Sagadi Manor is a pink 18th century mansion set on a rural country estate within Lahemaa National Park which includes a hotel located in the former stable buildings of the historic manor.
Grounds at Sagadi Manor
We did not tour the inside of the pink mansion or the Forestry Museum as we were short on time; however, we enjoyed exploring the surrounding grounds and gardens, free entrance. For photos of the mansion’s interior see the gallery on the Sagadi Manor website.
At the very end of September the trees and shrubbery were showing signs of color, the lake was empty and most of the flower beds were waning. The beds of crocus, however, were going strong. There is also a mature apple orchard at one edge of the property.
Rooms at Sagadi Manor
The modern rooms are comfortable but are showing their age and in need of a makeover. The rooms, set along two sides of a courtyard, have garden views. While most of the first floor rooms have a small terrace, ours, #6, did not. The upgraded room included a sitting area with a TV and coffee and tea service. The rooms are quiet and the bed reasonably comfortable. The bathroom is a good size with a large tub.
Breakfast Buffet
The breakfast buffet was of average quality with no good bread choices and offering the usual hot and cold selections. Hot items included – porridge, breakfast meats, beans, scrambled eggs and pancakes. Cold items included – cheese, cold cuts, cured fish, vegies (both pickled and fresh), a lovely moist breakfast cake but only a few pieces of whole fruit. Coffee is self-serve.
Dinner at Sagadi Manor
At 7:30 on a Saturday night in late September there were no other diners in the cavernous second floor dining room. Two couples showed up after 8PM. The dining room is minimally decorated with botanicals in thin frames. The limited menu focuses on regional game offering – elk, roe deer and bear. Tamer choices include fish, duck and lamb.
We each started with one of the soups. The salmon soup was a clear broth with chunks of carrot and sweet potatoes, bits of salmon but garnished with another fish, most likely perch. The spicy cream tomato soup was laced with coconut milk. Both had good flavor.
For mains we tried the roe deer served with raspberry mustard, red wine sauce, roasted heart of romaine lettuce, eggplant and micro greens, and the elk roast served with blueberry sauce, turmeric cabbage, caramelized lichen, mushrooms and micro greens. The roe deer was excellent, nicely done with great flavor. However, the elk roast, a lean meat, was dry. Serving sizes are small and plated without a starch. Bread, however, is served to the table. This has been true of all the restaurants where we’ve eaten in Estonia.
September 29, 2019
For links to all the posts in this series see the Baltics Road Trip page.