Riga Restaurant Week

Starter

Lightly salted pike perch dill emulsion, kohlrabi pickled in quince, fermented gooseberries, wild garlic capers

Main course

Wild venison loin leek sponge cake, Jerusalem artichoke cream, beer sauce

Dessert

Poached pear parsnip honey cake, sea buckthorn, yogurt mousse

The offer is available from Friday to Sunday, between 12:00 and 15:00 (last reservation). Reserve here.

Starter

Tart with wild mushrooms, goat cheese, cranberry gel, and beetroot powder

Main course

Pheasant fillet, parsnip cream, caramelized rutabaga, red wine and juniper sauce

or

Sweet potato gnocchi with sage, creamy spinach, Parmesan cheese, pine nuts

Dessert

Chocolate fondant, roasted pumpkin cream, quince and rum ice cream

Starter

Crayfish arancini with bisque aioli

Main course

Slow cooked beef ribs in honey mustard glaze with potato croquette and juniper-red wine sauce

or

Homemade pumpkin gnocchi with creamy cheese sauce and sun-dried tomatoes

Dessert

Marzipan cake with cranberry gel and caramelized hazelnuts

Starter

Beetroot and autumn root vegetable cream soup, goat cheese

Main course

Pork chop, roasted autumn vegetables, spinach–garlic sauce

or

Trout fillet, pumpkin risotto, hemp seeds

Dessert

Quince, white chocolate, nuts

The offer is available from Monday to Thursday, 2:00 PM to 9:00 PM;

Friday to Saturday, 12 PM to 6 PM, and on Sundays from 12 PM to 9:00 PM.

Starter

Beetroot carpaccio trio, roasted hazelnuts, gorgonzola picante cheese

or

Jerusalem artichoke truffle cream soup with plulled ossabuco croquette, fried porcini mushrooms and crispy onions

Main course

Paccheri Alla Norma Eggplant puree, fried eggplant, pomodoro sauce, basil parmesan

or

Turbot fillet with cauliflower parmesan puree, roasted seasonal vegetables and crayfish puttanesca sauce

or

Lamb rump steak, celery root carrot lasagna, oven-baked onions, pickled pumpkin, Calabrian chilli pumpkin puree and gremolata.

Dessert

Sicilian lemon ricotta cheesecake lemon puree and basil gelato, oatmeal, honey crumble.

Starter

Beef tartare, black garlic mayonnaise, homemade baked pumpkin bread, arugula, parmesan

or

Smoked beet tartare, lentils, ricotta cheese, egg gel, homemade baked pumpkin bread, potato chips

Main course

Honey marinated duck breast, beetroot-rhubarb puree, lentils, roasted root vegetables, beetroot leaves, red wine-plum sauce

or

Grilled shrimp, zucchini, sweet potato puree, roasted pumpkin seeds, beetroot leaves, dill-coconut sauce

or

Nut steak , sweet potato puree, roasted root vegetables, beetroot leaves, vegetable broth sauce (vegetarian)

Dessert

Pumpkin tart with meringue and plum confit

Starter

Pulled "Zvirbulīši" farm duck in quince glaze, served on butter-toasted brioche with apple–cinnamon confit

Main course

Organic chicken with browned butter potato purée, wild mushrooms and porcini consommé

or

Creamy quinoasotto with crispy celery root and sea buckthorn oil

Dessert

Latvian stracciatella panna cotta with hazelnut–waffle crumble and fluffy raspberry mousse

Starter

Slow-cooked, roasted cabbage, cheese-pickled pepper sauce, fried breadcrumbs with herbs

Main course

Roast pork confit, honey caramelized Black salsify, parsnip-black salsify cream, parsnip crisps, port wine gravy

or

Open pie with lightly smoked trout, mushroom veloute mousse, kale chips, trout caviar

Dessert

Homemade chicory ice cream, oatmeal cookie, apple cider caramel, sea salt

Starter

Potato pave with goat cheese, lumpfish roe and sorrel sauce

Main course

Catfish fillet with pumpkin cream, dehydrated tomatoes and crab stock sauce

Dessert

Apple tarte tatin with rowanberry jam

Reservations are accepted only through the restaurant's website.

