I have come to learn about tea, a longtime dream of mine.

Grand Hotel Kempinski Riga continues tradition and welcomes to enjoy splendid MICHELIN star gourmet weekend at Bar & Restaurant STAGE 22 for second time

It was 2016 when I really discovered Michel Cluizel – tasting the chocolates at home and then visiting the factory. While visiting, I asked Marc Cluizel if he sourced hazelnuts for his chocolate from Piedmont, as did many other manufacturers. He explained that if everyone used Piedmont hazelnuts (as they claimed), then Piedmont would have to be the size of Italy.

В отеле Pullman Old Riga состоялась презентация гастрономического гида журналиста Ники Ганич по лучшим ресторанам Латвии «География на вкус. Латвия».

Авокадо - уникальный фрукт с высоким содержанием полезных жиров.

The chocolate here is not just about the chocolate. It is a relationship they have with families, know-how, and mutual respect and a strong relationship with planters. It makes a huge difference. Every bar creates a human story.

It is enticing, sweet, spicy, fresh, local, organic, and all you ever wished for. There is no other place that tastes like San Francisco – 20 kinds of freshly-grown mushrooms, freshly-brewed coffee, moist sourdough pizza, creamy cheese, slow-roasted pork, and Mexican food. The ice cream here is whipped up from local milk and is so fresh that it is almost a shame not to drink it fresh, and oysters, fresh from the bay, turn the biggest haters into lovers. Oysters, I mean. 

The holiday season is the perfect time to try out a new cocktail recipe, so why not make something festive with Hendrick’s gin?

Ритуал выбора кофе и способов наслаждения им в наши дни стал одним из элементов, демонстрирующим отношение человека к окружающей среде, обществу и миру, в котором мы живем.

Tasting itineraries based on wild herbs, cocktail pairing, and industrial atmospheres, including collectible cars and motorcycles. Here are five restaurants not to be missed.

Один из самых популярных рижских ресторанов «Koya», уже седьмой год продолжающий «швартоваться» на берегу Даугавы, притягивает светлой, легкой атмосферой и блюдами, автором которых является награжденный многими престижными призами шеф- повар Павел Скопа. Благодаря его творческой фантазии и профессиональному опыту местные продукты обогащаются удивительными азиатскими акцентами.

Gwyneth Paltrow's new book The Clean Plate: Eat, Reset, Heal brings together many healthy and practical recipes.