斯康戈尔庄园

Set on the ground floor of the well-known Post and Telegraph building, this faux-industrial neighbourhood bistro was created by three friends and designed as a place they themselves would like to dine. Tasty, modern dishes are informed by the seasons, with local produce taking the lead, be it pikeperch from nearby Lake Burtnieks or locally reared lamb, while the Latvian char is a real hit. Be sure to ask the team for their advice when it comes to both the food and the wine. Occasional music performances add to the appeal, as does the terrace in the warmer weather.

The town’s former fire station is now home to this two-part restaurant experience. You start in the bright dining room, where you enjoy a modern tasting menu centred around local produce, accompanied by one of two interesting drinks flights – either a non-alcoholic option or an alcoholic version that includes the likes of cocktails. After dessert, it's then on to the dark, moody lounge-bar for the second part of the evening, where you enjoy a post-meal drink to a relaxing jazz soundtrack. The team run the place with genuine warmth and their cheery nature can't help but rub off on you.

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

A former maternity hospital on the edge of a rural village plays host to this smart, modern restaurant. Here, you are encouraged to relax in their lovely nature observation garden – a place to sit back, listen and watch – before taking time to really savour your meal. Their raised beds and foraging trips provide the kitchen with vegetables and herbs, while the rest of their produce is locally sourced. The four-course lunch and eight-course dinner are informed by what’s fresh and available each day.

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.

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