![\"\"](\"https:\/\/balticguide.ee\/wp-content\/uploads\/2025\/11\/180\u00b0-by-Matthias-Diether_f_TimoHuttunen_1-1024x607.jpg\")
<\/p>\n
The dinner featured surprising pairings and dishes whose appearance was entirely deceptive.<\/p>\n
Veal head was combined with sea bass, though this was impossible to discern visually. Inside a cherry in the eel dish was, in fact, foie gras. Foie gras appears to be one of Diether\u2019s favourite ingredients.<\/p>\n
The guest is constantly challenged by appearance, texture, materials, colours and flavours. The visually striking dishes play with contrasts of texture and element, yet the flavours remain clean and the mouthfeel fascinating.<\/p>\n
Each small dish is a work of art whose design, development and execution clearly demand immense time and remarkable craftsmanship. As one of our servers put it: \u201cIt is a shame that to enjoy the flavour, you have to break the artwork.\u201d<\/p>\n
Service, too, is of a level one seldom encounters. Four highly competent servers tended to our table, and everything ran with the precision of a German factory.<\/p>\n
The only minor disturbance was the repeated questions: \u201cIs everything all right?\u201d and \u201cDid you enjoy the dish?\u201d It felt inadequate to answer, given that everything was better than all right, and the dishes were divine.<\/p>\n
<\/p>\n
<\/p>\n\n\n\n <\/p>\n It is not even appropriate to speak of \u201cpresentation\u201d, because the dishes are never what they appear to be. The entire meal feels like sitting at the centre of a magician\u2019s performance.<\/p>\n Nor is it useful to attempt to describe the flavours in writing\u2014the only real way is to experience them in situ. Suffice it to say that the lamb dish was among the most traditional, and that the dessert course consisted of three sweet dishes rather than one.<\/p>\n Some dishes reached true wow-level; others were steadier.<\/p>\n The sommelier\u2019s wine pairings were unusual and even bold, sourced from across the world. The flavours of the dishes were amplified by each carefully chosen pairing.<\/p>\n It is a privilege to see and taste the fruits of such creative imagination. The staff bring the chef\u2019s vision to life every day. The work is performed with unwavering consistency at an exceptionally high level, with each repeated dish appearing and tasting exactly the same.<\/p>\n Perhaps there are even slightly too many dishes and wines. Some guests\u2019 concentration may falter, their senses overwhelmed by the symphony of flavours\u2014much as in a large art museum, where the abundance of stimuli can obscure even the masterpieces.<\/p>\n Still, anyone who values culinary culture should experience a dinner of this calibre at least once in their life. Only then can one understand the standard against which all other dining experiences, past or future, must be measured.<\/p>\n 180\u00b0 raises dining to a new level\u2014but not cheaply. Expect to devote at least four hours and \u20ac400\u2013\u20ac600 per person for food and wine.<\/p>\n <\/p>\n 180\u00b0 by Matthias Diether<\/a>,<\/strong> Staapli 4, Noblessner Marina, Tallinn<\/a><\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" German chef Matthias Diether began his culinary career in 1995. From 2016 he served as head chef at the … Read more<\/span><\/p>\n","protected":false},"author":10,"featured_media":153047,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[13625,15809,17422,25541,26399,26400],"class_list":["post-152808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","tag-food","tag-michelin-2","tag-matthias-diether-2","tag-michelin-restaurants","tag-michelin-two-stars-estonia","tag-180-degrees"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts\/152808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/comments?post=152808"}],"version-history":[{"count":2,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts\/152808\/revisions"}],"predecessor-version":[{"id":152810,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/posts\/152808\/revisions\/152810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/media\/153047"}],"wp:attachment":[{"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/media?parent=152808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/categories?post=152808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balticguide.ee\/en\/wp-json\/wp\/v2\/tags?post=152808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/balticguide.ee\/wp-content\/uploads\/2025\/11\/180\u00b0-by-Matthias-Diether_f_TimoHuttunen_2-1024x768.jpeg\")
Menu dishes and wines<\/h2>\n
\n
\u2003Tim Hillock La Cosmica 2023, South Africa<\/em><\/li>\n
\u2003Oxer Wines Marko Gure Arbasoak 2024, Spain<\/em><\/li>\n
\u2003Schloss Gobelsburg Ried Renner Gr\u00fcner Veltliner 2021, Austria<\/em><\/li>\n
\u2003Venus La Universal Dido La Soluci\u00f3 Rosa 2023, Spain<\/em><\/li>\n
\u2003Umami Ronchi Cumaro Conero Riserva 2020, Italy<\/em><\/li>\n
\u2003Hattingley Valley Brut Ros\u00e9 2020, England<\/em><\/li>\n