NOA Chef’s Hall Wins the First-Ever Wine + Dessert Pairing Contest in Estonia

On Sunday, 16 November, during the annual gastronomy festival “Maitsev Eesti”, the first-ever Estonian Wine and Dessert Pairing Contest took place in Tallinn. Originating in Lithuania, the event attracted 14 local teams and crowned its inaugural winners. The main prize — the Golden Fork — and the historic title went to the Michelin-starred restaurant “NOA Chef’s Hall” and the “Restaurant NOA” team. Second place was awarded to “Humal Bistro”, and third place to “Sadu Resto”.

Arūnas Starkus, the founder of the contest and co-owner of Vilnius' leading fine wine retailer “Vyno Klubas”, said he was delighted that so many restaurants and cooking schools dared to participate in this new-to-Estonia competition, that is going to accelerate evolution of dessert culture and sweet wine market.  

“I was eager to observe cultural and gastronomic differences from Lithuania, where this year it is quite common to present desserts topped with caviar, challenge the concept of sweetness, go vegan, or base desserts on vegetables. In Estonia, we tried some spectacular pairings and most of them used more traditional ingredients. When organising the contest across different countries, we want to see different tastes and trends. Estonians like it sweet — and it’s great!” says Arūnas Starkus.

The event was organised in partnership with the Estonian Sommelier Association, with support from “Liebherr” appliances, Lithuanian water brand “Akvile”, Copenhagen Sparkling Tea Company, Prike Estonia.  

 Winners of the first contest in Estonia. Photo: Eiko Lainjärv 

Full List of Winners

I Place & Most Insta-Worthy Dessert — NOA Chef's Hall & Restaurant NOA

Team: Sander Kuldsaar, Mihhail Korot, Aleksei Pogrebnoi

Pairing “Olive Renaissance”: 2017 Domaine Rotier Renaissance, Vendanges Tardives, Gaillac, France paired with a dessert made of kalamata olives, olive oil, plum, almonds, elderflower, Maldon, bourbon, vanilla, strawberries.

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv

II Place — Humal Bistro

Team: Riho Sommerman, Liisa Pajula

Pairing “Vormsi Vieux”: Maxime Trijol Pineau des Charentes Vieux Blanc paired with Vormsi Forest Honey Cake (crème diplomate, fresh curd, bee bread & white chocolate balsamic, honey biscuit, pollen).

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv 

III Place — Sadu Resto

Team: Karmen Kähr, Kristjan Jekimov, Madis Einpalu, Viktoria Aleinik, Mari Reier

Pairing “Asian Confusion”: Yunguna Takju, cloudy Korean rice wine (Denmark), paired with Rhubarb Bingsoo (rhubarb ice, condensed milk foam, persimmon and plums).

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv 

IV Place & Lightest Pairing Nomination — Tabula Rasa

Team: Keili Õispuu, Achim Braitsch, Kirill Dubrovski

Pairing “Muhu Autumn”: Josef Rosch Trittenheimer Apotheke Riesling Auslese paired with quince, walnut and cultured milk dessert.

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv 

V Place — Härg Restaurant

Team: Taigo Lepik, Madis Einpalu, Kalev Vanker, Elo Pulk, Berit Roi

Pairing “A Walk in the Park with Autumn Flavours”: Edlinger Chardonnay Beerenauslese 2018, Niederösterreich, Austria paired with pistachio-plum tiramisu (pistachio mousse, compressed plums, oat ladyfingers, plum purée, honey crisp, golden marigold).

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv 

VI Place & Best Estonian Drink and Dessert Pairing — Fotografiska Tallinn

Team: Gerli Travkin, Kristjan Kiho

Pairing “Apple Pie”: Tori x Fotografiska Jääsiider served with apple pie, chanterelle ice cream, pine oil.

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv 

Best Estonian Dessert — Horisont Restaurant & Bar

Team: Marko Sõmer, Jüri Viital

Pairing “Rhubarb and Basil”: Matiesen Muhu Veinitalu Dessert Sweet Rhubarb 2022 paired with rhubarb cooked with hibiscus and blood orange, white chocolate and apricot ganache, blood orange sorbet, rhubarb and grapefruit gel, basil and olive oil dressing, honey tuile, apricot crumb.

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv 

Best Wine of the Contest — Restoran Anno 

Team: Anna Kaasik, Erno Kaasik, Rauni Tillisoo, Kerli Jalas

Pairing: 2022 Beerenauslese Red Roses, Kracher, Illmitz, Austria paired with pistachio biscuit, blackcurrant-cherry cream, pistachio cream, fresh raspberry, blueberry, strawberry, caramelised walnuts, pistachios.

Photo: Robertas Daskevičius

 Photo: Eiko Lainjärv

About the Contest

The Wine + Dessert Pairing Contest began in Lithuania 15 years ago and expanded to Latvia and Estonia for the first time this year.

During the contest, sommeliers team up with pastry chefs to create what they believe could be the perfect wine and dessert match. Guests also had the opportunity to taste selected desserts and watch the often-overlooked teams present their creative concepts.

“This event celebrates normality. Too many people skip dessert at the end of dinner, arguing about health and blaming sugar. But desserts are little joys of life, pastry chefs are artists, and sommeliers can elevate the end of an evening to another level with the right pairing. In moderation, good-quality desserts and sweet wines are something we should look forward to, not avoid,” says founder Arūnas Starkus.

Jury of the contest. Photo: Eiko Lainjärv

Next Dates & Baltic Champions

Organisers hope to host the second edition of the contest in Riga, Latvia, this coming February, and aim to return to Estonia next year — pending sponsor support.

And if you travel in the Baltics, make sure to visit all three Baltic champions for 2025: 

Latvia: “Kest”

Lithuania: “Demo”

Estonia: “NOA Chef’s Hall”

Next time you visit — request a dessert pairing!

All contest participants. Photo: Eiko Lainjärv