Blu Holm Restaurant welcomes a special guest – Rudolf Visnapuu, Head Chef of Restaurant NOOT at Estonia Resort Hotel! For this special evening, Rudolf has created a grand three-course menu that reflects the flavours and culinary philosophy that have characterised his work throughout the years.
Rudolf Visnapuu is a chef with a long and diverse career both in the kitchen and in the development of the profession. He has served for many years as the President of the Estonian Chefs Association and has consistently contributed to the visibility, collaboration and professional development of gastronomy in Estonia. His work has influenced several generations of chefs and helped shape the face of modern Estonian food culture.
Rudolf’s working style is defined by calm confidence and clarity. He values a well-functioning kitchen, teamwork and responsibility, but considers the human aspect and sharing experience just as important. In flavours he prefers purity and balance – ingredients play the central role, while technique supports the taste rather than overshadowing it.
For his long-term and dedicated contribution to Estonian gastronomy, he has also received a national decoration of merit, recognising his impact on the entire field. During the dinner, guests will also hear a few short chef stories, and Rudolf will personally welcome the guests upon arrival.
Excellent drinks to accompany the food will be poured and introduced by Prike wine expert Kristel Niit. Kristel is a sommelier who has quite literally spent half of her life with her nose in a wine glass.
Her passion lies in small, distinctive wineries that stand behind genuine quality. When pairing food and wine, she tells stories that take guests on a journey to sunny slopes where grapes grow and remarkable wines are born.
For this evening, Kristel will pair wines from the Gérard Bertrand winery selection to complement the menu. Gérard Bertrand is a renowned wine producer from Southern France.
Menu:
Starter
Smoked salmon risotto and crayfish ice cream
tiger prawns, rice, smoked salmon, crayfish, paprika, lemon
Main course
Sous vide pork fillet with green peas
pork fillet, potato, green peas, seasonal vegetables
Dessert
Sea buckthorn and semolina foam ice cream
black bread, sea buckthorn, strawberries, popcorn syrup
Event (59 €)
