2nd Saturday of October. of Saturday 2nd First and third Sunday of every month every of Sunday third and First

Spīķeru centrālais laukums. centrālais Spīķeru

Valmiera Parish, Burtnieki District Burtnieki Parish, Valmiera Cēsis

and Livonian Order Castle grounds (old town). (old grounds Castle Order Livonian and taste that comes from this land.” this from comes that taste Plācis, next to Highway A3 A3 Highway to next Plācis, Saturdays. Open 35. iela Kalnciema

and entertainment. and

Address: Dzirnavu street 2, Valmiermuiza, Valmiermuiza, 2, street Dzirnavu Address: 9, 9, laukums Pils complex, Castle Cēsis

Valmiera Rātslaukums (Town Hall Square) Square) Hall (Town Rātslaukums Valmiera trend, but going back to our roots. Through what is characteristic of the region, through the the through region, the of characteristic is what Through roots. our to back going but trend, and other entertainments. other and table. dinner any

all accompanied by live music, contests contests music, live by accompanied all

Where: Valmiermuižas alus brewery alus Valmiermuižas Where: and drinks. drinks. and foods

dance and storytelling. and dance from them. Therefore it has to be understood: that what we are trying to create is not a new new a not is create to trying are we what that understood: be to has it Therefore them. from they are accompanied by music, dancing dancing music, by accompanied are they embellish would that items hand-crafted

RĪGA

surprise diners with their culinary secrets, secrets, culinary their with diners surprise

gust, September, November, December November, September, gust, SIGULDA cient skills and crafts, and taste authentic authentic taste and crafts, and skills cient

even dog-fur knits, all accompanied by song, song, by accompanied all knits, dog-fur even We, too, had our fundamental values, but at some point in history we began to drift away away drift to began we history in point some at but values, fundamental our had too, We, market days are particularly special, as as special, particularly are days market offers also fair The hungry! leave never will

CĒSIS

PARKS

taurant atmosphere in which popular chefs chefs popular which in atmosphere taurant

- Au June, May, March, February, When: VALMIERA VALMIERA

NACIONĀLAIS Closed Mondays. Mondays. Closed

-

Brethren and the Teutonic Order. Learn an Learn Order. Teutonic the and Brethren Skaisterkalns

GAUJAS

and ceramic items, sheep-wool, rabbit- and and rabbit- sheep-wool, items, ceramic and them popular. popular. them craftspeople. Easter, Līgo, and Christmas Christmas and Līgo, Easter, craftspeople. you – dinner for out going like is Fair ciems

- open-res an by over taken is square The

traditional dishes. dishes. traditional Daily from 08:00 to 14:00. 14:00. to 08:00 from Daily Days – the times of the Order of the Sword Sword the of Order the of times the – Days

honey, wax candles, wicker-work, wooden wooden wicker-work, candles, wax honey, come from that particular region. It is these raw products and ingredients that have made made have that ingredients and products raw these is It region. particular that from come brewers and winemakers, as well as local local as well as winemakers, and brewers - Kaln the to going And treats. other many

asonal dishes created from local produce. produce. local from created dishes asonal

creative workshops and mouth-watering mouth-watering and workshops creative Uzvaras bulvāris 24, Cēsis. Cēsis. 24, bulvāris Uzvaras ring the special event known as Medieval Medieval as known event special the ring

gerbread, fresh and dried fruit, , vegetables, fruit, dried and fresh gerbread, tive, what they all have in common is that they are based off products and ingrdients that that ingrdients and products off based are they that is common in have all they what tive, These are supplemented by local artisan artisan local by supplemented are These and meats smoked preserves, and jams

- se special try to chance rare a visitors ving

traditions through the media of having fun, fun, having of media the through traditions Tirgus laukums, Tirgus - du spotlight the Taking converge. history

- gin sweets, cheese, fish, meats, smoked - perspec in it put and world the of iconic most the of some at look you “If says: He se vegetables, , fruits and berries. berries. and fruits spices, vegetables, se blends, herbal own their bring Farmers

