Visionary owner Ragnar Sass purchased the Maidla Estate and manor house back in 2019, then added some rather smart eco-lodges in the woods and wetlands – as well as this intimate 5-table restaurant. Sustainability and ecological considerations are key, and the set dinner menu looks to the seasons and the region for its inspiration. Dishes are rich in flavour but come with a welcome lightness, and foraging, pickling and preserving all play their part. Wines are organic and natural.