This August, the Tartu County Culinary Region opens its doors to the country’s leading chefs. For two days, local small producers will showcase their best ingredients and inspire new collaborations with restaurants all across Estonia. The Estonian Chefs’ Association study tour, taking place on 24–25 August, will bring nearly 40 chefs to discover the flavors of Tartu County, the Peipsi lakeshore, and the Elva region.
According to Kristiina Tammets, head of the Tartu County Development Association and leader of the Tartu County Culinary Region 2025 program, the event is a milestone for local producers: “Our unique culinary region and its small producers deserve national recognition. Meeting chefs face-to-face creates valuable contacts that can grow into lasting cooperation and open up new opportunities for local products.”
The program has been designed with a busy and diverse schedule, ensuring that as many small producers as possible can share their stories, tastes, and skills.
Maru Metspalu, CEO of the Estonian Chefs’ Association, explains why this connection matters:
“Chefs are always looking for new flavors and fresh ideas. By meeting small producers directly, we build trust between farmers and restaurants. Stronger cooperation leads to more exciting culinary experiences for guests.”
Tartu County is firmly in the spotlight: its products will even be mandatory ingredients in the prestigious Chef of the Year competition, held in November at the Delicious Estonia Festival in Tallinn.
The two-day tour will gather well-known chefs such as Angelica Udeküll (Wicca), Taigo Lepik (Härg, Pull; EPÜ President), Urpo Reinthal (YliCool), Henari Nõu (Estonian National Museum), Tarvo Kullamaa (Food Academy), Andres Toom (Tikupoiss), Koit Uustalu (GMP Pühajärve & GoodFood), Stella Kurik (Food Academy), Kaspar Hiis (Ame), Lauri Tomingas (IKEA), Kadri Tran (Mona), Anu Majass (Maiasmokk), Merle Jakobson (Merlette), Märten Sepp (Pöide Grillhouse & Figo), Evelyn Esajas (Evelynes teenused), Ants Aedma (annAMi), Veroonika Eesmann (Tallinn School of Service), Cathrin Kaldmaa & Kertu Lukas (Suhkruingel), Allar Oeselg (Dominic), Kirill Beljakov (Horisont), Reimo Hannilo (Siilisahver), and Maru Metspalu (vegan chef and trainer).
Their journey will include visits and tastings with nearly 20 small producers, including Sepamäe Farm, Järveotsa Quail Farm, Kostja’s Onion Farm, Kallaste Fishermen, Magasiait, Alatskivi Manor Flavours, Honeyberry, Kadrina Manor, Vasula Garden, Vasula Meat Industry and Shop, Luxveg, Viinamärdi Farm, Maidu Sauces, Breti Luke Farm Dairy, Tartu Maavili, Linnupete Muesli, Seljamaa Farm, Järiste Wine Farm, Kaimi Bird Farm, Muhe Mahe Delicatessen Vegetables, Andre Farm and more.
Under the title “Flavours from Lake Võrtsjärv to Lake Peipsi,” the Culinary Region 2025 programme offers food lovers a wealth of activities throughout the year. Built on the region’s rich food traditions, the programme brings together over 100 culinary and tourism events, created in cooperation with local producers, restaurants, researchers, and municipalities.
Behind the programme stand the small producers and processors of Tartu County, local restaurants, research and development institutions, and municipalities. The initiative is led by the Tartu County Development Association in partnership with the Tartu County Municipalities Association, Tartu County Tourism Foundation, the Tartu food network, the City of Tartu, and many others.
More information about upcoming events can be found at Kultuuriaken.
The activities of the Tartu County Culinary Region 2025 are supported by the Ministry of Regional Affairs and Agriculture, the LEADER measure, PRIA’s short supply chain measure, the Interreg Estonia–Latvia Programme, as well as investments from partners and members of the local food network.
Learn more: Tartu County Culinary Region