Ferment began as a summer pop-up. What started as an experiment in long-fermented dough, handmade pasta and beautiful wine quickly became something more — a place where people gathered, stayed longer than planned, and came back again.

We are inspired by Italian kitchens, but we don’t believe in strict borders. We believe in fermentation, in patience, in fire, in rhythm.

This summer marks our final pop-up chapter. After one last season under the open sky, Ferment will open its permanent home in Tallinn this autumn.