Burtnieku novads. Burtnieku Cēsis Castle complex, Pils laukums 9, Cēsis. laukums 9, Pils complex, Castle Cēsis laukums. centrālais Spīķeru land." this from comes that taste the through region, the of characteristic is what Burtnieku novads. Burtnieku Kalnciema iela 35. Open Saturdays. Saturdays. Open 35. iela Kalnciema Closed Mondays. Mondays. Closed month.

Dzirnavu iela 2, Valmiermuiža, Valmieras pagasts, pagasts, Valmieras Valmiermuiža, 2, iela Dzirnavu drinks. and authentic entertainment. and contests music, Through roots. our to back going but trend, new a not is create to trying are we what that understood: be to has embellish any dinner table. dinner any embellish Dzirnavu iela 2, Valmiermuiža, Valmieras pagasts, pagasts, Valmieras Valmiermuiža, 2, iela Dzirnavu Daily from 08:00 to 14:00. 14:00. to 08:00 from Daily each of Sunday 3rd and 1st the on open is fair The

RĪGA

SIGULDA

CĒSIS

Valmiermuižas alus brewery alus Valmiermuižas taste and crafts, and skills ancient Learn Order. live by accompanied all secrets, culinary their with it Therefore them. from away drift to began we history in point some at but values, fundamental our had too, We, The fair also offers hand-crafted items that would would that items hand-crafted offers also fair The Valmiermuižas alus brewery alus Valmiermuižas Tirgus laukums, Uzvaras bulvāris 24, Cēsis. Cēsis. 24, bulvāris Uzvaras laukums, Tirgus station. Post Old Straupe

PARKS

VALMIERA VALMIERA

NACIONĀLAIS

Skaisterkalns GAUJAS

local artisans. artisans. local Teutonic the and Brethren Sword the of Order the of diners surprise chefs popular which in atmosphere popular. them made have that ingredients and products raw going out for dinner – you will never leave hungry! hungry! leave never will you – dinner for out going August, September, November, December November, September, August, products. use. their inventive and

EUR 20. EUR crafts, and, naturally, draft from the brewery and and brewery the from beer draft naturally, and, crafts, times the – Days Medieval as known event special the open-restaurant an by over taken is square The these is It region. particular that from come that ingredients and products off based are they that is common in When: February, March, May, June, June, May, March, February, When: as vendors from all over arrive to sell their their sell to arrive Latvia over all from vendors as products quality high traditional - buds taste buyer’s like is Fair Kalnciems the to going And treats. other

tastiest of foods for customer-friendly prices – around around – prices customer-friendly for foods of tastiest - handi and treats farm-fresh by accompanied are during spotlight the Taking converge. history Latvia’s produce. local from created dishes seasonal special have all they what perspective, in it put and world the of iconic most the of some at look you "If says: He mouth-watering traditional dishes. dishes. traditional mouth-watering choicest produce. Once a month, the market expands expands market the month, a Once produce. choicest the for paradise a is fair The sustainability. ecological many and meats smoked preserves, and jams blends,

Live music and dancing dancing and music Live Saulgriezis. – solstice summer of centuries ten than more where place a alike, try to chance rare a visitors giving restaurants best Ambassador. official appointed been has the town of Sigulda and its environs, spotlight the the spotlight environs, its and Sigulda of town the the media of having fun, creative workshops and and workshops creative fun, having of media the vie with local restaurant and cafe owners for the the for owners cafe and restaurant local with vie the mind in keeping faith, good in grown and healthy herbal own their bring Farmers Saturday. every

Valmiermuiža Manor hosts an event launching the the launching event an hosts Manor Valmiermuiža residents local and tourists for attraction prime a is Riga’s of 15 features and Festival City Riga the during ", Beer "Valmiermuiža’s restaurant the from Kristovskis Dzintars and herbs of master and 2017. Twice a year – in April and November, restaurants in in restaurants November, and April in – year a Twice is the discovery of ancient Latvian traditions through through traditions Latvian ancient of discovery the is particularly busy in the mornings, when city residents residents city when mornings, the in busy particularly safe, seasonal, local, are they – philosophy Food Slow place takes fair weekly its when attractive more

SURROUNDING AREAS SURROUNDING or Midsummer, the park at at park the Midsummer, or Līgo festival biggest castle medieval Cesis of milieu historic-romantic The laukums Spīķeri at opens restorāns svētku Rīgas The of Region European as titled been has Palate" at "Wild concept special its with region Riga-Gauja brewery eight times a year. The underlying principle principle underlying The year. a times eight brewery local farmers and artisan producers. Things get get Things producers. artisan and farmers local on based products buy to place a is This Alliance. even becomes and Riga of pride the is houses, timber

IN SIGULDA AND AND SIGULDA IN FESTIVAL RESTAURANT RESTAURANT FESTIVAL As summer takes off, just a week before Latvia’s Latvia’s before week a just off, takes summer As change). alus Valmiermuižas the outside held is Valmiermuiža, In the very heart of the city, Cēsis Market attracts attracts Market Cēsis city, the of heart very the In Markets Earth International the in included States tic restored its with (Quarter), kvartāls Kalnciems The

“RESTAURANT WEEKS” WEEKS” “RESTAURANT SAULGRIEZIS CĒSIS MARKET CĒSIS RESTORĀNS/RIGA RESTORĀNS/RIGA FAIR Usually held in the first weekend in August (may (may August in weekend first the in held Usually Savour the Flavour at at Flavour the Savour fair, crafts and food passing - Bal the in fair producers’ small and farmers’ only The

RĪGAS SVĒTKU SVĒTKU RĪGAS KALNCIEMS KVARTĀLS KVARTĀLS KALNCIEMS DAYS MARKET - all-encom an festivals, seasonal Latvia’s Marking

CĒSIS CASTLE MEDIEVAL MEDIEVAL CASTLE CĒSIS STRAUPE RURAL GOODS GOODS RURAL STRAUPE VALMIERMUIŽA

www.rigagauja.lv

SAVOUR THE FLAVOUR AT AT FLAVOUR THE SAVOUR

www.visit.valmiera.lv www.visit.cesis.lv

[email protected] [email protected]

Ph.: +371 26332213 +371 Ph.: 28318318 +371 Ph.: 64121815, +371 Ph.:

Rīgas iela 10, Valmiera 10, iela Rīgas Cēsis 9, laukums Pils

INFORMATION CENTER INFORMATION CENTER INFORMATION

VALMIERA TOURISM TOURISM VALMIERA TOURISM CESIS

www.LiveRiga.com www.LiveRiga.com www.tourism.sigulda.lv

[email protected] [email protected] [email protected]

