Work through the list in order. Hide the notes when you know what to do.
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Try grey peas with speck (Pelēkie zirņi ar speķi)
Latvia's defining national dish: large grey peas stewed until tender and tossed with crisp fried cubes of smoked pork belly and onions. It is traditionally served in an earthenware bowl alongside a cold glass of kefir.
Protected by EU Geographical Indication. Traditionally eaten at Christmas to symbolize tears and prosperity, but available year-round in traditional taverns.
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Try cold beet soup (Aukstā zupa)
A vivid magenta cold soup made with kefir, pickled beetroot, crisp cucumbers, boiled egg, diced sausage, and an abundance of fresh dill. It is the ultimate hot-weather lunch staple across town bistros and cafes.
A spoonful of strong mustard or horseradish is blended into the kefir base for a zesty bite; always served ice-cold.
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Try Liepāja smoked cod hotpot (Liepājas menciņš)
The signature regional specialty of coastal Liepāja: smoked Baltic cod baked in an individual clay pot with tender potatoes, sweet sautéed onions, and double cream. Seek it out in seaside taverns along the Kurzeme coast.
Based on a 19th-century coastal fisherman recipe; always served piping hot straight in the baking ceramic pot.
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Try bacon hand pies (Speķa pīrādziņi)
Crescent-shaped bite-sized yeasted pastries stuffed with finely chopped smoked bacon, sweet onions, and black pepper. Locals buy them by the baker's dozen warm from the oven at neighborhood bakeries and markets.
A quality pīrāgs should be small, glossy from egg wash, and packed with juicy smoked bacon rather than airy dough.
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Try traditional rye bread (Rupjmaize)
A dense, naturally fermented whole-grain dark rye bread flavored with malt and caraway seeds, known for its balanced sweet-and-sour profile. Sliced thin, it is enjoyed with salted butter, herring, or local cheese.
Registered as a Traditional Speciality Guaranteed in the EU; naturally retains freshness for up to two weeks without preservatives.
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Try Riga sprats in oil (Rīgas šprotes)
Alder-wood smoked Baltic sprats with shimmering golden skin, hand-packed tightly in oil. Locals eat them open-faced on buttered dark rye bread topped with hard-boiled egg slices, dill, and green onions.
At the Riga Central Market fish pavilion, you can buy top-grade glass-topped tins or freshly smoked loose sprats by weight.
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Try Baltic herring with curd cheese (Siļķe ar biezpienu)
A quintessential farmhouse comfort plate: lightly salted Baltic herring fillet served alongside dense curd cheese mixed with sour cream, copious fresh dill, and hot boiled jacket potatoes.
Order it as a wholesome summer lunch; the contrast between warm earthy potatoes and chilled savory fish with sour dairy is classic.
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Try sklandrausis tart (Sklandrausis)
An ancient open-faced rustic tart from western Latvia made with an unleavened rye flour crust. It is filled with two layered purees: savory mashed potato at the bottom and sweetened spiced carrot on top.
The first Latvian food granted EU Traditional Speciality Guaranteed status; best enjoyed cold with a glass of cold milk.
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Try caraway cheese (Jāņu siers)
A traditional round sour-milk cheese made with curd, fresh milk, butter, eggs, and an aromatic dose of caraway seeds. Firm yet supple, it delivers a distinct tangy, herbal caraway flavor.
The essential food for midsummer solstice celebrations (Jāņi), though artisan wheels are sold year-round in market dairy halls.
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Try garlic rye toasts (Ķiploku grauzdiņi)
Thick batons of dark sourdough rye bread deep-fried to a deep crunch and tossed with crushed garlic and sea salt. Served hot with a sour-cream, mayo, and cheese dipping sauce, it is the undisputed pub snack of Latvia.
Best consumed immediately while warm; stale croutons lose their crisp exterior and become oily.
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Try Latvian pork schnitzel (Karbonāde)
A tenderized pork cutlet pan-fried in breadcrumbs, then baked under a rich topping of sautéed wild chanterelles, onions, melted cheese, and a hint of mayo. A staple of lunchtime canteens served with boiled dill potatoes.
From late July through autumn, always seek out the version topped with freshly foraged wild chanterelles.
