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I Eat Out

Digital creator
@laimipress
I like food.   Try mine @gula.laimipress     📍Tallinn, Estonia
  • Food & beverage
  • Food & Drink
  • Cuisine
  • Following 998
  • Followers 5.2K
  • Engagement 3.57%
  • Avg comments 4

About I Eat Out

I Eat Out (@laimipress) is a Digital creator creator on Instagram, also filed under Food & beverage and Food & Drink. The account has 5,186 followers and 225 published posts. Recent posts average 179 likes and 4 comments, an engagement rate of 3.57%.

I Eat Out belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. I Eat Out follows 998 accounts, so the audience is roughly 5.2 times the size of the list followed. I Eat Out uses an Instagram professional account. Flinque files I Eat Out under 4 categories, led by Digital creator and followed by Food & beverage, Food & Drink and Cuisine.

The Instagram bio for I Eat Out runs to 9 words across 4 lines. The bio mentions @gula.laimipress. The latest activity Flinque has on record for I Eat Out dates from January 2026.

Story Highlights

Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.

225 Posts

All 10 recent posts Flinque holds for I Eat Out are carousels. 225 published posts give I Eat Out a moderate archive on Instagram. Against the audience, that is roughly 23 followers for each post published. I Eat Out also keeps 44 story highlights on the profile. All 10 carry captions, averaging 303 words each. The captions are written mainly in English. Words that recur across them include good, best, great, fish and rice.

The last restaurant we visited in 2025 was. What a beautiful dinner we had, a perfect way to celebrate the wife’s birthday and finish the year with an exceptional experience.

has been in charge of the kitchen for a while now, it is almost rude that it took us so long to go give them a visit and we’ll try not to repeat the mistake. Everything we had was not just delicious, but also beautiful, well executed, showed great technique, had either a surprising ingredient or combination of flavors or textures - each dish was special in its own way. We left not being able to decide whether we liked the meat or veggie dishes more, the veggie ones were probably the best we had all year.

What I liked the most is that these dishes could be served anywhere in the world, the menu is very accessible to anyone and takes into account current trends and the likes of the public, but uses mostly local, seasonal ingredients, making the dishes feel and taste so appropriate for the location and time of eating, in addition to the amazing flavor. And once again, the dessert might have been the craziest part of the meal.

For me 2025 was more about rediscovering old favorites rather than finding new ones, and I actually like that a lot. Remember that one place where you had such a nice experience and enjoyed urself so much? Go back. Fotografiska is not a new find for anyone, but take this as a gentle reminder of what a special restaurant we have here.

Michelin can be punk!
I guess I’m finally starting to recover from coming back from Colombia now that I am able to look back at the pics I took lol. These are some nice things I had this time around (in no particular order, everything is a 10/10).

1. The best tuna toast on earth goes to
2. Eat all of the fruit, try everything you have not seen before. Yellow pitayas are a favorite.
3. Go to the local bakeries and try all of the fried and baked goodies they have, ask for spicy ají on the side. They’re truly incomparable, but as good (or better) than any euro bakery.
4. Beef tongue carimañola at - one of the coolest new spots we visited this trip.
5. Dry aged tuna at - the amount of fish and seafood and its quality is crazy, do not remember it being this way in MedellĂ­n before.
6. My love for the causa Kai from is eternal.
7. A juicy and plump pastel de pollo from with some salsa rosada đŸ€€
8. The platonic ideal of soft serve ice cream has been available at for decades.
9. Another mind blowing dish at, probably the most flavorful and juiciest piece of pork I have had in years.
10. Quick little fish soup breakfast at (everything pictured except the drink comes w the order)
11. blew us away - our favorite new find. Everything was great, but I was impressed w this fish sandwich the most.
12. The flan at is also, unfortunately, unbeatable.
13. SALPICÓN ALL DAY
14. Very much enjoyed this tuna ceviche w coconut leche de tigre at with their guava gimlets đŸ”„
15. Now this is a good lunch, the bavette at is wonderful.
16. Buñuelos in all of their forms, pure or dipped in coffee or chocolate, are a delicacy.
17. The cazuela de frijoles at is beautiful.
18. with another hit, a reimagined merengĂłn de guanabana (soursop pavlova)
19. is worth the drive out of MedellĂ­n. Fantastic spot.
20. My favorite fruit.

