Seafood restaurants live or die on the day's catch — the shortest menus are usually the best sign, because the kitchen is cooking what actually came in.
In Riga the seafood list is led by Barents in Old Town (MICHELIN Selected, €120-€160 / $130-$170 per person). If you want the same cooking for less, Le Dome at €70-€110 / $75-$120 is the value pick.
- 1.
Barents
MICHELIN SelectedSeafood · Old Town · €120-€160 / $130-$170
Ivans Šmigarevs
A premier destination for seafood lovers, Barents offers an exquisite selection of fresh catches from the Nordic and Baltic seas. The sophisticated setting perfectly complements the high-quality ingredients, often prepared with a delicate touch to highlight their natural flavors. Chef Šmigarevs ensures every dish is a celebration of the ocean's bounty, providing a luxurious dining experience.
Order: Fresh oysters from diverse regions, expertly prepared turbot
- 2.
Le Dome
Acclaimed local fine diningModern Fish & Seafood · Old Town · €70-€110 / $75-$120
Sergejs Šiporovs
Located in a historic building in Old Town, Le Dome offers an elegant dining experience focused on premium fish and seafood. Chef Šiporovs' approach highlights the freshness of the ingredients with delicate yet flavorful preparations. The ambiance is refined and intimate, making it an ideal choice for a sophisticated evening out, showcasing excellent service and an extensive wine list.
Order: Baltic sturgeon, catch of the day preparations
Booking a seafood table in Riga
- · Book fine dining restaurants at least 1-2 weeks in advance, especially for weekend evenings. Popular spots like Max Cekot Kitchen may require even longer lead times for specific dates.
- · Many higher-end establishments, particularly those offering tasting menus, may request a credit card guarantee or a non-refundable deposit to secure your reservation. Be sure to check their specific policies upon booking.
- · Consider trying a lunch menu at starred or selected restaurants if available. These often offer a more accessible price point to experience the chef's style and quality without the full evening commitment.
- · Familiarize yourself with cancellation policies. No-shows or last-minute cancellations at exclusive restaurants can incur significant charges, reflecting the cost of perishable ingredients and lost revenue.
And the local dishes in Riga
Grey Peas with Speck (Pelēkie zirņi ar speķi)
This hearty, traditional Latvian dish consists of boiled grey peas, often mixed with sautéed smoked bacon (speķis) and onions. It's comfort food, deeply rooted in the country's culinary heritage, particularly popular during colder months. Find it at traditional Latvian restaurants like Folkklubs Ala Pagrabs or LIDO Alus Sēta for an authentic experience.
Rupjmaize (Dark Rye Bread)
Rupjmaize is a staple of Latvian cuisine, a dense, dark rye bread with a distinct sour taste and rich aroma. It's often served with butter or cheese, used in sandwiches, or even as a base for desserts like maizes zupa. Seek out freshly baked loaves at local markets like Riga Central Market or Agenskalns Market for the best quality.
Sklandrausis
A unique sweet and savory pie, Sklandrausis holds protected traditional specialty status within the EU. It's a rye flour crust filled with potato and carrot mash, seasoned with caraway seeds. Historically, it was consumed during autumn celebrations. Look for it in traditional bakeries or cafes around the Old Town for a genuine taste of Latvian tradition.
Smoked Fish
Given Latvia's Baltic Sea coast, smoked fish is a local delicacy. You'll find a variety, including Baltic salmon, sprats, and mackerel, expertly smoked and often sold whole. The best place to experience this is the Fish Pavilion of the Riga Central Market, where vendors display their fresh and smoked catches daily. It's perfect for a quick, delicious snack.
Other cuisines in Riga
Seven days in Riga
Pair these seafood tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Riga travel guide