Restaurant JOHN menu is created based on the sense of taste by our Chef Kristaps Silis. Nothing stands still as well as our menu. Depending on seasonality Chef is serving the products only when their taste, quality and aroma are at the best. This is attentive and very selective process, because the main aim is to serve only valuable dishes.
For example Norwegian Arctic Cod is available only for few months during the spring and will be also available in restaurant menu. Every year between January and April the northern coastline comes alive as millions of large fish undertake their annual journey from the Barents Sea back to their spawning grounds that surround Norway’s Lofoten and Vesterålen islands. It is the only time when it is most valuable, and we are getting it fresh delivered on ice.
Due to the fact that Latvia is rich with waters, Chef serves also some very extraordinary fishes like Latvian pike perch. It is one of the most valuable local fish. On plates available in fresh or cooked servings. Fabulous sturgeon and black caviar for our restaurant comes from a local farm. It is only pure product without any preservatives. Meanwhile one of the servings cooked on our Josper grill will be Scotch beef, special beef breeds with naturally suckled calves. Synonymous with luxury as caviar or black truffles will be also Wagyu steaks - transcendentally tender, fatty and umami-rich.
All the rich dishes are served with local vegetables and greens from local farms keeping their best aromas and freshness.
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