Stay frosty đŸ«Ą
Kinda late, but I’ve been busy - cut me some slack. Here’s some things I enjoyed during the last leg of the Estonian summer.

1. Coronation chicken sandwiches are apparently the shit. Made it with curry, dried mango, sultanas soaked in mint tea, toasted almonds, etc. Probably will make again and post a full recipe.
2. The x collab dinner was great all around, but I hope makes these KFC variants again (especially the aged cheese foam😭)
3. Gnocchi, garlic infused reduced cream, pan-roasted mushrooms, peas.
4. gave me the opportunity to participate in the coolest collab ever - we made a beer! A SalpicĂłn inspired smoothie sour. We actually also made a limonada de coco beer which was even crazier. Thank you to everybody who tried them, I hope you liked them!
5. A very pleasant morning at (if I ever crave breakfast in Estonia, it’s their morning bun
)
6. Get yourself a rotisserie chicken, shred it, mix it with a zesty and bright homemade pesto, throw it in between a juustumuhkel and try not to come out of the experience as a transformed man.
7. Everything makes looks and tastes beautiful. This simple tomato and cucumber pasta salad with furikake might be this year’s fave pasta salad.
8. Turkish chicken rice is still one of the easiest and tastiest chicken rice combos u can make!
9. Like 50% of what I eat at home is inspired by or literally a recipe.
10. Beans. Preserved lemon, ridiculous amounts of butter and dill.
11. More gnocchi. With brown butter, peas, rucola and burrata.
12. Homestyle mapo tofu is both very easy to make and very rewarding. has a v nice video on it on yt.
13. Pasta e ceci. Look it up.
14. Padrones, red onion, tomato, garlic butter. Sauteed. Eaten on evoo toast.
15. Bocadillo en hoja de bijao.

Sing, oh!
Gargantuan post, as I’ve been blessed with a lot of delectable food in the past month 🙏

1-2. is finally open and it’s a hit. and have great taste and their vibe is unmatched, thank you for your service đŸ«Ą
Two favorites so far have been the langoustine with grilled nectarine vinaigrette and the grilled shrimp with green zhoug.
3. Estonia - you can eat verivorst all year round and without sauerkraut and potato! Here it is seared, drenched in lime juice, served on a kale and pea puree with yuzu kosho, mint and lime.
4. needs to be on more of yall’s radar.
5-6. Go and make ratatouille. It is delicious and so versatile. Eat it hot, cold, at room temp, with rice, on a sandwich with goat cheese and basil or with some burrata.
7-8. was a very pleasant experience for many reasons, but the hakklihakaste croquette and the oysters served with a homemade chili sauce and gin were some of the highlights.
9. Macarona bil laban - macaroni in a garlicky lemony labneh sauce with warmly spiced beef, pine nuts in evoo and a ton of parsley and mint.
10. pasta salad đŸ”„
11. Furikake corn fried rice, absolutely delicious, but even better - got me to make furikake for myself.
12. suprised us a lot, very good pizza and pasta.
13. had a very fun opening party and I hope to pay them a real visit soon.
14. does Korean BBQ - follow them for more info, it’s very good.
15. 🩆
16. has launched a new menu full of exciting cocktails for literally every mood and vibe. Craving a sand of Jalisco đŸ€€
17. spoiled us with his thai beef salad with fish sauce and coconut sugar str8 from thailand. Crazy!
18. Janno’s marinated fish and kartulisalat. Peak estonian culinary expression.
19. almond cake is a perfect dessert, the mascarpone cream is what dreams are made of.
20. Tomato and furikake are an elite pairing.

Eat fresh!
NĂ€ljane Nelik x Laimipress presents:

đŸ€ŒđŸŒ Kes mĂ€letab legendaarset Ö restorani?

Meie oleme igatahes Ö restorani sulgemisest saadik oodanud, et midagi sarnast tagasi Eesti restomaastikule kerkiks. Koht, mis vÀÀrtustab aeglast toitu ja kohalikku toorainet. Koht, kust kumaks lĂ€bi Eesti ja Scandi vibe. Koht, kuhu saaks uhkusega oma vĂ€lismaa sĂ”bra viia ja öelda: vot niimoodi me siin asju ajamegi.

đŸ‘đŸ» Ja lĂ”puks on meil sÀÀrane koht jĂ€lle olemas. Introducing – by Martin Meikas.

