Brīvdienu mājiņas Jūvgumegi atrodas Kurzemes reģiona Mazirbē, Slīteres nacionālajā parkā. Viesiem tiek piedāvātas četrvietīgas un divvietīgas naktsmītnes ar bezmaksas privātu autostāvvietu. Visās ir pieejama virtuve ar ledusskapi un plīts virsmu, kā arī tualete, duša izvietota uz terases. Līdz liedagam 400m.

The farm produces six different kinds of blackberries. You can tour the surrounding fields, learn about how blackberries are grown, and taste and purchase valuable berries. Your children will love the rabbits and goats that are at the farm.

Bērzciema Lagūna ir atpūtas vieta zvejnieku ciematā Bērzciemā. Tiek piedāvātas divas teltis, katra ir 28 kvadrātmetrus liela, ar visām nepieciešamajām ērtībām, tostarp divguļamo gultu un atpūtas zonu. Viesu rīcībā ir arī pašapkalpošanās virtuve, āra duša un piknika vietas. Pēc iepriekšējas vienošanās vienā teltī maksimāli var izmitināt 4 personas. Piedāvājumā ir arī velosipēdu un SUP noma, telšu vietas un peldvieta jūrā. 

Glempings atrodas Enguras ezera Dabas parkā, kurā ir vairākas dabas takas, kā arī Engures ezera dabas taka ar savvaļas dzīvniekiem un putnu novērošanas torni un orhideju taka.

The complex is on the northern shore of Latvia’s second-largest lake, Lake Rāzna.  The windows of the “Kastānis” café offer a view of one of the loveliest lakes in the country.
Latvian cuisine: Fish, sorrel and cold soup barley porridge, grey please with bacon, sautéed pork ribs with cabbage, fish dishes, homemade cheeses and stuffed apples with honey.
Special foods: Grated potatoes with meat and onions.

In the Berzini homestead they bake exceptionally tasty wheat and rye bread in accordance with the old folk recipes. The taste and smell is the result of baking bread in a special oven which is more than 70 years old. It is possible to order bread, or, having booked a visit beforehand,  to make and bake your own bread loaf. The owners will teach you bread baking traditions and use recipes from their ancestors to bake loaves in a true bread oven.

The farm’s cheese-making tradition has been passed down through four generations, with family recipes carefully preserved as part of Latgale’s culinary heritage. More than 14 varieties of cheese are made to order, using organic farm milk and traditional methods.

Cheeses
The range includes savoury, sweet, smoked and herb cheeses, among others. Two of the most popular are Jāņu cheese, a traditional Latvian cheese associated with Midsummer celebrations, and Pakša cheese, both made to cherished family recipes.

How the Cheese is Made
Once made exclusively with milk from the farm’s own flock, the cheese is now produced using milk sourced from a dairy factory. The cheeses are still made according to the family’s traditional recipes, preserving the character and methods of this time-honoured craft.

For visitors
By prior arrangement, visitors can join outdoor cheese-making workshops and tastings, and discover the traditional process of cooking, curdling and shaping cheese.

Where to Buy
The cheeses can be purchased at the farm’s guest house by prior arrangement, as well as at local markets and fairs. Most cheeses are made to individual order, ensuring they are prepared fresh for each customer.

The “Lamb Club” is a farm in Mazsalaca, and it is special because the sheep live in a real club!  The owners offer the atmosphere of a farm at which the sheep play major roles.  Enjoy mutton and sheep milk foods and beverages, feel how comfortable it is to read your favourite while sitting on a fluffy sheepskin, and, in order not to get cold by the campfire in the evening, you can purchase warm woollen socks and woven woollen cloaks.

The owners hope that people from Latvia and all around the world will spend more time at the farm, because accommodations involve a new glamping tent that is as close as possible to nature and the healthy rural environment.  Don’t lose a lick of the comfort that you are used to in your everyday life!

The owners, Ilze and Valters, will be happy to give you a tour during which they talk about herding sheep.  If you contact them in advance, they will prepare a tasty mutton meal for you.  The tour can also be supplemented with various activities such as games, quizzes and creative workshops at which sheep wool is utilised.
 

The “Banquet With Fishermen” event in Roja allows guests to examine the work of fishermen and to enjoy the seafood which they produce. Guests will ride out into the sea in fishing boats and then dine together with the fishermen (fish soup cooked on a campfire, rye bread, butter, smoked fish, beer or kvass, and pastries). The fishermen will teach guests local songs and dances, as well as games related to strength and cleverness. The “Otra Puse” restaurant offers meals.

Latvian cuisine: Fresh fish (“The Morning Catch”), Latvian onion soup, porridge, grit sausage, smoked fish, potato pancakes, rye bread dessert, beer, the “Dzimtenīte” beverage, herbal tea, birch juice, apple cider. 

Special foods: “Made in Roja” – fish from the region, “mackerel in in grass,” “cottage cheese tower with fresh strawberry sauce”.

Boutique Hotel Altenburg mājo vairāk nekā divus gadsimtus senā koka ēkā, kas ir viena no ievērojamākajām Talsu vecpilsētas arhitektūras pērlēm. Kādreiz gandrīz pamesta un nolaista, šī ēka piedzīvojusi rūpīgu restaurāciju, atgūstot savu šarmu un vēsturisko stāju.

Viesnīcas interjers ir harmonisks līdzsvars starp wabi-sabi pieeju, rustikālu eleganci un dabiskām faktūrām — te dominē koks, akmens un lins. Katrā telpas detaļā jūtama pārdomāta izvēle un cilvēciska piesaiste. Dizaina koncepciju radījis Roalds Cinis, bet apdari papildina vietējo meistaru roku darbs: “Ciparnīcas” keramikas trauki, darināti pledi un Latvijas tējas.

Viesiem piedāvāti seši divvietīgi numuri, koplietošanas virtuve un mājīgs salons, kā arī klusas lasīšanas vietas ar grāmatām un mazs vīna pagrabiņš. Boutique Hotel Altenburg atspoguļo lēnās dzīves filozofiju — tā ir vieta nesteidzīgai atpūtai, klusumam un pievēršanās sev.