A thin pork cutlet breaded and pan-fried golden, the defining everyday Latvian counter plate served with grey peas, mashed potato or rye bread.
Where to eat it: 4 restaurants across 1 city.
Karbonāde entered Latvian cooking through Baltic German cuisine in the 19th century, derived from the schnitzel tradition but distinguished by its rye-bread crumb coating and the Latvian sour-cream sauces served alongside. The dish became the anchor of the country's mid-20th-century cafeterias and remains the most-ordered counter plate at Lido and similar buffet chains. Every Latvian grandmother has her preferred version of the breading.
Common allergens: Gluten, Pork, Eggs, Dairy
Tip from the editors. Latvian cooks often use rye breadcrumbs instead of standard panko; the crust is darker and slightly bitter, balancing the rich pork.
LIDO Atpūtas Centrs anchors Riga's budget Latvian eating, with hot-counter plates of karbonāde, grey peas and pīrāgi for under €15 in a wooden-castle complex.
Try: Latvian buffet plates
Tip: Pay by weight at the till; a full meal with a beer lands around €12 on a weekday.
LIDO Vērmanītis is the central Riga branch of the buffet chain, an easier sit than the Atpūtas Centrs flagship for a quick Latvian counter lunch.
Try: Latvian counter plates
Tip: Weekday lunch service is fastest; build a plate of karbonāde, grey peas and rye for around €10.
Pētergailis has worked the Old Town corner between St. John's and St. Peter's churches since 1978, cooking traditional Latvian dishes with mostly Latvian.
Signature: Pelēkie zirņi (grey peas), Roasted Latvian pork, Karbonāde
Order: The grey peas with bacon, the kitchen's anchor dish since opening.
Tip: Named for the golden rooster atop St. Peter's; the dining room is filled with a long-collected display of ceramic roosters and hens.
Folkklubs ALA Pagrabs is Old Town's most reliable late-night cellar, 32 Latvian beer taps with folk music until 02:00 weekdays and 04:00 on weekends.
Try: Latvian beer and pub plates
Order: A late-night Latvian craft beer flight with a plate of pelēkie zirņi.
Tip: Open until 04:00 on Saturday is unusual for Riga; the cellar absorbs the post-club crowd around the Old Town.
More cities are in research. Want karbonāde (breaded pork cutlet) covered somewhere specific? Tell us where you want to eat.