Michelin Guide Riga Restaurant Week menus

Starter

Lightly smoked arctic char buttermilk sauce, fermented gooseberries, dill oil

Main course

Veal loin young cabbage purée, veal - pearl barley croquette with wild garlic, broth glaze with morel mushrooms

Dessert

Profiterole with cottage cheese – white chocolate cream and tonka bean rhubarb – rose sorbet, strawberries

Note:

Restaurant week offer available from Friday till Sunday, at 12:00 - 17:00 (last booking).

Book HERE

Starter

Beetroot textures - low-temperature cooked beets, beet gel, beet powder

Main course

Wild venison - slow-cooked garlic cream, quince and red wine sauce

Dessert

Rhubarb mousse - milk chocolate, birch sap syrup

Notes: Offer valid from Monday to Saturday from 12:00-17:00 and all day on Sunday. Offer valid ONLY with prior reservation

Starter

Wild salmon, northern shrimp, vendace roe, potato waffles, browned butter, pickles

Main course

Veal roast, sweetbreads, caramelized cabbage, dark beer sauce

Dessert

Cottage cheese cake, rhubarb sorbet, rosemary crumble

Starter

Crispy pulled beef & blood sausage croquette with jerusalem artichoke & braised cabbage espuma, pickled mustard seeds, dill oil & charred leek powder

Main course

Pan-seared latvian pike perch with pickled tomato cream, brandade, seasonal vegetables, dill mayonnaise & spring radishes

Dessert

Baked apple with ryazhenka cream, caramelised dark rye crumble, dried fruit compote & honey toffee

Starter

Tortellini filled with Latvian ricotta cheese, sun-dried tomatoes, and pine nuts, served with tomato consommé and wild garlic oil.

Main course

Cod fillet served with green pea and mint purée, marinated pumpkin, black garlic cream, kale crisps, wild garlic, Mūrbūdu cider sauce.

or

Quail served with caramelized celeriac purée, buckwheat popcorn, potato croquette, and Riga blackcurrant balsam demi-glace sauce

or

Caramelized celeriac Tarte Tatin served with a vegetarian demi-glace sauce and goat cheese cream

Dessert

Sea buckthorn "Napoleon", caramelized puff pastry, sea buckthorn cream, meringue, fresh berries.

Starter

Smoked eel with new potatoes, dill emulsion, pickled radishes and quail egg

or

Whipped cottage cheese cream with confit tomatoes, sourdough bread, roasted broccolini and pine nuts.

Main course

Rooster ballotine with potato-black garlic purée, crispy chicken skin, glazed baby carrots, morels, roasted rooster jus.

or

Pearl barley risotto with sea bass , burnt cabbage purée, fresh horseradish, white wine-butter sauce

or

Wild garlic gnocchi with butter beans, chicory and wild garlic-red wine sauce.

Dessert

Rye bread cake with malt caramel, quince jelly and quince cream.

Starter

Marinated pike-perch - onions, fennel, carrot, potato, chive oil. 

or Beetroot tartare - hazelnuts, lovage mayonnaise, wild garlic, mustard

Served with sourdough bread, caramelised Straupe butter, sea salt. 

Main course

Pork fillet schnitzel - brown butter, shallots, anchovies, capers, wild garlic, lemon. Served with: Green peas - ricotta, radishes, mint, basil, lemon, anchovies

or

Oyster mushroom schnitzel - brown butter, shallots, capers, wild garlic, lemon. Served with: Green peas - ricotta, radishes, mint, basil, lemon

Dessert

Vecrīga - chamomile cream, marinated rhubarb, rhubarb sorbet, chamomile oil

Starter

Wagyu Beef Latvian Pastrami, Barley Miso, Pickled Vegetable

or

Celeriac Pastrami Barley Miso, Pickled Vegetable 

Main course

Latvian Herring - Japanese Style Dashi Buerre Noisette, Mushrooms, Roe 

or

Japanese Risotto Spring Carrot - Fermented Tofu, Mushroom

Dessert

"The Coop" Organic Egg, Toasted Malt, Original Beans 70% 

Note: You can reserve a table using the Table In reservation system or by email: fb.riga@kempinski.com

Starter

Veal fillet tartare enriched with Latvian X.O. Balsam, quail eggs and honey mustard sauce

or

Beet carpaccio with caramelized Latvian goat cheese, wine-poached pear, hazelnuts, beetroot and spinach leaves, raspberry balsamic sauce

Main course

Sweet pea risotto with pike-perch fillet white and green asparagus, our farmer's aged cheese and basil oil

or

Rabbit medallions with cold smoked bacon, savoy cabbage, caramelized cauliflower puree and rabbit liver-apple sauce

Dessert

Crumbled beze with vanilla cream, rhubarb, strawberries and our wild maple syrup

Notes:
The link for booking can be found HERE. When making a reservation, please indicate that you will be taking advantage of the Restaurant Week offer.