Nēģu iela 7. Open daily. daily. Open 7. iela Nēģu

every day. every 2nd Saturday of October. of Saturday 2nd Amatas novads. novads. Amatas Ph.: +371 67227444 +371 Ph.: Ph.: +371 61303030 +371 Ph.:

covering a total area of two hectares. Seasonal products from Latvia’s forests, waters and farms arrive here here arrive farms and waters forests, Latvia’s from products Seasonal hectares. two of area total a covering Castle grounds (old town). (old grounds Castle Ķīpsala Exhibition Centre. Centre. Exhibition Ķīpsala Āraišu vējdzirnavas (windmill), Drabešu pagasts, pagasts, Drabešu (windmill), vējdzirnavas Āraišu Mondays. Sundays, closed 07:00-14:00, Open for a reasonable price – three courses for EUR 15-20. 15-20. EUR for courses three price – reasonable a for Kaļķu iela 16, Rīga Rīga 16, iela Kaļķu Turaidas iela 2a, Sigulda 2a, iela Turaidas

Valmiera Rātslaukums (Town Hall Square) and Livonian Order Order Livonian and Square) Hall (Town Rātslaukums Valmiera prowess. prowess. al-tea gatherers and craftspeople. craftspeople. and gatherers al-tea Valmiera 6, iela Tērbatas of the 20th century. Meanwhile, underground the market is home to spacious cellar storerooms and freezers freezers and storerooms cellar spacious to home is market the underground Meanwhile, century. 20th the of come seeking pleasurable taste sensations sensations taste pleasurable seeking gourmets come

accompanied by song, dance and storytelling. and dance song, by accompanied acquiring new knowledge to enhance their business business their enhance to knowledge new acquiring - herb bakers, beekeepers, cheesemakers, of wares producers. food artisan and 15 or 20 EUR (08. – 14.05.2017.). – (08. EUR 20 or 15 beginning the at Germany from inherited hangars airship from comes presence above-ground its of massiveness - wel to doors their open will restaurants best very Ph.: +371 6703 7900 6703 +371 Ph.: Ph.: +371 67971335 +371 Ph.:

items, sheep-wool, rabbit- and even dog-fur knits, all all knits, dog-fur even and rabbit- sheep-wool, items, pastry chefs. Professionals see it as fertile ground for for ground fertile as it see Professionals chefs. pastry Alongside, the Kukuļtirdziņš market presents the the presents market Kukuļtirdziņš the Alongside, ranchers gardeners, farmers, local by grown produce special offers from the 3 menu for special price price special for menu course 3 the from offers special The vitality. and magnitude its with astonishes List, Heritage World UNESCO’s on included Market, Central Riga held from 16 to 22 May and 10 to 16 October. Riga’s Riga’s October. 16 to 10 and May 22 to 16 from held Ausekļa iela 6, Sigulda 6, iela Ausekļa Rīga, 6, Rātslaukums

RIGA CENTRAL MARKET MARKET CENTRAL RIGA INFORMATION CENTERS INFORMATION CENTERS INFORMATION honey, wax candles, wicker-work, wooden and ceramic ceramic and wooden wicker-work, candles, wax honey, ideas. Entertaining showcases by bartenders, cooks, cooks, bartenders, by showcases Entertaining ideas. banquet of pancakes and singular Jacob’s . bread. Jacob’s singular and pancakes of banquet for day every here come Valmiera of Residents out. taurants of Valmiera. Visitors will be invited to taste taste to invited be will Visitors Valmiera. of taurants This year, the bi-annual Riga Restaurant Week will be be will Week Restaurant Riga bi-annual the year, This

SIGULDA TOURISM TOURISM SIGULDA TOURISM RIGA RESTAURANT WEEKS WEEKS RESTAURANT sweets, gingerbread, fresh and dried fruit, , vegetables, fruit, dried and fresh gingerbread, sweets, for food lovers and those seeking novel culinary culinary novel seeking those and lovers food for growers, millers and bakers. Local ladies host a a host ladies Local bakers. and millers growers, stood has market Valmiera of atmosphere vibrant and - res best the in atmosphere cozy and Delicious

SPRING AND AUTUMN RIGA RIGA AUTUMN AND SPRING VALMIERA VALMIERA made bread, baked goods, smoked meats, fish, cheese, cheese, fish, meats, smoked goods, baked bread, made The Ķīpsala Exhibition Centre becomes a paradise paradise a becomes Centre Exhibition Ķīpsala The bread after the harvest and pays homage to grain grain to homage pays and harvest the after bread unique the time, of mists the on inception its Since

TOURISM INFORMATION CENTERS INFORMATION TOURISM RESTAURANT WEEK IN IN WEEK RESTAURANT MARKET VALMIERA annually by the Valmiera Museum and it features home- features it and Museum Valmiera the by annually ties to meet food-processing companies face-to-face. face-to-face. companies food-processing meet to ties This lively festival celebrates the first baking of rye rye of baking first the celebrates festival lively This

JACOB’S FESTIVAL JACOB’S Church were laid in October 1283. Now, the fair is organised organised is fair the Now, 1283. October in laid were Church - opportuni providing and innovation accenting trends,

the foundations of Valmiera’s Sv. Sīmanis (St Simon’s) Simon’s) (St Sīmanis Sv. Valmiera’s of foundations the Baltic region, keenly following the latest industry industry latest the following keenly region, Baltic

The Simjūds Fair tradition began in the Middle Ages, when when Ages, Middle the in began tradition Fair Simjūds The is the biggest food-trade exhibition in the the in exhibition food-trade biggest the is Food Riga

RIGA FOOD FOOD RIGA VALMIERA FAIR SIMJŪDS

MARKETS EVENTS FOR FOOD LOVERS FOOD FOR EVENTS KRISTOVSKIS DZINTARS

queen of contemporary forest gastronomy. forest contemporary of queen The turnip – just doing what comes naturally! comes what doing just – turnip The our own people and every European lover of fine food! fine of lover European every and people own our though – the ones you pick yourself taste best. taste yourself pick you ones the – though peel. lemon or twig, blackcurrant a raisins, some

a honeyed jam which perfectly complements dessert cheeses or fruit salad. Despite everything, cloudberry is the the is cloudberry everything, Despite salad. fruit or cheeses dessert complements perfectly which jam honeyed a turnip, stupendous in ! Or simply baked in the , but better yet – in a salad with smoked fish and nuts. nuts. and fish smoked with salad a in – yet better but oven, the in baked simply Or stews! in stupendous turnip, It is hardly surprising then, that in 2017, we will be a European Gastronomic Region – we have much to offer both both offer to much have we – Region Gastronomic European a be will we 2017, in that then, surprising hardly is It sun-dried, a side dish for seafood, beef, as a pâté ... we could continue this delicious list forever! Remember Remember forever! list delicious this continue could we ... pâté a as beef, seafood, for dish side a sun-dried, sugar, of pinch a with supplemented and bottles into filled are saps fermented home, At it. of much so there’s

