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Destinations · Europe · latvia · Riga · Where to eat · Crème de la Crème

Legend has it that in the late 1800s Ludvigs Neiburgs (1871-1949) came to Riga from the country in a boat; formerly a stonemason's apprentice, he quickly became a skilled craftsman and went on to become the owner of one of the largest Latvian construction businesses of the early 1900s. In 1903 he commissioned a building designed by the prominent Baltic German architect Wilhelm Bockslaff (1858-1945) that became one of the most magnificent examples of Art Nouveau architecture in Riga and is one of the very few buildings of this style in the Old Town of the Latvian capital. This year saw new life return to the former dwelling house; the building is now home to a restaurant and an apartment hotel. Both the decor and the menu of the restaurant feature a historical traditional core complemented by contemporary and stylish details. In the light rooms of the restaurant, the Dear Ingo design lamps from MOOOI live amicably side by side with a potted palm and the Thonet chairs - with paintings by Latvian contemporary artists, creating a leisurely dolce vita-style ambience. Similarly, in the menu created by the restaurant's young, ambitious and undeniably talented head chef Sandis Bružas, dishes prepared from locally popular traditional ingredients - Baltic herring, pearl barley, chanterelles, seasonal fruit and berries - coexist peacefully with influences of a diversity of foreign cuisines. Every day between 11 am and 4 pm the Neiburgs Restaurant offers a lunch menu: a selection of two courses will set you back a mere LVL 3.90. The reasonable prices of both the food and the wine, provided by the Vīna Studija store and wine bar, have helped it become a popular lunching and dining place in the short time that has elapsed since the opening. It does increasingly look like Jauniela Street, so close to the tourist attractions of the Old Town, yet enjoying a much more relaxed rhythm of life, could soon grow into one of the favourite destinations of any lover of quiet and peaceful culinary pleasures. In the summer, you would do well to pay extra attention to the restaurant's cold soups, for instance, the cream of avocado and rocket soup with yoghurt and prawns. From the restaurant's range of starters, do try the layered dish of pan-fried Baltic herring, lightly marinated in cider vinegar, tomatoes and onion, as well as pan-fried chicken liver marinated in Riga Black Balsam (a traditional herbal liqueur). As for the main course, it would not hurt you to sample the salt-roasted Latvian-farmed rainbow trout, lamb leg steak marinated in mint pesto or plaice en papillote with chanterelle sauce.

Riga, 25/27 Jauniela Street. Open daily 11 am - 11 pm; to book a table, call 67 115 544

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