City Inn Riga Apartment Old Town Home with parking

Situated inside the A22 Hotel, JOHN Chef's Hall is an intimate seven-table, 20-seater affair. It overlooks the kitchen pass, where you can watch the chefs preparing a tasting menu that reflects both the country and the seasons. Cooking is modern and also playful in places, but never at the expense of flavour, with all ingredients treated with equal reverence and understanding. The chefs present and explain the dishes themselves; maybe pikeperch with dill and rhubarb, or strawberries three ways with lemon verbena ice cream. Make the most of the bespoke wine pairings by booking a room for the ni

A red-brick former warehouse on the edge of the city plays host to this surprisingly sophisticated restaurant. You start downstairs with drinks and amuse bouches, before heading up the narrow spiral staircase for dinner, where Max has designed everything from scratch, from the furniture to the crockery. Numerous elements make up each of the original dishes on the surprise menu, with sweet, savoury and acidic flavours all balancing one another, and delicious sauces bringing each dish together perfectly. Home-grown ingredients, such as petunia, could accompany the likes of langoustine and pumpki

With its bare concrete, floor-to-ceiling windows and faux-industrial styling, Snatch is one Riga’s more stylish spots. The staff are bright and breezy, there’s a buzz from the open kitchen, and the upbeat soundtrack and bespoke cocktail list help contribute to the lively mood – making it the perfect spot for a night out with friends. The authentic Italian dishes are carefully cooked and include the likes of artichoke carpaccio with fennel and parmesan or octopus with green olive aioli and bomba calabrese. The homemade pastas are a highlight and the Italian-focused wine list offers some interes

Go down a few steps and you’ll find yourself in this stylish brasserie where warm terracotta shades and marble-topped tables set the tone. The restaurant’s name, SMØR, means butter in Danish and is a dual reference to the chef’s time spent working in Denmark (hence the open smørrebrød sandwiches on the menu at lunchtime), and the chef’s love of buttery French cuisine. Textbook Gallic dishes range from the likes of pâté de campagne with Latvian pickles to sharing plates such as whole turbot with brown butter and capers. Best of all, this all comes at prices that won’t break the bank.

The name Shōyu – a type of Japanese soy sauce – is a clue as to what they serve at this tiny little shop, which specialises in classic ramen dishes. The rich, full-flavoured broth complements their homemade noodles perfectly, and there’s a great range of different ingredients to explore. There are also various rice bowls available – and be sure to start by sharing some of the tasty starters like yakitori or tataki. Service is sweet and there’s an appealing buzz to the modern room.

The crowds thin out as you wind your way down the cobbled streets of the Old Town and find yourself in this peaceful spot. Located on the ground floor of a boutique hotel, this restaurant is the place to dine if you’re looking for a smart environment but with a pleasingly unpretentious atmosphere; there’s also a lovely terrace for warmer days. The menus offer fresh, unfussy dishes with some Mediterranean influences, and the seafood options are particularly appealing. The crab and tiger prawn ravioli with bisque sauce is a real winner, while the herring dishes are always a popular choice.

Tucked away down the cobbled streets of the Old Town is a 400-year-old building which is home to both a boutique hotel and this intimate restaurant. Dine in the long, narrow room or, in summer, book a spot on the rooftop terrace overlooking the Daugava River. Cooking has a classical French heart, pepped up by influences from the wider Mediterranean, and while the chef is classically trained, he brings the dishes up to date with modern execution. Top-quality seasonal ingredients are the stars of the show, their flavours shining through thanks to the carefully balanced flavours and the finesse o