Riga Restaurant Week

Starter

Wild garlic cream soup, crumbled goat cheese

or

Marinated salmon fillet, kimchi-style cucumbers, stracciatella cheese

Main course

Veal rump steak, brussels cabbage, butter and wine sauce

or

Cod fillet, new potatoes, asparagus, sorrel sauce

Dessert

Mascarpone cream, strawberries, salted caramel, peppermint

Offer available: I-IV: 14:00 - 21:00 V-VI: 12:00 - 18:00 VII: 12:00 - 21:00

Starter

Latvian Burrata, sorrel sauce, baby spinach, sprat cured in brine, pine nuts

or

Verde Soup - Latvian spinach, sorrel, Agra potatoes, Mascarpone foam

Main course

Lake Engure pike cotoletta, mashed potatoes, spring greens salad in kefir sauce, River crayfish foam

or

Slow-cooked lamb leg, celery puree, scallions with wild garlic pesto, caramelized beets

Dessert

VecRīga Italiana - Profiteroles, Ricotta cream, raisins soaked in Marsala wine, hazelnuts, vanilla sauce

The menu will be published soon.

Starter

White asparagus with delicate salmon confit and Baltic anchovy aioli

vai

Spring asparagus with butter veloute and truffle-cheese cream

Main course

Striploin steak from Latvian farm “Ceplīši” with “Piekalne” purple potato tart and oven-roasted beets

or

Cabbage Steak with roasted hazelnuts, beetroot cream, and tahini sauce

Dessert

''Dzintaru Medus'' sour cream honey cake

Starter

Goat cheese mousse, herb-roasted beetroot and asparagus, dark beer caramel, hazelnuts, sweet-and-sour bread

Main Course

Flounder–pike-perch fish cake, horseradish–potato purée, kale, crayfish tail sauce

or

Roasted free-range chicken, green spring pearl barley with asparagus, buttermilk velouté, fresh herbs

Dessert

Layered rye bread dessert “Baltā Kaza” style, homemade raspberry ice cream, toasted milk solids

The menu will be published soon.

The menu will be published soon

Starter

Latvian sushi - bread, Latvian herring, cream cheese, radishes, cucumbers, onions, dill

Main course

Slow-Braised Latvian venison vagout in red wine reduction with spring root vegetables and forest aromas

Dessert

Madagascar vanilla choux bun with locally sourced raspberries

The menu will be published soon

The menu will be published soon

The menu will be published soon

The menu will be published soon

Starter

Herring and apple pâté with toasted sweet-and-sour bread and quail egg, delicate chive aioli and lightly pickled radishes

Main Course

Slow-braised pork shank in dark beer with a tender, juicy texture, served with creamy mashed potatoes, crispy fried onions and aromatic wild garlic pesto

or

Crispy pike croquettes with potato–beetroot purée, cream–mustard sauce and fresh wood sorrel

Dessert

Curd cheesecake with rhubarb jelly, strawberry coulis and fresh lemon balm shoots

The menu will be published soon

Starter

Venison tartar with pickled mushrooms, confit egg yolk, “Lielvārdes” beer dressing

or

Marinated salmon mosaic with fermented pickle salsa, sour cream dill sauce and wild garlic oil

Main course

Grubotto with slow cooked pork belly, pork chips, wild mushrooms, carrot oil and fresh herbs

or

Cod fish fillet with celeriac and parsnip puree, horseradish espuma, rhubarb compote and rhubarb oil

Dessert

Granny’s Honey cake served with cream cheese, honey glazed walnuts and fresh berries

Starter

Asparagus and spinach salad with goat cheese, pearl couscous and orange

Main course

Corn-fed chicken with potato and green pea purée, baby carrots, green beans and herb sauce

or

Tagliatelle with spring vegetables and Smiltene burrata

Dessert

Rhubarb and cottage cheese cream with oat crumble and honey

Starter

Baltic herring in various interpretations - mustard sauce, apple and potato chips, rye bread and horseradish

or

Wild garlic cream soup, Jerusalem artichoke cream, pulled lamb, goat cheese crumbs, hemp oil

Main course

Pike-perch fillet from Lake Burtnieks, white asparagus, river crayfish sauce, baby spinach, dill oil

or

Beef “onion klopsis” , onion marmalade with porcini mushrooms, dark beer sauce, smoked sour cream, potatoes

Dessert

Deconstructed Old Riga Rye Bread Soup

The menu will be published soon

Starter

Poultry Pâté, Cider gelée, dried beetroot, sea buckthorn gel, warm potato brioche

or

Yellow Lentil Hummus Glazed carrots, flaxseed–chamomile crumble

Main course

Pork Neck Chop, pearl barley, young cabbage cream, root vegetable jus with juniper

or

Lightly Birch-Smoked Baltic Smelt, sorrel–pistachio sauce, young onion cream

Dessert

Warm Homemade Pie, rhubarb, vanilla ice cream.

