The story
In the heart of Cēsis, Kest takes its name from an ancient Livonian word meaning “over there, on the other side.” It is a fitting name for a restaurant that invites diners on a journey beyond the familiar. Chef Māris Jansons, with over two decades of experience cooking for princes, presidents, and world-class gourmands, leads this intimate fine dining destination. His philosophy is simple: food is not just about the quality of ingredients, but the quality of thought behind them.
The meal unfolds as a six-course tasting menu, a carefully composed sequence that balances classic techniques with unexpected accents. The evening begins in a bright, Scandinavian-minimalist dining room, then continues into a darker lounge filled with jazz and the atmosphere of a cigar bar. The menu changes seasonally, but recent offerings have included lightly salted blue mackerel with smoked bacon and buttermilk, Latvian venison tartare with foie gras, and pearl chicken ballotine with caramelized Jerusalem artichokes. Each plate is paired with a wine selection curated by Zane Ķiģele, featuring a personal journey through Champagne, Burgundy, Loire, and New World regions, alongside non-alcoholic alternatives.
In 2024, Kest earned a Michelin recommendation, a nod to both the precision of the kitchen and the warmth of the service. The restaurant also offers private dining for up to 30 guests and catering for larger celebrations. Whether you are here for the tasting menu or the lounge, Kest delivers a night where modern cuisine meets a strong sense of place – the other side of the river, right in Cēsis.
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