nAnO – A dining place for Facebook people

nAnO has by now been open for more than three months. There has not  been much buzz about this diner. And there is no reason for making any noise. First – there is nothing world changing about a diner that is open only for three hours at lunchtime and even that only on workdays. Second – it is not polite to make noise in and around other people’s homes! 

Exactly. There is now yet another home diner in Estonia. It is run at 5 Sulevimägi, Tallinn, by Beatrice, who is involved in modelling, and DJ Priit. Colourful people who do everything in their own colorful way.

What does that mean? Well, for example, it means that the diner looks very-very colourful and it’s targeted to the people who use Facebook. 

Although Priit has chef’s papers to show, if required, Beatrice is the more active party in the kitchen of their diner. Priit contributes by doing what needs to be done at any given time. For example, it is often necessary to chop various food products.

They very rarely get to sit alone together like in this picture. Mostly when the guests are already gone. nAnO namely also offers dinners, but only on pre-order and to one party at a time. That is how it is done at home diners.

It is a common practice to ask a catering establishment to define their cuisine. nAnO offers the food that Beatrice and Priit prepare. Primarily influenced by their many travels and Moroccan seasoning. There is no point in defining it in more detail. 

There are two famous borsches in Tallinn. One is made by Roman Zaštšerinski, one of the best professional chefs in town, and the other is pictured here. It is prepared by Beatrice. It is pointless to compare those two. If this borsch was taken to the restaurant Ö, the guests there would send it back to the kitchen. If Roman’s borsch was brought to nAnO, the guests would immediately realize that this dish was out of place here.

Both soups are, however, linked by the same principle – these soups are made by both chefs in their own very individual ways. Priit can tell anyone that good food is not born from the recipe but from the love of the person preparing it. And there are exactly as many different kinds of love as there are different people.

This Mediterranean seafood soup is cooked as dictated by the circumstances. The seafood is cut down to just one fish; we know what the selection of seafood is like in our stores.

Beatrice also rather tends to add less spices to the dishes prepared for the guests than she likes for herself. But in spite of everything the soup tastes wonderful. And a glass of sparkling wine on the side cools the hot flavours and adds festivity to the moment.

Simple, fast, tasty, affordable... The Facebook people are indeed mostly in a hurry in the daytime. Either back to Facebook or on to somewhere else. But they will already be back again tomorrow.

The soups and pies are the “backbone” of Priit’s and Beatrice’s dishes.  Sounds too simple. “But it is way more difficult to prepare simple food than gourmet food,” claims the best-knowing chef in Estonia, Dimitri Demjanov.

Indeed, simple is not easy to achieve. The soups would not be quite right without the home-made bread to go with them. Even the simple tap water in the jug is “with a restored structure”. Ask Priit what that means.

Feeding other people can be a profession, but it does not have to be. In order to run a successful business in today’s competition, feeding other people has to be a life-style!