KĂŒlastasime O2 restorani ja valisime degustatsioonimenĂŒĂŒ – 8 kĂ€iku, 82€.
Esiteks, kui normaalne hind selle kohta?!

🏆 Iga kĂ€ik oli tĂ”eline ĂŒllataja, aga kĂ”ige lahedamad leiud olid meie meelest:

🍘 Frititud hakklihakastme pallike?! Wtf kui legendaarne.
🧀 Kitsejuustu raffaello pallikesed. Megamaitsekas kooslus.
đŸ„© Tartar – tĂ€iuslikult balansseeritud, mida serveeriti koos mĂ€darĂ”ikaviinaga, wow.
đŸŠȘ Austrid – honestly, keegi meist pole fĂ€nn
 aga need olid vist parimad austrid meie elus. Tekkis tunne, et vĂ”ib-olla me polegi lihtsalt varem hĂ€id austreid saanud.

MenĂŒĂŒs kĂ€ib tugevalt lĂ€bi Martin Meikase kĂ€ekiri, mida pole ammu saanud sellisel viisil kogeda & mida me tĂ”esti olime taga igatsenud.

Lisaks veel eraldi shoutout kogu teenindustiimile đŸ„‡đŸ„‡đŸ„‡ Meil oli nii cool baar(wo)man, super sommeljee ja parim teenindaja. Õhkkond oli fancy, tĂ€helepanelik ja samas nii mĂ”nusalt familiaarne, et oleksimegi end peaaegu sinna restorani nende seltsi unustanud.

Kogu Ă”htusöök oli kui gastronoomiline teekond, mis kestis ca 4 h. Ja kui pĂ€rast veel kaks tundi baaris juttu rÀÀkida, siis lĂ”ppeb Ă”htu mĂ€rkamatult juba sĂŒgaval öös.

đŸ•ŻïžO2 on ideaalne koht, kuhu tulla siis, kui ilmad muutuvad pimedamaks ja tahaks olla soojas, hubases atmosfÀÀris ning nautida tĂ”eliselt head toitu.

đŸ· Lisaks toidule on kiituse Ă€ra teeninud ka joogivalik. Kui sul peaks vedama ning peasomm satub sulle veini valama, tee temaga juttu - ta on ĂŒks muhe karakter haha.

AitÀh super kogemuse eest!!
We’ll be back.
đŸ€
Some days I still wake up dreaming about this ceviche. So even though the pics aren’t the best, I had to share the recipe.

Get some good quality white fleshed fish. I used a zander fillet from, which worked perfectly. Remove the skin before cutting the fish into 1-2 cm cubes. Salt the fish, mix well, and refrigerate while you prep the remaining ingredients.

Take any kind of chili and cube it as small as you can. I used habanero, as it’s very floral and adds great flavor and heat, and was randomly available at Maxima (rocoto or ají amarillo would be perfect, but good luck finding them in Estonia). Finely chop a small bunch of cilantro stems and a few leaves. Halve a few limes (there should be enough juice so that all of the fish is coated), take out the fish, squeeze the juice into the bowl. Add the chili and the cilantro. Mix and throw in the fridge. In 15 min or so (depends on your personal textural preference), the ceviche base is ready. If you also added thinly sliced red onion (preferably soaked in cold water for 5 mins), this would be a classic ceviche that is ready to eat. The only reason I didn’t use red onion was because I didn’t have any.

You could serve this with some steamed sweet potato and cancha (crunchy fried corn) or patacones or nachos or saltine crackers and call it a day. Or you can make your own twist by adding other ingredients (diced granny smith apple worked beautifully) or sauces such as leche de tigre, or the fantastic coconut sauce I made (too long didn’t fit, check the comments).