Cloudberries hide in deep and far marshes. However, if you are lucky to find them, they can be used in making of of making in used be can they them, find to lucky are you if However, marshes. far and deep in hide Cloudberries Making our noble contribution to the current renaissance in long forgotten herbs and veggies – we give you: the the you: give we – veggies and herbs forgotten long in renaissance current the to contribution noble our Making modern-day hunter-gatherers. Simply sautéed with butter, braised in cream with new potatoes, marinated, marinated, potatoes, new with cream in braised butter, with sautéed Simply hunter-gatherers. modern-day thing good a – cure detoxing a as and compresses, beauty spirits, bouillons, dressings, salad flakes, ice in sorbets,

CLOUDBERRIES TURNIP experience the hospitality of our homesteads and artisan food producers. food artisan and homesteads our of hospitality the experience We are a mushroom-foraging nation, and the boletus (porcini) is considered the pinnacle for for pinnacle the considered is (porcini) boletus the and nation, mushroom-foraging a are Latvians We wine, make to drink, non-fermented or fermented a as used is sap The sap. the sweeter the winter, the colder The

BOLETUS MUSHROOM MUSHROOM BOLETUS SAP MAPLE AND BIRCH ). Use our recommendations to to recommendations our Use ). vice-versa (and markets farmers’ delightful in located be can restaurants city in

It is also an invitation to savour the culinary diversity of the Riga-Gauja Region, because what is not available available not is what because Region, Riga-Gauja the of diversity culinary the savour to invitation an also is It

as tartare or steaks in select restaurants. restaurants. select in steaks or tartare as a berry can offer alcohol. offer can berry a

Venison is perfect for autumn stews – a scrumptious staple of any family’s Saturday or Sunday dinner and served served and dinner Sunday or Saturday family’s any of staple scrumptious a – stews autumn for perfect is Venison dishes or mild cheese. And as a liquid additive for your cocktail, it is the best that that best the is it cocktail, your for additive liquid a as And cheese. mild or dishes

Latvia abounds in deer parks, wide open, impeccably managed, with clean air and water, and lushly forested. forested. lushly and water, and air clean with managed, impeccably open, wide parks, deer in abounds Latvia and marinades. In jellies and marmelade it is an ideal accent for meat meat for accent ideal an is it marmelade and jellies In marinades. and sauces

VENISON VENISON Dried and powdered, the red-orange rowan berry is a subtle for various various for spice subtle a is berry rowan red-orange the powdered, and Dried

ROWAN salads, soup, for with cottage cheese and many more ways. ways. more many and cheese cottage with breakfast for soup, salads, the sour ones. sour the

takable sign that spring has truly arrived. Latvians use Sorrel in many ways – for for – ways many in Sorrel use Latvians arrived. truly has spring that sign takable lamb, a component of tangy homemade dessert wines, and for jams perfect for select cheese plates. plates. cheese select for perfect jams for and wines, dessert homemade tangy of component a lamb, housekeepers insist that a jam or wine should be made just from from just made be should wine or jam a that insist housekeepers

temporary Latvian ’s trademarks. Today Quince is an element of the culinary art, utilized as a marinade for for marinade a as utilized art, culinary the of element an is Quince Today trademarks. cuisine’s Latvian temporary - unmis an leaves, vitamin-rich bright-green, small, these seek and meadows the appreciate nature’s bounty and its seasonal flavours. flavours. seasonal its and bounty nature’s appreciate which helps the human body to fight aging and insomnia. Devoted Devoted insomnia. and aging fight to body human the helps which what every Latvian living abroad craves for. craves abroad living Latvian every what

Cydonia or more accurately shrub Quince has become known as our lemon, the pride of Latvia and one of con of one and Latvia of pride the lemon, our as known become has Quince shrub accurately more or Cydonia into out go to city-dwellers hardened even obliges Sorrel of appearance first The - one-stop shop for information on our restaurants, markets, points of interest and events for food devotees who who devotees food for events and interest of points markets, restaurants, our on information for shop one-stop and minerals, the sweet-sour berries contain a lot of melatonin, melatonin, of lot a contain berries sweet-sour the minerals, and result of our history, memories, dreams, and philosophy on the order of things. It’s not surprising that is is bread rye that surprising not It’s things. of order the on philosophy and dreams, memories, history, our of result

CYDONIA SORREL The Gourmand’s Guide is an invaluable source for getting to know the cuisine of the Riga-Gauja Region. It is a a is It Region. Riga-Gauja the of cuisine the know to getting for source invaluable an is Guide Gourmand’s The The sour cherries are excellent for one’s health, as, besides vitamins vitamins besides as, health, one’s for excellent are cherries sour The It goes without saying: nowhere on planet Earth the rye bread is more delicious than in Latvia, and it’s taste is a a is taste it’s and Latvia, in than delicious more is bread rye the Earth planet on nowhere saying: without goes It

SOUR CHERRIES SOUR RYE BREAD RYE

salad, Rhubarb wine, candied Rhubarb, etc. Rhubarb, candied wine, Rhubarb salad,

can be used for making a strong bouillon. strong a making for used be can Rhubarb jam, Rhubarb Chutney, Rhubarb ice-cream, Rhubarb jelly, Rhubarb dumplings, Rhubarb pie, Rhubarb –

whole gutted catfish for two to three days in cold in order to serve a pinkish fish of light consistency. The fishbone fishbone The consistency. light of fish pinkish a serve to order in cold in days three to two for catfish gutted whole immoderations gourmandian for amounts large in used Frequently looks. good its for also but traits, useful its

The largest fish in Latvia, it can reach up to 250 kilos in weight. To make catfish more delicate, one should leave a leave should one delicate, more catfish make To weight. in kilos 250 to up reach can it Latvia, in fish largest The for only not patch, Rhubarb a has household Latvian Every year. gastronomic new the of proclaimer Latvia’s

CATFISH RHUBARB www.rigagauja.lv FOOD LOVER’S GUIDE TO THE RIGA – GAUJA REGION

GAUJAS Skaisterkalns

for wild strawberries or chanterelle mushrooms, or choosing a spot lake or riverside for fishing. for riverside or lake spot a choosing or mushrooms, chanterelle or strawberries wild for nature, preferring to utilise farm- or forest-fresh produce. This holds true to this day. this to true holds This produce. forest-fresh or farm- utilise to preferring nature, NACIONĀLAIS VALMIERA

