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Destinations · Europe · latvia · Riga · Where to eat · Gourmet

Restaurant 3

Author: Anothertravelguide.com0 COMMENTS

Restaurant 3

The series of gastronomic triumvirates in Riga begun by Mārtiņš Sirmais and Ēriks Dreibants continues! Not long after opening the locally-revered 3 Pavāri (3 Cooks) restaurant, they came along with the seafood restaurant 3 Zivis (3 Fish); the latter eventually transformed into the contemporary Latvian-food restaurant 3 Naži (3 Knives). All earned rave reviews among Riga's gourmands.

Foto: Restaurant 3

A new combination of three powerhouses – chef, head waiter, and sommelier – is behind the transformation of Riga Old Town's 3 Naži into Restaurant 3, a forest-food, day-to-evening restaurant. The titular three honchos are Juris Dukaļskis (head chef), Irita Sonte (manager), and Jānis Gailis (sommelier).

Foto: Restaurant 3

Indigenous Northern-European foods make up the core of the menu here. Historically, there are quite a few similarities between Scandinavian and Latvian cuisine. Locals will feel right at home dining on dishes form the current menu such as pig's ear, sorrel soup, and various iterations of rhubarb. Expansion of the source region allows for the inclusion of foods not usually associated with Latvia, such as asparagus and pheasant eggs. All of the ingredients used at Restaurant 3 have been selected in accordance with “green” guidelines, which means strict avoidance of meats and produce coming from farms that use intensive and irresponsible agricultural methods.

Foto: Restaurant 3Foto: Restaurant 3Foto: Restaurant 3

Situated in a historic stone building in Riga's Old Town, the stylishly contemporary restaurant offers a daily à la carte menu in its ground-floor dining room. In the evenings, enjoy a multi-course gourmet dinner one storey up, with a fantastic view of cobble-stoned Kaļķu Street, right where the city's gates used to be. Choose how many courses you wish at a sliding price scale of 29, 49, or 79 EUR.

Kalēju iela 3
www.restaurant3.lv

Foto: Andris Taškāns

06/2015

 

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