Its success is based on the combination of historical and stylish elements in the restaurant’s decor and menu. The interior is airy, filled with lots of light; the fare is a fusion of contemporary trends and tradition for a reasonable price; the mood is set by background music, soft enough not to make listening to your table-mate a hard task.
The kitchen is run by the young, ambitious and talented chef. In his food, traditional Latvian flavours and seasonal ingredients meet the influences of a diversity of global cuisines.
Baltic herring, pearl barley, chicken liver, rhubarb, wild mushrooms, pumpkin, beetroot, cottage cheese – products well familiar in the Baltic region for centuries, seemingly common and readily available in the Latvian countryside, undergo wonderful transformations in the kitchen and can be turned into a hearty, healthy and contemporary lunch or a celebratory dinner for a special occasion.
Wine list comprises wines specially selected and supplied by Valentina Grandane, Latvia's first lady of wine.