This route passes along one of the most diverse and beautiful parts of the coastline of the Bay of Rīga.  You will see the Randu meadows, which are known as Latvia’s open-air “herbarium” because of the diversity of plants that can be found there.  The coast features various sizes of rocks and stones, as well as no shortage of lovely and sandy beaches.  This is the only place in Latvia where Devonian sandstone cliffs can be seen.  Past each horn there is a different landscape, and the last 20 kilometres of the route are paradise for bird watchers during migration season.  The route is in the Northern Vidzeme Biosphere Reserve.

Route information from Latvijas Lauku forums

Atrodas 4,5 km ziemeļos no Rīgas – Daugavpils šosejas (A 6), klajā laukā (ap 3 m augsts, ainavisks). Viens no izcilākajiem Latvijas muldakmeņiem, tādēļ ir vērts izmest kādu loku. Akmens augšdaļā ir iekalts gandrīz 2 m garš un ~ 20 cm dziļš muldveida iedobums. Atrodamas ziņas, ka vēl 19. gs. vidū pie akmens ir ziedots ēdiens, monētas u.c. priekšmeti. Pie tā dedzināti ugunskuri un svinēti svētki. Teikas vēsta, ka velns muldā lējis ūdeni un gribējis mīcīt mīklu, kā arī parāvis zem akmens tuvējo māju saimnieku.

Duke Jacob of the Duchy of Kurzeme and Zemgale was on the throne from 1642 until 1862, and during that time the duchy rapidly expanded ship building operations, opened the first factories and improved agricultural output.  Jacob's ships plied the seas to export goods, to establish colonies in Tobago and Gambia, and to bring sugar, coffee and spices back to Europe.  This was the age when potatoes first appeared in Latvia, though it took a couple of centuries for them become beloved.
A great delicacy in Kurzeme is lamprey from the Usma River.  It is served in soups, baked or smoked.  During the season, there will be dishes of garfish, smelt or Baltic herring, while sprats, herring and salmon are available year-round.  Rye is used for rye bread, sourdough bread or carrot buns, and barley is used for various porridges.  Local ladies will be happy to teach you how to prepare local dishes.
During the Summer Solstice, a special cheese is almost universal, while on a daily basis, there are other tasty cheeses from cow and goat milk.  Local meat and fowl dishes are popular, sometimes potted in clay pots together with vegetables.  Side dishes include pumpkin, vegetables, root vegetables, mushrooms, beans or grits with sinfully tasty sauces. Taverns will offer wild game during the hunting season, including venison, beaver and rabbit.
Those with a sweet tooth will enjoy pie, honey cakes and poppy seed pastries that are still prepared according to a Medieval recipe.  For dessert, have some blackberry dumplings or a dessert made of rye bread, honey, lingonberries or cranberries, and sweet cream.  Slake your thirst with aromatic herbal teas with honey.  Enjoy homemade wine, tasty beer or a glass of something stronger.

The restaurant is in the southern part of Liepāja and features an open-type kitchen that allows clients to watch the chefs at work.

Latvian cuisine: Mushroom soup, fish soup, crepes, potato pancakes, lamb chop, grilled pork filet, steams tongue of veal, leg of lamb, cottage cheese dessert.

Special foods: Cod soup a la “Olive” or a special ice cream cake.

This landscape park dates back to the latter half of the 18th century, and its initiator was the owner of the Alūksne Estate, Baron Otto Hermann von Fittinghof.  The largest park has important small buildings – the Alexander Pavilion, a temple honouring the Ancient Greek god of winds, Aeolus, the Palm House, a 1799 granite obelisk, the mausoleum for the noble family, a fountain basin that is made of a single piece of granite, as well as a set of granite benches.  This is known as one of the most beautiful parks in Vidzeme.