Autors: Rita Pētersone
Avots: Liveriga.com
From 27 October to 9 November, Riga will host Riga Restaurant Week, which for more than a decade has been one of the most important events in the city’s gastronomic life. It is an opportunity for residents and visitors alike to discover new flavours, explore unique seasonal dishes, and enjoy the social experience of dining together.
New rules: offers will be evaluated by a jury
Reklāma
This year, the concept of Restaurant Week has been enhanced with significant changes – participating restaurants will be evaluated by a dedicated jury. The panel will include Svetlana Riškova, President of “Bocuse d'Or Latvia” Academy, Māris Jansons, Chef of restaurant KEST, and Lauris Aleksejevs, Chef of restaurant 36. līnija.
The selection criteria were developed by the Latvian Chefs’ Club in cooperation with the Riga Investment and
Tourism Agency (RITA). Club President Artūrs Arnicāns emphasizes:
“Introducing clear criteria ensures that Riga Restaurant Week remains a true celebration of gastronomy – it is about thinking beyond the ordinary and telling new seasonal stories on the plate. The Chefs’ Club is proud to support this initiative. We have established concrete standards to guarantee high quality, creativity, and seasonality in all offers. It is important for us that visitors experience the very best of Latvian seasonal products combined with professional mastery.”
Quality improvement and control
Participating restaurants will be required to follow guidelines and quality criteria to ensure consistently high standards. The Chefs’ Club will act as a consultative partner, helping to evaluate restaurants before the campaign begins.
Each future edition of Restaurant Week will be built around a specific theme – such as seasonality, local produce, or sustainability – encouraging chefs’ creativity while strengthening Riga’s gastronomic identity.
Another key element will be the story behind the dish – the origin of the ingredients, the chef’s vision, and the creative process. To highlight this, short videos and descriptions will be produced during the campaign, allowing visitors to get to know both the dishes and the restaurant’s philosophy.
To further engage guests, a public vote will be introduced for the favourite restaurant, along with opportunities to win invitations to special events.
Riga on the gastronomic map
RITA Director Fredis Bikovs explains:
“Riga Restaurant Week attracts around 16,000–19,000 visitors each year. It is an important event for the industry, and we are delighted to introduce improvements in cooperation with its representatives. Riga’s restaurant scene is highly appreciated not only by local guests, but also by international tourists, opinion leaders, and journalists. No less significant is the contribution of the Michelin Guide to the city’s image. This year, Restaurant Week will also be enriched by a cultural programme – from 2 to 9 November, Riga Music Week will take place for the first time, bringing together lovers of gastronomy and music in a unique experience.”
Deadlines for restaurants
• Restaurants are invited to submit their offers by 8 September via the application form.
• By 22 September, the jury will evaluate applications and announce the participants.
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