The story
At JOHN Chef’s Hall in Riga, the goal is not simply to serve good food – it is to offer a culinary experience rooted in the true value of local products. The team, led by chef Kristaps Silis, focuses on highlighting the best Latvian ingredients, turning them into unique and unrepeatable tastes through a tasting menu. This is modern cuisine that tells a story on every plate, based on the chef’s mindset, experience, and professionalism.
“No one is born a great cook, one learns by doing,” says chef Kristaps Silis. His approach blends traditional techniques with modern innovation, creating dishes that are both familiar and unexpected. Each recipe is carefully crafted to highlight natural flavors, often incorporating elements foraged from the wild or harvested from partner and farmer gardens. His personal impressions, tastes, and experiences guide a style of modern cuisine that reflects his character.
The current season’s menu revolves around four key ingredients: asparagus, quail, catfish, and rhubarb. Each brings its own character – from delicate freshness to deeper, more expressive notes – all in perfect balance. Guests can choose between a four-course menu at €150 per person or the full tasting menu at €210 per person, with drink pairings available. The team notes that they cannot accommodate vegetarian, vegan, or lactose-free menus, so allergens should be reported in advance.
With just six tables and sixteen seats, the setting is intentionally intimate. The dress code is smart casual. For parties of five to eight guests, advance contact is recommended.
JOHN Chef’s Hall was awarded a Michelin Star in 2026, a testament to its high-quality cooking. It has also been recognized by La Liste as one of the Top 1000 restaurants worldwide and is featured in the Falstaff guide, honoring its ongoing pursuit of culinary excellence.
Recognition
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