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Try sorrel soup (Skābeņu zupa)
A rich broth brewed with smoked pork ribs, tender wild sorrel leaves, pearl barley, and diced potatoes, finished with hard-boiled egg halves. The tart, lemony tang of sorrel is balanced by a dollop of sour cream.
Most popular during spring and early summer when fresh sorrel is foraged; a staple soup in weekday family lunch spots.
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Try rye bread dessert soup (Maizes zupa) Desserts and pastries
A traditional chilled dessert made from toasted dark rye bread soaked, spiced with cinnamon, and simmered with dried fruits like raisins and apricots into a thick puree. Topped with a cloud of real whipped cream.
Despite the name 'bread soup', this is strictly a dessert eaten with a spoon, offering rich caramelized bread notes.
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Try Vecrīga cream puff (Vecrīga) Desserts and pastries
A quintessential Riga pastry: a crisp choux bun generously stuffed with a velvety, whipped curd cheese and vanilla cream filling, dusted with powdered sugar.
Available in pastry shops across the capital; best enjoyed freshly piped alongside a cup of strong black coffee.
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Try buberts semolina mousse (Buberts) Desserts and pastries
A delicate Baltic-German sweet mousse made by cooking semolina in rich milk, enriched with egg yolks, and folded with beaten egg whites and crushed almonds. Served chilled with a tart cranberry coulis.
The contrast between the rich, custardy semolina base and the tart wild cranberry glaze makes it an enduring local favorite.
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Try glazed curd cheese snack (Biezpiena sieriņš) Desserts and pastries
A legendary local grab-and-go sweet: a dense bar of sweetened fresh pressed curd cheese coated in a snappy dark chocolate glaze. Sold in the refrigerated section of every grocery store.
Classic vanilla and chocolate varieties are staples; an indispensable breakfast on-the-go snack for locals since the 1940s.
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Try fermented birch sap (Bērzu sula) Non-alcoholic drinks
A refreshing seasonal drink tapped from birch trunks in early spring. While drunk fresh and sweet in April, locals preserve it through natural fermentation with blackcurrant twigs, raisins, and cloves.
Bottled sparkling fermented birch sap is sold year-round at farmers' markets and specialty organic food shops.
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Try rye kvass (Rudzu kvass) Non-alcoholic drinks
A deep brown, naturally carbonated beverage brewed from fermented rye bread crusts and barley malt. It features a frothy head and a complex bittersweet malty aroma with very low alcohol.
Look for draft kvass from taps at outdoor food stalls in summer; it is far richer and less sugary than mass-market bottled brands.
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Try cranberry drink (Dzērveņu dzēriens) Non-alcoholic drinks
A tangy, ruby-red beverage made from wild bog cranberries lightly sweetened with local honey or beet sugar. Served cold over ice in summer or spiced and warm like cider during winter holidays.
Wild cranberries harvested from peat bogs are a Latvian staple; authentic versions boast a sharp natural tartness.
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Try Riga Black Balsam (Rīgas Melnais balzams) Local alcohol
Latvia's iconic 45% ABV herbal liqueur, crafted according to a secret 1752 recipe. It blends 24 botanicals including birch buds, valerian root, peppermint, and ginger, aged inside oak barrels and packaged in ceramic flagons.
The original is intensely bitter; beginners often prefer the blackcurrant edition or enjoy it warmed with apple juice and cinnamon.
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Try local Latvian beer (Latvijas alus) Local alcohol
Latvia boasts a vibrant brewing tradition emphasizing unfiltered craft lagers, rich malt profiles, and dark caramel ales. Order unpasteurized draft pours from small regional breweries in local cellars and taverns.
Pale lager is labeled 'gaišais', while dark beer is 'tumšais'; garlic rye croutons are the universally accepted companion.
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Try sparkling rhubarb wine (Rabarberu vīns) Local alcohol
Crisp sparkling fruit wine crafted by northern winemakers from local spring-harvested rhubarb stalks. With a pale blush hue and brisk acidity, it serves as the Baltic answer to dry sparkling wine.
Produced by small craft wineries; best sampled chilled at modern bistro terraces or specialty wine boutiques.
