NOPiLogoPunaneRing (1)NOP – is a cafe and a shop that got its name about 10 years ago, when Tallinn lacked a Neighborhood Organic Place.

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neighborhood place, where locals meet, many friends are made and good time is spent, where everybody feels welcome, being that a young family, somebody with a pet or somebody who just came from a nice stroll from Kadriorg Park that is so close by.

Organic means that the best local and organic, where possible (or at least from small producers), produce is used for making everyday breakfast, lunch, dinner, and also sold in a little shop that resides in the same place with the cafe.

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OPENING HOURS

We’re open daily between

Monday – Tuesday 8 am – 9 pm

Wednesday – Friday 8am-10pm

on weekends 9 am – 9 pm

Weekend Brunch menu until 3pm

On holidays we’re open as weekends, open at 9am and serve Brunch Menu til 3pm

nop-gurmeeturg-2016-veebi43SEASONAL NEWS: Yearly Fall Gourmet Market takes place on Saturday, September 9 from 10am – 4 pm in NOP’s Garden.

Already eight years in the row we’ve brought together people and brands behind special goods and products across Estonia. People on both sides, the ones who innovate our food industry and the ones who come to see, chat and buy these goods, have been equally happy with this wonderful once-in-a year day. See you there, once in a year we all come together in our garden!:)

 

22LOCATION & CONTACT 

We’re located in a charming old (very woody:) neighborhood of Tallinn, Kadriorg. We’re happy to take care of and old over 100 years wooden house and its wonderful garden.

Please find us at Köleri Street 1 

For BOOKINGS please e-mail broneerin@nop.ee or call +372 6032270. Currently we’re not taking bookings for weekends for less than 4people. The reason being – we’ll fit everybody, please ust come and see:).

For all other requests please contact info@nop.ee

 

We’d be happy to serve you, welcome or ‘Tere Tulemast’ as locals say 😉

NOPiLogoPunaneRing (1) OUR MENU in the MORNINGS 8 -noon / weekends 9- 3pm

 

6NOP-i sügis-talv 2015 (9) NOP-i sügis-talv 2015 (14)

 

 

 

 

 

 

 

MORNING PASTRIES  selection of sweet and savory    2

POWER PORRIDGE quinoa – buckwheat flakes soymilk porridge with sprouted buckwheat sprouts, raw strawberry jam and cacaonibs (V, L, G)   5

ORGANIC RAW BUCKWHEAT  fried with bacon, leek, spinach, sour cream (fried egg+1) ((L), G)   5

WALNUTS G-FREE BANANABREAD with tofu-peanutbutter creme with chinese spices ovenbanana and raspberries (V, G, L)  6 

CHIA-BLACKCURRANT SMOOTHIE BOWL organic chia coconut puding, blackcurrant smoothie, mango-strawberry-mint salsa, glutenfree granola with sprouted buckwheat (V, L, G)   7

BLUEBERRYBLUE SUGAR-FREE PANCAKES blueberry-banana-purple sweet potato, coconutmilk custard, honey, seasonal berries (G, L, V, sugar)      7

RHUBARB + YOGHURT vanilla-tonka bean steemed rhubarb, farm greek yoghurt, honey, roasted almonds, brown sugar (G)  5

POTATO PANCAKE herring in blackcurrant marinade, chive – herring roe – cream cheese, fresh salad (G)  7.5

AVOCADO MANGO TOAST avocado-mango salsa on roasted sourdough   (V, L) (smoked salmon +3 / bacon +2)  7

POACHED EGGS with SMOKED SALMON  and avocadomash on toasted organic rye bread, salad  (L)    7.5

KIMCHI LATKES with FRIED EGG red cabbage kimchi in potato pancake, fried egg, bacon, chive-herring roe creem cheese (G) 6

SCRAMBLED EGGS with HALLOUMI and fresh salad (G)  7

OVEN SHAKSHUKA spicy Middle-East tomato-capers-garlic stew with oven fried egg (add bacon +2) (L)  6

TUNA 3 egg omlette topped with fresh tuna, ginger marinated cucumber, wakame and fresh salad (G)  11

QUINOA TABBOULEH with spinach and kale, oven SALMON & POACHED EGGS   (L,G) 11 – salmon substitutions: halloumi/paneer/bacon/tofu

