Chef and restaurateur Eriks Ozollapa’s newest spot feels like stepping into a friend’s Riga flat— creamy tones, mid-century vibes, books, traditional memorabilia, and that quiet Latvian intelligentsia energy. While others remix Latvian food into something “modern,” Ozollapa and their TV star head chef Lauris Barakauskis say it straight: Latvian cuisine is already good enough. The menu pulls from Erik's home Latgale region traditions with the produce sourced from local markets. Try out: blood sausage, jellied pork with sharp mustard and horseradish, herb-boiled beef tongue that hits clean and honest. Rye bread carries sprat spread, sprats with egg, or silky chicken liver pâté. Home-marinated herring with potatoes and cottage cheese, caraway cheese, and fried lamprey in jelly come out as sharing plates made for lingering. To go with local berry drinks or Latgalian moonshine 'šmakovka'. It’s low-key cool, authentic, a little cheeky, deeply local, and the kind of place foodie don't wanna skip. Located on the most picturesque Riga Art-Nouveau Alberta street.