Vertigo is coming nearer and nearer

The new houses in central Tallinn usually have balconies and terraces galore that are actively used in fine weather - for either basking in the sun or, even more often, for grilling food.  

One will instantly feel at home on the terrace of Vertigo. The gridiron next to the counter fills the air with delicious smells. Once a visitor is seated, a jug of water and basket of bread is served in a moment without ordering. Comfort lovers can nestle on the sofas.

The restaurant Vertigo is like the city of Tallinn that will never be completed. There is always something new.

If it is not momentarily visible, it is definitely there in plans.

The menu offered on the terrace has also undergone a major makeover. The Manhattan-like gesture to provide clients with an option to put together their own dishes is now made in the city of Tallinn as well. One can choose from among six different side dishes and seven different sauces to complement grilled food.

The selection of grilled food is wide, starting from the gilthead seabream up to calf’s liver. Obviously, the gilthead seabream can be called the "the fish of the summer" as long as it is offered by a good many restaurants. This fish is worth trying - as grilled, it has the Mediterranean freshness and makes a light summer meal.

To top it all, the prices of the terrace menu are not vertiginous.

For some time, Vertigo has been a restaurant that “comes to one’s home”. The food departments of Stockmann and Tallinna Kaubamaja department stores offer an ever widening selection of gourmet products of Vertigo. It all started with the Caesar sauce.

Constant experimentation and improvement eventually gave the right product. It was so good that there was no need for further improvement. The visitors of the restaurant also took note of it and the most fearless of them asked whether they could take some sauce home.

These days, one no longer needs to leave the restaurant with a jar in one’s pocket.

People are more and more eager to look for everything fresh. The widest selection of Vertigo Gourmet is that of tarts and cakes that are made in rhythm with the seasons. As soon as local berries and fruits become available, they make it to the cakes.

In winter when local fresh material is non-existent, strong chocolate flavours (the cake Marquis of Three Chocolates) or exotic flavours become most appealing (mango-ginger cake).



As long as the selection of pastries is wide, recently smaller tarts are preferred to big cakes. In the picture, there is the rhubarb-strawberry cheesecake, the mid-summer favourite.

When it comes to bread, people are also looking more and more for the individual flavours of small producers. The long Estonian rye bread made after the French baguette is quintessentially Vertigo-like, delicious and gaining in popularity.

The sugar pretzel brings back the taste of one's childhood. It is genuine and buttery.

The selection of Vertigo Gourmet is constantly developing and widening. Yet as quantity and quality do not go hand in hand, the list of the shops offering the products is going to remain short in future as well.