11 editor-picked latvian restaurants across 1 city.
A guide to latvian restaurants worth a trip, by city. We list operators, signature dishes, and the rooms locals book first.
JOHN Chef's Hall in Riga's Quiet Bay holds one Michelin star in the 2026 Guide, sitting six tables of ten guests in the former American Embassy on Ausekļa.
Order: The €210 tasting menu, the only format offered; the €150 four-course is the trim-down.
Tip: Chef Kristaps Sīlis cooks the room facing the open pass; Thursday to Saturday only, book three weeks ahead.
Max Cekot Kitchen on Jelgavas in Pārdaugava holds one Michelin star, the first awarded in Latvia, with a 15-course seasonal menu Cekot rotates every two.
Order: The 15-course set menu, the only format; the kitchen rotates new courses every three weeks.
Tip: Open Thursday to Saturday from 18:00 only; the room is a converted century-old wood-processing factory south of the river.
Milda on Grēcinieku in Old Town holds a Bib Gourmand for great-value traditional Latvian and Lithuanian cooking, named for the figure atop the Freedom.
Signature: Pelēkie zirņi ar speķi (grey peas with bacon), Pelmeni (Latvian meat dumplings), Cepelinai (Lithuanian potato dumplings)
Order: Grey peas with bacon and sour cream, the national dish, served generously.
Tip: Booked solid for Sunday lunch; weekday lunches are an easier sit. The wine list is short but well-chosen for Baltic food.
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