The Latvian passion for mushroom and berry picking is easy to understand: forests cover more than half of the country’s territory, vast areas are occupied by bogs and the majesty of nature is palpable just beyond the city limits. Many Latvians have fond memories of grandmother’s mushroom sauce served with boiled potatoes and streaky bacon, as well as cherry compote – best enjoyed with freshly baked white bread.
Historically, the forest provided Latvians with food, medicinal plants, fuel, materials for the household and a sense of security heading into winter. Berries and mushrooms were essential dietary staples, as they could be dried, salted, pickled, made into jam or used in everyday meals. These skills enabled households to preserve food for the long term and make full use of what nature’s pantry offered. Many Latvian homes still stock homemade supplies of pickled mushrooms, dried berries and lingonberry jam. These skills and traditions have been passed down through generations, maintaining a vital connection between people and the forest – an integral part of both daily life and culture.
The most commonly gathered edible mushrooms in Latvia include chanterelles, porcini, aspen and birch boletes, slippery jacks, russulas and milk caps. Mushroom enthusiasts also prize gypsy mushrooms, saffron milk caps and morels; however, beginners are safer sticking to varieties they know well. Proper preparation is crucial, as some species require soaking, boiling or other specific treatments before consumption. Latvia boasts a rich diversity of mushrooms, so it is best to leave unfamiliar ones in the forest or have them identified by experts.
The most common berries are blueberries, wild strawberries, raspberries, bog bilberries, lingonberries, cloudberries and cranberries. Blueberries and lingonberries are excellent for jams, sauces and desserts, and are also suitable for freezing. Cranberries grow in boggy areas and are a quintessential autumn berry, while cloudberries are a special treasure of the bogs, usually sought out by experienced pickers.
These flavours of the forest and bog are complemented by garden produce – apples, plums, cherries, redcurrants, blackcurrants, gooseberries, rhubarb, potatoes, beets, carrots, rutabagas and herbs. Together, they create the familiar flavour profile of Latvian cuisine, where the gifts of the forest and the garden are used in both everyday meals and winter preserves.
Berry good reasons to forage in Latvia
Venturing into the forest can be a novel experience for visitors to Latvia, especially those arriving from densely built-up regions of Europe where private land abounds and untouched nature is scarce. Why? First, mushroom and berry picking offers a chance to discover Latvia’s natural diversity in places not typically included in standard tourist itineraries. Unlike in most European countries, you can roam freely through Latvia’s vast state forests and gather nature’s bounty without complex permits or licences. Second, it provides excellent relaxation for both mind and body; the forest’s silence, fresh air and pine scent help reduce stress and allow you to disconnect from the fast pace of city life. Moreover, gathering your own forest produce offers a unique sense of satisfaction and the chance to enjoy seasonal, natural food. Third, Latvia offers organised mushroom and berry picking tours tailored to international visitors and travellers who wish to explore the forests, learn about local traditions and experience these activities first-hand. There are dozens of campsites and recreation areas across the country – located near forests, bogs or national parks – that specifically cater to mushroom pickers. Spend the day picking mushrooms and berries, then enjoy a dinner made from this bounty, relax in a sauna or sip linden blossom tea with honey on the terrace. Finally, you can savour Latvian flavours at restaurants offering open-air dining, a unique atmosphere and unforgettable moments.
It sounds incredible, but you can experience it for yourself by planning a trip to our country with friends or family this summer. Latvia inspires! Let’s go!
Spore-tacular offers for fungi fans
The Latvian passion for mushroom picking runs so deep that creative entrepreneurs now offer organised quad-bike excursions to the best mushroom-hunting spots. This allows participants to visit several forest areas in just a few hours – places that would be difficult to reach on foot – while local guides share their expertise on seasonal nuances and exactly where to find porcini or chanterelles after a rainy spell. These trips usually take place in small groups and, after the active part of the day, participants are often offered services such as mushroom cleaning, cooking and even a shared meal by the campfire. One such adventure – combining mushroom and berry picking with an off-road safari through local forests – is organised by the Leiputrija guesthouse in the Ādaži region, not far from Riga.
