The following food wisdom dates back to a cooking book from 1913 or to the time when Villa Ammende was young: “The mood plays an utmost role when one starts to eat. When a person is upset, angry, for some reason, sulky or in other words scared, one should consider postponing the meal until a better mood has been achieved.”
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A la carte
The A la carte menu has our Chef de cuisine’s name written all over it. “So that everything would not be seen and done,” like Herkki Ruubel says himself.
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Degustation menu
We know. Sometimes it is hard to decide. We are happy to lend a helping hand and do the combining for you. And the result will be...? Heaven? Get ready for a surprise.
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Long table dinner
Dinner around a large table has always been something that unites people. If you are planning to celebrate a special occasion, our dining hall with a long table, seats 8-12 guests, is ideal for it.
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Kids menu
The children’s menu is so healthy and lovely that it will make both the parents and hopefully the kids rejoice. We are quite certain of the latter since Herkki’s son has tested all the dishes himself.
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Breakfast
We have always been very proud of our breakfasts. Everyone can choose their favourite from the a la carte menu, accompanied by delicious coffee and a kind family. The bubbly obviously as well. You can come to breakfast even if you don't stay overnight!
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Cocktails and drinks
Ammende cocktail list is just like an old oak in the corner of the terrace. In its beauty and simplicity the tree represents the same values that Ammende family wine and cocktail list requires around the year.
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Special menus
Coffee breaks, group menus and a buffet - an ideal choices for seminars and business meetings, but also for small gatherings with friends or celebrations.
More reasons to come
A good offer is always a sure weapon against hesitation.
FOOD IS NEVER JUST A FOOD
Our kitchen is all about balance. A balance between ingredients and family members. Our small kitchen fits 3 male and female chefs who all hold two principles close to their heart. Firstly – tomorrow’s food needs to be better and more exciting than today’s. And secondly – we are not focused on just filling bellies, our goal is to create exuberant emotions for our guests.
