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Explora los sabores auténticos de Latvia en una experiencia gastronómica inolvidable.
Latvia is a country in the Baltic region of northern Europe, a land where deep forests and meandering rivers cover most of the territory. Its capital, Riga, is an open-air museum of Art Nouveau architecture and a medieval old town. Famous for its choral singing traditions, pagan solstice rituals and a coastline dotted with charming towns, Latvia is a natural and cultural gem.
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Latvian cuisine is seasonal, hearty and based on local products. The ingredients from its forests, rivers and the Baltic Sea are the protagonists. Pork, potatoes, cabbage and dairy products are the basis of many dishes, with a clear preference for sweet and sour and smoky flavors.
Considered the national dish. They are gray peas (a local variety) boiled and then sautéed with onion and pieces of smoked bacon. A rustic and very tasty dish.
A cold beet soup with an intense pink color, very popular in summer. It is made with kefir, cooked beetroot, cucumber, fresh herbs and hard-boiled egg. It's incredibly refreshing.
A traditional cake or pasty protected by the EU. It has a rye dough base and is filled with two layers: one of mashed potatoes and the other of mashed carrots, all sprinkled with cinnamon.
Roasted or cooked pork knuckle. It is a hearty dish, often served with stewed sauerkraut ('štovēti kāposti') and potatoes. A tavern classic.
Buckwheat is a very popular side dish, often served with mushrooms and fried onion. It is a simple, healthy dish that is deeply rooted in local cuisine.
Smoking is a very widespread preservation and cooking technique. Smoked fish, such as herring, eel or salmon, are delicious. Riga's 'šprotes' (oil-smoked sprats) are famous.
The national drink par excellence. It is a bittersweet herbal liqueur, made with 24 botanical ingredients. It is drunk alone, with ice, mixed with coffee, blackcurrant juice or in cocktails.
Latvia has a thriving beer culture, with big brands such as Aldaris and Cēsu, and a growing craft brewery scene producing high-quality, often unfiltered beers ('dzīvais alus').
A traditional fermented drink made from rye bread. It has a low alcohol content and is very refreshing, especially in summer.
A seasonal drink that is harvested directly from birch trees in spring. It is slightly sweet and is considered a very healthy tonic.
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Ver guia completaThe national drink par excellence. It is a bittersweet herbal liqueur, made with 24 botanical ingredients. It is drunk alone, with ice, mixed with coffee, blackcurrant juice or in cocktails.
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