- gi restaurants best Riga’s of 15 features

ciple is the discovery of ancient Latvian Latvian ancient of discovery the is ciple

arrive to sell their products. their sell to arrive where more than ten centuries of ’s Latvia’s of centuries ten than more where

customer-friendly prices – around EUR 20. EUR around – prices customer-friendly

features home-made , baked goods, goods, baked bread, home-made features - diver as well as goods, baked and honey Saturday. every place takes fair weekly its

laukums during the Riga City Festival and and Festival City Riga the during laukums

- prin underlying The year. a times eight

expands as vendors from all over Latvia Latvia over all from vendors as expands tourists and local residents alike, a place place a alike, residents local and tourists

environs, spotlight the tastiest of foods for for foods of tastiest the spotlight environs,

annually by the Valmiera Museum and it it and Museum Valmiera the by annually the restaurant ‘’Valmiermuižas vēstniecība Rīgā”, has been appointed official Ambassador. official appointed been has Rīgā”, vēstniecība ‘’Valmiermuižas restaurant the ’. The market features meat, dairy, dairy, meat, features market The food’. when attractive more even becomes and

Rīgas svētku restorāns svētku Rīgas opens at Spīķeri Spīķeri at opens The

amemia alus Valmiermuižas

brewery brewery the outside

icest produce. Once a month, the market market the month, a Once produce. icest medieval castle is a prime attraction for for attraction prime a is castle medieval

restaurants in the town of Sigulda and its its and Sigulda of town the in restaurants

in October 1283. Now, the fair is organised organised is fair the Now, 1283. October in gion of 2017. and master of herbs and spices Dzintars Kristovskis from from Kristovskis Dzintars spices and herbs of master and Chef 2017. Gastronomy of gion it!’ in line with the basic principles of ‘slow ‘slow of principles basic the with line in it!’ Riga of pride the is houses, timber restored

RESTAURANT RESTAURANT

or h Faor t Valmiermuiža, at Flavour the vour is held held is

- cho the for owners cafe and restaurant cal The historic-romantic milieu of Cesis Cesis of milieu historic-romantic The

Twice a year – in April and November, November, and April in – year a Twice

Sv. Sīmanis (St Simon’s) Church were laid laid were Church Simon’s) (St Sīmanis Sv. - Re European as titled been has Palate” at “Wild concept special its with region Riga-Gauja The market’s motto is ‘We grow it – We sell sell We – it grow ‘We is motto market’s The its with (Quarter), kvartāls Kalnciems The

- Sa all-encompassing food and crafts fair, fair, crafts and food all-encompassing

AREAS - lo with vie residents city when mornings, (may change). change). (may

KVARTĀLS FAIR KVARTĀLS GOODS MARKET GOODS RIGA FESTIVAL FESTIVAL RIGA

le Ages, when the foundations of Valmiera’s Valmiera’s of foundations the when Ages, le

Marking Latvia’s seasonal festivals, an an festivals, seasonal Latvia’s Marking cers. Things get particularly busy in the the in busy particularly get Things cers.

Usually held in the first weekend in August August in weekend first the in held Usually

- Midd the in began tradition Fair Simjūds The

AND SURROUNDING SURROUNDING AND VALMIERMUIŽA

STRAUPE RURAL RURAL STRAUPE KALNCIEMS

MEDIEVAL DAYS MEDIEVAL

RESTORĀNS/ - produ artisan and farmers local attracts

VALMIERA

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

In the very heart of the city, Cēsis Market Market Cēsis city, the of heart very the In

WEEKS” IN SIGULDA SIGULDA IN WEEKS” FLAVOUR AT AT FLAVOUR [email protected] [email protected]

CĒSIS CASTLE CASTLE CĒSIS

RĪGAS SVĒTKU SVĒTKU RĪGAS CĒSIS MARKET CĒSIS FAIR SIMJŪDS

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

„RESTAURANT „RESTAURANT SAVOUR THE THE SAVOUR

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

CENTER CENTER

INFORMATION INFORMATION 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

Ph.: +371 67227444 +371 Ph.: Ph.: +371 61303030 +371 Ph.:

here every day. every here

Kaļķu iela 16, Rīga Rīga 16, iela Kaļķu Turaidas iela 2a, Sigulda 2a, iela Turaidas

