Catering

The saloon is in the centre of Vecumnieki and features antique household objects as part of its interior design. Breakfast, lunch and dinner are all prepared on an open fire, making use of an ancient spirit and the cookbooks of grannies. Desserts, too, are all made from natural ingredients.

Latvian cuisine: Pork with sauerkraut.

Special foods: Handmade pierogi with home-cured meat.

The café is located 1.5 kilometres from the Ķegums hydropower plant. Home-grown ingredients are used to produce berry sauces, pumpkin, and marinated cornichons in brine.

Latvian cuisine: Cold soup, pork in mustard, crepes.

Special foods: Crème of cottage cheese with stewed berries.

The hotel is on the banks of the Daugava River, which is the boundary river between Latvia and Belarus.  It offers Lettigalian foods, as well as parties in the Lettigalian, Belarusian and Polish style.
Latvian cuisine: Freshwater fish dishes, roast catfish.
Special foods: Stuffed and oven-baked pike.

Located in the Mežotne Castle, the saloon offers fine and tasty dishes and beverages. Tours of the ornate castle are available, and the location has one of the loveliest English-style landscape parks in Latvia.

Latvian cuisine: Potato pancakes, rolled marinated herring, trout with potatoes in their jackets, blood sausage with lingonberry sauce, grey peas with bacon, stacked rye bread with cranberry jam and whipped cream.

Special foods: “Bauska Thaler” – pork in the form of a thaler with a sauce made with Bauska beer.

The restaurant is in the Grand Hall of the restored Liepupe Estate. Ancient cooking traditions are merged with modern culinary methods. The restaurant works with local farmers and grows greens and herbs in its own garden. Guests are welcome to help with preparing foods on a wood-fired stove in the antique kitchen.

Latvian cuisine: Rye bread canapé, a plate of Latvian cheeses, country salad with greens, grilled seasonal vegetables, estate stock, local fish dishes, baked port chop, baked herb-crusted mutton.