Catering

The farm breeds fallow deer and trout, grows vegetables and fruit. Visitors can see the deer and wild boar, taste berries and fruits directly from the garden, participate in creative workshops and cooking master classes called "Izgaršo dzīvi". The hostess combines the regional culinary heritage traditions of Kurzeme region and contemporary cuisine. The food is prepared on live fire, using the deer, trout and vegetables from the farm. The host is a winemaker who makes every bottle with great care. Guests can enjoy tastings and stories in the romantic wine cellar.

The saloon is on the corner of two historic roads – the Rīga-St Petersburg road and the Cēsis-Vecpiebalga-Madona road. It uses ingredients from local farms and vendors.

Latvian cuisine: Grey peas with bacon, dumpling, beet or wild mushroom soup, bean salad, herring with boiled potatoes and cream, farmer’s ramekin, roast pork, potato pancakes, crepes, bread soup, strawberry dessert, homemade ice cream.

The “Zoltners” restaurant offers dainty dishes from fresh seasonal products. The key philosophy of the menu is staying natural and unsophisticated. Endijs Vīnerts, the restaurant chef, has a special approach to create the combinations of tastes that are characteristic to North Europe and to discover new nuances of the tastes of local products.
The brewery produces two unique original sorts of beer. Own production – from the grain to the beer mug.

The saloon is on the shore of Lake Alūksne and the Jaunsētas country tourism and leisure centre.  The log saloon’s interior is based on the style of the 17th century, when a girl was born in the area who was raised by her foster father Ernst Glick and would later become Empress Catharine the Great, Wife of Peter the Great of Russia.
Latvian cuisine:  Pike or pike-perch soup with fish from Lake Alūksne, pork tongue, fried egg in a coat of flour, stacked rye bread with loganberry jam and whipped cream.
Special foods:  Lunch a la Maliena – stock with profiteroles.

The family enterprise (formed in 2006) makes home-made ice-cream from fruit and berries. They make both classical – such as plombieres, cream, joghurt ice-creams and sorbets and nowadays cuisine’s „miracle”- sprat, blue cheese, horse-radish and potato ice-cream with tomato sauce. Till now 80 different ice-cream recipes have been tried. If you book a visit beforehand, you can have an excursion and learn everything about the process of making ice-cream from the chefs themselves. In the cafe it is possible to try different ice-cream dishes – each one with a different ice-cream sauce. The cafe also welcomes pets!

Special foods: Horseradish ice cream with herring.