Estonian firm takes 50m high restaurant to nine countries


Dinner In The Sky, a unique dining event where your dining table is lifted to 50 metres height by a 160 tonne crane, will be available in nine countries this summer. 

The restaurant, named by Forbes magazine as one of the world’s top ten extravagant dining experiences, will be open in Helsinki in the first week of June and then will travel to Tallinn for a week. The restaurant stays in different places for a limited number of days in order to give it a touch of exclusivity.

Risto Meigas, head of Tom Trade Baltic OÜ, which manages the sky restaurant, says that despite the fact it is open only in summer, it does pay off. “We made the programme public in Helsinki and Lithuania last week, and based on the reaction in these countries I have no doubt that we would sell out the tickets before the start,” he says.

Last year, Dinner in the Sky was sending gastronautics up in the sky only in the Baltics and Finland, but today it has expanded also to Austria, Serbia, Croatia as well as Belarus. In Europe, there are only two players in this field, Tom Trade Baltic being the biggest. “We plan to expand further in the near future,” Meigas said, mentioning Sweden as a probable market.

As a novelty this year, musicians will be playing at the sky restaurant. In Estonia, for example, jazz musicians Raivo Tafenau and Siim Aimla will perform. Estonia’s top chefs Tõnis Siigur and Mihkel Heinmets will be responsible for menus in Estonia; in Finland, Sasu Laukkonen, the head chef of the year’s best restaurant Chef & Sommelier will show off his skills. It is a tradition that the sky restaurants have high-level meals, sometimes prepared by Michelin-star chefs.

The restaurant seats 22 people, has four courses, and together with a wine selection it cost about 100 euros per person last year.

The organisers of the sky restaurant have three cranes and a special table set at their disposal. Two tables are circling in northern countries, and one is in the South. It is quite easy to transport the reception tent and kitchen equipment, but transporting giant cranes would be too expensive.

Source: Reimer, A. (2013) Eestlased tõstavad restorani taevalaotusse üle Euroopa. Eesti Päevaleht, 10. aprill.