Come and learn about the delightfully delicious capital of gastronomy of the Baltic States — Riga!
Continuing traditions, LIVE RīGA in cooperation with the Latvian Chef's Club invites both guests and inhabitants of Riga to seek and, of course, to find the authentic and true taste of Riga. How? During each of the four seasons, the best chefs of Riga more than usually will devote a place for the special seasonal products in their restaurant menus. It might be a gastronomically exciting story about the history of the product, a forgotten "table song" in new sounds, or something completely different, bold, or even crazy attempt to turn the conventional into unconventional. It might be anything, but with one condition — it must be neat and delicious, namely, contemporary Latvian cuisine. Top point of gastronomy will be the Riga restaurant week each season when chefs will offer seasonal products in their style, but explorers of the taste of Riga will enjoy and evaluate them.
But that's not all. You will have the opportunity not only to try the special seasonal products, but also explore and learn how to cook them. Therefore, gourmand, keep your eyes and ears open because the chefs will not hide their talents and will invite to participate in workshops, seminars, and festivals.
Are you ready for delicious adventures? Mark in your calendar: from March until May, but especially 22–28 April, birch juices, sprats, and rhubarbs — products which are indispensable to the spring for a real Latvian — will announce themselves on the menus of restaurants.
In summer — June, July, and August (remember: 5–11 August) — when the nature of Latvia celebrates the fest of fertility, we will invite you to the garden party at the capital where sorrels, goat cheese, and mutton will be served. Latvians still have to accustom to these products, therefore the gastronomic explorations will be even more exciting.
In September, October, and November, the wealthy autumn of Latvia, we will re-discover the taste of cranberries, hemp seeds, and rabbit meat. During the Riga Restaurant Week taking place 14–20 October, the best chefs will show what can be made from it. And also how tasty can it be!
The winter at the Delightfully Delicious Destination will be opened by the Restaurant Week (2–8 December), where the main part will be played by game meat, rye bread, and lamprey — these are the products without which festive and everyday meals during the season are unimaginable. This is everything in a nutshell, but the Delightfully Delicious Destination offers many opportunities. Don’t miss any of them and find the true taste of Riga!