BREAKFAST
BREAKFAST IS A CHERISHED MORNING RITUAL, SETTING THE TONE FOR THE DAY AHEAD.
Prepared with the finest local ingredients — fresh farm eggs, seasonal vegetables, artisanal dairy, and the highest quality fish — it offers an authentic taste of a perfect morning.
Prepared with the finest local ingredients — fresh farm eggs, seasonal vegetables, artisanal dairy, and the highest quality fish — it offers an authentic taste of a perfect morning.
HEAD CHEF
KRISTAPS SĪLIS
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.
OUR
TEAM
Our team is made up of young, creative, and curious chefs who see breakfast as an opportunity to create something beyond the ordinary morning meal. They continuously experiment, seeking harmony between seasonal ingredients and technique.
In our daily work, we use carefully selected local products - farm-grown vegetables, fresh eggs, dairy products, and seasonal harvests. Origin, quality, and respect for every ingredient matter deeply to us, because it is the product itself that forms the foundation of truly exceptional flavor.
Each member of our team is an essential part of the process - from the initial idea to a perfectly plated dish. We grow together, learn from one another, and believe that only through collaboration can true quality be achieved.
We believe that mornings deserve the same care as dinner.
In our daily work, we use carefully selected local products - farm-grown vegetables, fresh eggs, dairy products, and seasonal harvests. Origin, quality, and respect for every ingredient matter deeply to us, because it is the product itself that forms the foundation of truly exceptional flavor.
Each member of our team is an essential part of the process - from the initial idea to a perfectly plated dish. We grow together, learn from one another, and believe that only through collaboration can true quality be achieved.
We believe that mornings deserve the same care as dinner.
History of Ausekļa street 22
John F.Kennedy – 35th president of USA.
John F.Kennedy – 35th president of USA.
In 1939, when the building on Ausekļa street 22 was used as USA Embassy premises, very young student of Harvard stopped by to visit the country. He stayed in a building. In his honour the restaurant today is named as restaurant John. Innovator Kennedy with his wife Jacqueline changed the impression of being USA president. His style, gracefulness, openness were admired. White house in USA for the first time was hosting several governmental dinners showing totally different approach and accessibility.
Americans, the inventors of steaks were not familiar with fine dining as such. President Roosevelt treated Queen of England with hot dogs. Kennedy made the changes. He invented the head chef position in the White house. He recruited French Chef Rene Verdon who worked in a hotel Carlyle restaurant la Caravelle – beloved place by J.F.Kennedy.
Verdon, French haute cuisine professional, working in the White house introduced people with new standards and service. His cooking technique, with attention to details surprised everyone sitting at his tables.
JOHN – it is not only Kennedy. It is a name changing the classics and time appropriate form of peoples eternal love for food.
Americans, the inventors of steaks were not familiar with fine dining as such. President Roosevelt treated Queen of England with hot dogs. Kennedy made the changes. He invented the head chef position in the White house. He recruited French Chef Rene Verdon who worked in a hotel Carlyle restaurant la Caravelle – beloved place by J.F.Kennedy.
Verdon, French haute cuisine professional, working in the White house introduced people with new standards and service. His cooking technique, with attention to details surprised everyone sitting at his tables.
JOHN – it is not only Kennedy. It is a name changing the classics and time appropriate form of peoples eternal love for food.