MEAT RESTO & BUTCHERY

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ASUKOHT:  Rannamõisa 38d  (Tiskre ringtee juures)

Meat oli meie kõigi jaoks väga positiivne üllatus, tuues lisaks linnas vohavatele uutele kohtadele värskust ka Tiskre piirkonda. Meat avaldas meile muljet oma tervikliku ja läbimõeldud kontseptsiooniga, kus puudub üleliigsus. Restorani disain on kõikehaarav - sisekujundus, road, lihapood ja tooted näevad kõik väga esteetilised välja. Ei teki tunnet, et elemente on uisapäisa kokku kombineeritud siit-sealt. Sulgedes silmad ja kujutades ette Meat restot inimesena, siis oleks ta väga stiilne, põhimõttekindel ja tegutsemisvalmis mees. Väga hea tasemega restoranile annab lisaväärtust Meat’i lihapood ja oma tooted.

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LOCATION: Rannamõisa 38d

Meat Resto was definitely a very positive experience, there are many new and interesting restaurants in Tallinn city center and now finally something in the Tiskre area! Meat impressed us with its well thought out concept, there is nothing superfluous. The restaurant's design is a good all-round - decor, dishes, meat shop and their products all look very aesthetic. There is no feeling that the elements have been combined together randomly by chance, all the details seem to have a place and meaning. By closing your eyes and imagining Meat Resto as a person, you would see a very good looking and principled man. To this very good restaurant provides added value the Meat butcher's shop and its products.

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Natuke liha laagerdamise protsessidest

Peame tõdema, et meile oli Meat restorani külastus lisaks heale maitseelamusele ka suureks õppetunniks veiseliha laagerdamise tehnoloogiate osas. Maailmas on kasutusel põhiliselt kolm laagerdamistehnoloogiat: kuiv- ja märglaagerdamine ning spetsiaalse laagerduskoti kasutamine.

Järgneb Neliku köögikool kõigile teemahuvilistele:

Liha kuivlaagerdamiseks on Meat restoran endale soetanud kuivlaagerduskapi, mis on märkimisväärne abivahend lihaga tegelemisel ning mida paljud endale lubada ei saa. Kuivlaagerdamise tehnoloogia on kallis ja keeruline, seda võrreldakse oma nüansirikkuste tõttu lausa kunstiga. Selle tehnoloogia kasutamisel parandatakse liha lõhna, maitset ning konsistentsi kasutades selleks UV-lampe, võimsaid ventilatsioonisüsteeme ja temperatuuri-ning niiskuserežiime. Need parameetrid peavad olema kindla kontrolli all, minimeerides võimalused liha riknemiseks, kuid selliste parameetrite tagamiseks on vajalikud ka suured jahutusruumid. Vastupidisel juhul on väga raske tagada toodete toiduohutust.

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A LITTLE ON MEAT AGING METHODS

We must admit that Meat Resto was not only a taste experience great, but a good learning experience as well. We gathered knowledge on the different meat aging methods used around the world. There are 3 types of aging. Dry-aging, wet-aging and a third method which involves accelerating aging at higher holding temperatures with ultraviolet lights, but it’s not commonly used. Meat Resto has acquired a dry aging refrigerator that is used for aging meat both for the restaurant and butchery. 

A LITTLE MORE FOR THOSE WHO ARE INTERESTED

The biggest difference between the wet and dry aging methods is while both have an effect on tenderness, only dry aging intensifies flavor.

In the dry aging process, beef carcasses, primals and subprimals are stored without protective packaging at refrigeration temperatures for one to five weeks. This allows natural enzymatic and biochemical processes to occur, resulting in improved tenderness and the development of concentrated beef flavor. General consensus is that 30-40 days of dry aging will bring out some incredible characteristics in your beef, and intensify the flavour. Sort of like a High Definition version of your regular steak.

Dry-aged beef

  1. Moisture loss might be a major one. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. At least, that's the theory. But is it true? (Cue dramatic foreshadowing music.)

  2. Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak. But is it?

  3. Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules.