Starter

Venison pâté with brioche bread, caramelized figs, and cranberry mousse 

or

Porcini mushroom pâté with brioche bread, caramelized onion cream, and herbs

Main course

Slow-cooked duck with truffle mashed potatoes and oyster mushrooms

or

Autumn vegetable gratine with Parmesan and mushroom sauce

Dessert

Puff pastry cake with custard, chocolate crisps, and cider-braised pears

Starter

Cream of chanterelle soup with blue cheese, roasted onions and bacon, rye bread with hemp butter

or

Latvian cheese porridge with fried pumpkin pieces, quail eggs and roasted pumpkin seeds

Main course

Goose fillet with porcini and dill sauce, wheat risotto with peas and herbs, rye bread chips and pumpkin salad

or

Baked pike perch with quince wine sauce, mashed potatoes and peas, radishes, sorrel and dried tomatoes

Dessert

Honey-nut cake with sour cream cream, blackberries and blackcurrant syrup

Starter

Two fresh oysters with pickled kohlrabi and tarragon oil

or

Two fried oysters with apple cider-saffron sauce

Main course

Fish trio (Stugeon/Arctic char/Catfish) with spinach-arugula puree, fried corn and trout caviar

or

Venison steak with wild mushrooms, parsnip puree, grilled potato, black garlic and boletus sauce

Dessert

Eclair with chokeberry-timothy pepper cream

Starter

Latvian honey glazed local goat cheese salad

Main course

Latvian trout Wellington with sweet potato puree and broccolini

Dessert

Local berry crumble with Riga Black balsam currant, ray bread and home made ice cream

Starter

Hempseed taco with salted pulled cod, smoked sour cream, pickled cucumber, and chive oil

or

Hempseed taco with sautéed oyster mushrooms, smoked sour cream, pickled cucumber and chive oil (vegetarian)

Main course

Veal cheek with Jerusalem artichoke and hazelnut cream, caramelized apple–red wine sauce and parsnip chips

or

Sweet potato gratin with chanterelle velouté, fried chanterelles and parsnip chips

Dessert

Mille-feuille with honey-quince cream, cinnamon-caramelized apples, salted caramel sauce and a rye-maple chips

Starter

Beef ravioli - beef bouillon sauce, slow cooked pumpkin, pumpkin oil

Main course

Duck breast - Foie Gras croquet , quince and red wine sauce

Dessert

Chocolate mousse - hazel nuts, raspberries

The offer is available ONLY with a prior reservation from Monday to Thursday between 12:00 PM and 5:00 PM, and all day on Sunday. Reservations can be made here.

Starter

Green leaf salad with stracciatella cheese, fried beets and raspberry sauce, served with cherry tomatoes and pumpkin

Main course

Latvian-raised venison sausage with mashed potatoes, caramelized apples and lingonberry sauce

or

Latvian-raised beef fillet steak with mushroom cap, served with mashed potatoes, mustard and root vegetables

Dessert

Crispy cottage cheese dumplings with blueberry sauce and cream

Starter

Salmon ceviche served with quince, apple, and red cabbage aioli

or

Smoked duck carpaccio with melon, arugula, and raspberry–balsamic–olive oil dressing

Main course

Slow–cooked beef short ribs glazed with aronia, cherry, and white clover honey, served with potato–boletus gratin and bryndza cheese crumbs

or

Zander fillet, glazed with quince and lime leaf, served with butter beans, mustard-marinated chanterelles, and carrot–sea buckthorn purée

Dessert

Dark rye bread biscuit with apple–rowanberry jam and burnt meringue

The offer is available every day from 5:00 PM.

