Tallinn’s food scene just got an exciting new addition: SANGA, a gourmet sandwich bar that pairs expertly crafted sandwiches with a curated selection of natural wines. The mastermind behind it all is Vlad Borouhhin, a Narva-born chef who honed his skills in London’s fiercely competitive culinary world. With his expertise and passion, Sanga is set to become a must-visit spot for food lovers in the city. Here is Vlad’s story - bon appetit!
I’ve always loved food, thanks to my grandmother’s cooking. My childhood favorites were sausage rolls (viineripirukad), shashlik, and my own “gourmet creation”—hot sandwiches with lastevorst, ketchup, and cheese. It might not have been the best combo, but back then, I felt like a chef.
My mom met someone in London, and after finishing 10th grade in Estonia, we all moved there—my mom, younger brother, sister, and me. I lived with them for a year until my mom decided to move back to Tallinn. At 18, I chose to stay in London on my own to become independent.
Since London was expensive and my family couldn’t support me financially, I had no choice but to find a job. My first role was as a runner in a modern Indian restaurant, where the reality of adult life hit me hard. Long hours, non-stop pressure, and the fast pace of the industry were overwhelming at first, but I pushed through—juggling full-time studies while working full-time was a crash course in discipline and resilience.
After a few months, I joined the events operations team at the iconic five-star Marriott St. Pancras Renaissance Hotel, a place that would shape my entire approach to hospitality. I spent almost five years there, growing from a porter to an events operations supervisor, and at just 20 years old, I became the youngest person in the hotel’s history to hold that role. Those years shaped my core values in hospitality—service, excellence, and adaptability—values I still rely on today.
I ended up living in London for 10 years, and eventually starting my own fried chicken street food business with my wife Kate before moving back to Estonia.
One of the biggest lessons I had to unlearn was the “small-town mindset” I grew up with in Narva. Moving to London changed everything—it pushed me to embrace the new and the unexpected and to stay curious rather than cautious. I’m forever grateful for how it shaped my perspective, making me more open to different cultures, ideas, and ways of thinking. Another important lesson was letting go of the idea that there’s a “right” way to do things—in food, business, or life. Creativity comes from breaking the rules, trusting your instincts, and taking risks.
In my last two years in London, I saw a rise in high-end sandwich spots, and the idea stuck with me. But it was actually Kate who kept pushing the idea of having our own place forward. We’ve always loved sandwiches, comfort food, and the way they bring people together, so creating a place centered around that felt natural. We also have a deep passion for natural wines and specialty coffee, so combining all three into a casual, welcoming space was a no-brainer. Sanga is about good food, good drinks, and good company—simple, honest, and made to be shared.
A perfect sandwich starts with the foundation—great bread, which is why we work with Karjase Sai. From there, it’s all about balance: high-quality cured or roasted meats, a touch of heat from hot sauce or pickles, fresh vegetables, and a satisfying crunch. Every element should complement the other, creating layers of flavor and texture. Finally, you cut it in half and dive in—because a great sandwich is meant to be devoured. Our most popular one is the Chopped Cheese, essentially a deconstructed burger made with grass-fed organic beef. We put it on the menu as a safe bet, knowing people love burgers, especially since we weren’t sure how the sandwich concept would be received. But surprisingly, our Spicy Chicken Piri-Piri sandwich is the second most popular, which is exciting because it shows more people are embracing spice and bold flavors in Tallinn. This gives us the confidence to experiment with even more unique flavor combinations—so stay tuned for more fun.
Tallinn’s food scene is changing, with a new generation bringing fresh ideas. More restaurants are experimenting and pushing boundaries. It’s exciting to see creativity and bold flavors shaping the city’s dining culture. Considering the current economic turbulence, I expect to see a rise in quality comfort food concepts, as people seek familiar, satisfying meals that offer good value. Beyond that, I’d love to see more collaboration between food businesses in Tallinn. If owners recognize that working together makes us all stronger, the industry could become more resilient and innovative. Shared initiatives, events, and partnerships could help independent businesses thrive in a challenging market.
1. First, people come first. Both your team and your guests. Treat them with respect, kindness, and the same care you’d want for yourself.
2. Second, always stay ahead. Anticipating customer needs means reading the room, understanding what people want before they ask, and being a few steps ahead at all times.
3. Third, go beyond what’s expected. The best hospitality isn’t just about meeting standards — it’s about giving more than you have to, creating moments that make people feel special.
4. Finally, attention to detail matters. My time in hotels taught me that everything — down to how cutlery, notepads, or even a simple pen is placed— affects the experience. The small things might go unnoticed, but they make all the difference.
Think twice. If you still choose this path, be prepared for a relentless rollercoaster where everything can go wrong all at once. Success demands a solid plan — knowing exactly what you’re offering and how you’ll execute it. This industry is unforgiving; it requires full dedication, resilience, and an immense work ethic.
Forget any illusions of glamour — running a restaurant is a 24/7 commitment filled with stress, unpredictability, and constant problem-solving. But despite the challenges, few things are as rewarding as seeing guests leave happy and satisfied.