Andres Markov, Chef de Cuisine of restaurant Volga served dishes on Estonian Air flight

Restaurant Volga served three course meal on the gourmet-flight. On the flight to London, passengers were treated by smoked river-eel in parmesan basket, aside fresh salad and herbs. The main course was rabbit and chicken liver stew with turnip-carrot roll and mashed potatoes. For dessert, passengers could enjoy caramellized wheat-cream with strawberry-rabarber custard. 

On the flight back to Tallinn, passengers were treated by Pike-perch creme brulee with whitefish roe and and smoked sugar, aside fresh salad. The main course was bacon-wrapped beef liver, aside beetroot, vegetable confit and truffle risotto. For dessert, passengers could enjoy sea buckthorn cheescake with redcurrant. 
“Restaurant Volga is one of the symbols of Tartu and we are proud that this top-notch restaurant presents its dishes on our flights during the whole April. As national carrier, we value that Volga uses Estonian ingredients in their food-making process,“ said Martin Lember, the Project Manager of Estonian Air Sky Restaurant. 
The restaurant project lasts 12 months where Estonian Air is aiming to introduce the very high level of Estonian restaurants for both, guests visiting Estonia as well as Estonians. This way Estonian Air is hoping to provide passengers with new taste experiences, enrich Estonian Air’s onboard meals and introduce different approaches of local chefs in food making in terms of tastes and usage of local raw materials.