“Rīgas Restorānu nedēļa” ir daļa no Latvijas galvaspilsētas kā tūrisma galamērķa mārketinga – tā tiek pozicionēta līdzās kultūras, dizaina un citiem pilsētas pasākumiem...
Riga Restaurant Week is an integral part of the capital’s tourism marketing, positioned alongside the city’s cultural, design and other flagship events. Together, they shape Riga’s image as a place where visitors can enjoy culture, architecture, and high-quality gastronomy. Thanks to a specially adapted pricing policy, visits to top-tier restaurants become accessible to almost everyone during this time.
For more than ten years, Riga Restaurant Week has taken place after the peak tourism season to boost restaurant visibility, attract new guests, and support the industry at a time when dining out naturally slows down. Each year the event receives growing recognition from industry professionals, as demonstrated by the record-breaking 60 restaurants from the capital that took part in October 2025.
Riga Restaurant Week is a special event for foodies. Restaurants invite guests to embark on a journey of flavours that celebrates both culinary innovation and classic, time-tested values. In honour of the event, every restaurant creates a special menu featuring seasonal and high-quality ingredients, transforming them into refined, modern interpretations or elegant, traditional dishes. It is an excellent opportunity for locals and international visitors alike to taste outstanding meals, revisit their favourite eateries, and discover new restaurants in the city.
Traditionally, over the course of two weeks, guests are offered meals at fixed price categories – EUR 30, 35 or 40 – allowing them to enjoy both well-crafted classics and bold, experimental gastronomic ideas at an accessible price. The dishes are prepared with great care, a deep understanding of flavours, and respect for local culinary traditions, showcasing the diversity of Riga’s gastronomic scene.
At the same time, Riga Restaurant Week also provides much-needed support for the city’s dining establishments during the calmer period that follows the high tourist season, helping attract new visitors and strengthening the hospitality sector. The strong response and enthusiasm from participating restaurants clearly demonstrate that this professional challenge has become one of Riga’s most significant gastronomic events.
Participants of Riga Restaurant Week follow clear guidelines and quality standards to ensure consistently high quality across all involved restaurants. The Chefs’ Club assists in evaluating establishments for participation, ensuring transparent criteria and a professional selection process.
Going forward, each edition of Riga Restaurant Week is planned to have its own thematic focus – for example, seasonality, local ingredients, or sustainability. This approach will encourage chef creativity, strengthen Riga’s gastronomic identity, and attract even more visitors.