Starter

Seared salmon fillet with honey-cranberry sauce and fresh white radishes

Main course

Roll with soft-shell crab marinated in beetroot juice, quince-horseradish mayonnaise, fresh cucumber, avocado slices, trout roe, and microgreens

Dessert

"Pear" made of vanilla-cinnamon mousse with caramelized pear filling and a layer of crispy waffle coated in white chocolate

Starter

Beef tongue with pickled red cabbage salad and horseradish cream

Main course

Slow-cooked venison stew with autumn root vegetables and roasted mashed potatoes

or

Creamy grubotto with forest mushrooms and truffle oil

Dessert

Caramelized apple tart with quince syrup

Starter

Rye flatbread, chanterelles, trout caviar

and

Quail terrine, fermented honeysuckle, horseradish

Main course

Beef entrecôte, potato croquette, dark beer sauce

Dessert

Apple cake, salted caramel, raspberry ice cream

Please make the reservation here

Starter

Latvian stracciatella, hummus, beets caramelized in balsamic vinegar, red cabbage, wild rice, hazelnuts

or

Latvian-raised chicken ramen soup with lightly smoked pork belly, marinated chicken egg, wheat noodles, soy beans, pak choi, scallions

Main course

Grilled Cobia fillet, parsnip puree, creamy miso-garlic sauce, white quinoa, fried mini lettuce, radishes

or

Beef brisket, ginger glaze, celery-boletus puree, potato casserole, shimeji mushrooms, broccoli, tomato-red wine sauce

Dessert

Carrot-caramel pie, mascarpone cream, coffee-rum sauce, tangerine ice cream, pecan crumble

Starter

Forest mushroom medley with hard cheese cream, thin filo crisp, herbs, and pickled mushrooms

or

Duck pâté with pickled pears, quince gel, thin toast, chicory leaves, hazelnut crumble, and onion–mustard sauce

Main course

Celery and carrot gratin with celery cream, carrot gel, pickled carrots, apple pearls, and buckwheat popcorn

or

Pike-perch medallion with crayfish, corn cream, herb purée, crayfish foam, tomatoes with fermented wild garlic capers, and herb oil

or

Charcoal-grilled beef flank steak with rehydrated beets, blackcurrants in their own juice, beetroot cream, blackcurrant gel, mint and spinach foam, broth reduction with mustard seeds, rye crisps, and herb oil

Dessert

Pumpkin mousse with sour cream foam, sea buckthorn ice cream, pickled apple, and bee pollen

Please make reservations here

Starter

Cauliflower popcorn, served with truffle aioli and pickled vegetables

or

Beluga black lentil soup, served with horseradish cream and roasted speck

Main course

Venison fillet, marinated in rosemary and smoked garlic, served with crispy roasted potatoes, carrots, and porcini mousse

or

Asian sea bass fillet, cured in orange zest, served with sweet potato purée, roasted brussel sprouts, and gremolata sauce

or

Beetroot risotto, served with gorgonzola cheese and walnuts

Dessert

Profiteroles filled with vanilla cream, served with hazelnut ice cream, melted chocolate, and hazelnut crumbs

The offer is available from Monday to Saturday, 12:00 PM to 9:00 PM (last reservation), and on Sundays from 4:00 PM to 9:00 PM (last reservation).

Starter

Venison tartare, horseradish panna cotta, pine nut milk

or

Clay-baked beetroot, parsnip sour cream, red caviar marinated in three kinds of oil

Main course

Dry-aged pike-perch with parsnip and undaria seaweed sauce

or

Venison with oyster mushrooms, pine nuts, and pearl barley perlotto

or

Root vegetable risotto with "false scallop" in coconut cream

Dessert

Cottage cheese bar with lingonberries

Starter

Beetroot with smoked tofu cheese, cranberry sauce, caramelized hazelnuts and hemp oil

or

Porcini mushroom ravioli with truffle olive oil, Shimeji and Gran Moravia cheese

Main course

Butter-fried quail breast with mashed potatoes, kale, pickled onions and Demi-glace sauce

or

Herb butter oven-baked sea bass fillet in with lentil stew, torched onion and lobster bisque sauce

Dessert

Quince cheesecake

Starter

Garage tapas selection:

Venison tartare

Porcini mushroom belash

Riga's golden tart

Main course

Sturgeon fillet, potato confit, smoked sour cream and dill oil sauce

or

Duck breast, duck croquette, slow cooked pumpkin, quince and cowberry - red wine sauce

Dessert

Pumpkin cream, salted caramel, sea buckthorn jelly and roasted hazelnuts

The menu was inspired by the works of famous painters, with each dish reflecting their art.

