HORISONT RESTAURANT & BAR — Restaurant in Tallinn

Service during our visit was particularly bad. The reservation system from their own website tableonline.fi allows you to reserve a table in the restaurant, but you will not get reserved tabel as restarant is closed until 18:00. Be alert! Only the bar part is open during the day. Also when making a reservation to eat on the 30th floor during the day, be prepared for it to be completely deserted! It was like that when we arrived. Fair 10 minutes later the bartender arrived and turned on the lights... He clearly had forgotten to take a shower that morning and probably the day before as well - the unbearable aroma of his sweat spread throughout the room and accompanied entire visit. Unacceptable situation! Two men arrived a moment after us. The bartender took their! order and did not come to us at all. Arriving at the invitation, we said that we would like to see the wine list. He gave us a cocktail menu. So we had to point out that this one does not have wines at all. Then he went away and started serving drinks for the men. This calmly done he bought a wine list from somewhere. Then left again for 10 minutes. The people who arrived after us enjoyed the drinks, we were still without! We finally managed to order a bottle champagne - the bartender brought us already opened one, half bottle and started to pour. Once again, it was necessary to point out that we orderd a whole bottle. I have travelled the world but getting opened bottle of Champagne when ordering a bottle is news to me! So he brought a new bottle and after serving the first glass, he took the bottle away somewhere.. behind the bar counter or who knows where and didn't use the cooler, which was next to our table! The dishes we received were at canteen level both in terms of serving and taste. We had beef steak and salmon. I guess I do not have to write out that steak was not medium rare as orderd but well done. It was honest canteen food. Good but not worthy of the restaurant's name. The bartender did not offer drinkingwater, nor did he offer bread etc. We also had to ask for our glasses to be refilled from the bottle! we ordered. He never asked about food or drink, did we liked them or wanted anything more. And not at any mistakes did the barman apologized or felt sorry. It wasn't our first or last visit, so we hope this non-waiter finds a new job very soon. A painful and embarrassing for the hotel's...

We arrived at time with moderate expectations. The table had a magnificent view of the city. The menu was presented, and we chose the tasting menu. There was no sign of a wine pairing menu, but we got one anyway. The first wine was an Italian Pinot Grigio, a perfect match for the amuses. A trout tartar, tomatojuicejelly, and a beautiful beef tartar with delicious smoky flavour. The next plate came with a symphony of tastes and textures. The white cured fish was a visual delight, arranged in between sauces and vegetables. The sting of was ability quit prominent. Innovative, refreshing, and inspiring. It matched equally well with the Grigio wine. The next wine was a Pinot Noir from Burgundy. The quail was cooked to perfection, moist, tender, and crisp. The sauce, puree, and crunch made it amazing together with the wine. The expectations had been increasing and were now sky high. Would it be possible for the chefs to deliver? The palette clencher came in an oyster shell, a gelatinous sphere with citrus and cucumber falvors. A nice chablis came in the glass, and expectations were still increasing. The monkfish was also prepared in a perfect manner and presented in the most tempting way. Succulent, moist, and tender garnished to perfection by complementary ingredients. The chefs didn't let us down. They delivered the roe deer to Devine perfection. I don't know if it was the canernet sauvignon wine from Chile, the food, or the combination. It all merged to a total harmonic experience. Like plankton, we were lifted to the psychological state of wellbeing, and we drifted along with the current of the menu towards the desert and the petite four. A cocktail was presented, a gorgeous composition of black currant, limonchello, and tonic. The desert was an equilibrium of sweetness and acidity. Fruity flavours combined with chocolate were amazing. The petit tree was equally amazing. Tree increasingly complex treats to fulfil our dream.The composition of the meal had been like an emotional play, taking us through an increasingly intensity of flavours, textures, and emotional feelings. I could recommend this restaurant to anyone. The stars are shining on Marko and his skills. We will try to come back as soon...

There’s no doubt that Horisont is aiming for a Michelin star—and rightly so. A quick look into the head chef’s background, with silver and gold medals from the Chef’s Olympics, already sets high expectations.

The service was impeccable—attentive, smooth, and professional, and you were never left waiting or unattended. That said, it did feel a bit too restrained at times. A slightly more relaxed, open, and engaging approach from the service team would make the experience feel warmer and more personal, especially in such a high-level setting.

As a wine enthusiast, I did feel slightly let down by the wine glasses, which didn’t quite match the quality of the wine list or the overall experience. With such a carefully curated and impressive selection, this detail matters—and I consider this serious, constructive criticism that I hope is taken into account. When it comes to food, it’s clear that attention to detail, visual artistry, and technical precision are central to the kitchen’s philosophy. Most dishes were beautifully balanced and enjoyable, though there were a few moments where the palate felt slightly off or a component was a touch overcooked. That said, I have no doubt any inconsistencies were already addressed that very night—because what impressed me most was that the chef personally visited our table to ask for feedback. Not as a formality, but with genuine interest and humility. He took the time to listen and discuss, showing that this is far more than a job—it’s his passion and calling.

The setting is another star in itself—located on the 30th floor, with a mesmerising view over Tallinn. It truly adds to the experience.

Overall, I highly recommend Horisont—whether for a romantic dinner or a business meeting (once those wine glasses are upgraded!). With its clear ambition and sincere dedication, I wouldn’t be surprised if they earn their Michelin star very soon. So if you’re thinking of going—go now, before they have a well-earned reason to raise...