The head of the Estonian Hotel and Restaurant Union, Killu Maidla, and the chef of the VõiVõi restaurant, Vladislav Dyachuk, note that the restaurant culture in Estonia is already at a very high level, but the expectations of visitors continue to rise. Thanks to travel, Estonian establishments are expected to have the same culinary experiences as those abroad. “Everyone is different, so the expectations from restaurants are also different. It seems to me that in Estonia there are more and more real gourmets who come to restaurants not just to spend time or get enough. Often these people know how to cook well themselves, and therefore their expectations from restaurants are high. They are looking for new tastes and trends,” said Killu Maidla, executive director of the Estonian Hotel and Restaurant Association (EHRL). The famous chef Vladislav Dyachuk, who is opening the VõiVõi restaurant in the Arter quarter, added that the restaurant culture in Estonia is at a very high level, and visitors value quality food. “Visitor expectations are largely determined by extensive travel. People travel all over the world and try different tastes. When they return home, they want to have the same experience in local restaurants,” explained Dyachuk. Maidla agreed and added that good chefs should offer culinary experiences that take you away from the everyday. Visitors appreciate the seasonal and varied menu The chef of the VõiVõi restaurant noted that Estonian residents especially like Italian, Thai and French cuisine, since these regions are the most frequently traveled to. “Estonian restaurants are still characterized by the tastes that visitors expect. Demand creates supply. At the same time, local products and tastes are increasingly valued. Therefore, we must pay more attention to our local farmers and producers, collaborating with them,” explained Dyachuk, his restaurant plans to offer a menu inspired by various European culinary traditions, using as many organic and local products as possible. Menu expectations have changed over the years, according to the EHRL executive. “It used to be important that the menu was long and contained a variety of dishes, from oysters to pasta and pizza. Today, diners expect and appreciate seasonal menus – keeping pace with nature is not only natural, but also guarantees the freshest products,” said Maidla. She believes that menus have become more varied and distinctive, and the creativity of chefs is often the start of new culinary trends. Service levels are improving According to the EHRL director, good service is expected as well as a culinary experience in restaurants, and it is good to see that service is becoming more of a focus. „The level of service has improved significantly in recent years and continues to grow. The way society perceives and values the profession of a waiter also plays an important role here – although we still have work to do, we are moving in the right direction at a good speed,” said Maidla. She is upset by the common belief that the job of a waiter is simple and anyone can do it. “Good service is really a combination of the right personal qualities and skills, brought to perfection. A good waiter knows how to evoke emotions, thanks to which guests leave the restaurant a little happier and better. And for this you don’t need to organize a circus – the ability to read a person and attention to detail is much more important here,” said the EHRL director. However, Vladislav Dyachuk, who is opening a restaurant in the Arter quarter, noted that the service culture has not yet reached the level of visitors’ expectations. “Service culture is very specific and has a lot to do with the wages offered and the state of the economy, and restaurants are notoriously struggling. The main problem with our service is that waiters most often undergo training on site, that is, the level of service depends on the interest and contribution of the restaurant owner to the development of the service,” said Vladislav Dyachuk. Restaurants could invest more in creating atmosphere. Also, the atmosphere of the establishment plays a big role in the overall impression of the visit. “Atmosphere is like a prologue or introduction to a culinary experience. It creates preconditions and sets expectations. Not only the interior of the restaurant plays an important role, but also lighting, music and sounds in the room, aromas, comfort of chairs and sitting posture, service route and accessibility. Unique places are sure to attract attention, but I am convinced that the reason for a return visit is still the food prepared with love,” said Killu Maidla. Dyachuk is a little upset that in Estonia people often pay more attention to the atmosphere of a restaurant than to food and service, and their symbiosis. “Visitors love beautiful and cozy restaurants; we can say that the environment makes up half of the experience of the visit. But the overall experience of the visit still consists of the interior, menu and service – they should complement each other. Establishments that invest in thoughtful solutions for the overall concept have a clear competitive advantage over other restaurants,” explained Dyachuk. For example, the menu and interior of the restaurant opening in the Arter quarter will revolve around the hearth and natural materials, where wood and marble create an elegant but close to nature atmosphere. “In addition, we will place a piece of art by a famous Estonian artist in the center of the hall, which will both enliven the atmosphere and inspire,” added Dyachuk.
