From a beachside café to a top restaurant – Dining with a sea view
Text Susanna Poikela
Photos Jelizaveta Gross, Susanna Poikela
Oven-braised beef brisket with baked potatoes, kale, and marinated onions.
Two years ago, restaurateur Valentina Palkovs transformed the old beach hut on Toila beach into a remarkable dining destination. Following a complete renovation, the restaurant now boasts a fresh and inviting atmosphere, drawing food lovers from both near and far to enjoy the dishes prepared by chef Ilja Šljapin.
The à la carte menu features a variety of starters, salads, soups, main courses, and desserts at affordable prices. The highlight is the venison tenderloin with chanterelles and port sauce, priced at 21 euros – the most expensive item on the menu.
“We’re open from Friday to Sunday year-round, but we no longer serve dumplings or garlic bread like the old tavern that used to be here,” Palkovs says with a laugh.
During the summer months, the restaurant extends onto a spacious terrace offering breathtaking views of the Toila seafront. Located within walking distance of the Toila SPA Hotel and the stunning Oru Park, Toila Mereresto provides a welcoming dining experience no matter the season.
Oven-braised beef brisket with baked potatoes, kale, and marinated onions.
