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DINING gourmet AQUA LUNA


4 Andrejostas iela, tel. 67650922, 12.00–last client. www.aqualuna.lv Rich and fancy yuppie magnet. Panoramic windows with a serene view of the sun rising and setting on the river, a fireplace, two bars–one inside, the other on the terrace–wood, sofas, DJs. French Italian classics and Asian influences. Latest culinary trends. The menu was created with Belgian Michelin restaurant chef Kenny Ber- naerts. The design is made by fabulous Zane Tétere and received the Year Design Award 2013. Soulful house, nu-disco music by invited DJs on weekends. Excellent Sunday brunch from 11.00. BENJAMINS


(in Europa Royale Riga hotel) 12 K. Barona iela (D-5), tel. 67079410, mob. tel. 22057055 (event reservation). Breakfast 07.00–10.00, Sat, Sun 08.00–11.00, a la Carte 12.00–23.00. The restaurant is named after the former owners of the building. The rich and classy, elegant interior induces that relaxing feeling of comfort. Benjamins is a restaurant in the classical, historical meaning, with all the small things showing you that you’re not here just for the food. BERGS HOTEL RESTAURANT


(in Berga Bazårs) 83/85 Elizabetes iela, tel. 67770957. Breakfast a la carte 07.30–11.00. Dinner a la carte 12.00–23.00 (Mon-Sat). American Brunch a la Carte 08.00–16.00 (Sat, Sun). Award-winning restaurant in the award-winning Bergs ho- tel. Restaurant Bergs focuses mostly on the ‘slow food’ concept—thus only fresh seasonal bio products from local farmers and finest ingredients from international suppliers are used to create Bergs gorgeous and de- lightful gastronomic constructs. Try their gourmet menu, while enjoying proper service and the Berga Bazårs view. COD


38


45 Térbatas iela, mob. tel. 25725670, 12.00–23.00, Thr 12.00– 24.00, Fri Sat 12.00–02.00. www.facebook.com/codgrillbar After spending a decade working in the deluxe (also Mi- chelin-awarded) international restaurant business, broth- er and sister returned to their hometown to funnel their expertise into a marvellous, one-of-a-kind, contemporary, yet fully authentic Japanese Robata Grill restaurant. Eco- minimalistic, two-story premises are a genuine Zen shrine for gourmet Japanese gastronomy. Each and every piece of furniture and interior was developed in cooperation with the owners and handcrafted by local artisan Ver- ners Kalacis. Another highly expertised compatriot, Uvis Janiçenko (who worked in a 3-star Michelin Japanese res- taurant in Tokyo) has become the brand chef. Witness the meticulous preparation of your delicate and subtle nigiri, sashimi, tempura and of course robatayaki in their open kitchen and/or descend to the lower floor for the biggest choice of Japanese craft beer and quality selec-


- breakfast menu - live music


- smoking allowed - take away


- home delivery - RTW’s choice!


- local eco-produce - Jürmala location


- children friendly - inexpensive


- moderate prices - upmarket


- WiFi available - DJ weekends - no credit cards


tion of sake in Riga. They also fuse signature Japanese- themed cocktails with choya, shiso, yuzu and sake. What to say, Mariah Carey was late for her own gig in Riga, because she couldn’t get enough of COD. Top-notch! DESIDERATA


3a Ka¬˚u iela (K-2), (entrance from Maza Monétu iela or Royal Square Hotel & suites), mob. tel. 22006601, tel. 67216777, 12.00–23.00. www.restaurantdesiderata.lv Premium class, award-winning restaurant located next to Råtslaukums Square and Blackheads House. The inte- rior definitely has its ‘hypnotic charm’–16th


century brick


walls are framed by glass walls and embraced with floral, tree-like, dark decorations. Sophisticated ‘Alice in Won- derland’ atmosphere. ENTRESOL &


22 Elizabetes iela, 12.00–23.00, mob. tel. 20122220. www.facebook.com/entresol.riga Raimonds Zommers, probably the most titular chef in Lat- via, also a mentor for the young chef-talent organisation, has opened his own establishment. Slick and canny, yet heartfelt loft-provence interior by local designers enhanc- es the great ambition of Raimonds. To invent the modern Latvian cuisine and make it world-acclaimed. Seasonal products are prepared here, using the latest cooking technologies (also sous-vide, dehydration, fermentation etc) by the award-winning cooks in the open kitchen. But please don’t feel jittery, the atmosphere is light, the ser- vice is cheerful, prices are affordable. Explore it! FABRIKAS RESTORANS


70 Balasta dambis, tel. 67873804, 11.00–23.00, Fri, Sat 11.00–24.00. www.fabrikasrestorans.lv The legendary Fabrikas Restorans, beloved by local politi- cians and previously owned by the Latvian Minister of For- eign Affairs, is now reborn in an even more exquisite de- meanour. New turbo-enthusiastic businessmen brought Jamie Oliver’s sous chef Heri Fitriyanto to Riga, to be- come Fabrika’s chef. His seasonal Asian-Latin fusion, small a la carte lifts Riga’s gastronomy to a new level. Seafood, lamb, seasonal vegetables are prepared using wok, grill and induction techniques in an incredible fusion manner. If you are tired of the usual European cookery– this is the place! Not to forget one of the best Daugava river and Riga silhouette view, through the glass walls, from the upper cobbled street and intimate floating ter- races. Black’n’white loft interior, conscientious service.


www.rigathisweek.lv/restaurants


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