Starter

Mark Rothko "Light Red Over Black" - Eggplant tonnato.

Baked and marinated eggplant, muhammara, nut cream, tonnato espuma, aged cheese from local farm.

A vibrant composition inspired by Rothko’s emotional color fields — where smoky eggplant meets bold Mediterranean flavors, softened by the creaminess of nut and cheese textures. A dish that’s as layered and expressive as the painting itself.

Main course

Nicholas Roerich "And We Continue Fishing" 

Pike perch, marinated yellow beetroot, beetroot cream, baked apple cream, tarragon Beurre Blanc, pink salmon roe.

Roerich’s mystical brushwork translates into a plate that flows with Baltic clarity — fresh fish paired with earthy sweetness, tangy apple, and a hint of luxury from tarragon and roe. A meditative and elegant journey through color and nature.

Dessert

Pieter Bruegel the Elder "The Tower of Babel"

Sea buckthorn, goat cheese mousse, honeycomb, sea buckthorn gel, caramelized white chocolate, honey tuile.

A playful architectural dessert where textures rise like a tower — tangy, creamy, crisp, and golden. Just like Bruegel’s masterpiece, every element speaks a different language yet comes together in harmonious balance.

Starter

Vegetable Caponata, pumpkin, beetroot, zucchini, goat cheese, hemp seeds

Main course

Grilled venison striploin steak, truffle - potato puree, marinated pumpkin, Demi - glace sauce

or

Butter fried Dorada fillet, carrots, parsnip, wheat in brine, cryfish tail sauce

Dessert

Vanilla mousse and chocolate mousse, rye bread crumbs, honey, Abavas chokeberry velvet

Starter

Bison tartare, pickled ramson capers, roasted oyster mushrooms, juniper aioli, Jerusalem artichoke chips

Main course

Mālpils duck fillet, chestnut purée, rainbow carrot terrine, blackcurrant–balsam sauce, crispy kale

or

"Zivs uz Ledus" char fillet with herb crust, parsley root–apple cream, colorful beets, fish-kombu demi-glace

Dessert

Plum and chocolate ganache, blackcurrant meringue, cranberry ice cream, hazelnut crumble, blackcurrant gel

Starter

Marinated free-range egg, potato straws, porcini–truffle mayonnaise, soy pearls

Main course

Crispy pork belly in miso glaze, pumpkin–ginger purée, and green apple–cranberry salad

or

Zander fillet, zander & shrimp croquette, pumpkin–ginger purée, apple & cranberry salad, miso butter sauce

Dessert

Caramelized plums, sesame–oat crumble, coconut ice cream, chili honey

Starter

Cod, pumpkin and kale roll with bulgur and yellow tomato sauce

Main course

Smoked venison chop with chestnut purée, celeriac-potato au gratin and juniper berry demi-glace sauce

and

Cottage cheese and hard cheese gnocchi with sautéed spinach, fermented sea buckthorn and chanterelle foam sauce

Dessert

Porous biscuit cake with apple-rum filling, chicory ice cream and cranberry sauce

Starter

Caramelized figs with Dor Blue and goat cheese, served with lettuce leaves.

Main course

Baked sweet potato with Stracciatella cheese and spiced caramelized nuts.

or

Stork fillet with parsnep - vanilla puree and soft-shell crab

or

Duck breast with pumpkin - sweet mashed potatoes and grilled citrus sauce

Dessert

Pumpkin - white chocolate velvet cream with almond - chocolate crumbs

Starter

Duck terrine with cranberries, duck liver parfait, pistachios, sea buckthorn sauce

or

Mushroom "scallops", goat cheese, truffle foam, truffle caviar, olive oil

Main course

Halibut fillet, Savoy cabbage roll with Greenland shrimps, slow-cooked black radish, white wine sauce with morels

or

Beef Sirloin steak, celery root cream, pickled butternut squash, carrot powder, onion-broth sauce 

or

Potato-Truffle gnocchi, parsnip cream, caper oil, caper leaf, baked potato sauce

Dessert

About "Cielaviņa" - meringue, chocolate crunch, ginger gel and ginger tuile, pine bud ice cream

