With a heavy reliance on staples such as meat, potatoes and cheese, Latvian cuisine is hearty comfort food at its best.
While visitors to the country's capital will find a more varied and contemporary food scene, for the most part Latvian food has retained its traditional charm. Dishes are based around humble but delicious ingredients, with roasted meats, potatoes and vegetables being mainstays on the nation's dining tables. Fish is also popular - particularly smoked - and includes varieties such as trout, herring and salmon. Cottage cheese and curdled milk are frequently used in dishes, and rye bread is ubiquitous and makes a healthier accompaniment to dishes than its wheat counterparts.
Latvia tours should begin with a traditional breakfast, and most often that consists of cold meats, fish, bread and cheese. When it comes to dishes to look out for on restaurant menus, potato pancakes, usually served with sour cream are a great place to start. For those with more adventurous tastebuds, cold beetroot soup is a popular dish, as is meatball soup and karbonāde; the Latvian of wiener schnitzel. The country's national dish is pelēkie zirņi ar speķi; a stew consisting of peas, onions and diced speck - smoked bacon made from pork belly. Desserts and other sweet treats are plentiful here, too. Fruit pies and tarts are easily found, and bread soup, made with rye bread, dried fruits and sugar, is a much-loved favourite throughout the country.