PARKS CĒSIS

commune with Mother Nature. Nothing provides more pleasure than tending a garden, venturing deep into a forest forest a into deep venturing garden, a tending than pleasure more provides Nothing Nature. Mother with commune vitamins. of full chock and crisp succulent, aromatic, - up sprout to link its maintains cuisine Latvian but influences, primary the as seen are cuisine Russian and German Swedish, home fires burning. But what about the rowan berries? Beautiful and mildly tart - for a real taste of life. of taste real a for - tart mildly and Beautiful berries? rowan the about what But burning. fires home

that yellow fruit perfect for syrups or candied peel, or on a plate with game meat. meat. game with plate a on or peel, candied or syrups for perfect fruit yellow that SIGULDA

RĪGA

at the right time. Summertime is when Latvians are earthbound, so to speak, they have the uncanny ability to to ability uncanny the have they speak, to so earthbound, are Latvians when is Summertime time. right the at that greens first the crave hibernation, winter following – gourmets only not – everyone about Just moment. brief Polish, glass. large a in layered jam, lingonberry and cream whipped rye-bread, crumbed – kārtojums rupjmaizes from garden vegetables and grains. Potatoes and , rye products – through the centuries are a reminder of of reminder a are centuries the through – products rye barley, and Potatoes grains. and vegetables garden from quince, abundant the or picked be to waiting just mushrooms, penny-bun scrumptious and beautiful The literally!

Latvian summers are short but nonetheless full of gastronomic goodies that can be savoured in the right place, place, right the in savoured be can that goodies gastronomic of full nonetheless but short are summers Latvian a but lasts freshness just-tapped whose syrup, maple and sap birch with spring in starts year the gourmets, For as known dessert the dishes, traditional our of one like just – ‘multi-layered’ called be could cuisine Latvian Cold and damp weather in Latvia results in fare that is rich and filling, with character. Simple but sturdy foods foods sturdy but Simple character. with filling, and rich is that fare in results Latvia in weather damp and Cold sows’- it what ‘reap to how knows populace the thereby man’; rich a is ‘autumn that it has proverb Latvian The