Starter

"New" Borscht – a cream soup served with dried smoked plums, yogurt foam, fresh pomegranate seeds, and tahini

or

Potato hashbrown, served with wild mushroom pâté and lightly smoked sour cream

Main course

Rack of lamb, served with green durum wheat, cabbage shashlik and caramelised onions

or

Halibut fillet, served with roasted pak choi, leeks, and a butter sauce

or

Roasted fennel, served with black chickpea hummus, miso paste, and peanut butter sauce

Dessert

Creamy cheesecake with tonka bean aroma, complemented by rye bread sponge and marinated sea buckthorn

The offer is available from Monday to Saturday, 12:00 PM to 9:00 PM (last reservation), and on Sundays from 4:00 PM to 9:00 PM (last reservation).

Starter

Porcini–Jerusalem artichoke Harmony, Jerusalem artichoke espuma, porcini preserved in rosemary oil, Jerusalem artichoke chips, mushroom plant, horseradish panna cotta 

or

Crispy herring, smoked carp aioli, sour apple gel, peppery blackcurrants, dill powder

Main course

Latvian sturgeon fillet, oatmeal crust, cardamom carrot confit, lightly marinated cauliflower, cauliflower–apple cream, lemongrass velouté 

or

Veal, charred parsnip cream, dehydrated green buckwheat, turnip gnocchi, elderberry red wine sauce

or

Beetroot pasta, Latvian truffle stracciatella, hazelnut brittle, fermented cranberries

Dessert

Quince–pumpkin tartlet, currant gel, clove infusion, hazelnut praline

Starter

Root vegetable cream soup with kale chips, leek oil and potato crumble

or

Pumpkin hummus with root vegetable chips and browned butter

Main course

Arctic char fillet with pumpkin purée, caramelized root vegetables and Béarnaise sauce

or

Slow-cooked duck breast with smoked beetroot purée, parsnip, buckwheat popcorn and red wine sauce

Dessert

Pavlova with pear confit, sea buckthorn gel and lingonberry sauce

Starter

Porcini Mushroom Arancini, aged pecorino con pepe cheese

Main course

Cod Fillet, carrot-ginger cream, autumn vegetables, Mūrbūdu cider sauce

or

Duck Breast, parsnip-tonka cream, pear, red currant-red wine sauce

or

Beetroot Pithivier - porcini mushrooms, onion jus (vegetarian)

Dessert

Baba au Rhum, birch balsam ice cream

Starter

Golden autumn creamy pumpkin soup with sautéed tiger prawns, toasted pumpkin seeds, pesto, and freshly baked French baguette

Main course

Tender slices of roast beef made from beef tenderloin, served with creamy porcini purée, oven-roasted vegetables and a velvety black pepper sauce

Dessert

Crème Brûlée – a French dessert with smooth vanilla custard and a caramelized sugar crust served with fresh seasonal berries

Starter

Beef tartare (farm Pilslejas), horseradish, pickled cucumbers, Jerusalem artichoke chips, mustard seeds

Main course

Beef tenderloin steak, butter-fried potatoes, Latgale-style salad, creamy tartar sauce, dried leeks

Dessert

Poppy seed sponge cake, cherry jam, vanilla cream cheese, candied oats

Please make your reservation here

Starter

Marinated pear with blue cheese in breadcrumbs, salad greens, radish, cucumber, bell pepper

Main course

Corn-fed chicken, forest mushroom strudel

or

Roasted mackerel, parsnip, purple carrots, pumpkin, potato

Dessert

Chocolate potato, mascarpone cream

Starter

Rye bread with mushroom pate and crispy onions

Main course

Dark beer braised veal cheeks with roasted carrots, celery root and onions

or

Salmon roulade with spinach filling and parsnip puree

or

Potato pancakes with goat cheese and beetroot puree

Dessert

Hazelnut biscuit roulade with sea buckthorn-honey sauce

Starter

Oven-roasted beetroot cream soup with green apple, celery root and goat cheese cream

or

Roasted duck breast with chicory leaf salad, wine-braised pear, blue cheese and raspberry sauce

