Restaurants & Food in Latvia

A restaurant in the historic Jacob’s Barracks where three chefs cook and serve the dishes themselves. Listed in the MICHELIN Guide; cookery classes are held here too. Open daily 17–23.

A red-brick market hall across the river (completed in 1923), a state-protected monument that reopened after restoration in 2022. Food traders, cafés and shops, a flea market on Sundays, a one-hour gastro tour with seven tastings every Thursday at 11:00, and cookery masterclasses.

A restaurant in Valmiera’s historic post and telegraph building, with a modern interior, listed in the MICHELIN Guide. Local produce such as pikeperch from Lake Burtnieks is on the menu, and the place is about art as much as food. Wednesday–Sunday.

A restaurant in Sigulda in a timber building with a wooden-shingle roof beside an apple orchard. Latvian and European dishes, grilled food all year round, fish and desserts, and a wide wine selection including bottles from its own cellar. Daily 12–23 (orders until 22).

A tasting-menu restaurant on Elizabetes iela. The menu changes twice a year; listed in the MICHELIN Guide. Wed–Sat 17–23.

One MICHELIN star, inside the A22 hotel. The tasting menu is built on seasonal Latvian produce; the evening begins and ends in a red lounge, and the chefs bring each course to the table and talk you through it themselves. The name honours John F. Kennedy, who visited this building at the age of 22. Thursday–Saturday evenings; booking needed.

A restaurant in the former fire station of Cēsis, listed in the MICHELIN Guide. The evening starts with a tasting menu, such as a five-course dinner that reworks classic dishes, and carries on in a jazz lounge.

A LIDO restaurant complex: a timber building with a windmill on Krasta iela serving Latvian food. It opened in 1999, with its first guests arriving for the millennium New Year, and added an amusement park and a skating rink in 2003.

Latvian home cooking in a vaulted Old Riga cellar, with a MICHELIN Bib Gourmand: sausages, grey peas, cepelinai potato dumplings and other traditional dishes. Tue–Sat 12–23, Sun 12–22, closed Mondays.

The restaurant of Hotel Neiburgs, in an Art Nouveau building in Old Riga near Dome Square. Mediterranean cooking with an emphasis on fish and seafood; listed in the MICHELIN Guide.

Chef Ēriks Dreibants’ restaurant in Līgatne, holder of a MICHELIN Green Star for sustainability. Vegetables come from its own beds, much is foraged from the woods, and the menu changes daily depending on what is available.

The restaurant of the five-star Promenade Hotel on the old harbour promenade in Liepāja, looking out over the port or the Great Amber concert hall. Refined dishes and fresh fish from the Liepāja coast.

One of Europe’s largest markets: five pavilions rebuilt from First World War zeppelin hangars, plus an outdoor trading area. Meat, fish, cheese, vegetables, bread and spices; inside the pavilions there are places to eat Latvian dishes, fish, grills and craft beer. Pavilions 7:30–18, outdoor market 7–18.

A medieval-themed restaurant in an Old Riga cellar that, the restaurant says, once held Riga’s oldest wine cellar. Carved columns, worn wooden chairs and staff in period dress; the menu leans on game such as venison stew and hare. Mon–Thu 12–23, Fri–Sun 12–23:30.

The restaurant of the Grand Palace Hotel in Old Riga, with menus inspired by painters. Chef Timofei Monahhov received the MICHELIN Young Chef Award in the 2026 guide. Mon–Sat 17–22.

A ramen bar with a MICHELIN Bib Gourmand. The noodles are made in-house, and bowls of ramen are the heart of the menu.

A French bistro with a Danish accent and a MICHELIN Bib Gourmand. Smørrebrød open sandwiches at lunch, bistro classics in the evening. Chef Kaspars Barsukovs received the MICHELIN Opening of the Year award in the 2026 guide.

A bar and restaurant on the top floor of the Grand Hotel Kempinski Riga, looking out over the opera house and the roofs of Old Riga. Asian fusion cooking; listed in the MICHELIN Guide.

A craft brewery on a manor estate just outside Valmiera. The 1.5–2 hour tour covers the estate’s history and brewing from raw grain to finished beer, shows antique tools and ends with unfiltered beer tastings. The Beer Kitchen serves seasonal Latvian food such as fish from Lake Burtnieks and pork marinated in winter beer; summer beer garden, shop and rooms for parties.

A café inside the Embassy of Latgale GORS concert hall, with views over Rēzekne and a summer terrace. Everyday and festive dishes — a handy place to eat before a concert or show.

A restaurant right on the beach in Dubulti, listed in the MICHELIN Guide. Fish and meat are cooked over charcoal, with vegetarian dishes too; for dessert there is a Riga Black Balsam tiramisu. Closed on Fridays.

A restaurant on Ausekļa iela where the owner both cooks and serves. Listed in the MICHELIN Guide. Tue–Sat 17–23; booking recommended.

A Georgian restaurant listed in the MICHELIN Guide. Dishes come off a charcoal grill and out of a pizza oven, and the Georgian wines are imported directly from the makers.

A restaurant on the bank of the Venta in Kuldīga, looking at the old brick bridge and the Venta Rapid, with three terraces in summer. Latvian country cooking from local produce: baked Latvian cheeses with rhubarb jam, trout from Pelči, a venison burger and Abava cider. Year-round 12–21, until 23 in summer.