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 fine dining at Restaurant JOHN.
KRISTAPS SĪLIS
Restaurant 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 worldʼs 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 Chefʼs 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

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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2022
Restorans JOHN
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