Main course

Red wine–braised veal cheeks with roasted autumn vegetables, potato–truffle purée and red wine sauce

or

Pike perch fillet with beet–caraway purée, oven-roasted pumpkin and white wine–trout roe sauce

or

Pumpkin risotto with ricotta cheese, spinach and oven-roasted cherry tomatoes

Dessert

Chicory cream with white chocolate, caramel-glazed pear, malted ice cream and crunchy caramel

Starter

Latvian farmed trout fillet ceviche in quince marinade with yellow beets and cucumber-mint microgreens

Main course

Chicken ballotine with wild mushrooms, assorted beet purées, potato fondant and Riga Black Balsam demi - glace sauce

or

Latvian farmed char fillet with parsnip–fennel purée, sautéed Savoy cabbage, artichoke chips and sour cream - horseradish sauce

Dessert

Winter spices stewed pear with apple - grapefruit cider vanilla cream

Starter

Butternut squash ravioli with brown butter and sage foam

Main course

Charcoal-grilled pike perch fillet with cauliflower croquette,autumn vegetables, broccoli cream and coriander–vanilla sauce

or

Venison wellington with wild mushrooms, braised Cabbage, beetroot jelly and cherry- red wine jus

Dessert

Autumn Trio Dessert: Apple & Calvados Crème Brûlée; Apple–Pear Tart; Pumpkin–Walnut Cream

Compliment

Homemade pickles 

Starter

Hokkaido pumpkin, pumpkin cream, pumpkin seeds, whipped ricotta cheese, and honey

or

Latvian chicken croquettes with cheese béchamel, spicy pumpkin cream, and Latvian hard cheese

Main course

Pulled venison rib pizza with Jerusalem artichokes, cheese, and caramelized onions

or

Jerusalem artichoke pizza with smoked Latvian stracciatella cheese, Jerusalem artichoke cream, and kale

Dessert

Oven-baked apples with vanilla/cardamom sauce and hay ice cream

Starter

Marinated, oven-baked sardines with horseradish yogurt, kohlrabi-apple salad and dill oil 

or

Thinly sliced, slow-cooked veal with marinated oyster mushrooms, lemon-olive oil dressing, and sourdough bread with anchovy butter

Main course

Glazed veal liver with a Calvados-pomegranate reduction, caramelized leek, parsnip-apple purée, and broth-lingonberry sauce

or  

Cod fillet with a clarified butter-cider sauce, baked potato, and parsley-lemon dressing 

Dessert

Pumpkin-butter cake with apple cider vinegar-marinated pumpkin, malt ice cream and salted caramel or Baklava cheesecake with a walnut base and honey syrup 

Restaurant guests have access to 3 hours of free parking. Registration is done by asking the waiter.

Starter

Green salad with roasted beets, caramelized goat cheese, yellow tomato, and olive oil-quince juice dressing

Main course

Baked cod fillet in a mustard-honey marinade with crispy polenta, roasted seasonal vegetables (kale, carrots, pumpkin, leek), and white wine sauce

Dessert

Chocolate basket with lemon curd sprinkled with Kataifi crumbs, hazelnuts, and sea buckthorn sauce

Starter

Latvian Char crudo, cucumber-apple sauce with lime, dill oil

Main course

Oxtail braised in red wine, pearl barely with wild mushrooms, parsnip cream, rowanberry glaze

or

Pike-perch baked in hazelnut crust, cauliflower puree, couscous with green oil and lemon zest, white wine and green apple sauce

Dessert

Plum and apple tarte tatin with vanilla ice cream

Starter

Forest mushroom velouté with chestnut foam and autumn mushroom tartare

or

Homemade duck liver pâté with burnt meringue and apple – rowanberry –citrus marmalade, served on a spinach biscuit

Main course

Baked quail, glazed with plum and cranberry, stuffed with autumn vegetables and warm bulgur salad

or

Halibut fillet ballotine with seaweed, trout roe, and potato – parsnip – beet gratin

Dessert

Hazelnut crumble with apple –mascarpone cream and raspberry – sea buckthorn gel

The offer is available every day from 5:00 PM

Starter

Barley, smoked cheese, wild mushrooms, smoked cream sauce

Main course

Lamb steak, pumpkin, maple syrup, celery root, coffee, lingonberry

Dessert

Plums, almonds, ginger, cardamon ice cream

Offer is available from Sunday throught Thursday. Table reservation here

Starter

Pumpkin hummus with crispy ciabatta, smoked paprika, tahini and salmon marinated in juniper berries

