Danish Head Chef Yves Le Lay is the man in charge of Neh’s kitchen, whom I had the pleasure of meeting to chat about Nordic islands’ cuisine, but more importantly to try some of his creations.
We started with a platter of local tapas, aptly named “Made in Muhu” (£15 for 2 people). This consisted of a delectable selection of Muhu’s best bites - smoked moose, cured venison, smoked Baltic herring, smoked cod mousse, chicken liver mousse, whipped butter and pickled cucumber.
The beef heart tartare (£12) was served next. Beautifully presented and well seasoned, it also had marinated wild garlic and droplets of sous-vide egg.