Back to the Roots

Before Alexander opened for the first time, the owners, together with the chef at the time, made a voyage of discovery to the Nordic islands to learn about their food traditions. Throughout the years, several different chefs have worked at Alexander. Their interpretations of the cuisine of the Nordic islands have been very different. Especially in recent years, they have considered Muhu Island part of the big world and brought flavours from elsewhere to the plate alongside local ingredients.

The restaurant has come full circle, and Alexander has now returned to its roots under the leadership of the German chef Achim Braitch. The flavours are again the same ones known here and on the surrounding islands for centuries, but they have been modernized to the last degree. Achim Braitch has lived on the island for some years and worked in Pädaste as a pastry chef.

His desserts then, with their Avant-gardeism, tended to overshadow the rest of the dishes on the menu. Desserts from cones or bark moss are probably still remembered by all those who once tasted them. Now that Achim Braitch is in charge of the entire menu, the avant-garde has not disappeared from the dishes. The chef seems to take great pleasure in making dishes compete with each other. Two winners emerge. The first dish, where beets are cooked in a salt crust with goat cheese, offers hot and cold temperatures and salty and sweet flavours side by side. And the last dish, made from beeswax and served with a schnapps made of the same wax, makes for an excellent finale. 

Eating in Alexander is just as interesting again as it was in the early years of the restaurant. The roots of tradition are once more growing fresh leaves and flowers.