Falstaff highlights the best places to eat in Latvia in the Restaurant & Bistro Guide Nordics 2026, presenting awards for Chef of the Year and Sommelier of the Year.
It is unusual for the Chef of the Year and Sommelier of the Year titles to be awarded to people from the same restaurant. This time, however, that is the case. Head chef Maksims Cekots and head sommelier Uldis Grigalis are a passionate duo unlike any other in Latvia. Perhaps even the whole world.
Maksims Cekots, “Max Cecot Kitchen”, Rīga
96 points, 4 forks
It is unusual for the Chef of the Year and Sommelier of the Year titles to be awarded to people from the same restaurant. This time, however, that is the case. Head chef Maksims Cekots and head sommelier Uldis Grigalis are a passionate duo unlike any other in Latvia. Perhaps even the whole world. If you want to get to know Maksims better, book a table at his restaurant. In one evening, you will gain a broader understanding of him and his lifestyle than you have of many of your own close acquaintances. Although he is uncompromisingly demanding of himself and others, Max is also a warm and caring leader. The restaurant’s modern Latvian cuisine is clearly the result of teamwork. You will most often find him in the restaurant or the adjoining greenhouse. If he is not there, he is probably on a culinary trip abroad, seeking inspiration for new dishes.
In Latvia, one restaurant has somehow managed to stand out from the rest and set the tone for others. For many years, this role was played by Vincents restaurant. Now, the mantle has passed to Max Cekot Kitchen.
Uldis Grigalis, “Max Cekot Kitchen”, Rīga
96 points, 4 forks
Guests at the “Max Cekots Kitchen” restaurant can enjoy the perfect harmony of food and drink. Uldis Grigalis is a great storyteller with interesting and emotional tales to tell about each of the drinks on offer. The restaurant’s wine list is exceptional, offering an excellent selection of champagnes and sparkling wines, as well as a wide range of classic wines. Uldis is a Court of Master Sommeliers Certified Sommelier.
During the evening, he stops at each table for longer than is customary for sommeliers. Guests leave not only with an excellent dining experience, but also with a wealth of new knowledge. Sharing his knowledge of wines with restaurant guests is Uldis’s passion. For him, being a sommelier and waiter is more of a lifestyle than a profession.
