The Best of »Falstaff Restaurant & Bistro Guide Nordics 2026« in Rīga

Housed in a former warehouse, this restaurant impresses with an exclusive interior and refined cuisine. Smooth, attentive service completes the experience, with the chef’s table offering the closest view of the kitchen.

Open only three days a week and seating just 16 guests, John Chef's Hall is a sought-after destination in Latvia. Chef Kristaps Sīlis presents signature cuisine that reflects current gastronomic trends.

This iconic Italian restaurant improves with age. A long, varied menu is prepared with consistency and care, supported by a wine list designed to encourage guests to return again and again.

This restaurant serves fresh seafood, either raw or grilled, alongside an impressive wine list and exotic cocktails. Despite being busy from morning to night, the atmosphere remains cozy and inviting.

This family-friendly restaurant serves a wide range of Italian classics. Children’s entertainment is a clear focus, while the striking interior has made it one of Riga’s most photographed dining spots.

Goats are the emblem of this restaurant, where rustic details meet modern design. Led by chef Vadims Jevsejevs, the kitchen presents contemporary Latvian cuisine whose flavors feel as current and confident as the interior.

This hedonistic lifestyle restaurant is known for its popular daily brunch. In the evening, international dishes are prepared with modern techniques, while bold red accents energize the black-and-white interior.

French and Scandinavian cuisines meet in the kitchen of chef Kaspars Barsukovs. The daily menu follows market finds chosen that morning, keeping the cooking personal, distinctive, and constantly evolving.

Named after John F. Kennedy, who once stayed here, this restaurant is led by chef Kristaps Sīlis. Each dish is prepared with presidential attention to detail, matched by imaginative cocktails from the bar.

Ramen takes center stage at this authentic Japanese restaurant. Aromas from the open kitchen fill the space, setting expectations before the bowls arrive, while signature cocktails complete the experience.

Neighborhood bistro B7 is the project of chef and owner Valters Zirdzinš, one of Latvia’s most distinctive restaurateurs. Designed as a modern neo-bistro, it quickly became a popular local meeting place.

Chef Heinrihs Erhards returned to Latvia after years abroad to open Keanu, an izakaya in Riga. Here, he applies his international experience to Japanese cuisine, complemented by a thoughtful cocktail selection.

Snatch is a lively Riga venue defined by industrial design and high-energy music. An Italian menu centered on pasta and seafood offers good value, matching the restaurant’s youthful, club-like atmosphere.

This Nikkei restaurant pairs an impressive interior with a focused menu of minimalist dishes. A copper gong from Asia anchors the space, while cocktails, outdoor seating, and weekend DJs shape the atmosphere.

This popular restaurant focuses on a cuisine based on clearly sourced local ingredients, with origins listed on the menu. Natural wines dominate the selection, reflecting a Nordic-style concept still rare in Latvia.

Chef’s Corner sits at the junction of two streets, styled like a modern butchery. The kitchen specializes in meats from around the world, with local grass-fed beef standing out as a highlight.

Housed in the former Central Bank of Latvia, the Grand Palace Hotel’s restaurant, Seasons, serves classic dishes inspired by art. Each course is linked to a painting, shown on the menu beside the dish.

Located between the Statue of Liberty and the Opera House, this spacious restaurant is a central meeting place. An extensive wine list fuels conversation, while discreetly prepared food supports it.

This Italian restaurant presents regional dishes from Lake Como to Sicily, all prepared on site. A strong wine focus is complemented by open bottles on the table and a bar offering signature cocktails.

Pure flavors and fair prices have shaped this restaurant’s popularity from the start. The minimalist menu relies on few ingredients, with Baltic Sea fish as the central element of the kitchen’s approach.