1. Rudzu Maize (Traditional Dark Sourdough Rye Bread)
Rye bread is the cornerstone of Latvian culinary identity and cultural soul. Prepared with a long natural fermentation process in wooden troughs and baked over scalded rye flour and caraway seeds, Latvian saldskābmaize (sweet-and-sour sourdough rye) is dense, aromatic, and slightly tangy. In Latvian homes, dropping a piece of bread on the floor requires picking it up and kissing it with reverence.
2. Pelēkie Zirņi ar Speķi (Grey Peas with Smoked Speck)
The definitive national comfort dish. Large Latvian grey peas (holding EU Protected Designation of Origin) are soaked, boiled until tender, and tossed in a sizzling pan of diced smoked pork fatback (speķis) and caramelized onions. Served piping hot with a glass of kefir or fermented buttermilk.
3. Sklandrausis (Carrot & Potato Rye Tart)
Originating from the historic coastal Livonian settlements of Kurzeme, Sklandrausis is an open-faced round tart. A stiff rye flour crust is layered with mashed potatoes and sweetened carrot mash seasoned with caraway, then baked in a wood-fired oven until the edges crisp.
4. Jāņu Siers (Caraway Summer Cheese)
A fresh curd cheese made with cow’s milk, eggs, sour cream, and generous pinches of aromatic caraway seeds. Traditionally prepared for the ancient Midsummer Solstice (Jāņi), it is eaten sliced with fresh butter alongside local barley beer.
5. Smoked Baltic Sprats & Lamprey (Kūpinātas Reņģes & Nēģi)
Latvia’s coastal villages smoke sea sprats over alder wood to golden perfection. In river towns like Carnikava, river lampreys are grilled over open charcoal coals and set in clear savoury jelly.
6. Ķiploku Grauzdiņi (Crispy Garlic Rye Croutons)
Strips of sourdough rye bread fried in oil until crispy, rubbed vigorously with fresh garlic cloves, and served alongside a cold dip of cheese and sour cream. It is the ultimate tavern snack found in every pub across Latvia.
7. Rīgas Melnais Balzams (Riga Black Balsam)
Crafted since 1752 by Riga pharmacist Abraham Kunze, this 45% ABV herbal liqueur is infused with 24 natural botanicals—including birch buds, valerian root, raspberry, ginger, and linden blossom—aged in oak barrels. Drink it neat, with black coffee, or blended with warm blackcurrant juice.