Culinary
Food at Eha is an experience of place. Guided by the seasons and grounded in local traditions, each meal is nourishing, thoughtful and full of meaning. Menus are plant-based and pescatarian-focused, led by a Michelin Green Starred chef who works closely with our foragers, growers and gardeners.
From wild seaweed to fermented forest berries, every ingredient tells a story, of the land, of the season, of care. This is nourishment that supports clarity, vitality and connection, far beyond the table.
chef
A philosophy shaped by provenance and practice
Our Culinary Lead is Peeter Pihel, Estonian, awarded a Michelin Green Star for his work in sustainability, soil health and producer relationships. He oversees the kitchen garden and has built a personal network of local growers, foragers and makers. Every dish is rooted in season, function and care. Guests are invited into the process through nutrition workshops, shared preparation or quiet moments in the garden. This is food led by provenance and prepared with clarity, warmth and intention.
Philosophy & Personalisation
Food that listens before it nourishes
Our culinary approach is not about restriction, but resonance. Meals are crafted to support energy, digestion and clarity and to offer beauty on the plate as well as balance in the body. Dietary needs are met with care. Every meal is a quiet practice in listening to hunger, to season, to what your body asks for.
Foraging
Foraging connects guests with Estonia’s oldest food traditions. Guided by local experts, you’ll gather mushrooms, berries, wild greens and seaweed, learning when and where to harvest responsibly. These ingredients are woven into meals and teas, grounding nourishment in season, ritual and the forest’s quiet offerings.
Local Supplier Features
Island-grown, hand-held, deeply known
We partner with small-scale producers across Hiiumaa, from fishermen and fermenters to grain growers and herbalists. Relationships are built on trust, quality and shared values. This hyper-local sourcing supports regional biodiversity and offers guests a tangible taste of the island’s abundance.
Kitchen garden
Living pantry, seasonal guide
Eha’s organic kitchen garden is a living pantry. Raised beds, herb spirals and edible flowers shift with the seasons, informing daily menus. Guests are welcome to walk through, taste and even gather ingredients for workshops, deepening their connection to food and place.
menu
The season, served simply
Each menu is an expression of time and place. Ingredients are harvested close to the kitchen, prepared with clarity, and served with care. From garden to forest, sea to soil, food becomes a way to feel nourished, rebalanced and returned to what matters.