Everyone should make ceviche at home at least once to understand what ceviche actually is. It’s simple and has infinite variations. The hardest part is finding out what kind of texture you like (since it changes after serving). Go wild and experiment.
Good stuff from the past month or so:

1. Saw post their rhubarb dessert and it looked too good not to try to recreate (with some adjustments). Poached rhubarb in a jelly made with the poaching liquid, raspberry mousse (quenelles are impossible, sorry) and a mint oil with jalapeño and lime.
2. made a poll in the end of June to see whether there’d be interest in extending the availability of our collab bánh mì until the end of July, and the majority voted for the extension! Very cool, thank u guys 🙏 (if you haven’t tried it yet, you only have a few weeks - run!)
3. This zucchini and shrimp pasta might be one of the best ones I have ever done at home. has a nice recipe which was the inspiration for this version.
4. Finally tried and it’s very hard to decide whether the reuben (pictured) or the cubano were better. Everything is made from scratch (bread, pickles and smoked meats included) and the result is fantastic. Hunt them down, they don’t make many appearances in Tallinn.
5. My ensaladilla rusa beats any of your kartulisalats or oliviers đŸ˜€
6. Random weeknight dinner that blew us away - pandan coconut rice, steamed cod, sesame and soy mayo sauce, marinated egg. Sounds tame, tastes crazy.
7. My sister’s tres leches is legendary.
8. Monthly waifu appreciation - sardine pasta ❀
9. Horrible picture, but I could not not mention that makes the best bread I have had in my entire life.
10. Obviously makes the list, this time with this gorgeous BLT with egg. Peak summer sanga.
11. Rice, tomato salad (w onion, cilantro and lime juice), mince (onion, garlic, tomato paste, sazĂłn rey đŸ”„)

Keep it saucy 😈
pakkus nii kuu aega tagasi vĂ€lja, et vĂ”iksin kuu aega nende juures kĂ€ia ja ĂŒkskĂ”ik mida sĂŒĂŒa (ja seda kajastada). See oli pakkumine, mille vastuvĂ”tmine oli lihtne, sest olen Samsa fĂ€nn aastaid olnud ning mul oli alati tahtmine kogu menĂŒĂŒ Ă€ra proovida. EesmĂ€rk seatud, *peaaegu* tĂ€idetud.

Tegelikult olete viimaste nĂ€dalate jooksul mu stoorides juba kĂ”iki proovitud roogasid nĂ€inud, seega ma ei hakka nendest eraldi rÀÀkima. Ma arvan, et piisab sellest, kui ma kirjeldan ĂŒldiselt, miks mulle Samsa ja see koostöö meeldinud on. Mulle meeldib Samsa, sest toit on fantastiline. KĂ”ik road on head. Paremat plovi mina Tallinnas saanud ei ole. Supid on elu taastava vĂ”imega. TĆĄeburekid on vĂ€rsked ja massiivsed. Tandooris tehtud vĂ€rske usbeki leib on midagi muud. Lammas on ideaalselt kĂŒpsetatud – pehme ja ka lammast mitte armastavale inimesele meeldiva maitsega. Mulle meeldib Samsa, sest mul pole seal kĂ€ies rahast kahju. Hinnad on sellised, et kui roa kĂ€tte saad ja Ă€ra sööd, sul on kĂ”ht tĂ€is kavliteetset toitu. Sa nĂ€ed nii Baltas kui ka Virus, kuidas nad seda nullist teevad ja kui time consuming nende roogade valmistamine on. Veits cringe on öelda, aga see on hingega toit, mille eest maksan hea meelega. Mulle meeldib Samsa, sest sel on selge identiteet. Nad teavad, kes nad on ja mida nad teevad, mis laseb neil olla selles kĂ”ige paremad. Mulle meeldib Samsa, sest seal kĂ€ies (eriti Baltas), jÀÀb tunne, et sa kĂ€id kellelgi kĂŒlas. Toit on soe ja kodune, koht ise on nagu kellegi suvila ja kĂ”ik töötajad on omavahel semud/perekonnaliikmed (I really do not know) ja saavad omavahel lĂ€bi. Iga kord, kui ma seal kĂ€inud olen, on keegi sealt mööda jalutanud ja casually teenindaja vĂ”i kokaga chattima tulnud – hea mĂ€rk mĂ”nusast kogukonnast, mille nad loonud on.

Ma paneks Samsa Eesti tĂ€nava/kiirtoidu (tbh vĂ€ga imelik neid sellesse kategooriasse panna) top 10 nimekirja, anyday. VĂ”ta seda postitust kui meelespead, et nad on olemas ja et sa peaksid neile kĂŒlla minema. Söö ĂŒkskĂ”ik mida, kĂ”ik on pĂ€riselt hea.
It’s June, here’s some of the most memorable meals from the past month or so, in no particular order.