SUMMER SPRING PREFER LATVIANS FOODS WINTER AUTUMN CASTLES AND MANORS RESTAURANTS IN RIGA RESTAURANTS IN SIGULDA RESTAURANTS IN VALMIERA RESTAURANTS 3 PAVĀRU RESTORĀNS 4 IN CESIS "TAM LABAM BŪS AUGT!" "Riga-Gauja region – that is US! That is our living space, where we harvest the forest’s bounty, where we make friends with farmers and brewers, where we plant our own gardens... Many products from the Gauja National Park are served also on the 1 tables at "3 Chefs’ Restaurant". 7 15 LE DOME Living in the Riga-Gauja region where the region’s ROCKET BEAN DIKĻU MANOR restaurant Le Dome reveals to the guests new nuanc- people take care of the environment, inspiration that The Rocket Bean roastery is a place where the best cof- 10 10 10 13 The earliest records mentioning the Dikļi manor date es of seafood, demonstrates skillful use of products comes from communication and life among the rich- fee from all over the world is served in tandem with high APARJODS FAZENDA GADALAIKI 11 UNGURMUIŽA back to the 15th century, but the building gained from local farms and creates refined combinations of ness which is the products coming from the nature quality local products. 90% of the food served here is One of Sigulda’s oldest restaurants, possessing the With outstanding tradition, cordiality and showcasing Located in charming and picturesque Sigulda, this RĀTES VĀRTI Meals are prepared and served exactly as the manor’s its current stately form in the 19th century, hardly tastes applying European culinary techniques. Here and farmers in the region – that is the heart’s blood made of ingredients delivered fresh from Latvian farm- wisdom of traditional nurtured with of local products our foundation, this restaurant restaurant’s specialty is a seasonal menu offering the The Rātes Vārti restaurant convincingly makes it cook once intended. Just like in the 18th century, surprising it is a national cultural monument. The one will find fishes from Latvian lakes and the Baltic and health of the "3 Chefs’ Restaurant". ers, and prepared in the Nordic style. Also important is fond affection for more than 25 years. The building’s features delicious meals, fine wines, local herb teas finest of foods with distinct local flavor. into the list of Latvia’s best. The extensive menu will 11 12 our chef places fresh and flavourful local produce Dikļi mansion, adorned with collections of antique sea, prepared in a variety of ways. Torņa iela 4, Rīga. Tālr.: +371 20 370 537 the fact that the coffee house has been able to establish handsome exterior, with its natural wood-shingle roof, and homemade bread. "Ezeri", Siguldas novads/region. satisfy the most demanding gourmets with seasonal BEER KITCHEN IN PRIEDE at the forefront –. meat, vegetables, dairy products, furniture, paintings and functioning fireplaces, is now Miesnieku iela 4, Rīga. Ph.: +371 67 559 884 5 long-term cooperation with each of its farmers, which complements the outstanding flavours of the Aparjods Vidzemes šoseja/highway 16, Sigulda. Ph.: +371 67 973 009 specialties from garden, farm or forest prepared with VALMIERMUIŽA The beautiful view to the main Rožu Square of Cesis eggs, and even fish are bought from neighbouring is a 4-star hotel with aristocratic accommodation and BIBLIOTĒKA №1 makes us not only partners, but also good friends. And kitchen. Ph.: +371 66 900 669 prowess and innovation. The striking interior takes Valmiermuižas alus is leading the push to restore beer 11 old town and majestic St. John’s Church, informal homesteads. Meanwhile, berries and mushrooms are an exquisite restaurant of excellent quality. The menu BIBLIOTĒKA N°1 Restorāns is a shining example of as goes with friends – we know everything about the Ventas iela 1a, Sigulda. diners back to the Middle Ages and the Hanseatic to its rightful historic place in Latvia’s culinary culture. "PARKS" RESTAURANT atmosphere, excellent coffee and , which gathered in the forests surrounding Ungurmuiža. features contemporary interpretations of products contemporary Latvian cuisine. Its prime location products we serve, from how it was grown to how it Ph.: +371 67 974 414 League. The restaurant’s chefs seek inspiration in Latvia’s This eatery is located in the center of Valmiera city, is prepared of Latvian seasonal vegetables and Ungurmuiža, Raiskuma pagasts, locally grown or bred in the Gauja National Park and in a central Riga park, stylish interior, nuanced and came onto your plate. Cosy atmosphere, with the aro- Lāčplēša iela 1, Valmiera. natural bounty, traditions and fluctuating seasons, in Vecpuišu Park. The selection of appetizers, entrees forest bounty are things for which this restaurant is Pārgaujas novads. its environs. The restaurant is listed as one of the 30 masterful cuisine are enhanced by a sophisticated matic smell of freshly ground coffee and an adventure in Ph.: +371 64 281 942 creating contemporary blends of Latvian flavours and and desserts are wide and bountiful. You will find so beloved. Ph.: +371 22 007 332 best in Latvia and recommended as 7th in a list of best selection of Italian wines, as acknowledged by Wine taste will make you return again and again utilising beer as a harmonious element. local, traditional cuisine, and cuisine that is ‘local and Rīgas iela 27, Cēsis. Ph.: +371 27 212 727 restaurants in Latvia in "The White Guide Nordic 2017". Spectator. Connoisseurs will be pleasantly surprised Miera iela 29/31, Rīga. Tālr.: +371 20 215 120 Dzirnavu iela 2, Valmiermuiža, traditional’ elsewhere in the world. Dikļi, Dikļu pagasts, Kocēnu novads. by traditional Latvian dishes in a contemporary Valmieras pag., Burtnieku novads. Vecpuišu parks, Rīgas iela 19, Valmiera. Ph.: +371 26 Ph.: +371 26 515 445 execution. Ph.: +371 20 264 269 117 444 Tērbatas iela 2, Rīga. Ph.: +371 20 225 000 OSTAS SKATI 2 With a fantastic view of the river, port, and town, restaurant’s menu depends on the seasonal and local 10 fresh produce and is influenced by the best interna- KUNGU RIJA 10 tional and local traditions. This authentic log cabin just outside Sigulda is home HOTEL "SIGULDA" Matrožu iela 15, Rīga. Ph.: +371 26 693 693 8 to a delightful restaurant. With its serene pace of RESTAURANT 14 MUUSU life, the farmstead co-exists in harmony with nature. You will not regret taking time out to sample the 10 KĀRĻAMUIŽA 16 Muusu Restaurant is a story about values, tried and Book your visit one day in advance to order steamed superb food and take in the local scenery, whose "GARŠAS FREKVENCE" 12 Do you want to feel like a 19th century guest at a MĀLPILS MANOR tested over the experience collected during the years. sturgeon, barn-smoked catfish, leg of lamb, roast beauty was lauded by the aristocracy of long ago. RESTAURANT CESIS WINE BAR baronial manor? Then you must visit Kārļamuiža! Most The sophisticated atmosphere of Mālpils Manor is an The restaurant’s menu is made up of classic culinary venison, stuffed goose or duck, in fact anything that The cozy restaurant is located in the hotel building, This is the place where best seasonal products and Inspired by the music played at its location – the 6th of the produce for the aristocratic meals is sourced appropriate environment for carefree leisure. After an values and modern classics, where room has also nature or the market can provide. initially opened in 1890. Feel the aura of history here, local ingredients revolves as gastronomic carousel. floor of Cesis Concert Hall – the chef at restaurant locally – from the allotments of Kārļi residents and aristocratic night’s sleep in satin sheets, the morning been left for lively interpretations, while at the same 700 m from Turaida Museum Reserve, "Kungu rija", when Prince Nikolai Kropotkin hosted a delegation Elegant minimalism, romantic atmosphere and holds that all dishes – whether simple or complicat- the forests of the Amata River and the Gauja National greets you with a scenic landscape, while the meals respect is given to everything which is fresh and Krimuldas novads. from St.Petersburg. wonderful food. ed – have to be prepared from seasonal ingredients Park. The manor itself has a picturesque garden created by the Manor restaurant’s chef transport you seasonal from Latvia’s forests, waters and fields. Ph.: +371 67 971 473 Pils iela 6, Sigulda. Ph.: +371 67 972 263 Mālpils iela 4b, Sigulda. Ph.:+371 29 645 462. sourced locally from nature or artisan farmers. For his graced by herbs, teas, various berry bushes and fruit to joyful horizons of taste. 6 Skārņu iela 6, Rīga. Tālr.: +371 25 772 552 part, the chef must compose an innovative culinary trees. When the apple harvest is abundant, guests Pils iela 6, Mālpils. Ph.: +371 26 666 600 VALMIERMUIŽA’S 9 11 melody from traditional constituents. will definitely want to try the apple wine. 17 3 BEER KITCHEN VALTERA RESTORĀNS 11 11 "VECPUISIS" Raunas iela 12, Cēsis. Ph.: +371 25 515 541 "Kārļamuiža", Kārļi, Amatas novads. BĪRIŅU MANOR RESTORĀNS 3 Valmiermuiža craft brewery "Valmiermuižas alus" The motto of Valter’s restaurant — the countryside TEĀTRA VĪNA STUDIJA AGNESE RESTAURANT 12 Ph.: +371 26 165 298 Take in the aristocratic atmosphere of yesteryear in Restorāns 3 has chosen to go down the forest-food has a fine eatery in Riga, complementing its unique visits the city. The menu of Valter’s restaurant is Located in the Valmiera Drama Theatre complex, Visiting the Agnese Restaurant-bar is like reading an In the historic pavilion inside Vecpuišu Park in CAFÉ 2LOCALS the elegant halls, the ballrooms and the design-per- path, a concept becoming ever more popular in range of craft with a menu based on seasonal based on Latvian rural products only supplied by local Teātra vīna studija is where select wines, flame- adventure-filled book that you simply can’t put down! downtown Valmiera, you will find a restaurant simply The restaurant’s name stems from the chefs who hail fect accommodations. The Manor Restaurant features northern Europe – fresh, hand-picked produce from produce, carefully selected from the wild or artisan farms. The menu is constantly changed according to grilled entrees and mouth-watering desserts meet Enjoy the barley and other cereals favoured by our perfect for a relaxing dinner or for a banquets marking from Cesis and prefer to utilise locally grown produce. treats that the lords may have once enjoyed - local forest and field, the bounteous harvest of our short farmsteads. Deep-fried lichen, a pine-bud dessert, the seasonal offer of farmers. The restaurant’s menu the creative spirit of the stage and the arts. Good ancient forebears, pike-perch and tench from nearby a special occasion. Master chef Jānis Rozenbergs will Watched over by the majestic Sv. Jāņa (St John’s) game and catch, and side dishes straight from nature. summer, hunters’ and fishermen’s ‘catches’ – berries, pike-perch direct from lake to plate are just some of will be an enjoyment for everyone looking for an company, fine wine and warm hospitality are what Burtnieks Lake freshly picked berries and vegetables whip up anything you desire, but accent here is on Church, garden and farm-fresh ingredients are turned Your dining experience and overnight stay will be mushrooms, game, fish and vegetables. In preparing the revelations awaiting you at this amiable and bold authentic local food, served not only on plates, but Vīna studija is all about, with international cuisine in in combinations to delight any gourmet, or choose a foods made with fresh, locally-grown products. into dishes from the cookbooks of yesteryear or used ANNAS IELA

elegant and invigorating. their exquisite dishes, the chefs focus on preserving restaurant. also on Latvian wood, ceramics, stones and other partnership with that of the Latvian countryside. culinary adventureSPO from distant parts. Vecpuišu parks, Leona Paegles iela 10, Valmiera. in distinctive recipes created by our two locals. RTA IELA BRĪVĪBAS IELA