For those seeking a private, tailored getaway, the Laimavoti holiday home and spa in Latgale offers mushroom picking in the surrounding forests. The hosts provide all the essentials – baskets, knives, and boots – introduce guests to the local mushroom varieties, including porcini, boletes and chanterelles, and guide them along both well-maintained paths and more secluded forest areas. After the excursion, the mushrooms are carefully cleaned and prepared for lunch or dinner according to the guests’ preferences. Delicious!
Kārļamuiža, meanwhile, is a historic country manor hotel situated in the picturesque ancient valley of the Amata River; it offers a complete gastronomic tourism experience for mushroom enthusiasts. The hotel organises guided mushroom-picking expeditions through the scenic Amata Valley. During the tour, a professional guide leads guests through the surrounding forests, offering an educational talk on Latvia’s forest ecosystem and mushroom diversity, while also teaching participants how to safely distinguish edible from inedible mushrooms. In summer and autumn, the restaurant’s chef prepares exquisite dinners featuring forest-foraged mushrooms and berries, game from local hunters, herbs grown in the estate’s own garden and fresh local trout.
If you don’t feel like heading into the forest but still crave the taste of mushroom soup, Latvia has you covered. The Garīkas guesthouse and shiitake mushroom farm in the Kuldīga region is one of the country’s best-known destinations, offering an engaging leisure programme suitable for large groups, corporate events or gatherings of friends. The hosts give a talk on the history and secrets of mushroom cultivation, sharing their own experiences and success stories. This is followed by an informative tour of the farm and the mushroom-growing areas, while the highlight of the programme is a shiitake cooking masterclass, culminating in a hearty dinner featuring special, healthy shiitake dishes – including soups sauces, and dried mushroom delicacies.
Woodland wining & dining
If you have already tried mushroom and berry picking and are looking for a unique experience, Latvian restaurants offer gastronomic experiences in meadows, forest clearings and other scenic locations – all without compromising on quality or service standards. These settings are perfect for showcasing forest and garden produce, local herbs and fresh catches from forest streams or nearby ponds, all of which lend the food a fresh, distinctive flavour. For instance, at chef Renārs Purmalis’s forest-based restaurant Gatavo Dabā (Cooking in Nature), guests dine at elegantly set tables and candlelight as a team of chefs prepares a multi-course meal over hot coals. Guests can not only enjoy a delicious lunch in the middle of the forest but also learn new skills and get hands-on experience with the cooking process.
In the Ance area of Ventspils Municipality, within the Daba Laba active recreation park, you will find Restorāns #Mežā (Restaurant #InTheForest). Here, dishes are crafted from pure, local and natural ingredients, free from artificial additives. Meals are cooked over an open fire in specially constructed ovens. While game meat features in many dishes, the menu also accommodates vegan, vegetarian, gluten-free and lactose-free diets, among other dietary needs. Bread is also baked on-site. Here you can taste, for example, a forest potato salad, creamy vegetable soup, venison broth, a burger, pizzas, a brownie with seasonal berries, good coffee and seasonal herbal teas.
The Lūzumpunkts forest restaurant is an excellent choice for team building. Participants follow a pre-planned route to a designated location where they work together to set up an outdoor restaurant and prepare dinner. The hike is designed as an outdoor team adventure that helps colleagues get to know one another and strengthens collaboration. The route typically takes about one to two hours to complete. During the dinner portion, participants work in groups – some tending to the campfire while others handle appetizers, drinks, the main course, dessert, or meal setup and atmosphere.
A taste of home, a touch of wild
If that isn’t enough and you’re craving authentic, homemade dishes, you simply must visit Home Café Days, an event during which dozens of households open their doors to the public. It is a major festival of gastronomy and local hospitality held annually across Latvia, inviting visitors to explore the regions and discover delicacies prepared by local hosts, hear their stories and experience regional culinary traditions. The experience is complemented by musical performances, tours, games and markets featuring local artisans. The scale of the event is impressive; in a previous year, Home Café Days attracted over 81,000 visitors.
When planning your trip to Latvia, keep in mind that the mushroom and berry season typically begins in early summer and lasts until late autumn. Come to Latvia and let it surprise you – the beautiful memories you make here will keep calling you back!