Open 07:00-14:00, closed Sundays, Mondays. Mondays. Sundays, closed 07:00-14:00, Open area of two hectares. Seasonal products from Latvia’s forests, waters and farms arrive arrive farms and waters forests, Latvia’s from products Seasonal hectares. two of area – three courses for EUR 15-20. 15-20. EUR for courses three – price asonable

Ķīpsala Exhibition Centre Centre Exhibition Ķīpsala Tērbatas iela 6, Valmiera Valmiera 6, iela Tērbatas ground the market is home to spacious cellar storerooms and freezers covering a total total a covering freezers and storerooms cellar spacious to home is market the ground - re a for sensations taste pleasurable eking

Ph.: +371 6703 7900 6703 +371 Ph.: Ph.: +371 67971335 +371 Ph.:

business prowess. prowess. business local farmers, gardeners, ranchers and artisan food producers. food artisan and ranchers gardeners, farmers, local - under Meanwhile, century. 20th the of beginning the at Germany from inherited hangars - se welcome to doors their open

Ausekļa iela 6, Sigulda 6, iela Ausekļa Rīga, 6, Rātslaukums

acquiring new knowledge to enhance their their enhance to knowledge new acquiring

market has stood out. Residents of Valmiera come here every day for produce grown by by grown produce for day every here come Valmiera of Residents out. stood has market nitude and vitality. The massiveness of its above-ground presence comes from airship airship from comes presence above-ground its of massiveness The vitality. and nitude 16 October. Riga’s very best restaurants will will restaurants best very Riga’s October. 16

CENTERS CENTERS

pagasts, Amatas novads novads Amatas pagasts, Professionals see it as fertile ground for for ground fertile as it see Professionals Since its inception on the mists of time, the unique and vibrant atmosphere of Valmiera Valmiera of atmosphere vibrant and unique the time, of mists the on inception its Since - mag its with astonishes List, Heritage World UNESCO’s on included Market, Central Riga Week will be held from 16 to 22 May and 10 to to 10 and May 22 to 16 from held be will Week

VALMIERA MARKET MARKET VALMIERA RIGA CENTRAL MARKET MARKET CENTRAL RIGA Āraišu vējdzirnavas(windmill), Drabešu Drabešu vējdzirnavas(windmill), Āraišu cases by bartenders, cooks, pastry chefs. chefs. pastry cooks, bartenders, by cases

This year, the bi-annual Riga Restaurant Restaurant Riga bi-annual the year, This INFORMATION INFORMATION INFORMATION

herbal-tea gatherers and craftspeople. craftspeople. and gatherers herbal-tea - show Entertaining ideas. culinary novel WEEKS WEEKS Parish, Burtnieki District Burtnieki Parish,

SIGULDA TOURISM TOURISM SIGULDA TOURISM RIGA res of cheesemakers, beekeepers, bakers, bakers, beekeepers, cheesemakers, of res seeking those and lovers food for paradise Dzirnavu street 2, Valmiermuiza, Valmiera Valmiera Valmiermuiza, 2, street Dzirnavu

RIGA RESTAURANT RESTAURANT RIGA

- wa the presents market Kukuļtirdziņš the a becomes Centre Exhibition Ķīpsala The Valmiermuižas alus brewery alus Valmiermuižas

kes and singular Jacob’s bread. Alongside, Alongside, bread. Jacob’s singular and kes face-to-face. companies food-processing TOURISM INFORMATION CENTERS INFORMATION TOURISM from the brewery and local artisans. artisans. local and brewery the from

SPRING AND AUTUMN AUTUMN AND SPRING

- panca of banquet a host ladies Local kers. meet to opportunities providing and vation and handicrafts, and, naturally, draft beer draft naturally, and, handicrafts, and

