PROMO Dining / December
Publicity photos
ZIVJU LETE –
sea inspired
A centuries-old bond
with the sea and
fishing is an integral
part of Baltic culture.
Some time ago,
Latvians even had ‘fish
day’ once a week, on
Thursdays. The ethos
behind Zivju Lete is
to make every day a
fish day!
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/ airBaltic.com
Born from the love of seafood and Latvia’s
fishing heritage, Zivju Lete first opened its
doors in 2015. The concept of a restaurant
specialising in fish – something that was
lacking on Riga’s gastronomic scene – was
an instant success. First, the restaurant
offered a small menu that changed
regularly depending on the catch of the
day. But the demand for seafood delicacies
has been growing, and in 2018 Zivju Lete
relocated to new, more spacious premises.
The new restaurant has introduced a
more varied menu, where everyone can
find a dish to their liking. The restaurant
combines the best of fish and seafood
recipes, both local and international.
The menu features well-known classics
like tartares, fish soups, mussels, and
seafood sauté as well as some regional
specialties, such as Baltic herring and cod.
The main factor in Zivju Lete’s cooking
style is to showcase the seafood’s beauty
Dzirnavu iela 41, Riga
Open: Mon–Thu 12.00–23.00
Fri–Sat 12.00–24.00
Sun 12.00–22.00
zivjulete.lv
without over-complicating the
dish. Recently, the specially
invited chef from Italy, Andrea
Salvatori, has added flawless
Mediterranean flair to the
restaurant’s cuisine with
signature grilled dishes.
An actual zivju lete (or ‘fish
counter’) forms the centrepiece
of the open-plan kitchen. Here
the best of the sea is displayed,
from local fish to exotic seafood.
What sets Zivju Lete apart is
its approach to making it all
affordable. Whether it’s the finer
end of the spectrum, like lobster
or caviar, or produce brought by
local fishmongers – seafood can
and must be enjoyed every day.
To fulfil this initiative, Zivju Lete
has built strong relationships
with people who are as
passionate about seafood as the
restaurant’s creators. Zivju Lete
hosts oyster-tasting events
with the help of Latvia’s most
dedicated oyster connoisseur,
who brings the best of Europe’s
seasonal oysters to Riga. Black
caviar is supplied by Mottra,
a local sturgeon farm that
produces caviar of an exceptional
quality. Here you can enjoy it in
various dishes or in its pure form,
served with toast and butter.
Thus, at Zivju Lete, something
that is considered by many
as ‘posh food’ becomes more
affordable and casual.
The laid-back and casual
atmosphere is also imprinted
in Zivju Lete’s design. Located
in one of the most beautiful
and prestigious parts of Riga,
the restaurant’s interior is far
from snobby or pretentious.
A combination of fishing-boat
décor, handmade wood furniture,
vintage glass tiles, and unique
design elements make for a
cheerful, coastal vibe. In fact,
when visiting Zivju Lete, one
can almost hear the waves and
expect the fisherman whose
tattoos inspired the restaurant’s
wall painting to walk in through
the door at any given moment.
Baltic Outlook
/ 2018 / 143