PALĪDZĪBAS IELA

ARISTIDA BRIĀNA IELA HANZAS IELA TAL L INAS IELA

Bīriņi, Limbaži novads. the natural energy and flavour of the ingredients. Valdemāra pasāža, A. Briāna iela 9A, Rīga. Ph.: +371 natural materials. Lāčplēša iela 4, Valmiera. HANZAS IELA Tērbatas 16a, Valmiera. ŠARLOT Ph.: +371 26 110 026 Rīgas iela 24a, Cēsis. Ph.: +371 28 811 774 HANZAS IELA A

VALKAS IELA E VAŠINGTONA ZAUBES S IELA

LAUKUMS BAS IEL ELA IE L ECĪ A

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BAL E 4 BASTEJKALNS LA Adzele

barrels made in this workshop are destined for the "Zvirgzdi", VaidavasAS pagasts, Kocēnu novads. TORŅA IELA ĀZENE PILS LA CEMPMUIŽA

TA E Z LAUKUMS .A. K. BARONA IELA DAMBI TROKŠŅU IELA MEIE Ziedene JAUNĀMUIŽA Ā S RIETUMU IELA CASTLE

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KLOSTERA IELA IE M. TROKŠŅU cellars of famous wineries and breweries, including Ph.: +371 28 341 533 IEL PARKS IELA Dziļezers L Zvirgzdupīte

VANŠU TILTS A A VERMANES M. PILS IELA I ALDARU A.ČAKA IELA SQUARE ĀZENES IELA M. PILS IELA AVOTU IELA P9 M. SMILŠU IELA Briede U K ALFR E DAUGAVAS GĀTE I ARHITEKTU IELA A SN Cimeļupe L U E IE SMILŠU IELA ASPAZI DZIRNAVU IELA MI Ē IKĀŅ . RAIŅA BULVĀRIS DA KALNIŅA IELA GL M IELA AN PILS IELA ZIRGU IELA OPERAS POĻU GĀTE AKLĀ IELA JA A3 R 9 ĶIEĢEĻMUIŽA S BULV SKVĒRS Bisnieku the nearby Valmiermuiža Brewery. IET BALASTA K. VALDEMĀRA IELA ZIRGU IELA MEISTAR U DOMA VAĻ OPERAS MU Riebezers LAUKUMS LĪVU ĀR SQUARE LĀČPLĒŠA IELA Sviluma RAŅĶA DAMBIS ŅU MERĶEĻA IELA Limbažu I IELA 11.NOV MŪKU LAUKUMS S purvs DA DOMS KAĻĶU IELA I U I E Rubenes IELA LA MBI SQUARE MARIJAS IELA ĢERTRŪDES IELA ELA LIVU 34 MIESNIEKU IELA IELA ŠĶŪŅU IELA TU E264 A SQUARE dīķis S Lielezers E MBRA KRA AM lut. bazn. B R. VĀGNERA IELA ELIZABETES IELA ĪSKAPA GĀTE LA LA 1 Miegupīte JUMPRAVMUIŽA A U IELA R 3 IP Madaras, Vaidavas pagasts, UNIE MŪRMUIŽA KUMS LA SILKALNI S A J ELA TMA U RUBENE U I ELA

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HERDE IE ROZENA Lielais LA Danka ENIEK VAĻŅU L JU IELA ERNESTA BIRZNIEKA-UPĪŠA IELA A Ā T MUC KAĻĶU IELA O 24 ZN BARONA IELA Ansis VISVA GLE I K. PALASTA IELA TIRGOŅU E Jencelis M.BEZDELĪGU IELA Daugava 8 LA LĪČI Auziņu ez. IELA NIELA KALĒ U LŽA KURBADA A JU IELA Kocēnu novads. Ph.: +371 29 268 692 Silkalni homestead is located in the Gauja National J Purgaiļu Skujas ez. MUIŽKALNI Iesala Ozolkalna VALMIERA MUSEUM TEĀTRA RADIO IELA SKĀRŅ SATEKLES IELA BĀLE M. J AUNIELA STACIJAS U LAUKUMS dīķi S ASP Kranupīte IELA I

BI RA purvs ELA IE M LĀDE STATION ŅĶ A PODZĒNI KALĒJU IELA

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L PEŅĢI A purvs Cīruļupe dīķi A P KATOĻ VAIDAVA RĀ

MEŽA IELA LA

GAS IELA E I MINSTEREJASP IELA A AB Nabe A U JA SKRINDU IELA S RE EL IELA RAŅĶA D I E MEŽA IELA T KUĢU IELA A RIEPNIEKU IELA NES I KALUPES IELA S A IE NĒĢU D L IMOT EVA IELA Sietiņiezis A A

T ELA D programmes. The Bread Road shows how ears of corn the homestead attracts visitors with tastings of the guided tour, visitors find outBURŠU IELA about plants and their ZI MĀRSNĒNI AMBIS LVĀRI 13.JANVĀRA IELA R PUĶU IELA a NAVU I BU AS IEL PŪPOLU IEL ABRENES IE TURGEŅ i V ZVANU IELA TRIJĀDĪBAS IELA NABE Lādes ez. U IELA RĪNA ELA LĀDEZERS b AUNIŅI IELA G NOMETŅU IELA A SPĪĶER e RĀSLA E ELA AKMENS TILTS K I UĶU I L LAZDONAS SLOKAS IELA P CENTRĀLTIRGUS IELA s LA NDRA U A N A IZIŅA IEL L. Bauzis ZV flourish in fields and how tasty and nourishing bread is home-made hemp spread lead by the homeowners, cultivation, gathering, and drying and theAUCES IELA secrets of GA LEKSA SPĪDOLAS IELA A LA PUŠKINA IELA K TRIJĀDĪBAS IELA A IE STARAJA RUSAS IELA TO PRĀGAS IELA LĀČPLĒŠA IELA LA E JĒKABPILS IELA I ME ĻU I DUS IELA MEDUS IELA VALGUMA IELA SLOKAS IELA METŅU E LA NO LA PŪPOLU IELA LAVAS Grīviņupīte E Ruckas ez. KU S