Main course

Sous vide cooked venison with mushroom risotto and truffle sauce

or

Zander fillet with vegetables, chestnuts, pumpkin and granulated tuna sauce

Dessert

Almond pie with pears and cream cheese

Email for reservations: info.monika@centrumhotels.com

Starter

Dim Sum - Irlava Chicken, Nordic Shrimp

Main course

Wagyu Kushiyaki - BBQ Skewer, Organic Free-range Egg Yolk, Pickled Latvian Pumpkin

Dessert

Central Market Plum - Chocolate Cake, Birch Syrup, Sesame

Starter

Baltic Sea salmon tataki on a cream cheese pillow, served with orange foam and caviar

Main course

Latvian quail stuffed with pearl barley, served with caramelized pumpkin, raspberries, and a ginger biscuit

Dessert

Traditional Latvian rye bread dessert layered with lingonberries and spruce oil

Starter

Smoked salmon, horseradish cream, salted blackcurrants, tarragon aioli, and buckwheat crisp

or

Slow-cooked beetroot, horseradish cream, salted blackcurrants, tarragon ajoli, and buckwheat crisp

Main course

Trout, Hokkaido pumpkin, kale, pumpkin seeds, and Chipotle sauce

or

Venison loin, Jerusalem artichoke, spruce needle oil, kale, and cranberry

Dessert

Chocolate Lava cake with spruce needle ice cream and lichen

The offer is available: Monday to Friday: 12:00 PM – 3:00 PM, 5:00 PM – 10:00 PM;
Saturday: 2:00 PM – 11:00 PM; Sunday: 2:00 PM – 10:00 PM

Starter

Marinated colorful beets with herbs, coconut cheese, roasted hazelnuts, maple sauce

Main course

Baltic cod fillet, potato dumplings, tomato sauce, sour cream with dill

or

Grilled venison, grilled potato with cheese, spinach, cranberry sauce

Dessert

Slow-cooked pear, vanilla, Jack Daniels, pumpkin and melon ice cream

Starter

Pumpkin cream soup with baked cheese, caramelized pumpkin seeds, kale chips and rye bread

or

Grilled cheese salad with pickled beets, lettuce and baked butter beans

Main course

Latvian forest venison meat rolls with beetroot puree, cucumber-onion salsa and country sour cream

or

Latvian pike perch fillet with celery-spinach puree, fried leeks, celery chips and carrot sauce

Dessert

Apple strudel with sea buckthorn sorbet and almond chips

Starter

Temaki with marinated white herring

Main course

Soba noodles with duck and mushrooms from Latvian forests

or

Soba noodles with pumpkin from our local farmers

Dessert

Taiyaki with a kefir-based dough and chocolate ganache and Latvian blueberries

The offer is available from Monday to Thursday, as well as on Friday until 6:00 PM.

Starter

Sherry-cured herring, "Līcīšu" goat cheese, slightly roasted cherry tomatoes, fennel jam, confit potato

Main course

Mackerel, Abava apple cider glaze, smoked heavy cream, pickled cucumber in oriental marinade

or

Chicken Ballotine, "Kotiņu" shelled pea risotto, enriched plums, spinach, velouté

Dessert

Apple, celery, ginger, sour cream, cinnamon, roasted almonds

The offer is available only with a reservation made here. A vegetarian version of the hot dishes is available if ordered 48 hours in advance. A selection of drinks is available: alcoholic cocktails, non-alcoholic cocktails, and wines. The restaurant is closed on Sundays and Mondays.

Starter

Gentle pumpkin cream soup with seafood and truffles

Main course

Venison steak with sweet potato puree and mini carrots, and red wine berry sauce

or

Flander with fried Brussels sprouts, butter beans and mild caper sauce

or

Pumpkin steak with chanterelle sauce, sautéed vegetables and grey peas

Dessert

Creme brulee with pumpkin and herbs, served with autumn berries