Starter

Thinly sliced beetroot carpaccio with goat cheese mousse, hemp seed oil, caramelized hazelnuts and cranberry sauce or Creamy Jerusalem artichoke soup with caramelized hazelnuts, dandelion leaf oil and a crispy Parmesan cheese stick

Main course

Pike-perch fillet in herb butter with lentil ragout, broccoli, pattypan squash, pumpkin, torched onion and a sun-dried tomato, olive and caper sauce

or

Duck breast with potato and celeriac gratin, pattypan squash, butter-glazed leek and demi-glace sauce

Dessert

Creamy strawberry cheesecake with honey crumble

The menu will be published soon

Starter

Buckwheat pancake with lightly salted trout, lovage aioli, fermented cucumbers with dill, keta salmon caviar

or

Roast beef, romesco sauce, caramelized fennel, chervil

Main course

Roasted pikeperch, smoked cauliflower puree, spinach, cider sauce

or

Duck breast in rhubarb glaze, asparagus, barley crumbs, gravy sauce

Dessert

Sea buckthorn chocolate tart, melted milk ice cream

Starter

Home-smoked mackerel, almond gazpacho, fermented kohlrabi, dill oil

Main course

Slow cooked lamb shoulder, hummus, romesco sauce, crispy breadcrumbs, buckwheat popcorn

Dessert

Rhubarb pavlova, goat cheese cream

Starter

Butter fried broccolini with whipped goat cheese, pickled tomato gel and almonds

Main course

Grilled duck breast with maple syrup glazed parsnip and potato croquette with black garlic

or

Arctic char fillet with butter fried asparagus, spinach risotto and Hollandaise sauce

Dessert

Rhubarb amber, white chocolate, honeycomb caramel

The menu will be published soon

The menu will be published soon

Starter

Stuffed campfire-roasted potatoes with sprat ice cream, blackcurrant balsamic mousse and chive oil

Main course

Herb-crusted lamb chop with green pea purée, carrots glazed in their own juice and mint glaze

or

Barley porridge with fried porcini mushrooms, cranberries and local hard cheese

Dessert

Key of Riga - custard, strawberry truffle, rhubarb ice cream

Starter

Rye bread toast with smoked fish pâté and dill oil

Main course

Baltic pike-perch fillet with sour cream-mint sauce, sauerkraut gel, and vegetable purée

or

Beef ribs with root vegetable purée, red wine-juniper sauce, and root vegetable chips

Dessert

Pear and cultured milk parfait with cranberry-balsam gel and roasted nuts

Starter

Trout terrine – trout caviar, sweet-and-sour pickled radishes, seaweed, celery–apple sauce

or

Broccolini with stracciatella cheese, tomato chutney, almond puff pastry, tomato grillage, dill oil

Main course

Pike-perch fillet, Brussels sprouts, sunflower seed pesto, asparagus, herb foam, charred lemon salsa, herb oil

or

Beef flank steak, crushed new potatoes, parsley powder, smoked garlic aioli, herb sauce

or

Vegetarian pie, sweet potato cream, camembert, vegetable salsa, pesto sauce

Dessert

Carrot cake with caraway, saffron, and young carrot ice cream, sesame–caramel crunch

The menu will be published soon

The menu will be published soon

The menu will be published soon

The menu will be published soon

Starter

Crispy Baltic Sea herring with herb and horseradish butter sauce 

Main course

"Zvirbulīši" farm duck breast with parsnip puree and beetroot - sea buckthorn chutney, in a duck stock red wine sauce

or

Cod fillet in a herb crust with white bean puree and caramelized onion sauce.

Dessert

Pastry "Vecrīga" with "Smiltene" cottage cheese and quince curd. 

