Baltic Food Tours
The gastronomy wisdom of the Baltic people developed from pagan traditions and is based on the movement of the Sun through its four natural cycles of the seasons. The solar year comprises in eight-time phases. Each phase is celebrated by symbolic meal made from ingredients available in our nature.
Spring is celebrated with the birch sap which cleans fatigue and toxins from bodies, while the rhubarb and sorrel ensure necessary vitamins. Summer is dedicated to midsummer celebrations and special midsummer yellow cheese with cumin, symbolizing the presence of the Sun.
The autumn is awaited with the hard golden yellow fruit – quince, venison and boletus mushrooms. The winter arrives with a delicious aroma of freshly baked rye bread, while
rowan berries will ensure necessary dosage of Vitamin C, beta carotin, and amino acids during the snowy months.
Discover a diversity and true tastes of local seasonal products, while pleasant surprise and unique dining experience will be ensured with plates and dishes from natural materials – wood, clay, stone, glass – handmade by skilled craftspeople.
The Baltic gastronomy culture, complemented with German and Russian culinary influence trough past eight centuries, now has reborn with new turn and ambition to become the key player on Europe`s gastronomy stage. And as the beginning - Riga – Gauja Region in Latvia has been announced the European Region of Gastronomy 2017.