Seasonal Food in Riga: Berries, Mushrooms, Sprats

What is in season in Riga, and what to order when the market changes.

Next up in Riga

27 Oct to 9 NovThree-course menus citywide

Spring

Birch sap (bērzu sula): Tapped from Latvian birch trees in late March through April, sold by the bottle at Centrāltirgus and Kalnciema markets as a fresh tonic.
Wild nettle: Foraged through April and May, used in nettle soup and pesto at modern Latvian rooms including Snatch's seasonal menus and the Bib Gourmand kitchens.

Going to Spring Riga Restaurant Week (Riga Taste Festival)?

Hotels in Riga, 13-26 Apr 2027

Holidufrom USD 34 a night

Baltic sprats and smoked fish: The Baltic catch peaks May through September; smoked sprats from Centrāltirgus and Jūrmala beach grills anchor the summer table from June onward.
Wild strawberries and forest berries: Latvian wild strawberries arrive in June, with bilberries and raspberries through July and August. Centrāltirgus sells berries by the litre from local foragers.

Forest mushrooms: Mushroom season runs late August through October, with chanterelles, porcini and birch boletes filling Centrāltirgus stalls and the Slow Food kitchens at Pavāru māja.
Latvian apples and cranberries: Latvian apples ripen August through October, with cranberries from peat bogs through November. Both anchor autumn baking at Lāči and Liepkalni.

Going to Riga Old Town Christmas Market?

Hotels in Riga, 27 Nov to 3 Jan

Holidufrom USD 34 a night

Piparkūkas (Latvian gingerbread): Piparkūkas are baked from November through January, with the Doma laukums Christmas market running 80+ stalls selling spiced gingerbread alongside mulled wine.
Pīrāgi bacon-onion pastries: Pīrāgi are a winter staple, baked daily at Centrāltirgus and sold by the dozen for the Christmas table; the season anchors a hot tray of bacon-onion pīrāgi.