At Restaurant JOHN we strongly believe that cooking is art and as with any masterpiece, a great dish is created when you put your heart and soul into the work.
We are ready to satisfy any epicurean cravings with a taste of chic and intimate luxury. Whether it’s an aperitif, a warm candlelit dinner, or a fresh start to the day with your favorite breakfast—it will be crafted with an eye for perfection. Treat your inner gourmand and experience casual dining at Restaurant JOHN.
We are ready to satisfy any epicurean cravings with a taste of chic and intimate luxury. Whether it’s an aperitif, a warm candlelit dinner, or a fresh start to the day with your favorite breakfast—it will be crafted with an eye for perfection. Treat your inner gourmand and experience casual dining at Restaurant JOHN.
HEAD CHEF
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.
THE TEAM
Our team is mainly made up by experienced and creative young people who are not afraid to try something new. Their goal: that the food they serve meets the highest standards of quality, while they keep researching about potential resources and maintaining a relationship of mutual learning with local producers. It is a long journey to find only the best combination of various flavours therefore each team member is very important. The servings on our guest tables should always be perfect without exceptions and it is a hard teamwork.
MENU
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.
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