- ba and millers growers, grain to homage - inno accenting trends, industry latest the are accompanied by farm-fresh food treats treats food farm-fresh by accompanied are

king of after the harvest and pays pays and harvest the after bread rye of king following keenly region, Baltic the in bition Saulgriezis. Live music and dancing dancing and music Live – stice

ia Food Riga - ba first the celebrates festival lively This - exhi food-trade biggest the is - sol summer the launching event an hosts

JACOB’S FESTIVAL JACOB’S FOOD RIGA

mer, the park at Valmiermuiža Manor Manor Valmiermuiža at park the mer,

Līgo - Midsum or festival biggest Latvia’s

As summer takes off, just a week before before week a just off, takes summer As

SAULGRIEZIS

MARKETS EVENTS FOR FOOD LOVERS FOOD FOR EVENTS KRISTOVSKIS DZINTARS

salad. Despite everything, cloudberry is the queen of contemporary forest gastronomy. forest contemporary of queen the is cloudberry everything, Despite salad. yourself taste best. taste yourself peel. lemon or twig, blackcurrant have much to offer both our own people and every European lover of fine food! fine of lover European every and people own our both offer to much have yet – in a salad with smoked fish and nuts. The turnip – just doing what comes naturally! comes what doing just – turnip The nuts. and fish smoked with salad a in – yet

be used in making of a honeyed jam which perfectly complements dessert cheeses or fruit fruit or cheeses dessert complements perfectly which jam honeyed a of making in used be ... we could continue this delicious list forever! Remember though – the ones you pick pick you ones the – though Remember forever! list delicious this continue could we ... a raisins, some sugar, of pinch a with supplemented and bottles into filled are saps ted It is hardly surprising then, that in 2017, we will be a European Gastronomic Region – we we – Region Gastronomic European a be will we 2017, in that then, surprising hardly is It gies – we give you: the turnip, stupendous in ! Or simply baked in the , but better better but oven, the in baked simply Or stews! in stupendous turnip, the you: give we – gies

Cloudberries hide in deep and far marshes. However, if you are lucky to find them, they can can they them, find to lucky are you if However, marshes. far and deep in hide Cloudberries cream with new potatoes, marinated, sun-dried, a side dish for seafood, beef, as a pâté pâté a as beef, seafood, for dish side a sun-dried, marinated, potatoes, new with cream - fermen home, At it. of much so there’s thing good a – cure detoxing a as and compresses, - veg and herbs forgotten long in renaissance current the to contribution noble our Making

CLOUDBERRIES TURNIP the pinnacle for modern-day hunter-gatherers. Simply sautéed with butter, braised in in braised butter, with sautéed Simply hunter-gatherers. modern-day for pinnacle the beauty spirits, bouillons, dressings, salad flakes, ice in sorbets, wine, make to drink, ted and artisan food producers. food artisan and

We are a mushroom-foraging nation, and the boletus (porcini) is considered considered is (porcini) boletus the and nation, mushroom-foraging a are Latvians We - non-fermen or fermented a as used is sap The sap. the sweeter the winter, the colder The vice-versa ). Use our recommendations to experience the hospitality of our homesteads homesteads our of hospitality the experience to recommendations our Use ).

BOLETUS MUSHROOM MUSHROOM BOLETUS SAP MAPLE AND BIRCH what is not available in city restaurants can be located in delightful farmers’ markets (and (and markets farmers’ delightful in located be can restaurants city in available not is what

It is also an invitation to savour the culinary diversity of the Riga-Gauja Region, because because Region, Riga-Gauja the of diversity culinary the savour to invitation an also is It

family’s Saturday or Sunday dinner and served as tartare or steaks in select restaurants. restaurants. select in steaks or tartare as served and dinner Sunday or Saturday family’s ditive for your cocktail, it is the best that a berry can offer alcohol. offer can berry a that best the is it cocktail, your for ditive

and lushly forested. Venison is perfect for autumn stews – a scrumptious staple of any any of staple scrumptious a – stews autumn for perfect is Venison forested. lushly and - ad liquid a as And cheese. mild or dishes meat for accent ideal an

