Fish is a cornerstone of Latvian cuisine, with Baltic Sea catches like salmon, trout, carp, and eel highly prized. Prepared in countless ways, smoked or marinated varieties shine brightest—especially smoked salmon paired with crisp raw onion rings. This timeless combination unlocks the fish's full flavor while delivering exceptionally tender flesh.
Meat features prominently in Latvian cooking, with pork a clear favorite. Reserved for celebrations, grilled pork with sautéed sauerkraut is a tradition. Variations pair it with boiled pearl barley or gray peas, a Christmas dinner classic you'll find in restaurants year-round.
Latvians pair hearty black bread with fresh cheese and cheddar. Neighboring influences inspire piragi—savory stuffed buns with vegetables or meat, perfect anytime as appetizers alongside blinis. Pankukas, small thick tender pancakes, suit breakfast savory or sweet, topped with smoked fish, salmon roe, or cheese. Biezpiens, a fresh curd cheese like faisselle, is a gastronomic staple served alongside many dishes.
