Michelin Stars

When a restaurant from Latvia received its first Michelin star in 2023, locals were not surprised. We’re used to hearing visitors exclaim at the quality of our local produce! “Wow, such aromatic tomatoes”, “oh my goodness, that’s so fresh” and “I love the dill” – we’ve heard it all. And our skilled chefs further elevate these intense flavors, creatively combining ingredients like chocolate and garlic, blackcurrant and goat cheese, mountain-ash berries and pumpkin seeds.

Now, a year on from the first win, another restaurant – John Chef’s Hall – has won a star, Max Cekot Kitchen has retained its star, Pavāru māja has held onto its green star for sustainability, three restaurants have kept their Bib Gourmand awards for excellence at a lower price point, and a further 26 restaurants have made it into the Michelin-selected list, putting Latvia firmly on the gourmet map of the world.

So, how has this international recognition affected the starred restaurants, the chefs and wider teams behind them so far?  We asked the teams at Max Cekot Kitchen and Pavāru māja.

Max Cekot Kitchen expands to cater to increased demand

Riga’s Max Cekot Kitchen, named after its head chef and founder Maxim Cekot, became Latvia’s first restaurant to receive a Michelin star. At this stunning ex-industrial space in an unassuming location, home-grown ingredients are a stable feature, and Maxim finishes many of his dishes tableside.

The team shares that the effects of receiving the star were instant, with the restaurant fully booked for the first few months, and keen gourmets joining the waiting list. “Many local guests came to “test” whether we really deserve the star,” explains Natalja Cekote, co-owner of the restaurant, and the star is an instant draw for tourists.

This increased demand allowed the restaurant to expand, taking over another floor of the building. Now, customers start the evening with champagne and hors d’oeuvres on the ground floor before moving upstairs. The team also doubled in size.

Owner and chef Ēriks Dreibants shares what receiving this honor has meant for the restaurant so far. Along with the green star reassuring the team that it is on the right track, “customers enjoy speaking about sustainability. One of the reasons why they choose to dine at Pavāru māja is that they support sustainability, and it is important for them to eat at restaurants that share the same philosophy,” says Dreibants. Taking photos with the green star is also popular!

The restaurant’s new status has brought international recognition, making it easier for the team to make new contacts and arrange exchange trips with other Michelin restaurants. Additionally, more quality food producers are approaching Pavāru māja, hoping for their products to be included in the menu. Of course, the star is also attracting more international foodies.

“You should definitely come to Latvia to enjoy new flavors and experience the food culture. We have both excellent new restaurants with talented chefs and places that have proven themselves over the years. Of course, it would be great if we grew even faster and dared to introduce guests to ever new concepts and flavors, but, considering the size of the local population, the restaurant scene is quite advanced,” adds Cekote.

The Michelin guide is an excellent tool for planning a gourmet journey around Latvia with possible stops in Riga, Cēsis, Līgatne, Valmiera, Liepāja, Jūrmala and Tērvete. While many of the included restaurants focus on Latvian and regional foods, several serve international cuisine. For example, the Bib Gourmand recipients Snatch and Shoyu serve Italian and Japanese cuisine, respectively. Enjoy!