Latvia abounds in deer parks, wide open, impeccably managed, with clean air and water, water, and air clean with managed, impeccably open, wide parks, deer in abounds Latvia for various and marinades. In jellies and marmelade it is is it marmelade and jellies In marinades. and sauces various for

for with cottage cheese and many more ways. ways. more many and cheese cottage with breakfast for VENISON VENISON

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

truly arrived. Latvians use Sorrel in many ways – for salads, soup, soup, salads, for – ways many in Sorrel use Latvians arrived. truly ROWAN

should be made just from the sour ones. sour the from just made be should en, vitamin-rich leaves, an unmistakable sign that spring has has spring that sign unmistakable an leaves, vitamin-rich en,

sert wines, and for jams perfect for select cheese plates. plates. cheese select for perfect jams for and wines, sert

insomnia. Devoted housekeepers insist that a jam or wine wine or jam a that insist housekeepers Devoted insomnia. - bright-gre small, these seek and meadows the into out go to lers

of the culinary art, utilized as a marinade for lamb, a component of tangy homemade des homemade tangy of component a lamb, for marinade a as utilized art, culinary the of - der of things. It’s not surprising that rye bread is what every Latvian living abroad craves for. craves abroad living Latvian every what is bread rye that surprising not It’s things. of der

events for food devotees who appreciate nature’s bounty and its seasonal flavours. flavours. seasonal its and bounty nature’s appreciate who devotees food for events of melatonin, which helps the human body to fight aging and and aging fight to body human the helps which melatonin, of - city-dwel hardened even obliges Sorrel of appearance first The

Latvia and one of contemporary Latvian ’s trademarks. Today Quince is an element element an is Quince Today trademarks. cuisine’s Latvian contemporary of one and Latvia Latvia, and it’s taste is a result of our history, memories, dreams, and philosophy on the or the on philosophy and dreams, memories, history, our of result a is taste it’s and Latvia, -

SORREL Region. It is a one-stop shop for information on our restaurants, markets, points of interest and and interest of points markets, restaurants, our on information for shop one-stop a is It Region. vitamins and minerals, the sweet-sour berries contain a lot lot a contain berries sweet-sour the minerals, and vitamins

Cydonia or more accurately shrub Quince has become known as our lemon, the pride of of pride the lemon, our as known become has Quince shrub accurately more or Cydonia It goes without saying: nowhere on planet Earth the rye bread is more delicious than in in than delicious more is bread rye the Earth planet on nowhere saying: without goes It

is an invaluable source for getting to know the cuisine of the Riga-Gauja 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 besides as, health, one’s for excellent are cherries sour The CYDONIA RYE BREAD RYE

SOUR CHERRIES SOUR

candied Rhubarb, etc. Rhubarb, candied

jelly, Rhubarb ice-cream, Rhubarb Chutney, Rhubarb jam, Rhubarb salad, Rhubarb wine, wine, Rhubarb salad, Rhubarb jam, Rhubarb Chutney, Rhubarb ice-cream, Rhubarb jelly,

a pinkish fish of light consistency. The fishbone can be used for making a strong bouillon. strong a making for used be can fishbone The consistency. light of fish pinkish a Rhubarb dumplings, Rhubarb pie, Rhubarb – immoderations gourmandian for amounts

cate, one should leave a whole gutted catfish for two to three days in cold in order to serve serve to order in cold in days three to two for catfish gutted whole a leave should one cate, large in used Frequently looks. good its for also but traits, useful its for only not patch,

The largest fish in Latvia, it can reach up to 250 kilos in weight. To make catfish more deli more catfish make To weight. in kilos 250 to up reach can it Latvia, in fish largest The Rhubarb a has household Latvian Every year. gastronomic new the of proclaimer Latvia’s -

CATFISH RHUBARB FOOD LOVER’S GUIDE TO THE RIGA - GAUJA REGION

GAUJAS Skaisterkalns ries or chanterelle mushrooms, or choosing a spot lake or riverside for fishing. for riverside or lake spot a choosing or mushrooms, chanterelle or ries

