{"id":339,"date":"2026-09-02T14:27:17","date_gmt":"2026-09-02T11:27:17","guid":{"rendered":"https:\/\/resto.pull.ee\/home\/"},"modified":"2026-09-11T21:48:01","modified_gmt":"2026-09-11T18:48:01","slug":"home","status":"publish","type":"page","link":"https:\/\/resto.pull.ee\/en\/","title":{"rendered":"Restaurant Pull"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t
\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook a table<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

We are open<\/p>\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t

Mon to Fri 11:30 to 23:00<\/p>\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t

Sat 14:00 to 23:00<\/p>\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tGift card 50 \u20ac \/ 100 \u20ac<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"MICHELIN\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"MICHELIN\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"MICHELIN\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"MICHELIN\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"MICHELIN\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

For the fifth year in a row, Restaurant Pull has been recommended by the MICHELIN Guide Estonia.<\/p>\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tRead more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t
\n
\n \t\t
\n\t\t\t\t\t

Pride and honour - the awards we have earned<\/h2>\t\t\t\t<\/div>\n\t\t
\n \t\t\t\"White\t\t\t\t\t\"White\t\t\t\t\t\"White\t\t\t\t\t\"White\t\t\t\t\t\"TripAdvisor\t\t\t\t\t\"\u00c4rip\u00e4eva\t\t\t\t\t\"TripAdvisor\t\t\t\t\t\"TableOnline\t\t\t\t\t\"TableOnline\t\t\t\t\t\"TableOnline\t\t\t\t\t\"Falstaff\t\t\t\t\t\"Falstaff\t\t\t\t\t\"Falstaff\t\t\n<\/div>\n\n<\/div>\n\t\t\t

About us<\/h2>\n\t\t
\n \t\t\t

Restaurants PULL and H\u00c4RG are owned by famous grill masters Enn Tobreluts and Andres Tuule. PULL was founded in 2016 and H\u00c4RG in 2018.<\/p>\n\t\t\t\t\t

Enn is internationally recognized BBQ and grill chef and catering owner and a valued consultant to the local meat industry. He is also the Head Judge at the local grilling festival Grillfest and main distributor with his company BBQ Entertainment O\u00dc to various BBQ products and also spices, gins, wines, tonic waters etc. His work started in 1996, when he was just 20 years old, in 2016 he was awarded a lifetime achievement award \u201dRemarkable contribution towards developing Estonian BBQ culture\u201d. Andres Tuule, the general manager of PULL and H\u00c4RG, has been working in catering and restaurant industry over 30 years.<\/p>\n\t\t\t\t\t\"Restoran\t\t\t\t\t

Restaurant PULL aims to offer its customers best quality steaks, meats cooked on low temperatures, delicious grill dishes together with super-healthy salads etc. Fine wines and other beverages are also available. All wines are available by glass and bottle, some of them with Coravin method. Only premium quality raw produce is used at PULL, sourced from the best farms and manufacturers across the world. Restaurants Pull only uses free-range eggs in its cooking. The emphasis here is to cook on real fire as most dishes are being cooked over hot charcoal, and some even inside the charcoal. One of the restaurant\u2019s signatory dishes is Enn Tobreluts\u2019 \u2018dirty steak\u2019, where the meat is cooked directly in the charcoal. The most popular entrees at the Pull are our famous Angus marble steak, beef ribs, pulled pork, Pull\u2019s burger, famous duck, salmon on plank, ceviche, superfood salad and much more. Together, the fantastic food, great music and stylish, contemporary interior create a cosy atmosphere and a unique dining experience. The interior has been designed by Ace of Space\u2019s internal architect Ines Haak, and designer Aap Piho, the paintings on the walls have been painted by a talented young artist Silver Koppel. The graphic styling of PULL has been created by Eastwood Advertising.<\/p>\n\t\t

\n \t\t\t

EXECUTIVE CHEF OF RESTAURANTS PULL & H\u00c4RG \u2013 TAIGO LEPIK<\/h3>\n\t\t\t\t\t

The kitchens of Restaurants Pull and H\u00e4rg are now led by the talented and renowned top chef Taigo Lepik \u2013 a man whose passion for great food has taken him to the pinnacle of Estonian gastronomy.<\/p>\n\t\t\t\t\t

Taigo has served as the President of the Estonian Chefs Association for more than six years and spent over ten years as the Head Chef at the Office of the President of Estonia. He brings his experience and creativity to our kitchen to offer you extraordinary culinary experiences. Now, the exceptional grilling skills of Enn Tobreluts and Andres Tuule are combined with Taigo\u2019s modern gastronomy!<\/p>\n\t\t\t\t\t

We invite you to enjoy dishes that surprise and make every visit unforgettable. Your smiles are our greatest joy!<\/p>\n\t\t\t\t\t\"Restoranide\t\t\n<\/div>\n

\n \t\t\t

In addition to the above, we organize also catering and cooking courses. Enn Tobreluts and his team have been providing luxury grill and BBQ catering, cooking courses and shows since 2006. At the Pull is possible to organise also big coorporate and private parties. On the II floor we have got private room for 20-40 people and there is possible to use also data-projector with large screen and soundsystem. In the summer time we have also summer terrace for 50 people.<\/p>\n\t\t\t\t\t

The merchandise cupboard offers a chance to purchase PULL branded reusable shopping bags, plaid blankets, steak knives, Enn Tobreluts trademark spice mixes and other fascinating products. Further info can be found from your waiter\/waitress. www.e-bbq.ee<\/a><\/p>\n\t\t\t\t\t

The grain elevator building of Rotermann Factories (built in 1904\u20131930)<\/h4>\n\t\t\t\t\t

The history of Rotermann Quarter dates back to 1829 when Rotermann Factories was established by Christian Abraham Rotermann, which initially was a merchant court dealing primarily with construction material production, import and export. In time, the business expanded to build a department store, a starch factory, a spirit factory, a pasta factory etc. A brand new flour mill was built in 1890, and the grain elevator building in Hobujaama Street in 1900, which was extended and completed in 1904. The buildings went through a re-development in 1930s, during which the grain elevator was extensively renovated and re-designed. Rotermann Factories Enterprise ceased trading and was nationalized in 1945. One of the key industries of Rotermann Quarter during the occupation was the bread manufacturing \u2013 the production facility Leibur used the Hobujaama building as a bread factory even until the latter part of the 1980s. The Soviet-era atmosphere of the Rotermann Quarter has been immortalized in the world cultural history as the decaying industrial area became the set for the majority of scenes for \u2018Stalker\u2019, a film by Andrei Tarkovsky. Industrial manufacturing stopped in most of Rotermann Quarter buildings by the 1990s.<\/p>\n\t\t\t\t\t

2006 saw the start of renovation and re-development work in Rotermann Quarter. The area was designated historically valuable by the National Heritage Board in 2011 and therefore the old industrial buildings that have found a new function coexist peacefully with high quality contemporary architecture. The grain elevator, which is the Quarter\u2019s biggest and most spectacular building, has also become a home for Restaurant PULL. Renovation works at the grain elevator building started in 2015, in order to adjust the building for its new tenants. A fully functional, modern restaurant kitchen was fitted in the former elevator rooms along with high-tech grill devices and \u2018Saaremaa Butchery\u2019 butcher\u2019s store. The restaurant seats about 90 people over its two floors, an outside courtyard terrace is open in summer season.<\/p>\n\t\t\n<\/div>\n

\n \t\t\t