TAURO

The story

TAURO – Michelin Recommended Steakhouse in Riga, Latvia

A Steakhouse Rooted in Quality

Opened in spring 2022 on the ground floor of the Zunda Towers complex, TAURO – Spanish for “bull” – was built around a single conviction: that exceptional beef, prepared with precision, deserves a setting as refined as the ingredient itself. The name signals the focus, but the execution goes far beyond steak.

The open kitchen is the heart of the space, designed to foster a sense of connection between guests and the cooks at work. Every detail of the interior – warm lighting, custom bull-shaped window decorations weighing over a thousand kilograms each, and rare photographs from the set of The Godfather – contributes to an atmosphere that is both sophisticated and welcoming.

Beef from the World’s Best Producers

TAURO sources its beef from carefully selected farms across the globe: Pure Kagoshima Wagyu A5 from Japan, Prime Black Angus from the United States, grain-fed cattle from Spain and Australia, and pasture-raised Charolais from an organic farm in Latvia’s Ogre Valley (a Natura 2000 protected area). Each steak is grilled, seared, or steamed in full view of the dining room.

The menu also offers vegetarian risottos – with asparagus or forest mushrooms and black truffle – along with inventive desserts such as the Yuzu Cake and Pineapple & Coconut. The commitment to seasonality and artistry applies across the board, not just to the meat.

A Wine List to Match

With more than 300 hand-selected labels displayed in a glass wine room, the cellar here is a destination in its own right. It features cult producers from California (Opus One, Bond Estate, Sine Qua Non), Bordeaux-style blends from Italy’s Ornellaia and Sassicaia, and aged vintages from Burgundy and Champagne. The sommelier team, each with over a decade of experience, works to pair each dish with precision.

Recognition and Team

The Michelin Recommended guide’s 2026 nod confirms what regulars already know: TAURO’s blend of premium ingredients, skilled execution, and genuine hospitality places it among Riga’s most compelling dining rooms. Chef Raimonda Mickus, the kitchen team, and the front-of-house staff – all veterans of the industry – maintain a standard that makes every evening feel both effortless and memorable.