The story
At Wicca, the kitchen team led by head chef Angelica Udeküll works with nearly 100% locally farmed or foraged ingredients. Wild herbs, flowers, and organic products from small-scale Estonian producers – Äntu, Eesti Seenefarm, Saida, Kolotsi, Lauri–Jaani farms – shape every dish. The philosophy is zero-waste, health-driven, and deeply rooted in sustainability. This is modern cuisine that respects the land and the seasons.
The restaurant sits within LaSpa Hotel in Laulasmaa, a short drive from Keila. The setting is calm and refined, with live music on Saturday evenings. The dress code is smart casual.
Wicca offers two tasting journeys: a 5-course Flavours Excursion and an ultimate 8-course Flavours Excursion, which requires pre-booking. The eight-course menu is selected daily, based on what is freshest and most compelling. Sous chef Helena Vallimäe, named Chef of the Year 2022 by the Estonian Chefs Association, works alongside Udeküll to create these evolving menus.
The team celebrates Estonian and Nordic craftsmanship, combining traditional techniques with creative, contemporary flair. Every plate reflects a commitment to seasonality and local sourcing – from foraged mushrooms to garden herbs.
Wicca is recommended by the MICHELIN Guide Estonia 2025 (and noted in the 2026 guide). The team expresses gratitude for the recognition and continues to surprise and delight guests with their focused, ingredient-driven approach. This modern cuisine, born from Estonian soil and passion, is the heart of the Wicca experience.
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