1. A perfect burger from
2. My first collab of this kind in a while, very happy with the result and the collab partner - this has been in the works for over a year, so please, if you try it, gimme some feedback! (available thru June, only in-store)
3. Celebrated our wedding at which was the most obvious and absolutely best choice we could make. Everything was perfect, but this trout with green and red zhug is one of the if not the best fish dishes I have had in recent memory. As you can see, I had to fight people off to get the pic.
4. Sis made mango sago for mother’s day. Admittedly, there are not enough pearls, but the mango and cream jelly chunks in the mango puree and coconut milk mix with ice are beautiful even with minimal pearlage.
5. is now open and you should check it out. This yukhoe is a very fine tartare, craving it hard rn.
6. Mom was sick, made her (one of) the Colombian sick person soups - sopa de cura. A very simple rice soup as the base, but the toppings are what you eat this for - fried plantain, powdered beef, hogao, aguacate, cilantro and chicharrĂłn đŸ€€
7. The opening of ‘s garden with was one hell of a party.
8. Mortadella and cheddar bikinis 👙
9. is still undefeated when it comes to pilaf in Tallinn.
10. Waifu made some spanish chorizo and sundried tomato pasta (prolly inspired by the good ol’ Must Puudel pasta dish). I’ll just say we’re adding it to the reg rotation.
11. This goat’s cheese and fig pizza from is delicious.
12. Ez zucc, hazelnut, brown butter, goat’s cheese 🐐
13. Unexpectedly pillowy and decadent cinnamon roll from an old lady at a local market.
14. CPN đŸ«Ą
15. A crazy good salad w a greek yog, nooch, blanched greens and garlic sauce and chicken marinated in mayo xd

Keep it crispy đŸ€ 
Some higlights from the past month:

1. sanga of the day - pure beauty
2. Thank u for the rec, the right tahini really is what differentiates a good hummus from a great one
3. Go and try the new menu at, I implore you to order both the burrata (ignore the fact that I got stracciatella) and the beef tartare - transformative experiences
4. Papa a la huancaina, look it up smh
5. Some of the best sushi? Prime quality fish? Overall good experience? It must be
6. Larb. Sautee ground pork or chicken in a bit of oil to get a bit of color, add toasted rice powder, sugar, fish sauce and lime. Add shallot/red onion, herbs (I got cilantro, ramps and mint), green onion and chili. Mix well, done. Serve with rice and/or lettuce.
7. my ❀
8. Brother’s birthday dinner fatteh (there’s a basic recipe somewhere on my profile)
9. New hard hitter in town, for outstanding asian food, do give them a try -

Exciting times ahead. Not telling you why, but you’ll find out (or not). I’m mysterious like that.

I Eat Out's engagement

I Eat Out's engagement rate on Instagram is 3.57%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 28 followers. An average post collects 179 likes and 4 comments, close to 45 likes for each comment.

Engagement rate

3.57%

Avg likes
179
Avg comments
4
Interactions : followers
1 : 28

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Frequently asked questions

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Who is I Eat Out?

I Eat Out (@laimipress) is a Digital creator creator on Instagram, also filed under Food & beverage and Food & Drink. I Eat Out uses an Instagram professional account. The Instagram bio for I Eat Out runs to 9 words across 4 lines.

How many followers does I Eat Out have?

I Eat Out has 5,186 followers on Instagram (5.2K). I Eat Out follows 998 accounts, so the audience is roughly 5.2 times the size of the list followed. 225 published posts give I Eat Out a moderate archive on Instagram.

What is I Eat Out's engagement rate?

I Eat Out's engagement rate on Instagram is 3.57%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 28 followers. An average post collects 179 likes and 4 comments, close to 45 likes for each comment.

What does I Eat Out post about on Instagram?

Flinque files I Eat Out under 4 categories, led by Digital creator and followed by Food & beverage, Food & Drink and Cuisine. All 10 recent posts Flinque holds for I Eat Out are carousels. The 10 recent Instagram captions Flinque holds for I Eat Out repeatedly use the words good, best, great, fish and rice. I Eat Out writes those captions mainly in English. I Eat Out keeps 44 story highlights, which open with a free Flinque account.

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I Eat Out's contact details are not published on Flinque's public profile. Brands with a free Flinque account can shortlist I Eat Out and use Flinque's outreach tools wherever a contact route is on file.

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