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MILJÖÖ: Stiilne ja läbimõeldud sisustus, millest õhkab hubasust ja mis mõjub rahustavalt. Eriti zen oli päevasel ajal päikesevalgusega täidetud ruumis kevadist värskust nautida, rõduuks kergelt avatud. Suvel avatakse ka terrass, seega jääme ootama suvist meeleolu ja pidusid! Meile väga meeldisid ka ümarlauad, mille ümber seltskonnaga kindlasti lõbus istuda on, suurema seltskonna mahutab ära peakoka pikk laud üsna saali keskel. Pigem neutraalsetel toonidel põhinev interjöör saab erksust toataimede rohelusest. Kummardus sisedisainerile.

TOIT: Kellel veel segaseks jäi, siis tegemist on liharestoraniga. Ei hakka siin pikalt keerutama, võime kohe julgelt öelda, et tegemist on meie lemmiku liharestoraniga, mida siiani külastanud oleme. Kuna fookus on väga konkreetselt lihal, siis võib mõni roog olla täiesti ilma lisanditeta. Eks taimetoitlastele on koht vähem tähelepanu tekitav, kuid menüüsse lisatud taimetoiduvalik ei tohiks kedagi Meat Restos pettuma panna. Roogade presentatsioon, maitse ja üldine tervik on plusspunktide laviini tekitav.

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INTERIOR: Stylish and well thought out interior, that is modern and cozy at the same time. We felt especially zen when the sunlight filled the room through large windows  to enjoy the freshness of springtime, balcony door slightly open. During summer, the terrace will be open as well, so we look forward to the summer mood and celebrations! We very much liked the round tables, which would certainly be fun to sit around with a group of friends, a larger company can be seated to the chef's table in the middle of the room. The interior is based on rather neutral tones so the greenery of houseplants was a great choice. Respect to the designer!

FOOD: We can proudly say that Meat really is our new favourite meat restaurant. Their focus is sharply on meat which means that some dishes are served without side dish. And for vegetarians Meat may not be that attractive place, but we believe that the restaurant can surprise you all too! The taste, overall nature and presentation of dishes brings a lot of positive points to the restaurant!

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MIINUSED:

  • Kesklinnast kaugel

  • Taimetoitlastele vähe valikuid (ilmselgelt)

HINNAD:

  • Eelroad ja supid 7€ - 14€

  • Pearoad 7€ - 55€

  • Desserdid 5€

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CONS:

  • A little far away from the city center

  • Not many options for vegetarians (obviously)

PRICES:

  • Starters and soups 7€ - 14€

  • Mains 7€ - 55€

  • Desserts 5€

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PLUSSID:

  • Hommikusöök 8:00 - 12:00

  • Kuivlaagerdus

  • Kvaliteetne tooraine

  • Lai lihavalik menüüs

  • Lihapood

  • MEAT käsitööõlud (väga head!)

  • Kiiduväärt sisedisain

  • Mahutab 70 inimest

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PROS: 

  • Breakfast from 8.00-12.00

  • Dry-aged meat

  • Quality raw produce

  • Menu with a wide meat selection

  • Meat butchery

  • Their own housebeers (super good!)

  • Beautiful interior

  • Fits up to 70 guests

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SOOVITUSED: Taimetoitlastel soovitame uurida, kas on võimalik teha erisoovil ka taimetoite, sest kõiksugu liha lisandid ja nö tagaplaanil olevad toidu komponendid olid samuti väga head. Kaugema kandi inimesed saavad Meatist endale hommikukohvi- või ampsu kaasa haarata, koht jääb ilusasti Tallinnasse sõites tee peale.

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RECOMMENDATIONS: Definitely try the house beer! For you people who live further from the city, Meat Resto is also a great place for breakfast and morning coffee (take-away as well).

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Meat Resto & Butchery peakokk Kalvi Sedrik


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Lihavalik 2´le /kuivlaagerdatud veise briscet, röstitud pardifilee, veisemaksa pasteet, prosciutto crudo, jõhvikakeedis ja grissinid 14€

Nagu alati, on nende kombineeritud suupistealuste puhul suureks plussiks võimalus üheskoos eelroana jagada laualolevat ning tutvuda väikeste kogustena mitme erineva komponendiga. Kui tahad palju teada/maitsta, aga samas ei taha ühte asja palju süüa, siis see on sinu ainuõige valik tutvumiseks Meati lihavalikuga! Väiksema isuga inimesed jagagu seda kasvõi 3-4 inimesega, tuleb ka soodsam.

