11 editor picks across Latvia.
11 latvian restaurants worth the trip across Latvia, editor-ranked. All cuisines in Latvia.
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.
OrderThe €210 tasting menu, the only format offered; the €150 four-course is the trim-down.
TipChef 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.
OrderThe 15-course set menu, the only format; the kitchen rotates new courses every three weeks.
TipOpen 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.
OrderGrey peas with bacon and sour cream, the national dish, served generously.
TipBooked solid for Sunday lunch; weekday lunches are an easier sit. The wine list is short but well-chosen for Baltic food.
3 Pavāru Restorāns sits inside the 18th-century Jacob's Barracks on Torņa in Old Town, listed in the Michelin Selected guide for 2026 with a tight modern.
OrderThe six-course set menu, the kitchen's primary format and best value entry.
TipFounded by Mārtiņš Sirmais and Ēriks Dreibants in 2011; head chef Pāvels Skopa runs the pass today. Reservations are essential.
Folkklubs ALA Pagrabs sits in a historic wine cellar below Peldu in Old Town, pouring 32 taps of Latvian beer and cider with folk music five nights a week.
OrderA beer flight from the 32 Latvian taps plus the grey peas plate.
TipFolk dancing on Wednesdays, live music most other nights. Open until 02:00 weekdays, 04:00 weekend.
Entresol on Elizabetes in Centrs cooks modern Latvian under chef Raimonds Zommers in a vintage lounge-style ground-floor room, listed in the Michelin.
OrderThe chef's seasonal menu; the wine pairing is the way locals order it.
TipThe front lounge is for memorabilia and aperitifs; the back has the calm two-top tables locals book.
Domini Canes in Old Town between St. Peter's and St. John's churches cooks contemporary Latvian dishes with farm vegetables and wild mushrooms.
OrderThe seasonal mushroom plate when foraging season hits in late summer and autumn.
TipThe summer terrace looks straight at St. Peter's spire; book it for a long lunch.
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.
OrderThe grey peas with bacon, the kitchen's anchor dish since opening.
TipNamed for the golden rooster atop St. Peter's; the dining room is filled with a long-collected display of ceramic roosters and hens.
Kolonāde. Mūsu Stāsti sits between the Freedom Monument and the National Opera, telling Latvian stories through modern cooking with seasonal local produce.
OrderThe seasonal tasting menu and a glass of Latvian birch wine from the cordials list.
TipThe terrace overlooks the Vērmanes park colonnade; book for sunset in summer.
LIDO Atpūtas Centrs on Krasta is the flagship of the Latvian buffet chain, a wooden-castle complex serving freshly cooked Latvian classics from open counters.
OrderKarbonāde with grey peas and rye bread, a Latvian counter classic for €10 to €15.
TipThe complex has a beer cellar, a summer fountain garden and a kids' play area; expect crowds at Sunday lunch.
LIDO Vērmanītis on Elizabetes is the central Riga branch of the Latvian buffet chain, plating classics from a hot counter beside the Vērmanes park.
OrderBuild a plate from the rotating hot dishes; the rye-bread soup and karbonāde are the steady picks.
TipThe faster, less-touristed alternative to the Atpūtas Centrs flagship; pay-by-weight at the till.
