Our Story
“There is only one way to avoid criticism: do nothing, say nothing and be nothing.” — Aristotle
We are willing to take risks, willing to fail and to do something that might not work, for a chance to discover something new.
Chef de Cuisine Joonas, is a chef of several generations. Following in the footsteps of his father Martti, who is a chef as well. He has spent most of his youth developing his skills and his enthusiasm for learning shows no signs of waning. Passion and hobby combined is what keeps Joonas cooking. A wealth of talent, a passion for discovery and learning, and exceptional hard work have made Joonas one of the brightest stars of a new generation of chefs.
Inspired by the variety of ingredients, different cuisines, traveling and people around him. By combining new or classic flavours with colourful displays, it enables to leave a memorable experience to even the biggest foodies.
38 RESTAURANT frontline team is a combination of people with wealth of experience in hospitality and food & beverages business.
Marko Zukker, one of the founders and Manager has over 25 years of experience in the vertical. Marko lives and breathes creating the clients experience and entertainment. Hands on interaction and serving the customers, gives him the energy, emotions and feeding his passion.
Ave Zukker – a founding member, operating behind and front of the scenes and she is the essential part of all the details – ambience, interior and hosting the customers.
Helen Lainevool – the essence of managing the service team of Mere 38 Restaurant, our second restaurant in Võsu. She has a long term experience in hospitality service and can handle every situation on the floor.
Sous-Chef Hannar was already pretty sure, he was going to be a chef when he was about 14. He watched a lot of cooking shows and started cooking himself at a very young age. He studied cookery at the Kehtna Vocational Training Centre and has successfully completed the 4th and 5th level cookery courses. Now he is already supervising students himself. He has gained experience in many different restaurants, from different chefs and has also had an apprenticeship in Italy. As of today, he has been working as a chef for 7 years.
Always inspired by fresh produce, pure flavours. Motivated – by a strong team, the opportunity to develop his knowledge and the good and critical comments of guests.
Favourite still is fine dining, but also loves to eat street food and discover different flavours. “For me, good food is when the presentation, the smell and the taste goes together, are balanced and create a sense of wow. We eat with all our senses, not just our taste buds. But that certainly doesn’t mean that the food has to be fine dining, it can be just any dish.”
Chef de Cuisine Joonas, is a chef of several generations. Following in the footsteps of his father Martti, who is a chef as well. He has spent most of his youth developing his skills and his enthusiasm for learning shows no signs of waning. Passion and hobby combined is what keeps Joonas cooking. A wealth of talent, a passion for discovery and learning, and exceptional hard work have made Joonas one of the brightest stars of a new generation of chefs.
Inspired by the variety of ingredients, different cuisines, traveling and people around him. By combining new or classic flavours with colourful displays, it enables to leave a memorable experience to even the biggest foodies.
38 RESTAURANT frontline team is a combination of people with wealth of experience in hospitality and food & beverages business.
Marko Zukker, one of the founders and Manager has over 25 years of experience in the vertical. Marko lives and breathes creating the clients experience and entertainment. Hands on interaction and serving the customers, gives him the energy, emotions and feeding his passion.
Ave Zukker – a founding member, operating behind and front of the scenes and she is the essential part of all the details – ambience, interior and hosting the customers.
Helen Lainevool – the essence of managing the service team of Mere 38 Restaurant, our second restaurant in Võsu. She has a long term experience in hospitality service and can handle every situation on the floor.
Sous-Chef Hannar was already pretty sure, he was going to be a chef when he was about 14. He watched a lot of cooking shows and started cooking himself at a very young age. He studied cookery at the Kehtna Vocational Training Centre and has successfully completed the 4th and 5th level cookery courses. Now he is already supervising students himself. He has gained experience in many different restaurants, from different chefs and has also had an apprenticeship in Italy. As of today, he has been working as a chef for 7 years.
Always inspired by fresh produce, pure flavours. Motivated – by a strong team, the opportunity to develop his knowledge and the good and critical comments of guests.
Favourite still is fine dining, but also loves to eat street food and discover different flavours. “For me, good food is when the presentation, the smell and the taste goes together, are balanced and create a sense of wow. We eat with all our senses, not just our taste buds. But that certainly doesn’t mean that the food has to be fine dining, it can be just any dish.”
Selected Client Reviews
“The atmosphere, the food, the service were very pleasant. I also liked the fact that the tables were private, not next to each other. Of the dishes, I liked the Siig, the dumplings, the octopus, and the ice cream and Tiramizu for dessert.
Thank you again, we will definitely visit you again :) “
ANNIKA
“Elegant yet cozy atmosphere (amazing décor!), masterclass dish presentation (see photos), great service. Tucked away quietly but conveniently in Tallinn Old Town – this is a very enjoyable and memorable restaurant…”
SVEN RAUDSEPP
“Very good and high quality food. Everything and I mean everything from starter/appetisers, to dessert everything perfect and the place inside is huge and very well decorated”
GEORGIO KON