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Assorted meat plate for two /dry-aged beef brisket, roasted duck fillet, Beef liver pâté, prosciutto crudo, cranberry jam and grissini 14€

For the meat selection, it is always nice to share it with your close friends and experience the flavors together. This meat selection is a great way to make acquaintance with the meats in Meat! With a smaller appetite, it could be shared with 3-4 people.

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Lambalihasalat röstitud köögiviljade ja kinoaga 9€

Taimne osa oli täpselt selline, mida sööks ka ilma lihata- tervislik ja lihtne. Eriti veel seepärast, et lambaliha oli kuidagi maitsetu olemusega ja ei andnud olulist iseloomu roale juurde. Ei soovitaks.

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Lamb salad with roasted vegetables and quinoa 9€

The vegetable side to this dish was simple and healthy on its own, it actually did not need any meat. The dressing accompanying on top of everything was too oily and the whole dish did not have a pop, it had very mild tastes. Also the lamb itself did not have much flavor and did not take or give anything to the dish. We would not recommend.

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Maltoosaga glaseeritud pardifilee läätsevinegreti ja pastinaagikreemiga 8€

Pastinaagikreem oli tõeliselt kreemise tekstuuriga ja kombineeritult hõrgu pardiga moodustasid pehme tulemuse! Salatis leidusid ka ühed huvitavad lehed, millel oli veidi iseäralik (kuid mitte halb) maitse ja nimetuse tuvastamisega läks meil küll keeruliseks. Hapukam, kuid mõne jaoks ülemäära õline oli läätsevinegrett, millega harjumine võttis veidi aega. Siiski, part oli imeline ja kokkuvõttes ikka üks meie lemmikroogasid.

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Duck filet with glazed maltose with lentil vinegrette and parsnip creme 8€

Parsnip creme was with very creamy texture and with the duck it made a smooth combination. Regarding the salad, we had a really interesting leaf in there, which we could not put an eye on, but had an interesting taste to it, but it was was not bad.

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Taipärane veisesalat sidrunheina ja tšilliga 11€

Vürtsika hinna ja sisuga salat, mida telliks kindlasti veel! Muljet avaldas roog tervikuna. Kurk lisas värskust, rucola särtsakust, äädikakaste hapukust, sidrunhein aasiapärast omapära ning pehmel veiselihal oli kandev roll, sest ilma selleta oleks roog väga igav olnud. Soovitame!

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Thai beef salad with lemongrass and chilli 11€

The price of the salad was a little pricey, but we would order the salad again! The whole salad was impressive to us. The cucumber gave freshness, rucola gave zest, vinegar dressing gave the sourness and lemongrass the Asian feel and of course the soft meat was the star, because without it, it would have been a hell of a lot more boring. We recommend!

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Lamba välisfilee 250 g /maapirnikreemi ja kirsi-balsamicokastmega 19€

Lamba välisfilee, sarnaselt lambalihasalatile ei tekitanud elevust ka siinkohal. Liha polnud kõige kergemini lõigatav ja tekstuurilt mõnusaim. Roa päästsid aga maitsvad lisadetailid ja krõmpsud köögiviljad.

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Lamb sirloin 250g/ Jerusalem artichokes and cherry-balsamic sauce 19€

The lamb sirloin with the other lamb dish, was not a hit. The meat was not easy to cut and the texture was not our favorite. The dish was saved by the sides it had and crunchy vegetables.

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30 päeva kuivlaagerdatud Eesti veise Prime Rib    100g – 9€ (800g – 1,2kg 1 steik). (lisaks 2 meelepärast lisandit ja 1 kaste 9€)

Mahlane, kuid küllaltki vintske liha! Tugevam liha maitse kui antrekoodil, ent soovitame süüa suure portsu soojalt ära, jahtudes on liha olemus muutunud ning mitte enam nii maitsekas. Lihtne kooslus soolast ja lihast ei nõuagi enda kõrvale ilmtingimata lisandeid, seega tajud liha enda maitset konkreetsemalt.

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30 days of dry-aged Estonian Prime Rib 100g-9€ (800g, 1.2 kg) with 2 sides and a sauce 9€

It was a juicy piece of a meat, but the texture was much more stronger than the entrecote had. The flavor of the meat was also much stronger and we highly recommend eating it warm, because when it gets cold, it does not have the same flavoring. It is a simple combination that does not need any dishes aside, which makes the meat the ultimate star of the table.

