National Flavors

• Riga Black Balsam (Riga Black Balsam): A 45-proof herbal liqueur with a 1752 recipe, made from 24 plant extracts. Enjoy it neat, mixed with vodka, or added to mulled wine and coffee. It’s Riga’s most iconic souvenir.
• Gray Peas with Bacon (Pelēkie zirņi): A Latvian national dish and everyday classic, featuring tender large peas served with crispy bacon bits. A must-eat during the traditional Midsummer Festival.
• Rye Bread (Rupjmaize): Like Estonia, Latvia considers rye bread a national staple. The sourdough rye bread from Riga bakeries is worth taking a whole loaf home.
• Smoked Fish: Baltic smoked eel, herring, and perch, freshly weighed and selected at the underground fish market in Central Market.
• Sklandrausis: A carrot-and-potato open-faced pie from the Courland region, based on an ancient Livonian recipe.

Restaurants and Scenes

• Traditional Old Town Restaurants: Rozengrals recreates Hanseatic-era banquets in a medieval cellar setting, featuring game meats and mead as the stars.
• Modern Nordic Cuisine: In recent years, young chefs in Riga have reinterpreted local flavors using herbs, berries, and lake fish, with meals averaging 40–70 EUR per person.
• Central Market: Explore sections dedicated to dairy, honey, pickles, and meats. For an authentic experience, grab lunch at one of the market’s food stalls.
• Jūrmala: A herring sandwich with rye crisps is the classic afternoon tea at seaside cafés and sanatorium restaurants.

Drinks and Desserts

• Mulled Wine and Black Balsam Cocktails: Winter Christmas market staples. Remember to return the glass deposit.
• Local Beer and Cider: Užavas and craft brews from small breweries are national favorites.
• Rupjmaizes Dessert: A black rye bread mousse with cranberries, a signature dessert at old town restaurants.

Prices and Tips

• Main meals average 20–40 EUR per person, about 30–50% cheaper than Western Europe.
• Top souvenirs include Riga Black Balsam (available at airport duty-free), rye bread, linen products, and handmade chocolate.
• Market vendors prefer cash—bring small bills in denominations of 5, 10, and 20 EUR.

Foodie Itinerary Suggestions

A well-rounded food route could be: Day 1, explore Central Market; Day 2, dine in an old town cellar restaurant; Day 3, wrap up with modern Nordic cuisine. The three experiences are distinct and build on each other. If visiting around Midsummer (June 23–24), join locals in celebrating with caraway cheese baked over fire and beer, while restaurants offer special seasonal menus. During the Christmas season, the mulled wine stalls and gingerbread at Riga Christmas Market provide the perfect flavorful finale to the old town’s evening ambiance.