3/4-2025 (121-122): Work and Food
I have long waited for bread-focused restaurants or kiosks to appear in Tallinn, since good, fresh bread—whether sourdough, baguette, or brioche—is one of my greatest weaknesses. Happily enough, two such places sprang up almost at the same time. In the summer of 2024, the red-and-white Sai! opened on the edge of the Old Town, serving kurja koera võikus (literally ‘angry dog sandwiches’ in Estonian); at the end of the year, it was followed by the predominantly blue-toned Sanga in the Rotermann Quarter.
What is an architect’s work, and what is its result? Is it a finished building, street, auditorium? Or is it an abstraction of these things—a design, i.e., project documentation that will be translated into a building by someone else? We asked several architecture collectives for their opinion.