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Šoti mägiveise burger 300 g /Kukkel, Cheddari juust, tšillimajonees, peekon, roheline salat, tomat, kurk, friikartulid/ 12€

Nüüd me ütleme küll appi. Nii hea burger ja nii normaalse hinnaga. Hullult tahaks kõik selle ära süüa, aga lihtsalt ei mahuta seda kõhtu ära. See on nagu korralik pakett, kus on KÕIK vajalik olemas ja mis “toidab” ikka sõna otseses mõttes. Piisavalt oli värskust, mahlasust, head liha ning superhead olid ka lisandid! Nendeks on burgeri juurde kuuluvad fritüüritud jalapenod - amazing bonus juba niigi heale roale!

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Highland cattle burger 300 g /bun, cheddar cheese, chilli mayonnaise, bacon, green salad, tomato, cucumber, French fries 12€

Now we say help. The burger was so good and with such a normal price. We would have liked to eat it all, but it did not fit into our bellies. It was like a good package, that had everything in it and that filled literally us up. There was enough freshness, juiciness and oh the jalapenos! They were an amazing bonus to that already perfect dish.

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Sidrunheina ja tšilliga vürtsitatud lõhefilee /spargel, laim/ 15€

Kindel ja tervislik valik kalafännidele, mida julgeme soovitada. Muidugi, kogu selles liha virrvarris jääb oma klassikalisuse poolest pigem tagasihoidlikuks, kuid tegemist on eraldiseisvana väga maitseka ja mahlase kalaroaga, millele jagub ka hapukuse noote ja lõbusat peedikreemi.

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Lemongrass and chilli salmon with asparagus and lime 15€

A good and healthy option for the fish lovers out there, which we highly recommend. Of course with all the meat, it got a little lost, but it really had good flavoring and the moistness was just right.

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ANTREKOOT 250g 23€ /400g 32€

Kui Prime rib oli mahlane, siis antrekoot oli megamahlane, tõesti sulas suus! Elementaarsed maitsestusvahendid sool ja pipar aitavad roal õiget maitset saavutada eeldades veel lisandiks midagi, mis tooks kerget vaheldust lihale. Meie puhul olid lisanditeks grillitud salat, kerge kaste ja kobar grillitud tomateid. Vähe lisandeid tõesti annavad võimaluse lihal särada ja need olemasolevad lisandid täiustasid tervikut. Soovitame!

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ENTRECOTE 250g 23€ / 400g 32€

If Prime rib was juicy, then entrecote steak was extra juicy! The basic flavoring like salt and pepper really gave the simple high quality meat a little something something to elevate the meat. We had on the side some grilled vegetables, a light sauce ans grilled tomatoes. The simple sides really let the meat shine, but still give a little extra to make a whole. We recommend!

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Mõru šokolaadi kook kõrvetatud valge šokolaadi ja jogurtijäätisega 5€

Sõbrad, see on midagi teistsugust ja ägedat, proovige! Kõikide magustoitude välimuse kohta saab ainult kiidusõnu jagada. Tundub, et üldse pesitseb köögis lisaks kokkadele ka mingi toidukunstnik, kes kõik need kunstiliselt harmoneeruvad imed teostab! Muide, jogurtijäätis meenutas La Muu mustika-lavendlijäätist.

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Dark chocolate cake with singed white chocolate and frozen yoghurt 5€

Friends, this is something different and cool, try it! The looks of the dish get a positive feedback. We feel like there is an artist in the kitchen at the restaurant. Also, the yogurt ice cream kind of tasted like La Muu ice cream with blueberries and lavender.

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Apelsini kreem-karamell marjasalatiga 5€

Midagi alternatiivset ja värskendavat võrreldes üldlevinud magustoitudega. Maitses hästi!

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Orange crème caramel with berry salad 5€

Something alternitive and fresh compared to the very basic and classical desserts. Tasted good!

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Juustukook sooja ploomi-viskikompotiga 5€

Väga klassikaline juustukook, mis oli pigem hapukam ja sidrunine. Ploomikompot oli väga äge lisa! Ka tekstuur oli mõnusalt pehme.

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Cheesecake with hot plum and whiskey compote 5€

Very classical cheesecake, that tasted quite sour and lemony. The plum compot was a very cool side to it! Great texture as well.

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Silvia Saks