Encapsulates the stimulation of all the senses and how the restaurant can create a harmonious resonance throughout the experience. Those registering for this category must have a proper 3 course a la carte menu offering even if they have a set / tasting menu along with a wine list and a drinks menu.
Exemplifying Estonian food based on the intrinsic dietary characters of its people. It can be a classic or modern take or a mixture of both. Ambience and decor is an important factor along with the drinks menu and ingredients used.
This category covers restaurants that provide a gastronomic experience in an convivial environment
A place where you can converse and relax whilst indulging In the cuisine and enjoying the drinks.
This category also encourages the patrons and chefs to explore and mix and match allowing new experiences.
A clear cut description of the cuisine being served and the basis behind the preparations. Drinks menu, decor and service will be judged to see how the ethnicity of the cuisine is reflected.
An infrastructure to welcome elderly persons, children and entire parties of families. A menu that accommodates various eating habits and preparations to suit the young, old and dietary requirements. Access for wheelchairs, children's corner, toilets for the elderly along with baby care facilities.
A menu that offers a meal along with cafe staples such as cakes, pastries and other baked and savoury products along with serving of hot and cold beverages. A cafe incorporates more than just serving a warm beverage, it is a place of comfort with ambience and welcoming with a wide range of products to comfort and satisfy the patrons.
Vegetarian offerings are indispensable on the menu. Dishes with ingredients that will satisfy the most discerning vegetarians and approachable to all palates.
Respect for ingredients, innovation, creation, presentation, flow & clarity of the menu encompass the expression of the food created by the chef and his team.
Whether having a drink at the bar or eating a three course meal, it's about the experience which begins with the service at the establishment.
Professional service and friendly approach, understanding and explanation of the menu, managing clients expectations, cleanliness and overall presentation of the staff, these qualities shall be assessed through each judges experience.
A distinct dish or cuisine all prepared on site. Sold from a street cart, van, truck , container, or food hall hawker stall. Drink offerings are optional .
A descriptive menu offering at least 2 courses with the kitchen having a chef and all food cooked on-site. Additional value for a specialised wine or beer menu.
The evaluation process begins with the selection of independent judges. We value transparency and fair competition, which is why we cooperate with the audit firm PwC, who will ensure the transparency of the whole competition.
Independent judges will visit the SilverSpoon participants in both spring and fall, in order to ensure the equitable estimates.
At the end of Silverspoon 2017 competition, we will held grand gala to acknowledge the very best participants in both eight main and three side categories.