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.

A family fish restaurant in Ragaciems, a fishing village on the Gulf of Riga. Fish and seafood plus meat and vegetarian dishes, generous portions and a seafaring interior. Open daily 12–21; book ahead on warm weekends.

A city-centre brasserie listed in the MICHELIN Guide. Steaks from the Netherlands, the UK and the USA take centre stage, including large cuts for sharing; oysters, tartare and burrata are on the menu too.

A Mediterranean restaurant in the heart of Kuldīga old town by the town hall square. Pizzas are baked in an oak-fired oven, alongside starters, pasta, fish and meat dishes and selected wines.

A Nordic-style restaurant in Cēsis old town with a MICHELIN Bib Gourmand (new for 2026). Dishes are built on regional produce, including flatbreads baked in-house, and there are guest rooms. Thursday–Sunday.

A restaurant on the bank of the Lielupe in Bulduri with a minimalist interior. Contemporary Latvian cooking from local produce: lightly salted herring, Riga sprat pâté, fried blood sausage and other classics with a modern twist. Open daily 12–23.

A French restaurant in the Dome Hotel in Old Riga; in summer there is a rooftop terrace looking across the Daugava. Listed in the MICHELIN Guide. Tue–Sun 12–23.

A family farm on the Zemgale plain making around 30 kinds of handmade cheese, many of them also smoked. Visits include a look around the farm, the story of how the cheese is made and a tasting with home-baked bread and salads from their own vegetables; you can also learn to make Latvian caraway cheese. Their marinated cheese won the visitors’ vote at Riga Food 2014. By phone booking only.

New to the MICHELIN Guide in 2026. The ingredients are mostly Latvian, with Mediterranean and Asian influences in the flavours. Open daily 12–23.

One MICHELIN star in a former red-brick warehouse in Torņakalns. A spiral staircase leads up to the dining room, the menu is a surprise, much of the produce is home-grown, and chef Max Cekot designed the furniture and tableware himself. Thursday–Saturday evenings.

A restaurant in a restored courtyard in Liepāja’s historic canal district by the promenade, listed in the MICHELIN Guide. Tartares, carpaccios, sharing plates and mains, with local beers and cocktails; terrace in summer. Tue–Sat, closed Sundays and Mondays.

A grill bar and restaurant in central Jelgava near Duke Jacob’s Square. Classic flavours alongside more unusual dishes inspired by trends from abroad.

A two-storey restaurant in a restored old house in Old Liepāja; local legend says a postman called Arvīds once lived here, and his stories are told in the menu. European cooking with a Kurzeme twist, such as smoked cod with potatoes in an earthenware dish. Business lunches on weekdays 11–16; open 11–23.

A Mediterranean brasserie with more than 1,000 wines on its list. Its sommelier Ivars Kalniņš received the MICHELIN Sommelier Award in the 2026 guide. Open daily 12–23.

The restaurant of Silene Resort & SPA on a lakeshore beyond Daugavpils. Refined food and a glass veranda looking onto the water, well suited to a romantic dinner; the resort also has villas for an overnight stay.

A tavern in a single-storey wooden house in central Ventspils, furnished with old household and craft objects. Latvian food — lamb soup, oven-baked pork knuckle, pork chops, layered rye-bread dessert — and Kurzeme ciders. Check opening hours before you go.

An Italian restaurant with a MICHELIN Bib Gourmand and an industrial-style interior. The pasta is made in-house.

An izakaya-style sister to Snatch, new to the MICHELIN Guide in 2026. Think Japanese pub-style plates to share; the team received the MICHELIN Service Award.

A restaurant, hotel and brewery near Tērvete Nature Park that makes its own beers and spirits. Northern European flavour combinations from fresh seasonal produce; listed in the MICHELIN Guide. Wed–Sun 11–21.

A producer of sparkling, fruit and berry wines, ciders and stronger drinks, and since 2021 of grape wine from its own vineyard on the Abava in Sabile, described as one of the northernmost in Europe. Guided tours, tastings for individuals or groups, workshops and a small shop; arrange your visit in advance.

A manor in Zaļenieki parish that presents itself as a retreat for the creative industries and team building. Its celebration barn holds up to 150 guests, with halls of 70 m² and 35 m², a 400 m² granary, a restaurant, ponds and a park, plus accommodation for more than 70.

A bread museum in Aglona where the hostess greets you in Latgalian folk dress with songs and a welcome in the Latgalian dialect. You hear about the history of bread and how rye bread is made, try milling grain, taste freshly baked bread and Latgalian dishes, and bake your own rye loaf to take home. Programmes €10–20; arrange your visit by phone.

A three-day Christmas fair at the Ķīpsala exhibition hall that bills itself as the largest in the Baltics: free entry, free creative workshops in the “Rotaļnīca Quarter”, an inflatable park and the Baltic Food Zone. In 2026 it runs 11–13 December.

A Neo-Baroque palace built in 1896 for Baron Paul von Wolff, a four-star hotel since 2003, with antique furniture, fireplaces and tiled stoves. A nature spa with massages, saunas and a pool, and a castle restaurant cooking with local produce, including fish from the castle pond.

A laid-back sports bar on Jomas iela with an industrial, steampunk-style interior and a summer terrace. Burgers, wings, cocktails and Latvian and foreign draft beer, with sport on screen. Weekdays 18–23, weekends 12–23.