Latvia Food and Drink
Latvian cuisine is shaped by the country's northern climate, agricultural traditions and proximity to the Baltic Sea. Meals are generally hearty and seasonal, with potatoes, rye bread, pork, dairy products, mushrooms and smoked fish all playing important roles in traditional cooking. Many dishes reflect the practical and rural character of Latvian food culture, particularly outside Riga.
Fish remains central to the national cuisine, especially along the Baltic coast and around Riga. Smoked fish, herring and salmon are widely consumed, while soups, stews and dark rye bread are common throughout the country. Pickled vegetables, berries and forest mushrooms also feature heavily, reflecting Latvia's strong connection to forests and seasonal produce.
Riga has developed a much broader food scene in recent years, with modern Baltic cuisine, international restaurants and contemporary cafés becoming increasingly prominent. Traditional Latvian dishes are still widely available, particularly in taverns, countryside guesthouses and local restaurants.
Beer is one of Latvia's most popular drinks and forms an important part of social life. The country has a long brewing tradition, and craft breweries have expanded significantly in recent years. Herbal liqueurs, particularly the dark Riga Black Balsam, are also strongly associated with Latvian food and drink culture.
Rupjmaize: Traditional dark rye bread that forms a staple of Latvian cuisine and is often served with butter, cheese, smoked fish or soups.
Pelēkie zirņi ar speķi: Grey peas served with fried bacon and onions, regarded as one of Latvia's national dishes.
Pīrāgi: Small baked pastries usually filled with bacon, onions or mushrooms, commonly eaten as snacks or during celebrations.
Aukstā zupa: Cold beetroot soup made with kefir, cucumber, eggs and fresh herbs, particularly popular during summer.
Kartupeļu pankūkas: Potato pancakes, typically served with sour cream, smoked salmon or mushroom sauce.
Kūpinātas zivis: Smoked fish, especially herring, sprats and salmon, widely consumed along the Baltic coast.
Sklandrausis: Traditional sweet pastry from western Latvia made with rye dough and filled with potato and carrot.
Riga Black Balsam: Strong herbal liqueur traditionally consumed neat, with coffee or in cocktails.
Latvian beer: Latvia has a long brewing tradition, and locally produced lagers and craft beers are widely consumed throughout the country.
Kvass: Mild fermented drink traditionally made from rye bread, commonly consumed during warmer months.
Drinking alcohol or carrying open alcoholic containers in streets, parks and many public places in Riga is prohibited and may result in fines. The legal age for purchasing alcohol and entering most nightclubs is 18.
Tipping around 10% for good service is customary in restaurants and cafés if a service charge has not already been included.
Do you have any Feedback about this page?
© 2026 Columbus Travel Media Ltd. All rights reserved. No part of this site may be reproduced without our written permission, click here for information on Columbus Content Solutions.
You know where