What to eat and drink in Latvia: dishes, etiquette and dietary tips

If you want a true taste of Latvia, order grey peas with bacon, rye bread, sklandrausis, smoked fish and a shot of Riga Black Balsam. Adjust for pork, dairy or seafood allergies.

Grey peas with bacon (pelēkie zirņi ar speķi) – hearty peas fried with pork, served with kefir.

Rye bread (rupjmaize) – dense, caraway‑spiced loaf, eaten at every meal.

Sklandrausis – rye tart filled with carrot and potato, EU‑protected.

Smoked fish (kūpināta zivs) – hot‑smoked flounder, eel or bream, often on rye.

Riga Black Balsam – herbal liqueur, sip neat or in a cocktail.

Say “labu apetīti” before starting a meal.

Treat rye bread with respect; it’s not customary to discard it.

Toast with “priekā” and maintain eye contact.

Vegetarians can find options in Riga; elsewhere pork is common.

Vegans should ask “bez piena produktiem”.

Halal diners can look for kebab shops in Riga; confirm no pork fat.

Gluten‑free travellers note that rye is ubiquitous; ask for “bez glutēna”.

A simple lunch (pea dish or fish) in a city café: €8–10.

Mid‑range restaurant main course: €10–12.

Street‑food snack (smoked sprats or pīrāgi): €2–4.

Licensed market stalls and the Lido canteen chain follow hygiene rules; they are safe for most travellers.

Avoid unlicensed carts that sell only pre‑cooked meat without visible heating.

Drink water from sealed bottles; tap water is safe but many prefer bottled.