The use of spices is critical in Olde Hansa. Cinnamon, cardamom, ginger, black pepper, saffron, mackerel, and cloves are the heart of the food of Olde Hansa. Aromatic delicacies are made under the watchful eye of Emmanuel Wille, who attaches great importance to the balance of flavors.
In each combination of flavors and in each dish, sweet, salty, sour, bitter and so-called umami must be present. This balancing act makes the dishes of Olde Hansa irresistible, and a guest rarely leaves any scraps of food on their plate, even though the portions are quite hearty.