KOHVIK CREPP
Rüütli 16, Tartu 51007 Estonia
As Tartu is home to the most renowned campus of Estonia, University of Tartu, founded in 1632, the energetic and vivid neighbourhood hosting the affordable and delicious cuisine, definitely the destination we have to reach out during the midsummer trip.
Located in the heart of Old Town in vintage interior design, KOHVIK CREPP is known for French-inspired dishes with cozy atmosphere, extremely popular among the locals, the undergraduates and the researchers. The menu features delicious warm salads, classic crêpes and Breton galettes, and excellent lists in both alcohol and soda drinks.
Though I am gluten allergy free, still, the savoy galette in batter made from buckwheat flour omitting the sugar is always the best choice. No doubt I am a huge fan of crêpe, while I would like to give les galettes a chance in Tartu.
My brunch order is Le Galette with roasted chicken, fresh tomatoes and blue cheese, garnished a handful amount of raw lettuce salad atop. The Ratatouille galettes take inspiration from the classic French dish, ratatouille, which are thinly sliced and layered over a bed of ricotta or goat cheese, often seasoned with garlic, herbs de Provence and olive oil. The vegetables are arranged in a visually appealing pattern, and the edges of the dough are folded over to create a rustic border. Together with crispy while lukewarm batter, le galette full of rich summer flavour.
As Tartu is designated as the European Capital of Culture in 2024, therefore, there are quite several restaurants or bars providing the limited drinks to celebrate the vibe of the city. We select from the craft soft drinks, and the waiter introduced the Setomaa rhubarb soda, which is made with Rhubarb, for the drink with pinkish hue.
Rhubarb is the fleshy, edible stalks petioles of species and hybrids of Rheum in the family Polygonaceae, which is herbaceous perennial that grows from short, thick rhizomes. Rhubarb is a vegetable but is often take the use to the same culinary ingredients as fruits. The leaf stalks can be used raw while they have a crisp texture, are most commonly cooked with sugar and used in pies, crumbles or other desserts. Since Rhubarb delivers a strong, tart taste, which makes our sparkling drinks more of a taste of fresh tonic water in a touch of strawberry odour.
At the bill check, the receipt written “Enivrez-vous: Greetings from Charles Baudelaire’. Tartu and KOHVIK CREPP display a place where time stands still, offer the chance to savor the moment and create unforgettable memories, just as Baudelaire’s poèmes en prose.
Special Thanks: Wendy