Award-winning young chef Raimonds Zommers showcases contemporary Latvian cuisine in this sophisticated yet unpretentious restaurant. The menu blends classical French culinary traditions with modern techniques like sous-vide cooking and fermentation. Along with main dishes, the menu offers "knapas" – small plates – designed to be taken as starters or shared. The warm brick walls, quirky lamps and vintage seats give a down-to-earth feel to the space.