The Evolution of a Food Destination: Karjase Sai, Barbarea & Bar Rara

Nestled in a once not so popular part of the city, three establishments—Karjase Sai, Barbarea, and Bar Rara—have transformed the area into a culinary hotspot. What began as a simple bakery quickly evolved into a full-fledged restaurant and later, a wine bar, all sharing the same ethos of quality, seasonality, and a deep love for food. At the heart of it all is Kenneth, the visionary behind these places, who, despite his reluctance to call himself a businessman, has created something extraordinary.

I sat down with Kenneth to talk about his journey, from cooking in fine dining restaurants to baking at home and ultimately building a thriving food community. When I asked him if he saw himself more as a foodie or a businessman, he laughed. "If you see our financial numbers, you would understand that I am definitely not a businessman. But I enjoy food, and that’s what drives me."

From Humble Beginnings to a Culinary Landmark

Karjase Sai, the first of the trio, started as a bakery. Kenneth had been working in fine dining kitchens, but always wanted to open something of his own. "Opening a restaurant was too expensive, but a bakery seemed financially viable. I just enjoyed baking and wanted a place where I could do that."

When they first discovered the space that would become Põhjala Tehas, it was far from an obvious choice. However, the team saw potential in the location and were drawn to the ability to create a space focused solely on baking. The team's pop-up events generated long lines and rave reviews, tapping into a demand for high-quality baked goods. As Kenneth notes, "Right place, right time." Years later Karjase Sai is still that first place that started making really good pastry in the middle of nowhere, but now with established loyal customers who are still making lines outside, even during snow or rain.

Barbarea: A Restaurant Born from a Bakery

Named after a wild herb, Barbarea was the natural evolution from Karjase Sai. “We already had the bread; we just needed to build around it,” Kenneth explains. The idea was to create a restaurant where high-quality, seasonal ingredients could shine in simple but exceptional dishes.

Barbarea is a restaurant that doesn’t conform to a single cuisine but rather draws inspiration from travels and seasonal produce. It all started with pizza, but now the menu has grown and is changing quite often which makes it even more interesting. "One month we might lean towards Northern Spain, another month Greece—it’s always changing."

Barbarea quickly became a place where locals and visitors alike gathered for thoughtful, delicious food. The success of a second place proved that their approach to food was working, and once again, the team saw an opportunity to expand.

Bar Rara: A New Chapter

The most recent addition to their culinary family, Bar Rara, was born from a desire to push boundaries further. And actually as a result of the team's love of exploring new wineries and bringing wine back to Estonia. Apparently there were a lot of great wineries :)

This place is truly perfect for those who like to travel around the world and visit wine bars - something Estonia didn’t quite have before. Not just a conventional wine place with cheese plates for food, but versatile and real tapas, including veggie options, and also pizza from Barbarea. And interior is something else as well, it definitely felt like something from another part of the world, when I first saw it. The name, a play on the word "Barbarea," came much earlier, just in case they decided to open a bar!

A Philosophy Rooted in People & Produce

Speaking with Eric, the lead baker, it became clear that the magic of these places isn’t just in the food but also in the work culture. "The best thing about working here? Everything," Eric told me. "The freedom, the team, the ingredients, the space. Most of our ingredients are organic and local. The only limitation is the seasons, but that’s part of the charm."

This sentiment was echoed by other employees. The restaurant staff unanimously pointed to Kenneth as their biggest inspiration. "The way he works and shows up—it drives us all."

Creating a good workplace is one of Kenneth’s top priorities. "The restaurant industry is tough. We want to ensure our people are taken care of, paid fairly, and have room to grow. That’s part of why we keep expanding. If someone has been with us for years and wants to move up, we need to create new opportunities for them."

Glimpses Into the Future

As I wrapped up my conversation with Kenneth, he hinted at something new on the horizon. "We’re signing a contract for another project soon—something that doesn’t exist in Tallinn yet. We’re always thinking about what’s missing and how we can fill that gap."

It’s clear that Karjase Sai, Barbarea, and Bar Rara are more than just places to eat. They are a reflection of a philosophy that values quality, sustainability, and, most importantly, people. And with new projects on the way, their influence on the local food scene is only just beginning.