RĀ Strīķupe (Vaidava) SĪKUĻI VERU I Ģ K M. Bauzis KLĪ p DAUG made from grain. The Road presents the role of to the accompaniment of songs about hemp. Try your producing tea blends, syrups, and extracts; they also U IELA Sāruma ez. IELA STARTI RU E u A RAŅĶA DAMBIS U IELA IZIŅA IELA Š L ROZULA A SARKAŅI

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S TRAZDU IELĶIVUĻU IELA Tora UZVARAS BULVĀRIS BI S DZELZCEĻA TILTS D The third programme explains how medicinal herb other traditional crafts. "Silkalni", Vaidavas pagasts, Kocēnu novads.NDRA GRĪNA p u r v s DZIRNAVU IEL VALGU

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ED.SMIĻĢA IELA AIJAŽI PUŠKINA

and spices and garden plants are utilised in cooking, "Adzelvieši", Burtnieku pagasts, Ph.: +371 29 432 176 Melnezers P14IEL

Aģe MAZĀ KRASTA IELA Mazā Ellīte A IGATE MŪKUS KŪDUMS SAULITES DZIRNAVU IELA UZVARAS BULVĀRIS Aijažu ez. LĀČPLĒŠA IELA ALAS IELA RiebiņuJĒZUSBAZNĪCAS ez. IELA Kalēja MASKAVAS IELA ala P20 including tasting them both fresh and in teas. Burtnieku novads. Ph.: +371 29 253 507 STALBE e J t ELGAVA ī STRAUPE p Dzirnupīte DUKUĻI S u I 18 21 35 ELA č ī PIRTS IELA LIEPASMUIŽA L 13 Ērģeļu Bruņinieku iela 3, Valmiera. P ALDARIS BEER MUSEUM RAISKUMIETIS BREWERY ZILVER WINERY e (Ērgļu) klintis Dzelzceļa m a P14 Lenčupe Raun 50m Ureles tilts pār Raunu

Igate m PLĀCIS Ungurmuiža MŪRI Struļu gr. Struļu pilsk. Driškins a PIEŠKALNI s Panūta The Aldaris Beer Museum is the first of its kind in Both dark and light beers brewed in line with Ph.: +371 64 223 620 Zilver’s artisan wines are made from self-grown and P9

p u Straupes JĀŅMUIŽA STŪĶI SAULĪTES r JĀŅMUIŽA v 12 20 lut. bazn. s Milmēnu Latvia and the most modern in the Baltics. The pride time-honoured traditions and recipes. The amber tint hand-picked berries and fruit. Make a reservation to una VIDRIŽI Vējiņu pilsk. dīķis GARKALNE Ra VĪSTUČI Lielstraupes pils ŠAUTUVES Vējiņu AUCIEMS P28 of the brewery is its authentic vat room, untouched comes from the wood-fired vat and oak kegs used for visit the wine shop; group tastings also available; the pazemes BĒRZIŅI Aģe ezeri CĒSIS INKUĻI JAUNRAUNA Lēdurgas Ungurs

lut. bazn. Pūrica Sveķupīte Sarkanās since 1938. The museum also offers Beer workshops, mashing and fermentation. A slow maturation process tour covers the entire wine-making process, down to Ķīšupe Strautene 21 Ārupīte Auciema ez. GUNDEGAS klintis P20 PUTNIŅI P28

GRAVAS Jugla PRIEKUĻI e

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ī l ā where one can learn about the differences in beers gives the beer its natural sparkle and clarity. Make a the tiniest detail. Brasla P14 LĒDURGA Pūricu ez. Lielais CĒSIS T P9 KUNČI LIELSTRAUPE Dreimaņu RAISKUMS MUDURGAS Ungura P30 purvs purvs Raiskuma Raiskuma ez. brewed around the world and learn the secrets of reservation to visit the brewery and taste their beer. "Pīlādži", Siguldas novads. muiža P30 Ķīšupe Lauči ĢŪĢERI achieving a good brew. You can even try your own "Rūķi 1", Raiskums, Pārgaujas novads. Ph.: +371 26 320 208 VEISMAŅI PINDERES MEIJERMUIŽA Aģes ez. GAUJAS NACIONĀLAIS PARKS Veselavas Sudurga Braslas VESELAVA muiža hand at this ancient craft. Ph.: +371 29 171 748 VANAGI ūd-krāt. Ķidurga BRASLA Ķūķupīte Raunis ĀBELĪTE LĀCĪŠI MEŽMAĻI BĒRZKROGS Tvaika iela 44, Rīga. Ph.: +371 20 016 261 Aņītes ieži Vaive Kvēpenes pilsk. LĪVI Badupīte 22 KRĪVI Krīvupīte Laugas Pēterupe Gauja Vaive A3 Ķūķu Salas ez. klintis VESELĪBAS VALMIERMUIŽA purvs LODE P20 P30 22 28 E264 Naidalu str. Silēnu upīte 23 Dzērdupe R a a MORE SAFARI LABORATORIJA CRAFT BREWERY l k Āraišu lut. š PABAŽI s u bazn. 17 INCIEMS a p 19 25 r LĪGATNE e RĪDZENE

B Skaļupes 14 ĀRAIŠI AND DEER PARK Veselības laboratorija (Health laboratory) produces VAIDAVA CERAMICS "Valmiermuiža craft brewery" is a craft, manor Tarupe 96 A2 Ķauķupīte Gūdu Āraišu E77 Kaķupīte Pabažu BĪRIŅI klintis ez. KĀRĻI ezerpils Mellužupīte Set up for hunting purposes, the 170 hectares of toppings and brandies from herbs, berries and fruits The Vaidava Ceramics factory was founded in 1980 brewery on the outskirts of Valmiera, where beer is Skaļupe Zvārtes Āraišu ez. Bīriņu ez. iezis Līgatnes A Bīriņu m DRABEŠI dabas takas a Ainavu ĀRAIŠI pils ta krauja Raunis Latvia’s first private deer park are populated by more grown in Latvian gardens, forests and meadows. to manufacture design , both traditional slow-brewed using ingredients of the highest grade. Vildoga EIKAŽI Lejas gr. 31 TURAIDAS SKOLA Mazums than 300 fallow deer, as well as European white and During the tour, you can follow the gathering and and contemporary. The ceramic ware is in demand in Truly ‘live’ and natural beer is made according to R CHOCOLATE FACTORY Pēterupe Vēķis P8 VĒVERI Līgotņu str. IERIĶI ĶEMPJI MELTURI P31

