Chef Emmanuel Wille

Story of Manu (And Auri?) here. This text can be longer, like an article in a Magazine.Manu The flavours of the 15th century still linger here – in the steam rising from the pots, in the spice jars lined like jewels on the shelves. A single pinch of cinnamon turns a humble stew into treasure, a drop of clove oil makes an ordinary dish sing.

Forest game, river fish, and garden herbs meet spices – treasures once carried across the seas by bold merchants and dreamers. Each plate reveals its story in layers: warmth first, then something ancient and mysterious that stirs deep within.

Dishes born of love. Spices whisper of distant ports, honey carries the scent of summer forests, and bread is broken in the same spirit that once bound guild brothers as kin. The food is alive.

Precious spices. These treasures fill Olde Hansa’s halls – cinnamon for warmth, pepper for courage, nutmeg for grace. The pursuit of flavour is the pursuit of the world itself.

The house drinks. From amber ales to beautiful aromatic wines. Raise your goblet and taste the echo of Hanseatic fellowship. Each sip carries the glow of the hearth and the joy of the moment shared.

Grand Chef – Emmanuel Wille

40 years of Experience including with a Michelin Starred Restaurant and coaching of the Estonian Team at many Bocuse d’Or events