Tallinn holidays

Given its relatively cold climate, Tallinn’s not renowned for its beach scene, however as a coastal city it does line up three soft-sand stretches, which fill up quickly in the warmer months. Low-key watersports like paddleboarding and pedalos are pretty popular here, too.

Just 15 minutes up the coast from Pirita is the lesser-trodden tourist path of Viimsi. This more traditional town is a hive of fisherman’s houses, nature trails, health spas, and a mix of sand and rocky beaches. There are top-notch views of Tallinn’s old town from here, too.

Telliskivi’s Creative City has lots of independent shops, which sell locally designed handicrafts and souvenirs. There’s a weekly flea market here as well.

Ulemiste Centre is just a 10-minute drive from the centre of town, and lays claim to being Estonia’s biggest shopping centre. You’ll find lots of familiar high street names here, along with plenty of local retailers.

Stockmann is the biggest department store in the Baltics, and it’s grabbed a prime position in the city centre. Its five floors tick off a host of big-name designer brands like Hugo Boss, Calvin Klein and Armani.

The waterfront neighbourhood of Noblessner is the place to head for lots of low-key bars and restaurants. Estonia’s most popular brewery and tap room can be found here, as well as a distinctive igloo-themed bar by the water’s edge.

Tallinn’s old town comes alive after dark, with plenty of late-night pubs, bars and nightclubs. And there’s music to suit all tastes, too – from all-night house beats to early-hours rock clubs and Finnish karaoke bars.

Estonia’s national dish is a mix of sauerkraut, pork and barley, which is slow-cooked into a thick stew and often served with fried onions or slices of pork. It’s commonly eaten on special occasions, such as Christmas and New Year.

An Estonian staple since the country’s days under USSR rule, this simple salad dish uses two key ingredients – herring and beetroot. The two are mixed together with carrots, eggs, boiled potatoes and pickled cucumbers, then dressed with mayonnaise to make a tasty salad.

Sult, or meat jelly as it’s known in English, is traditionally served at Christmas and Easter. Animal bones are boiled down and left to cool until a natural gelatin forms and congeals. Chunks of meat and sliced vegetables are then thrown into the broth, which then cools again to form a jelly.

These blood dumplings or blood sausages have been part of Estonian cuisine for centuries. They’re usually served sliced, with sour cream or sauerkraut, and you’ll often find them at Christmas markets.

This fish-based dish is commonly served as a starter on traditional rye bread. The main ingredient is sprats – a small oily fish, similar to sardines. It’s pickled and placed on the bread, with things like cream cheese, garlic and onions often added to it.