red deer. Take the unique opportunity to try venison pre-treatment of raw materials, witness high-grade both local and foreign markets. Explore the evolution carefully selected recipes that will be appreciated The artisan R Chocolate Factory is located in the RATNIEKI AMATCIEMS ) RĀMUĻI ĶOPAS e t MELTURI AMATA Raganiņa a Kumada Vilkate you have hunted yourself. alcohol being distilled, and taste the wide variety of of Latvian red clay from the ground into refined by any gourmand! While visiting Valmiermuiža, find centre of Trikāta. Visitors can learn the secrets of g i Grašupīte L ( Pērļupe SĒJA LŪSARI Jērkules ez. NURMIŽI e P6 n

RAMAS t Skaļupe

Saulstari, Mores pagasts, Siguldas novads. flavours at Veselības laboratorija. tableware and mould your very own plate. out how the manor’s rich history has influenced the making a variety of chocolate treats and participate in Puska Nurmižupīte a IERIĶI

g Amata Gauja

P9 ī VILDOGA L Viešu pilsk. SPĀRE RAGANA Svīķupīte AUGŠLĪGATNE Ph.: +371 29 444 662 Līvi, Drabešu pag., Amatas novads. Ezera iela 2, Vaidava, Vaidavas pagasts. Kocēnu novads. brewing process, and how to savour beer like a true master classes. Take the chocolates you have made 10 36 ZĀĢERI P6 TURAIDA Skujupe Gaidene RENCĒNI Ph.: +371 26 567 007 Ph.: +371 22 334 806 lord of the manor. home with you and stock up with other treats at the LĪGATNE APARNIEKI

P7 A2 Loja e

Grūba

p Kurmupe u E77 Dadžupe SIGULDA ņ Dzirnavu iela 2, Valmiermuiža, adjoining shop. Vējupīte e CĒSIS KRIMULDA i Dauda P7 PUTNIŅI P8 AMATSKOLA P 20 23 26 36 Daudas Ratnieku ez. MEDIEVAL CASTLE ĀRAIŠI WINDMILL AMUSEMENT Valmieras pagasts, Burtnieku novads. "Zelta auns", Trikāta, Trikātas pagasts, MANOR WINERY ūd-krit. Kumada ĢIKŠI Dzirnupe

A3 Kubeseles Krimuldas P32 Ežupe

SUNĪŠI pilsk. lut. bazn. Eg GAUJAS Amata e Although ruins are all that remains of the Livonian This Dutch-type windmill was built for the Drabeši PARK RĀMKALNI Ph.: +371 20 264 269 Beverīnas novads. Ph.: +371 29 393 881 Krimulda Manor offers an exclusive opportunity to ļupīte Nediene Skaisterkalns p Bānūžu pilsk. LOJA Zviedru ez. u VELMERI l SIGULDA l E264 Kubeseles ala NACIONĀLAIS VALMIERA e Order’s mightiest castle, experts in Medieval crafts Manor in the middle of the 19th century. The owners The recreational opportunities include downhill go- explore a winery and taste the manor’s wines. You will Asaru PARKS M JAUNKRIMULDA Lojas Jāņkalns Z Sudas ezers CĒSISDOLES 29 32 pilsk. Ziedleju vie Liepene 227 m dru klintis Inderdēļu ez. pīte Maiļupe occupy them from May until September. Come and will not only show you how grain was milled back in karts, boating, bicycle trips, but for relaxation – our MATILDE WINERY STEAK CLUB be greeted by a lady of the manor who will explain its MURJĀŅI Egļupe Inčukalna KALNBEITES purvs SIGULDA 26Velnala P31 SĒRMŪKŠI A2 meet the gardener and discover vegetables and herbs the day, but also allow you to try different grades of tavern-restaurant, with many of the foods produced Matilde is the only winery in Latvia producing Steak Club offers classes introducing enthusiasts to operations and lead a short tour around the manor’s Gauja E77 RĪGA Sērmūkšu KĀRĻZEMNIEKI Matiņu SILCIEMS Lorupe ez. muiža KRUSTIŅI Lorupe grown from heirloom seeds. Meanwhile, the castle’s flour and enjoy a classic miller’s – barley-flour on the premises – candied jellies, syrups, smoked full-bodied, saturated wines and has a home-made the secrets of maturing and cooking Latvian-grown historic centre, including a visit to the winery, where Suda Vangažu INDRĀNI Ozolkalna gr. 35 Suda lut. bazn. Dzirnav JŪDAŽI ĶĒČI cook will help visitors bake their own loaf of bread with a meaty gravy. chicken, homemade ice cream and other goodies. vermouth – a fully matured wine with a blend of herbs beef, in line with the best Wild West barbecue everyone will be welcomed by winemaker Jānis and up KĀRTŪŽI SALAS e EGLAINE KĻAVAS INČUKALNS EGĻUPE STĪVERI in the outdoor oven. Groups can sign up for a grand "Vējdzirnavas", Drabešu pagasts, Amatas novads. Rāmkalni, "Vītiņkalni", such as yarrow, mint and wormwood. traditions. a tasting of his wine. Ķibīte Jūdažu Skujenes Allažu lut. p lut. bazn. Inčupīte EGĻUPE bazn. urvs Jūdažu Silupīte Pērtupīte ez. RĪGA INČUKALNS Kosas ez. KOSA SKUJENE Medieval feast or beer tasting. Ph.: +371 29 238 208 Inčukalns /region & county/. "Bilderi", Kocēnu pagasts, Kocēnu. "Mazdzērvītes", Kocēnu pagasts, Kocēnu novads. Mednieku iela 3, Sigulda. P3 Ezernieku Kaķupe Mergupe Ķēču pilsk. ĢĒRĶĒNI karsta kritenes MORE Mores kaujas P32 Brendupe ALLAŽI 19 Pils laukums 9, Cēsis Ph.: +371 29 100 280 novads. Ph.: +371 26 457 057 Ph.: +371 20 009 022 Ph.: +371 29 111 619 piemiņas parks Kosas 16 Briežu dārzs NĪTAURE pareiztic. VANGAŽI "Saulstari" bazn. Egļupe Pīsla AKENSTAKA Alupīte Zaube MĀLPILS Nītaures Kābeļu k. lut. bazn. 224 m

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