Catering

The saloon is in the park of the Bīriņi Castle alongside a lake. It offers a lovely view from the summer terrace. The saloon is in the old windmill building, with antique objects preserved in the interior.

Latvian cuisine: Grey peas with bacon, herring with potatoes, sautéed chicken and potatoes, chanterelle sauce, sautéed cabbage with hunter’s sausages, apple tart.

Here you can examine and purchase crafts by more than 40 Lettigalian craftspeople. A guide dressed in an Ancient Lettigalian folk costume will tell you about the lives of ancient Baltic tribes, the emergence of craftsmanship in the region, ancient laws related to ethics and work, and traditions. There are demonstrations of the crafts and lessons about the ancient skills. Groups can enjoy a luncheon of Lettigalian dishes, and learn how to bake bread and prepare beverages in an old-fashioned Lettigalian kitchen.

The local craftsmen's salon and home producer's store Cymuss and Latgaļu kukņa, a member of the Latgale culinary heritage network. For groups, Latgaļu kukņa offers lunches and a special skills school for learning to prepare Latgalian food, bread and drinks.

Latvian cuisine: Grey peas, dumplings in cream sauce, Lettigalian pastries and moonshine alcohol.
Special foods: Lamb testicles and cabbage soup with mutton.

1.5 km from the centre of Mārciena, the restaurant offers “old world,” Latvian and Baltic German dishes in a modern way.  Fruit, vegetables, meat and fish come from the estate’s gardens and fro local farmers.
Latvian cuisine: Roast pork with sauerkraut, new potatoes with chanterelles sauce, sautéed rabbit leg with pearl barley risotto.

The windmill building (1875) is now a museum and offers well known wedding traditions. Guests can catch fish in the local pond and then cook them.
Latvian cuisine: Sautéed cabbage, pork ribs, homemade steak haché, onion rings, Kučuri tortes, natural juices, berry beverages.
Special foods: “Kučuri rescue soup” – solyanka for hangovers.

The farm is located in the north-west of Latvia, which was historically inhabited by Livonians and, nowadays, is often called the Livonian coast.  Farm is one of the first homes in Kolka, 1.2 km from Kolkasrags, the furthest northern point of Courland separating the Baltic Sea from the Gulf of Riga.

The owner of the farm demonstrates the way in which the traditional Northern Kurzeme dessert that is a carrot bun and is known as a "sklandrausis" is prepared. Sklandrausis is registered in the EU food quality scheme as a product with traditional speciality guaranteed. Hikers can take a tour to see the industrial history of Kolka, complete with theatrical elements and tasting of Latvia’s best sprats.

Latvian cuisine: Porridge with fried onions and meat, kefir, herbal teas.

Special foods: Carrot buns.