– vegan version with tofu and roasted seeds €9

 NOPiLogoPunaneRing (1) for LUNCH, DINNER kitchen closes 9 pm

 

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S N A C K I N G  .•S H A R I N G      

OSTRICH. CARPACCIO. Muhu island, Estonia (G) rucola, parmesan, red onion dressing, mustardmayo  13

FLOUNDER CEVICHE  lime, chilly, red onion, salicornia, coriander with raw flounder filet in a taco (L, G) 1 pcs / 2 pcs  5 /9

SMOKED EGGS mustard cream cheese filling, chorizo topping (G)   5

NOP’s SPREADS roasted garlic & spicy & spinach hummus, crispy rice paper (V, L , G) 5

BABA GANOUSH smoked eggplant hummus with organic ryebread crisps (V, L, G)

KALE CHIPS garlic oil (V, L, G)  3

AVOCADO MANGO TOAST avocado-mango salsa on roasted sourdough   (V, L) (smoked salmon +3 / bacon +2)  7

W A R M   D I S H E S

POACHED EGGS with SMOKED TROUT and AVOCADO on organic rye bread  (L)  7.5

POTATO PANCAKE herring in blackcurrant marinade, chive – herring roe – cream cheese, fresh salad (G)  7.5

QUINOA TABBOULEH with spinach and kale, oven SALMON & POACHED EGGS   (L,G) 11 – salmon substitutions: halloumi/paneer/bacon/tofu

– vegan version with tofu and roasted seeds €9

VIETNAMESE SALAD shredded duck confit, glass noodles, mango, peanuts  (L, G)  9

6 GREENS SOUP clear cold soup with ramps-goatcheese creme (G)   8

PHO CHAY traditional vietnamese vegetable broth with ricenoodles and raw veggies(V,L,G)  8

SEAFOOD SOUP rich seafood soup with mussels, tiger praws and salmon (L, G) 11

PURPLE VEGGIES POWER PLATE 6 different baked purple veggies, red cabbage kimchi, beetroot-wasabi hummus (V, L, G) 10
PORCINI CAULIFLOWER RISOTTO local organic porcini in cauliflower risotto (V, L, G) 11

FISH CAKES wild local orf with japanese style cucumber – daikon – zucchini salad, coriander mayo (L, G)  11

BALTIC SEA FISH fried fish filet, fennel-potato sauce, broccolini-spinach- garden beans pansalad (G) 13

LAMB Maroccon spicy local organic lamb stew with chickpeas, lentils, garden vegetables, pomegranate seeds, creek yoghurt (G)  13
RIBEYE Estonian organic grassfed beef with roasted Bloody Mary tomatoes-capers, redwine sauce  (G, L) 18
FARM CHICKEN (pre order 24h, shared by 4 people)  (L, G) 45

limoncello marinated whole farm chicken, brussels sprouts-spinach-garden beans pansalad, red cabbage kimchi, roosted sweet potato mash

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WALNUTS G-FREE BANANABREAD with tofu-peanutbutter creme with chinese spices ovenbanana and raspberries (V, G, L)  6 

RHUBARB + YOGHURT vanilla-tonka bean steemed rhubarb, farm greek yoghurt, honey, roasted almonds, brown sugar (G)  5

 

NOP’s CAKES please ask for today’s selection   3.5/4.5

V– vegetarian food, L– lactose free, G– glutenfree. We use only organic Äntu farm’s eggs in our dishes, source buckwheat and oats from local organic farms. 

FOR KiDS in the MORNINGS

TWO COLORED SMOOTHIE BOWL chia-coconutpuddng with blackcurrant smoothie, seasonal berries, glutenfree granola (V, L, G)  5

2 SCRAMBLED ORGANIC EGGS (G) add bacon +2    2.5

Boiled organic raw BUCKWHEAT with sour cream /butter (V,(L),G)   (bacon +2)   2

RHUBARB + YOGHURT vanilla-tonka bean steemed rhubarb, farm greek yoghurt, honey, roasted almonds, brown sugar (G)  5

BLUEBERRYBLUE PANCAKES blueberry-banana-purple sweet potato, coconutmilk custard, honey, seasonal berries (G, L, V, sugar)  5.5

PASTA creamy pasta with cheese and grilled chicken filet (with ovenbaked salmon +2)   4

MEATBALLS organic meat meatballs, potato pancake, tomato sauce, cucumbers – tomatoes (G)    4

 


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