180 Degrees Restaurant — Restaurant in Tallinn

While Tallinn now boasts many restaurants in the 'very good' category and even a few in the 'excellent' category, something which could not have been said even ten years ago, what's happens in 180 is on another level entirely. It might even be helpful, especially for those who are not inclined to spend a lot in a restaurant, to not even think of 180 as a 'restaurant experience' but instead as a 'life experience' that is connected with food.

My experience with their chef's table so far exceeded any expectations that it went beyond anything I could connect with 'good restaurant experiences' that it entered another sphere entirely, as a memorable and learning, a way to appreciate what can be done with food to bring out its finest and often hidden qualities, what can be done with service, to make the client feel at one respected and attended to but also in a down to earth way which accents friendliness, and what can be done with atmosphere to create a holistic adventure which serves only to elevate dining into an experience most never or rarely experience.

I am not one to enjoy spending a long time sitting in a restaurant nor do I feel so happy to (as so often happens) pay more than one feels the meal was worth. In 180, though the bill was definitely more than I ever pay, I felt completely and wholly satisfied. Again, when one pays for a rare life experience, be it during travel, or to, for example, go sky diving, one does not count money so much, as the gain is so profound an extra 20 or 50 eur doesn't even enter the mind. So it is at 180.

Aside from the obviously jaw dropping series of entree sized dishes served, special mention goes to the astounding creativity of the pastry chefs (dessert has rarely been such a part of fine dining as here - and how do they get the raspberry mouse to look exactly like a raspberry?) and cocktail bar - in a city filled with bars trying to out-unique the other, the combinations (including the wildly creative but also stunningly harmonious non alcoholic mock tails) on offer here are worth the trip alone.

Indeed this is also a place you could easily just to for a drink and entree or dessert.

I could hardly think of any off notes in their entire performance. Perhaps, for me, it felt like drinks were offered a few times too many, though this is typical anywhere, and I wished less animal products were used, for example foie gras, for simple temporary pleasures.

Overall, a stunning and mind...

We were welcomed by the polite staff that took care of our coats. The lounge was just the same as in 2020. Our thoughts drifted back to 2012 when we first got to know Matthias's cuisine. Our expectations were limitless. Would we be let down, or would Matthias and his skilled team deliver an evening to fulfil our expectations and dreams. The champagne with its tickling small bubbles and the amuses were fantastic. Tomatojuice foame-cubes with cheese were continued by a german potato salad on an exploration of sauce. Then came the fish amuse, a true masterpiece as well, and at last, the foiegrass in between crunchy waffles. In the restaurant, the table was set in a minimalistic way. The first course, two presentations of foiegrass accompanied by a light Gruner veltliner, made me think that I would run out of superlatives early in the evening. Our nostrils were filled with the most interesting bouquets from the kitchen, and I knew this meal would be Devine. The rose wine form Minuty based on the granash grape was a total surprise with its gentleness and complexity. A skilled match for the langustine in the bouillabaisse and the additional caviar. A dish beyond imagination. The next plate came with a chardonnay from Patagonia in Argentin, a true delight due to the sommelier. The scallops were equally perfect, in a delicious sauce on a ring of fried neep and with veel sweet bread on top. As the sommelier had predicted, the wine extended the tast og the sauce in a perfect manner. The pigeon dish and the californian Pinot Noir elongated the evening at the same Devine perfect level. If Dante had a sip of it, he would have gone straight to haven without hesitation. The syrah from South Africa was a powerful acquaintance, a dearing choice for the gentle lamb. The presentation was so beautiful that I had to use some time digesting it visualy before tasting it. The cheese platter was extensive, ten pieces of high quality from all over france. The pre dessert with coffee and marscapone clensed the palette. Italian Passito wine and the dessert made the crescendo of the meal. I had a tear in my eye as the petit four arrived. Four miniatures decorated in the most delicate and artistic way. Thank you for an amazing evening. You delivered to Devine perfection and fulfilled our dreams beyond...

We were two people for lunch in late May and we chose the four course degustacion. Let me start with the things we liked: The location on the waterfront overlooks the marina and is a lovely spot. We went for a walk around afterwards and that was delightful. The staff were the strength of the restaurant. The lady who ran our table was a really nice person. The sommelier was great to chat to. He adjusted the standard matching to help me enjoy it more and it worked, thank you. We greatly appreciated both of them and the positive contribiution they made to our experience. The things we liked less: The reception: On arriving we were directed into a lounge/reception room (as was everyone). We were served a drink and then...... well and then, nothing.... for 40 minutes. We sat and understood that amuses were to arrive but they were showing no alacrity. We were bored and ignored for far too long and began to play word games on the phone. The service picked up after that and in the main dining room. Unfortunately, the restaurant had made a poor first impression. The food. The amuses were delightful. The first dish was the goose liver. It followed pate in the amuses and felt a bit samey. Overly rich for me and the asparagus didn't provide sufficient balance. The norwegian scallop was next and I describe scallop as a delicate flavour which I enjoy. Here it was given a veal hat/covering and arrived in a red wine sauce. The scallops role was reduced to that of texture and that felt like a terrible waste of a (big) scallop. I didn't find the appearance of the dish pleasing. The lamb was good except for its yellow hat that detracted from the appearance of the dish. Dessert was white chocolate, pears and and hazelnuts. It looked very good and tasted as good as it looked. The price on my credit card was AUD$817. That is; Two people, each with the four course menu, one wine pairing and one glass of wine and lots of sparkling water. Unfortunately, it was a less positive experience than we had hoped...