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Tallinn 2024 menu

Dinner in the Sky® Tallinn 2024

Lunch in the Sky

Dinner in the Sky

Vegeterian menu

Lunch in the Sky

Dinner in the Sky

The Guest chef

Dinner in the Sky® Tallinn 2024

Mirali Dilbazi

Founder and chef of the first fine-dining restaurant in Ukraine, Miral. Recognised by the prestigious “50Best discovery” and named as one of the brightest stars on the Ukrainian restaurant scene. Pioneer of the new Ukrainian cuisine. 2019. In the autumn of 2007, he furthered his knowledge at the Copenhagen restaurant Amass – a pioneer of the sustainable restaurant concept worldwide.

About Mirali

Mirali is Ukraine’s first fine-dining restaurant, designed and created by chef Mirali Dilbazi, and opened on 15 January. on 30 November 2021. It has a completely open kitchen based on the principles of seasonality, local ingredients and waste-free production.

The restaurant is located in the industrial area of the historical Podil neighborhood of Kyiv, in a former garage of a packaging factory in the past. The freight garage underwent a complete renovation, however, the industrial atmosphere of the place has been preserved. Thus, there is a pit at the entrance, which has been turned into a cellar for fermentation; there are high ceilings, and original concrete structures, while the facade of the restaurant is open with glass walls.

Seated at any table in the restaurant, a guest can always get a good view and observe the movement of the city through the windows as well as the process of cooking.

Fermentation holds a special place in the ecosystem of Mirali. It allows the team to implement the most outstanding experiments and achieve rarely found flavors. This year, the restaurant got expanded by an R&D kitchen, which produces umeboshi from local plums and apricots, lacto-fermented Japanese quince, katsuobushi from silver carp, and scoby, jam, mullet caviar bottarga, various garums, shoyu, and miso pastes. Mirali uses only locally sourced organically grown farmers’ produce. In line with the zero-waste ideology, all unsold bread is recycled into amazake and miso paste.

70% of the products used in the restaurant are grown organically or do not harm the environment according to the restaurant’s internal standards. There is a rule to buy cattle and poultry from small local farmers who do not restrict cattle’s movement and give them the freedom to graze. Also, the restaurant orders only dairy cattle that are at least 5 years old and receives them in whole carcasses, avoiding any waste. Fish and seafood come from tried and tested fishermen who do not use nets or from farms that adhere to international standards and give preference to tested and approved feed. The use of long-degradable consumables, such as stretch film, parchment paper, foil, and garbage bags, is being reconsidered.

Mirali Dilbazi is a chef and co-founder of Mirali restaurant. He was born in Azerbaijan but has lived most of his life in Ukraine. Before opening his own restaurant in Kyiv, he worked for 4 years as a chef at Khata Podoprihora – his own garden restaurant-hotel in the suburbs. 2019. In the autumn of 2009, he did a traineeship in Copenhagen, Denmark.
Olena Lysytska is the General Manager of Miral restaurant and is responsible for the overall guest experience, marketing and communication. 2022. In the spring of 2009, Olena, with the strong support of Billy Wagner and the involvement of Mirali Dilbaz, organised a German Mirali charity trip, which included 7 dinners at top restaurants – Nobelhart&Schmutzig , Mrs.Robinson’s, Maximilian Lorenz, Mural, 100/200, Horvath, Gustav and Weinsinn.

Anton Yatsuk is a sous chef of Mirali restaurant, who worked together with Mirali Dilbazi in Khata Podoprihora and who with no doubt supported Mirali in his own restaurant.

Maria Ovramenko is a service manager who worked in the Mirali restaurant since its opening.

The philosophy and approach of Mirali restaurant are based on two basic principles – Chef Mirali Dilbazi and his team pay special attention to the quality of products and who grows them. Prior to opening the restaurant, the team spent a year searching for the best farmers who share the same principles. One of the important drivers in creating the menu is experience drawn from different cultures and a connection to Chef Mirali’s native roots, who was born in Azerbaijan. That’s why you can find dolma with XO sauce and suzme on the menu, or Kherson’’s dried tomato with tomato honey as a Mirali’s memory of sweet Baku tomatoes.
Miral’s cuisine is closely linked to permaculture, where different plants grow in harmony with each other. at the same time in the same place. Chef Mirali sees his food in the restaurant as permacuisine, as his approach is closely related to the approach in plant cultivation when dishes are created from seasonal and local products, which are in harmony and complement each other on the plate, maximizing the potential of each species. This approach is as environmentally friendly as possible.
Mirali uses the best techniques from different cultures and parts of the world, from Asia to Scandinavia, still, he only chooses Ukrainian farm products in his creativity.

He calls this approach, a new Ukrainian cuisine, where the focus is to unlock the potential of each ingredient.

The restaurant is designed as an open space, where all the processes are transparent: you can see all the ingredients ending up on your plate in their original condition. The whole team takes part in the service, with the cooks serving dishes along with the waiters, describing the ingredients and the features of the products.

