Seasonal tasting menus shaped by Latvia's forests, rivers and coastline. Five courses, low-intervention wines, served in a restored merchant house on Vecpilsetas iela.
We cook the Latvia we grew up in. Birch sap pulled in late spring. Salted herring from the Gulf of Riga. Wild mushrooms from the forests of Vidzeme. Rye that has been baked in the same neighbourhood ovens for a hundred years.
Nothing leaves the kitchen unless we know the person who grew it, caught it, or foraged it.
Our cooking is quiet and precise. Classical technique, Baltic ingredients, no theatrics. The dish is meant to disappear the moment you remember it.
Executive Chef and co-founder.
"I came home to Riga to cook what I had been missing in Copenhagen. The flavour of a forest after rain. The smoke from a neighbour's chimney. Salt that still tastes like the sea."
Born in Cesis, trained at the Riga Culinary School, then eight years across the kitchens of Geranium and noma in Copenhagen. Alise returned in 2014 to open Vecpilseta with her partner, sommelier Maris Ozols.
She writes the menu, walks the markets each morning, and is the reason we never order anything we cannot pronounce.
A restored 17th-century merchant house. Twelve tables, candlelight, the soft clink of a glass, and the kind of quiet that lets the food speak.
Inside the cobbled streets of Vecriga, a ten minute walk from the Central Market and a five minute walk from the Dome Cathedral.
By car: nearest paid parking at Doma laukums. By tram: stop "Audzu" on Line 7.
Last orders at the kitchen 21:30. The bar stays open until close.
The Cellar room seats up to fourteen guests for a single tasting menu, with optional wine flight selected by our sommelier.
Available for
Anniversaries, business dinners, engagement celebrations, small weddings. Five days notice preferred.
Seatings at 18:00 and 20:30, Tuesday through Saturday. We confirm every request within 24 hours.
For same-day bookings or groups larger than seven, please call us directly at +371 6722 4400.