Tallinn- Arriving and Getting Around

Completely renovated in 1998, Tallinn Airport is one of Europe’s most modern. However, with just 6 gates, it’s also one of Europe’s smallest. That means it’s extremely easy to find your way around, and you can be out of the door very soon after you exit the plane. It is very conveniently located less than 5 km from the old town centre of the city.

• Taxis and buses wait just outside the arrival area’s main door. The airport is close to the centre of town, so an airport transfer by taxi can take as little as 10 minutes. The fare should be 100Kr (kroon) (16 Kr = 1 €).
• City bus No. 2, which will take you to a stop next to the Viru shopping mall in the centre, departs from the airport every 20–30 minutes. Its timetable is posted under the blue-and-white bus sign outside. The 10 minute bus journey costs 15Kr. Pay the driver as you board.

Eating & Drinking

Perhaps unsurprisingly, given Estonia’s history of invasion and occupation by other nations, its traditional cuisine shows clear Germanic and Scandinavian influences. Much of it is, frankly, somewhat indigestible and served only in restaurants dedicated to unflinching rustic authenticity, with rough hewn furniture and staff in period costumes. Characteristic dishes include marinated eel, Baltic sprats, mulgikapsad (a kind of sauerkraut stew with pork) and sült, a jellied meat dish made by slowly reducing pork bones, usually served cold with mustard or a touch of horse radish.

The type of Estonian cuisine that the citizens of Tallinn are actually more likely to eat on a daily basis typically consists of a piece of fried meat served with the obligatory side dish of boiled potatoes, a bit of cabbage or carrot, and slices of fresh tomato and cucumber. For the main item, sealiha (pork) is the definite favourite, with pork chops and pork šnitsel topping most menus. Piprapihy (pepper steak), kanafilee (chicken fillet), grillitud forell (grilled slamon), lamb and other basic meat dishes are also common. What’s more Russian dishes such as seljanka, a meaty soup, and pelmeenid, a kind of ravioli served in a broth, are so widespread that many locals think of them as Estonian. Another favourite, particularly in summer, is šašlokk, a shish kebab that comes from the Caucasus region.

Regardless of which kind of cuisine you favour, it is certain that with such a variety of dining options available in Tallinn – from romantic cellar cafés to exotic ethnic restaurants – eating out can be every bit as exciting as exploring the medieval capital itself. The Old Town in particular is so full of competing establishments that many have taken to having staff, sometimes in medieval or theme costumes, patrolling the streets to lure in would-be customers with leaflets and coupons.