An Unforgettable Dining Experience in Riga.
Discover modern Latvian gastronomy through a MICHELIN Star tasting menu, elegant breakfast, and afternoon tea, all created with seasonal, locally sourced ingredients.
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/EXPERIENCES
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GUIDE
GUIDE
Our story
JOHN Chef's Hall holds one MICHELIN Star, recognising its dedication to modern Latvian gastronomy. Rooted in seasonality and refined technique, the experience highlights the best of local ingredients in every detail.
We want to give JOHN chef's hall guests more than just a good food.
We want to give experience and the opportunity to learn the true value of the products we use, highlighting the best Latvian products. Based on the mindset, experience and professionalism of chef Kristaps Silis and the team, we want to highlight each of these investigated products in the tasting menu, turning them into a unique and unrepeatable taste.
We want to give experience and the opportunity to learn the true value of the products we use, highlighting the best Latvian products. Based on the mindset, experience and professionalism of chef Kristaps Silis and the team, we want to highlight each of these investigated products in the tasting menu, turning them into a unique and unrepeatable taste.
JCH story is not about eating, but about the culinary experience.
TASTING MENU
A seasonal MICHELIN Star experience shaped by modern Latvian cuisine.
BREAKFAST
A refined morning experience with local flavours and calm elegance.
AFTERNOON TEA
A delicate selection of savoury and sweet moments, served with tea.
/KRISTAPS SĪLIS
Chef
"No one is born a great cook, one learns by doing. Becoming a chef is done day by day, with hard work, spending many hours in the kitchen and developing your skills. Doing it with great perseverance and the desire to be better every day. I have walked part of this way.
I try to create something new guided by myself, my impressions, tastes and experiences, so that the food reflects my personal nature and character. Every day I try to make the food look amazing, taste even better and be able to excite."
I try to create something new guided by myself, my impressions, tastes and experiences, so that the food reflects my personal nature and character. Every day I try to make the food look amazing, taste even better and be able to excite."
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