A Year of Transformation at SOO
This year has been a whirlwind of change and growth for us at SOO. The departure of our former head chef in January prompted us to rethink and adapt quickly to maintain the excitement and quality that our guests love.
Rising to the challenge, we launched a series of five unique events in February, each led by a different guest chef. These events gave us the opportunity to explore new flavors and creative approaches to Estonian cuisine, and they opened a wider culinary scope for SOO. The month, though short, became one of the busiest for our team, and our efforts were met with enthusiastic responses from guests and the community.
During these events, we were delighted when one of our guest chefs, Karoliina Jaakkola, fell in love with SOO and the beauty of Maidla Nature Resort. Together with our CEO, Katrily Purga, Karoliina began to shape a fresh and inspired direction for the restaurant.
The two of them envisioned a new culinary concept, marrying global influences with the earthy, authentic flavors of Estonia. This vision has transformed SOO into a fine dining destination that stands out in its uniqueness not only within Estonia but on the global culinary stage.
Our new approach embraces the precision and innovation of Nordic cuisine, renowned for its focus on seasonal ingredients, inventive cooking techniques, and commitment to sustainability. With chef Karoliina leading the way, we were thrilled to be awarded the Michelin Green Star again in May 2024, recognizing our dedication to responsible gastronomy.
Photo by Rauno Liivand
Additionally, SOO earned a spot on the prestigious 360° list, underscoring our impact within the culinary world. Yet, beyond these accolades, our greatest motivation comes from the growing enthusiasm we see in our guests and our team.
Our returning guests provide invaluable feedback, and their excitement reassures us that we’re on the right path. From heartfelt comments about our dishes to shared stories of memorable evenings, their feedback drives us to keep pushing boundaries.
Our team, too, has grown increasingly passionate about delivering a transformative experience for each guest. From the moment you enter, every detail – every dish, every interaction – is crafted to immerse you in an unforgettable journey from start to finish.
Commitment to Sustainability
At SOO, sustainability is not just a goal but a way of life. Open only three days a week with seating for up to 16 guests, we have the flexibility to source some of our ingredients locally, including foraging from the surrounding forests, sourcing from nearby farms and hunters, and during summer growing our own herbs in our beautiful manor park garden.
Chef Karoliina takes a playful, innovative approach to sustainability by creatively transforming off-cuts into powders, garnishes, and sauces. Even our cocktail list embodies this philosophy: we turn leftover fruit into spirit infusions and juices, elevating our mocktail and cocktail offerings while reducing waste.
Photo by Iris Kivisalu
A Team Dedicated to Hospitality
Though small, our team is united by a shared passion for SOO’s vision. Each member plays a vital role in making every dinner at SOO feel like a special celebration. As one visitor remarked while our team was getting our dining room ready for the evening service, “It looks like you’re preparing for a very special party” – a sentiment that resonates with us deeply, as we bring this level of care and attention to every dinner we host.
This dedication to excellence and our commitment to innovation have positioned SOO as a unique and pioneering player in Estonia’s culinary landscape, particularly in the rural areas beyond Tallinn. By merging Nordic tradition with flavors from around the world, we’ve created a restaurant that speaks to an international audience while honoring our beautiful, local landscape.
Photo by Iris Kivisalu
Dreams That Lay Ahead
Reflecting on our journey this year inspires us to dream even bigger for the future. We envision SOO as a window into Estonia for travelers from around the world, introducing them not only to our flavors but to the beauty of places like Raplamaa, beyond the typical tourist paths.
In addition, we hope to elevate the gastronomic scene in Estonia, especially in its rural areas, showing that with passion and commitment, extraordinary culinary experiences can blossom in the most serene and unspoiled settings. While we continue to cherish our Michelin Green Star, our ultimate dream is to set an even higher standard, perhaps one day meriting a red star for our commitment to quality and innovation.
Most of all, we aspire to keep creating unforgettable moments for our guests, refining SOO into a restaurant that resonates far and wide. With every dish and every story we tell, we aim to make our small corner of the world shine a little brighter, as we continue our journey toward making SOO a destination of excellence and inspiration.
We’re proud of this year’s journey and excited to continue crafting experiences that blend the best of local and global, traditional and innovative.
Whether you’re new to SOO or returning, we promise you flavors, stories, and inspiration that honor the soil and celebrate the world beyond it.
