Matthias Diether

Matthias Diether holds a very special place in the annals of Estonian cuisine – as the first chef in any of the Baltic countries to receive two Michelin stars, with his restaurant in Tallinn.

‘’When I created Restaurant 180°, my goal was to create the best restaurant in Tallinn,” he says. “And I think I’ve achieved even more than that.

‘’Although it would be possible to strive for the third star, I have calmed down a bit and realise that I have to be happy with what I have.

“The restaurant is full of customers, I have a fantastic team and I feel happy. Anything extra is great, but not necessary. I have removed this pressure from myself and my employees.’’

Born in Berlin, and raised in southern Germany, Matthias family - and their lifestyle - was instrumental in firing his passion for cooking.

Not only did they routinely cook with fresh, high-quality ingredients but his uncle was a professional chef who travelled a lot for his work.

“I saw my uncle’s lifestyle from the sidelines and I also started to like the idea of being free; travelling and meeting different people,” he says.

And, when his uncle opened a traditional, fine dining, South German restaurant, Matthias started helping out on weekends – and that was the start he needed.

‘’I have always been absolutely single minded about becoming a chef,” he says. This is my job, my hobby and my passion. It’s safe to say that my whole life is built around cooking.’’

Matthias moved to the island of Muhu, Estonia in 2016, having worked in Dubai for a long time and then experienced the raucous, tiring working and city life of Berlin.

He says the move was one of the best decisions of his life - according to him, it was

like an escape. “I had the opportunity to go out into nature and discover myself and my cooking in a calmer environment,” he says.

And since the early days of his career, fine dining has been at the heart of Matthias’ cooking.

“Although high-quality ingredients and good food are my passion, my so-called quirk is that the food must be perfect,” he says. “I want to serve carrots in exactly the same size and shape every day, without making any excuses. It’s like a disease,’’ he smiles.

“At the end of the day, the most important thing for me is to provide culinary pleasures to my guests, and my real biggest goal is for me and my team to be healthy. Neither money nor success can buy good health.”