Focus restaurant is a place where clarity meets discovery. Bright colors, boldly contrasting flavors, and seasonal Estonian ingredients come together on the plate – every dish is created with thought and a touch of surprise.
Rooted in precision yet open to spontaneity – Focus is at once sharp and soft, defined and relaxed. It is a space where food is always in focus, and everything else – time, routine, expectations – can momentarily fade away.
The restaurant is located on the ground floor of the ibis Styles Tallinn hotel and offers guests a lively yet relaxing atmosphere.
Rooted in precision yet open to spontaneity – Focus is at once sharp and soft, defined and relaxed. It is a space where food is always in focus, and everything else – time, routine, expectations – can momentarily fade away.
The restaurant is located on the ground floor of the ibis Styles Tallinn hotel and offers guests a lively yet relaxing atmosphere.
3-course menu
1. Duck carpaccio – pomegranate sauce / grapefruit pearls / pistachio / smoky aioli.
Thin slices of duck breast elevated by sparkling grapefruit pearls and the depth of a pomegranate reduction. Crunchy pistachio crumble and smoky aioli create a taste experience that is both luxurious and playful.
2. Venison tenderloin – Jerusalem artichoke mousseline / truffle–potato gratin / cherry confit.
Cooked to medium-minus to highlight the richness of the meat. Creamy Jerusalem artichoke purée and indulgent truffle–potato gratin are perfect companions, while the red wine–cherry sauce adds velvety depth. Everything is served under a smoke dome, revealed at the table as a small performance.
3. Mango–chilli mousse – coconut tuile / passion fruit jelly / coconut sponge.
A tropical and lightly spicy dance where passion fruit jelly and coconut variations – tuile, sponge, and flakes – shine. Pina Colada sorbet carries you to green palms and a gentle sea breeze.
Thin slices of duck breast elevated by sparkling grapefruit pearls and the depth of a pomegranate reduction. Crunchy pistachio crumble and smoky aioli create a taste experience that is both luxurious and playful.
2. Venison tenderloin – Jerusalem artichoke mousseline / truffle–potato gratin / cherry confit.
Cooked to medium-minus to highlight the richness of the meat. Creamy Jerusalem artichoke purée and indulgent truffle–potato gratin are perfect companions, while the red wine–cherry sauce adds velvety depth. Everything is served under a smoke dome, revealed at the table as a small performance.
3. Mango–chilli mousse – coconut tuile / passion fruit jelly / coconut sponge.
A tropical and lightly spicy dance where passion fruit jelly and coconut variations – tuile, sponge, and flakes – shine. Pina Colada sorbet carries you to green palms and a gentle sea breeze.
40€
Booking
RESERVATIONS OPEN ON SEPTEMBER 18 AT 00:00.
Restaurant gallery