads of guests seated at this counter, creating a unique, immersive dining dynamic.
• 180-Degree Sea View for Most Tables: The majority of tables in the restaurant provide a panoramic 180-degree sea view, enhancing the dining experience with a striking visual backdrop.
• Flavor and Texture-Driven Dishes Without Heavy Sauces: The menu emphasizes flavor and texture contrasts over sauces, with dishes such as octopus with kimchi and tapioca, or artichokes with caramelized olives and saffron, showcasing unconventional ingredient pairings and minimalist saucing.

• Perigord Truffles
  Used as a luxurious accent in various dishes, highlighting international sourcing and elevating flavor profiles with their earthy, aromatic qualities.
• Kaluga Caviar
  Featured as a topping or garnish, such as on a crisp with sturgeon rillette, adding a briny, umami-rich element and a touch of opulence.
• Local Berries (e.g., Lingonberries)
  Used to decorate and add tartness to dishes like hamachi with lobster consommé, showcasing the intensity and freshness of Estonian wild berries.
• Fermented Potatoes
  Transformed into brandade, a creamy, savory base for dishes, demonstrating innovative use of local produce and fermentation techniques.
• Sturgeon (Rillette)
  Served as a rillette on crisp, paired with caviar, underlining the restaurant’s focus on premium, sustainably sourced fish and refined textures.