At the time, this kind of dining experience did not yet exist in Estonia - something more personal, more thoughtful, more complete. What started as carefully curated events gradually evolved into something deeper - shaped by feeling, atmosphere, and lasting memory. What began as a shared idea quickly became a way of working, combining two perspectives into one experience.

Tõnis Saar returned to Estonia after working in Michelin-starred kitchens in Scotland and Sweden, including Fäviken Magasinet, bringing with him a deep respect for craft, seasonality, and precision - always guided by a clear sense of taste and direction. Kris Kose comes from a background in hospitality and philosophy, shaping how each experience is structured, felt, and remembered - always with intention and meaning. Together, they create a balance between kitchen and guest, instinct and intention, detail and atmosphere. Today, Tõnis Saar Gastronomy creates complete experiences - where food, environment, and emotion come together as one. Each project is shaped individually. Often in unexpected locations. Always with a strong sense of presence, flow, and care. At its core, it’s about creating something meaningful together - with the people around it.