Young and talented Chef Kristaps Sīlis was born and raised in Latvia. Excited about various tastes he started his first cooking at age of 16. Since then, there is no end of development. The world is changing all the time and this is the reason why culinary can surprise all the time. Kristaps took internship at the world’s most famous restaurant “NOMA” in Copenhagen, as well as with the Tom Aikens restaurant in London. It gave him impression of molecular cuisine and a wish to become better. His main aim is to be different, therefore he rather tried many ways of cooking by himself instead of repeating existing recipes. Therefore today he is able to serve unique dishes with only the best seasonal ingredients with a touch of surprise.

We are truly honored to be recognized once again in the MICHELIN Guide Selection for 2025.

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.