Starter

Latvian beef tenderloin tartare, salted kohlrabi, shallots, arugula, aged hard cheese, crispy Jerusalem artichoke

Main course

Beef tenderloin steak, smoked potatoes, strained sour cream, pickled cucumbers, clarified butter with honey, dill, beef jus with caramelized onions

Dessert

Vecrīga choux pastry with strawberry curd cream, fresh strawberries, strawberry sauce

Starter

Baltic herring salad with poached egg, green asparagus, radishes, lemon–mustard emulsion

Main course

Venison Fillet, roasted Jerusalem artichokes, hazelnuts, red wine–juniper sauce

or

Roasted Celeriac, mashed new potatoes and fennel, green beans, white wine–tarragon sauce

Dessert

Sorrel cream with white chocolate, strawberry and yogurt sorbet

The menu will be published soon

Starter

Spring Vegetable Tartare - New potatoes, radishes, green onions and served with cottage cheese-cream cream and croutons 

or

Sprat pâté with rye bread crisps and potatoes 

Main course

Grilled pork breast served with white radish puree and port wine sauce 

or

Pike fillet wrapped in vegetables with white wine sauce, served on a potato muffin

Dessert

Rhubarb Cheesecake with almond crumbs 

Starter

Consomme-style fish broth soup with vegetables and salmon

Main course

Braised pork leg with mashed potatoes, caramelized onions and Riga Balsam sauce

or

Wine-marinated venison fillet with roasted potato fondant, braised cabbage and red wine juniper sauce.

Dessert

Baked cottage cheese cake with sour cream vanilla sauce ar rhubarb kissel

Starter

Lightly salted pike-perch with birch sap jelly, sorrel oil and spring greens

or

Locally raised venison tartare with lingonberry mayonnaise, spring greens and sweet-sour rye bread crisp

Main course

Grilled catfish fillet with smoked potato cream, vegetable spaghetti and buttermilk-dill emulsion

or

Locally raised duck breast and croquette with rhubarb-honey reduction, sour cabbage cream and charred onions

Dessert

Honey and nut symphony with sour cream, rhubarb and cranberries

Starter

Compliment - Grilled shrimp with a crispy beer-batter fritter, yogurt and grilled green pepper

Starter - Grilled mackerel with pearl barley, pickled radishes, fresh herbs, toasted flax seeds and mackerel broth

Main course

Grilled Latvian venison with cumin and thyme, smoked spring onions and caramelized young carrots

or

Steamed cod with orzo pasta, mussel–tarragon sauce and grilled wild garlic

Dessert

Last year’s fig jam with strawberry and white chocolate cream and blackcurrant bud ice cream

Starter

A rich selection of Latvian fish – herring fillet, sprat fillet, lamprey in aspic, lightly salted salmon, and delicately smoked mackerel fillet. The platter is complemented with olives, marinated seaweed, fresh onions, and herbs. Served with seeded rye bread and spring herb butter.

Main course

Tender and juicy slow-braised rabbit leg, served with aromatic root vegetables – carrots, potatoes, celeriac, and rutabaga. The dish is enhanced with wild garlic and fresh spring herbs, highlighting its natural and rich flavor.

Dessert

Light and delicate classic “Vecrīga” cake with a creamy cottage cheese filling, coated in a rich chocolate glaze. Served with a slightly tangy rhubarb sauce

Notes:
Parking is free for restaurant guests.

The menu will be published soon

The menu will be published soon

Starter

Latvian beef tartare, marinated mushrooms, lingonberries, egg yolk cream, bread crisps

Main course

Smoked Burtnieki pike perch fillet, wheat groats, spring vegetables, whitefish roe

Dessert

Different “Old Riga” – rhubarb, strawberries, cottage cheese

Make a booking HERE

The menu will be published soon

The menu will be published soon

The menu will be published soon

Starter

Baby spinach and asparagus salad, crisp radishes, soft-boiled egg, honey–mustard vinaigrette

Main course

Butter-glazed sea bass fillet, green pea purée, asparagus, white wine herb sauce

or

Slow-cooked rabbit fillet with white wine and thyme, baby carrots, green peas, whipped cream sauce

Dessert

Light cottage cheese mousse, marinated rhubarb, vanilla

The menu will be published soon

Starter

Baltic herring croquettes with cauliflower-dill puree

Main course

Quail schnitzel with colorful potatoes and lemon-butter sauce

or

Eggplant schnitzel with spicy tomato sauce

Dessert

Chocolate crème brulee with cherries

The menu will be published soon

The menu will be published soon

Starter

Fisherman's soup with smoky notes - smoked perch, potatoes, vermouth and seaweed

or

Baltic Sea sprats in sourdough bread breadcrumbs with tartar sauce.

Main course

Latvian-raised trout with fennel and homemade herb sauce

or

Pike perch with mushed grey peas and sprat sauce.

Dessert

Rhubarb mousse cake with marzipan biscuit and white chocolate strawberry crunch.