The Yacht Club

In contrast to the Alexander restaurant, the Yacht Club restaurant offers a more casual dining experience with a laid-back ambiance and stunning views of the manor and the bay.

The atmosphere was very peaceful, with the occasional gentle breeze and chirping of the birds. The menu had a simple selection of snacks, starters, soups, main courses, and desserts.

I visited the restaurant for lunch. I ordered fish soup and a lamb burger. The fish soup was light and delicious, with a hint of lemony brightness from the fresh dill. The overall flavor of the burger was good, but the patty and bread were a little dry.

Unfortunately for me, this restaurant feels like every other restaurant. The service was average. The food was good, but nothing outstanding. In addition, the decor could use a makeover. After a memorable and amazing meal at Alexander, I was somewhat let down with the Yacht Club. I feel it should uphold a higher standard of furnishing, decor, and food.

Fish soup € 9

Burger with Muhu lamb with smoked cheese and fried onion €19

Pot of Earl Grey tea € 5


The Yacht club


Opening hours:

  • 20 May until 31 May – Friday, Saturday & Sunday 12:00 p.m. to 18:00 p.m.
  • 1 June until 1 September – Monday to Sunday 12:00 p.m. to 18:00 p.m.

Telephone: +372 454 8800

Address: Pädaste Manor, Muhu Island, 94716 Estonia

Nordic island cuisine at Alexander

As the only five-star hotel outside of Tallinn, Pädaste Manor is an epitome of luxury and tranquility, with its origins dating back to the 14th century. Located at the Pädaste bay on Muhu island, this idyllic hotel is surrounded by lush forests and nature reserves, with a picturesque view of the bay from the sundeck. One highlight for me is the seawater hot tub located next to the sundeck. Is there anything more perfect than soaking in a tub out in nature with a gorgeous view of the bay?

When I entered the room, the first thing that caught my attention was the beautiful piano music playing in the background. I felt like I was transported to another world. It was welcoming and relaxing.

The rooms are fully equipped (including an iPad and PlayStation) with a wireless Sonos audio controller connected to a Bose acoustimass speaker system and furnished with tasteful furniture and opulent fabrics. The bathroom is elegantly decorated, with black and white diamond mosaic marble flooring.

I was impressed with the hotel’s thoughtful gestures for guests such as when I returned to my room after dinner, there were two chocolate chip cookies on each of the nightstands, and the bed was made ready for the evening, with the flat sheet was folded nicely and the throw pillows placed at the end of the bed.

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The kitchen has its own vegetable and herb garden, which is used in the dishes they serve. Other ingredients such as mushrooms and berries are picked from the islands’ forests; meat and seafood are sourced from local farmers.

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Dinner at Alexander

The main entrance of Alexander welcomes guests to the Chef’s Table, which is a communal table serving the Islands’ Degustation menu to large groups. The winter garden is attached to this room, which has a glass-enclosed patio overlooking the manor’s park.

During the summer, from June to August, Alexander is open only for dinner. The restaurant offers a prix-fixe menu of a 3-course Table d’Hôte menu for €74 or the 7-course Islands’ Degustation menu for €131. I opted for the 3-course menu.

I was served three types of crisps (rye, poppy seed, leek ash) with a chive dip along with sourdough bread, homemade crisps, and salted Saaremaa butter as an appetizer. Next, I ordered a homemade apple juice soda, which was refreshing and delicious. It tastes like an apple juice virgin mojito.

The dinner began with an amuse-bouche (fried quail egg, mustard seeds with spinach dip), followed by an entrée (pile perch and cucumber), then the main course (Lamb,  carrot, and chanterelles). Finally, culminating with 3 courses of desserts – sunflower seed moose, oat ice cream, and 4 assorted bite-size sweets and cake.


The quail egg was cooked perfectly with a runny yolk. The spinach was savory, and the mustard seed gave each bite a nice crunch at the end.

Entrée (Pile perch, kaffir garlic sauce, lovage ice cream, goats cheese, cucumber)

The Pile perch and cucumber was an exciting dish. I have never seen fish served with ice cream. The taste of the lovage ice cream reminds me of a herby matcha ice cream. It was smooth, with a hint of bitterness and mild sweetness. The pairing works. It was refreshing with subtle, delicious flavors. Unfortunately, I did not like the kaffir sauce. It was quite a strong, unique, and acquired taste,  which overpowers the fish’s natural flavors.

Main course (no picture)

The lamb is accompanied by chanterelles picked from the nearby forest, carrots cooked three ways (puree, pickled, stir fry), and beef sauce. The lamb was tender, smokey, and flavorful. The beef sauce was loaded with umami and paired with the carrots’ sweetness, accentuating the flavors of the lamb.


Sunflower seed mousse, white chocolate sauce, and sunflower seed dust. 

Oat ice cream, gooseberry from the forest, whipped cream, kama cookie, berry sauce covered in a white chocolate dome, and dark chocolate crumble.

Buckthorn praline, cranberry nougat, financier, and elderflower candy. 

The desserts were delicious with a delicate taste. They were not overpoweringly sweet, which I like.  Alexander’s Chef de Cuisine- Stefan Berwanger, personally served the last dessert to a few tables. I was fortunate to be one of them. He thanked the guests for coming. I told him that the food was amazing and that I had a great dining experience.

The whole dining experience took around 2 hours. It was a total seduction of courses after courses. There were many exciting pairings and tastes, and each dish incorporated distinctive and local elements typical in Estonia. The staff was exceptional! They were welcoming, attentive, and knowledgeable about the menu. The waiter in charge of my table was polite and humorous. He ensured that my dining experience was a smooth one from start to end. One of the best waiters I have encountered.




Breakfast is served at the table, British high tea style. You are served with a selection of bread and pastries, fruit salad with vinaigrette, and a three-tier serving plate with an assortment of cheeses, salted fish, and cold cuts. You have the Juniper and gouda cheese on the top tier, followed by salted Salted Saarema trout, fish salad, and baltic herring. The bottom tier is the roast beef, pork neck, and chicken liver pate. In addition to that, there is an a la carte menu with a selection of beverages, healthy and hot dishes.

The scrambled egg was cooked the way I like it – fluffy, moist, and evenly cooked. The pancake was perfect. It was fluffy, soft, and had absorbed all the syrup goodness.

Overall, I absolutely loved my stay and dining experience at the manor. A seamless blend of luxury and history. I could not have asked for better!




Opening hours: September – May: 13:00p.m. – 15:00p.m. , 19:00p.m. – 21:30p.m.

June – August : 19:00 p.m. – 21:30 p.m.

Telephone: +372 454 8800

Address: Pädaste Manor, Muhu Island, 94716 Estonia