Chef & Co-Founder
Matteo Valli
Keeps the pasta at the center: dough, cuts, fillings, and clean cooking. His work gives structure without weight.
The House
A small house built around fresh pasta.
Pasta Lab & Smoked Flavors brings together Matteo Valli's pasta discipline, Liis Saar's house direction, and Aleksander “Sass” Kõiv's floor and pairing rhythm.
House story
A former industrial space near the port, remade as a bistro-lab.
The room was imagined as a port-side shell made warmer and more precise: fresh pasta, Baltic ingredients, gentle smoke, fermentation, and slow techniques held in balance.
Not a trattoria, not fine dining: an intimate room where northern character and Italian craft meet without softening either one.
Founders
Three roles, one voice
Kitchen, floor, and house direction stay distinct but aligned. Each role carries its own responsibility, and together they define the rhythm of the place.
Co-Founder & House Direction
Liis Saar
Shapes the Baltic side of the house: materials, pacing, welcome, and the feeling of a room that is warm but controlled.
Pairings & Floor
Aleksander “Sass” Kõiv
Leads the room and the pairings with a restrained read on the table: kombucha, kefir, infusions, natural wine, and dry cider.
House direction
The character of the place lives in the right details.
The room should feel lived-in but controlled: dark wood, matte copper, linen, smoked glass, and ceramics in cream, ash, and charcoal.
Craft, visible but calm
The pasta should feel close to the table without turning into theatre.
Baltic materiality
Depth comes from mushrooms, dill, fermented cabbage, charred onion, and reduced broths.
Short menu, clear rhythm
A tight sequence of plates, strong seasonality, and a room that knows when to pause.
House rituals
Small gestures that make the house recognizable
Hospitality should be precise and warm rather than loud. It needs to carry memory through material, pace, and touch.
Warm bread and smoked butter
A first gesture that immediately sets the language of the house.
Visible pasta craft
Handmade work remains present, always in service of the plate and the room.
Pairings beyond wine
Kombucha, kefir, infusions, and dry cider widen the dinner without turning it into a gimmick.
Amber light and slow time
The room should invite guests to stay, not move on quickly.
Next step
If the house feels right, the table is the next move.
The menu explains the kitchen. The booking flow opens the room.