The restaurant’s menu is laconic and built around seasonal local products with a heavy emphasis on in house fermented foods.

Mirali’s wine list consists of 1100 different natural wines (organic and bio-dynamic), among them 200 are rare and unique. The main criterion for selection is a small production, spontaneous fermentation, not more than 70 milligrams of sulfur per liter.

Tallinn 2024 LIVE speaker

Dinner in the Sky® Tallinn 2024

Maryna Bobrova

At dinners, Maryna Bobrova warms the senses with delicious food.

Maryna is one of Ukraine’s most outstanding violinists. He is a graduate of the Tchaikovsky National Academy of Music of Ukraine and has won numerous Ukrainian competitions. In collaboration with Vanessa Mae’s manager Mel Bush, she has performed in England, Korea, China, France, Maldives, Morocco, Germany, United Arab Emirates, Switzerland, Italy, Spain and other countries.

Maryna specialises in interactive performances incorporating a variety of genres such as classical music, classical crossover, pop, lounge, electronic music and rock.

His violin playing offers an experience you will never forget!

Dinner in the Sky® Tallinn 2024 packages and prices

Choose from five different packages, depending on the menu and how long you want to spend in the sky.
Lunch in the Sky®
128
for two
  • Price for two persons
  • Time in the Sky 40 min
  • Three-course lunch menu
  • Aperitif and wine included
  • between 11.00 and 16.00
Dinner in the Sky®
238
for two
  • Price for two persons
  • Time in the Sky 80 min
  • Four-course dinner menu
  • Aperitif, wine and digestive included
  • between 17.00 and 22.00
Champagne in the Sky®
68
for two
  • Price for two persons
  • Time in the Sky 20 min
  • Selection of small snacks
  • Champagne included
  • between 15.00 - 17.00
Brunch in the Sky®
88
for two
  • Price for two persons
  • Time in the Sky 30 min
  • Two-course brunch menu
  • Wine included
  • between 9.30 and 11.00 hours
Cocktail in the Sky®
68
for two
  • Price for two persons
  • Time in the Sky 20 min
  • Selection of small snacks
  • Cocktail included
  • between 22.30 and 00.00
Lunch in the Sky®
128
for two
  • Price for two persons
  • Time in the Sky 40 min
  • Three-course lunch menu
  • Aperitif and wine included
  • between 11.00 and 16.00
Dinner in the Sky®
238
for two
  • Price for two persons
  • Time in the Sky 80 min
  • Four-course dinner menu
  • Aperitif, wine and digestive included
  • between 17.00 and 22.00
Champagne in the Sky®
68
for two
  • Price for two persons
  • Time in the Sky 20 min
  • Selection of small snacks
  • Champagne included
  • between 15.00 - 17.00
Brunch in the Sky®
88
for two
  • Price for two persons
  • Time in the Sky 30 min
  • Two-course brunch menu
  • Wine included
  • between 9.30 and 11.00 hours
Cocktail in the Sky®
68
for two
  • Price for two persons
  • Time in the Sky 20 min
  • Selection of small snacks
  • Cocktail included
  • between 22.30 and 00.00

Important information

Frequently asked questions
  • The height of the guest must be at least 1,40 m.

  • Guests under 18 must be accompanied by an adult.

  • Wheelchair users and people with disabilities can also enjoy the experience.

  • No alcohol served to minors

  • Dress according to weather

  • Please note that the wind is slightly stronger at 50 m and the temperature may be slightly lower than at ground level.

  • Please bring your phones, photo and video cameras to capture the breathtaking moments of your heavenly experience.

The maximum size of a group is 22 people

  • It is possible to order vegetarian menus

  • Report any food allergies in advance

  • Security staff may refuse to serve drunk guests on security reasons

  • Unaccompanied children are not allowed to participate.

  • Please arrive 20 minutes before the time of your lift.

  • If you arrive late, your booking will be cancelled and no refund will be given.

  • Don’t forget to take your booking confirmation with you.

  • Event will take place and food will be served even in rainy weather conditions.

  • Liftings are delayed or cancelled if wind speed exceeds 13 m/s and/or in the event of a thunderstorm.

  • Event may be cancelled or put on hold due to weather conditions, even just before your scheduled time.

  • If the lift is partially or fully cancelled, food and drinks will be served on the ground and a gift voucher, for the full value of the reservation, will be given to guests – in order to enjoy the experience at the next available time.

Dinner in the Sky® is a product developed by Events in the Sky, based on two key words: exclusivity and security. We want to provide our customers with the most exceptional experiences ever dreamed of, in a totally secure way. All our concepts are designed according to the German standard DIN 4112 and the products are built in Belgium. This security obsession is probably one of the reasons why Dinner in the Sky® now takes place in more than 40 countries and is officially licensed in some of the most demanding countries, such as the USA, Canada, Australia, South Africa, etc.

5/5

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