There are two classes of ‘Estonian’ restaurants - new Estonian cuisine and traditional. The traditional fare consists of a lot of heavy pork dishes, herring and potatoes, sauerkraut, etc. The new cuisine is usually a fusion of traditional and international cuisines along with the chef’s own vision of what Estonian cuisine should be. These eateries use primarily fresh, local and often organic ingredients wherever possible. Both have their own merits - the traditional cuisine will leave your belly warm and full and the new will usually be more of a feast for your senses.