For many of us Estonia continues to be his.
Personally, it is not imperial consciousness that speaks to me, but nostalgia for childhood, when we went to Tallinn as a class. And how we, Moscow schoolchildren, were fascinated by this magical, so non-Soviet, medieval city …
Since then, much has changed, but not the old one. Tallinn! Of course, it was refurbished, restored, cleaned, but in spirit it remained the same. The Gothic Town Hall, crowned with the famous weather vane, also standsOld thomas”, And surrounded by a wonderful square, on which umbrellas of street cafes have already opened.
Nowhere is the oldest pharmacy in Europe, which since the beginning of the 15th century has been regularly supplying the suffering people with a dried unicorn horn.
Medieval walls and towers still guard the city center.
Dome Cathedral and merchant guild houses, Toompea Castle and its tower “Long Herman”, tower “Keck in de kek«, i.e «Look in the kitchen“, The Maiden’s Tower next to the garden of the Danish king, the Virus Gate, the narrow street of Katrini and the Masters’ Courtyard are all in place, all the same where I saw them many years ago.
Tallinn is not inferior to the famous European cities, but it has advantages over them. Firstly, he is closer to us, and secondly, there are very many people who speak Russian.
And thirdly, it is much cheaper: a weekly tour for 500 euros is even expensive by local standards.
Some aesthetes tend to consider Estonian cuisine to be poor.
It used to be the way it was — some 150 years ago, when most of the local people chewed rye bread and potatoes mournfully. From those times, Estonians have survived a strange dish called Kama — a mixture of roasted rye flour with pea and barley oat flour. All this beauty is poured with milk and happy to eat.
Also preserved in local tender love for cereals, and also not quite ordinary — turnip, cabbage, pea.
Well, modern Estonian cuisine is not poor, but rather unusual: the local chefs, without batting an eye, mix things like fish and cottage cheese, milk and peas, and so on.
The basis of Estonian cuisine is potatoes, fish, pork and milk. But the spices here somehow do not like, they prefer the taste of the original products not to mask anything.
And reluctant to fry here, prefer boiled or steamed, which, of course, is much more useful.
Good food in Tallinn you can euro for nine — this is if a little away from the tourist trails.
Well, in one of the most famous urban restaurants, Olde hansa , where everything is designed in the medieval style and the food offered is not just national, but also exotic (like bear meat), and tables must be booked in advance, the average dinner will cost 40 euros, which by the standards is very cool.
Personally, the first thing I want to do is try Tuhlinott — it seems to be a specially prepared meat with potatoes, so I dream about it mainly because of its disturbing name. Well, having satisfied the thuklinot, I propose to go and treat yourself to marvelous brawl sult, blood sausage and blood dumplings, mulgikapsad, that is, cabbage with pork, maxakastmes, I mean braised liver, kartuliporss (potato piglets) — slices of pork, covered with mashed potatoes …
Maybe try to try and mulgipuder — pearl barley porridge with mashed potatoes, as well as cold sweet beer soup, bread soup and milk soup and favorite local fish, herring, as well as rye-potato roll leivavatsk and oatmeal jelly karakile.
But pork legs in jelly, pickled herring, smoked eel, barley flour, delicious bread and whipped cream, we will eat without any doubt and in any quantities.
And we will devour very tasty marzipans in terrible quantities, and at the same time buy them as souvenirs — for which we will go to “Gallery of marzipans», Where everything is not only tasty, but also so beautiful that this institution has the right to stand in the same row with the best museums of Tallinn.
Well, we’ll drink beer Saku, vodka Old thomas, caraway liqueur Kristallrummel and other drinks, whose purpose is to help digest food and raise an already wonderful mood.
“I was born in the summer of June 17th, and probably this is why I hate winter with all my soul, as well as late autumn, early spring, and generally cold, darkness, slush, and snow.
As soon as all these troubles begin in Moscow, I am drawn to go somewhere far and more pleasantly.
Most of all I love to travel, and the profession of a journalist allows me to do it, even if not as often as I would like, but still more often than if I worked for someone else.
My second passion is that I love to eat tasty food, and I am ready to try anything except dogs and cats — I will not eat these for anything, because I love them very much.
Like all other animals, by the way, I love them so much that I not only filled my house with them, but I also write articles and even books about them.
And I also speak French, famously drive a car and consider it the most foolish thing in the world to iron socks and shorts. ”
The idea of the week:
For some reason, Delhi we visit except on the way, stopping here for a day on the way to the sea.
Meanwhile, the Indian capital deserves more!
In April in Copenhagen it is hardly worth waiting more than ten, but what does it matter, we are not going to sunbathe here.
Danes themselves relate to the weather with. See below.
If suddenly you are going to spend spring week in Lisbon, Olga Volkova advises to stay in one of its coastal suburbs — in Cascais See below.
Spring in Madrid
Madrid is a truly royal city, majestic, elegant. And everything is in it, only there is no sea.
However, in March it’s early to think about the beach.