Sustainability: An Ongoing Journey

Architecture that truly blends with nature

At Maidla, our days begin with birdsong and end with candlelight. In between, we’re navigating the very real, and quite tricky puzzle of what it means to be truly sustainable—in a 19th-century manor, a bright yellow house powered by Soviet infrastructure, and unique modern villas designed to disappear into the landscape.

We believe in sustainability not as a slogan, but as a commitment. One that stretches from how we build and clean, to how we cook and care—for our guests, our team, and this stunning corner of Estonia we’re lucky to call our workplace.

And while we’re proud of the progress we’ve made, we’re also not here to sugar-coat it.

Sustainability, in our world, is a messy, yet beautiful balancing act.

The Honest Limits of “Eco” in Luxury oriented businesses

Let’s start with the elephant in the room—or rather, the all-year-round hot jacuzzi in KÄBI.

We create premium, design-forward experiences for people who come here to truly rest. That means heated floors. High-thread-count linens. A dinner experience that truly awes. Well — all of that uses energy. All of that leaves a mark.

And we don’t pretend otherwise.

Our goal has never been to eliminate every footprint—we’re not off-grid monks in a mossy hut with an outside toilet — but to minimize impact wherever possible, and make thoughtful, responsible choices. We don’t compromise on comfort, but we also don’t cut corners when it comes to caring for our environment.

Our guests trust us to deliver both, and as always, balance is the key.

KÄBI during.summer nights

Green Key Certified — Twice!

That’s why we’re proud to have been awarded the Green Key label for two years in a row, an internationally recognized eco-label that holds hospitality businesses to high environmental standards. Achieving it isn’t easy, especially not in a historic manor complex with power and plumbing designed during a very different era (and let’s just say: modern they are not).

We’ve had to get creative—introducing smarter water use systems, optimizing cleaning routines to only natural products, sourcing as many local and sustainable materials as possible, and constantly training our staff (and sometimes even our guests!) in environmentally conscious practices.

It’s definitely a long-term mindset, and we’re in it for the long haul.

Believe it or not but one can make furniture from mushrooms

Zero-wasting at SOO

At our fine dining restaurant, SOO, sustainability lives on every plate.

Led by head chef Karoliina Jaakkola and designed with deep care by our team, SOO embraces a zero-waste philosophy. That means we use every part of the ingredient, whether it’s carrot peels fermented into broth, or leftover duck bones transformed into umami-packed sauces. We compost what we can, we preserve and ferment, and we reimagine what “scraps” can become.

It’s a delicious kind of challenge—and it pushes us to be more creative, more respectful, and more rooted in our surroundings.

Local & Seasonal in Where We live

Now, let’s talk about seasonality—and tell the truth that few fine dining places dare to.

Yes, we source local ingredients as much as possible. We know our farmers, we forage from the forest, we get excited about the first rhubarb like it’s a national holiday. During hunting season, you’ll find moose on the menu, and in winter we lean into garlic, pork, potatoes, and root vegetables. That’s the honest seasonal bounty of Estonia.

But let’s be real: it’s Estonia. Most of the year, the ground is frozen solid, the tomatoes are asleep, and the only thing growing is our craving for citrus.

Some chefs might claim they cook entirely seasonal, local menus year-round here. We respectfully raise an eyebrow. To create the kind of high-level, imaginative dishes we serve at SOO, we supplement with carefully chosen global ingredients—always with intention, always with balance.

Our little herb garden is getting much bigger this year

What’s Next?

Sustainability isn’t a destination—it’s a never-ending adventure. In the coming years, we’re planning smarter and better water systems, greener energy sources, better community partnerships, and continued growing towards more sustainable practices.

So yes, we’re on the edge—between history and modernity, between indulgence and integrity. 

But we kind of like it here, it’s where the magic happens.

Classic Estonian wooden boats called “haabjad”