An evening at Dharma Resort with Ingrem, local island flavors and guests from the international travel world.

A few evenings ago, our kitchen became a meeting place for Muhu.

We welcomed two representatives from Condé Nast Traveller as part of a visit arranged together with Visit Estonia and Visit Saaremaa. For us, it was an opportunity to share more than Dharma Resort itself. We wanted the evening to offer a genuine sense of the island—its people, ingredients, stories and everyday rhythm.

Sharing more than a place

When international guests visit Muhu, there is always much more to show than its landscapes.

The island is shaped by the people who live and work here, the ingredients grown and gathered locally, and the natural pace of everyday life. We wanted this dinner to bring some of those elements together around one table.

A table prepared for the evening

The table was set in the kitchen where we live.

It was not intended to feel like a separate restaurant or formal dining room. We wanted our guests to experience Dharma as it really is—a place where hosting, cooking and daily life naturally meet.

A collaboration with Ingrem

For the evening, we invited Ingrem to create the dinner with us.

Her connection to Muhu, knowledge of local ingredients and thoughtful approach to food made her a natural choice. Every course carried something of the island while still feeling personal, contemporary and full of character.

What Ingrem brought to the table was not only beautifully prepared food. She also brought her own story, experience and understanding of Muhu.

Preparing the evening together

Before everyone sat down, the kitchen gradually became more active.

Plates were arranged across the counter, flowers and herbs were added one by one, and each course slowly took shape.

There was concentration, but also plenty of laughter. The preparation did not feel staged. It felt like people coming together to create something worth sharing.

Around one shared table

Once everyone was seated, the evening became about much more than the dishes.

We spoke about Muhu, food, travel, different ways of living and the experiences that had brought each person to the table. The conversation moved easily, without any need to rush from one course to the next.

This is often how hospitality unfolds at Dharma. Guests are not kept at a formal distance. We welcome them into the place as it truly is and share something of our everyday life here.

The moments that remain

A memorable dinner is not only about flavour or presentation.

It is also about the atmosphere around it—the people, the stories, the laughter and the feeling of being present together.

These moments can appear simple from the outside, but they are often the ones that stay with us the longest.

We are grateful to Visit Estonia, Visit Saaremaa and Visit Muhu for helping more international visitors discover the island, and to Ingrem for bringing Muhu so thoughtfully to our shared table.

A Warm Evening of Indonesian Cooking at Dharma Resort

At Dharma Resort, some of the most memorable moments happen through simple things.

Recently, I guided a cooking class here at the resort, where we made two Indonesian dishes that are very close to home for me: soto ayam and perkedel jagung. They are not fancy dishes, and that is exactly why I wanted to share them.

A Simple Indonesian Meal

Soto ayam is a warm, comforting chicken soup built from a long-cooked broth, gentle spices, fresh vegetables, and nourishing toppings. Perkedel jagung, Indonesian corn fritters, are crisp on the outside, soft inside, and full of natural sweetness and texture. Together, they make a meal that feels earthy, generous, and deeply satisfying.

These dishes are simple, but they carry a lot of goodness. The broth takes time and patience. The spices bring depth and warmth. The vegetables and condiments add freshness, texture, and balance. It is humble food, but very complete food.

No Cooking Experience Needed

What I enjoy most about this class is that it is very approachable. You do not need cooking skills or any special experience to join. The process is simple, hands-on, and relaxed. Anyone can take part.

There is no pressure to do things perfectly. The class is designed to be easy to follow, so guests can enjoy the experience without feeling intimidated. It is less about technique, and more about being present with the process.

More Than a Cooking Class

For me, the value of this experience goes beyond the recipe.

When people gather around a kitchen island, chop vegetables, stir broth, and taste something new together, the atmosphere changes. It becomes easy to talk. People begin sharing thoughts, stories, and feelings in a natural way. Without trying too hard, the evening opens up.

That is often what happens during this class. What begins as a simple cooking session slowly becomes something more personal and memorable.

Sharing Food, Stories, and Time Together

By the time we sit down to eat together, there is already a sense of warmth in the room. The food is shared, but so is the experience around it.

I find this especially meaningful because these dishes bring so much into one bowl: warmth, flavour, nourishment, and comfort. In the end, the class becomes a way of feeding both body and mind at the same time.

The Dharma Resort Way

In many ways, this cooking class reflects something we value every day at Dharma Resort. We believe that wellbeing does not always need to come from something elaborate. Sometimes it comes from simple, honest experiences that help people slow down, connect, and feel restored.

This class is simple, approachable, and grounded. It invites creativity without pressure. It offers something new for the palate, while also creating space for connection. And that, to me, is what makes it meaningful.

For me, it is always a pleasure to guide this class and share a small part of Indonesian home cooking here at Dharma Resort.