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 NACIONĀLAIS VALMIERA

PARKS CĒSIS

vides more pleasure than tending a garden, venturing deep into a forest for wild strawber wild for forest a into deep venturing garden, a tending than pleasure more vides vitamins. of full chock preferring nature, to link its maintains cuisine Latvian but influences, primary the as seen - candied peel, or on a plate with game meat. meat. game with plate a on or peel, candied

berries? Beautiful and mildly tart - for a real taste of life. of taste real a for - tart mildly and Beautiful berries? SIGULDA

RĪGA winter hibernation, crave the first greens that sprout up - aromatic, succulent, crisp and and crisp succulent, aromatic, - up sprout that greens first the crave hibernation, winter are cuisine Russian and German Swedish, Polish, glass. large a in layered jam, gonberry so to speak, they have the uncanny ability to commune with Mother Nature. Nothing pro Nothing Nature. Mother with commune to ability uncanny the have they speak, to so - just waiting to be picked or the abundant quince, that yellow fruit perfect for syrups or or syrups for perfect fruit yellow that quince, abundant the or picked be to waiting just – through the centuries are a reminder of home fires burning. But what about the rowan rowan the about what But burning. fires home of reminder a are centuries the through –

rupjmaizes kārtojums rupjmaizes freshness lasts but a brief moment. Just about everyone – not only gourmets – following following – gourmets only not – everyone about Just moment. brief a but lasts freshness as known dessert voured in the right place, at the right time. Summertime is when Latvians are earthbound, earthbound, are Latvians when is Summertime time. right the at place, right the in voured – crumbed rye-bread, whipped cream and lin and cream whipped rye-bread, crumbed – - to ‘reap what it sows’- literally! The beautiful and scrumptious penny-bun mushrooms, mushrooms, penny-bun scrumptious and beautiful The literally! sows’- it what ‘reap to ple but sturdy foods from garden vegetables and grains. Potatoes and , rye products products rye barley, and Potatoes grains. and vegetables garden from foods sturdy but ple

Latvian summers are short but nonetheless full of gastronomic goodies that can be sa be can that goodies gastronomic of full nonetheless but short are summers Latvian just-tapped whose syrup, maple and sap birch with spring in starts year the gourmets, For 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. Sim character. with filling, and rich is that fare in results Latvia in weather damp and Cold 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 RESTORĀNI CĒSĪS 3 PAVĀRI 4 Open and seating at the bar for a close-up view of the chef in action is a con- cept new to Latvia. Watch while your starter or entree is being prepared, ask about the ingredients, flavours and culinary experi- ments. Sous-vide or slow are the 1 main methods used here, with the accent LE DOME on local, seasonal products. 7 restaurant Le Dome reveals to the guests Torņa iela 4. Ph.: +371 20 370 537 APARJODS 9 10 12 new nuances of seafood, demonstrates skill- One of Sigulda’s oldest restaurants, pos- HOTEL „SIGULDA” 8 IZSALKUŠAIS JĀNIS UNGURMUIŽA DIKĻU MANOR ful use of products from local farms and cre- sessing the wisdom of traditional Latvian RĀTES VĀRTI In a 1932 fire station, complete with fire- are prepared and served exactly as The earliest records mentioning the Dikļi 5 7 The Rātes Vārti restaurant convincingly ates refined combinations of tastes applying BIBLIOTĒKA №1 cuisine nurtured with fond affection for RESTAURANT man’s pole, customers can watch their the manor’s cook once intended. Just like manor date back to the 15th century, but You will not regret taking time out to sam- makes it into the list of Latvia’s best. The European culinary techniques. Here one will BIBLIOTĒKA N°1 Restorāns is a shining more than 23 years. The building’s handso- coming together in the open kitchen. in the 18th century, our chef places fresh the building gained its current stately form ple the superb food and take in the local extensive menu will satisfy the most de- find fishes from Latvian lakes and the Baltic example of contemporary . me exterior, with its natural wood-shingle BEER KITCHEN IN Each season sees a new menu developed and flavourful local produce at the fore- in the 19th century, hardly surprising it is scenery, whose beauty was lauded by the manding gourmets with seasonal specia- sea, prepared in a variety of ways. Its prime location in a central Riga park, roof, complements the outstanding fla- 25 by one of Latvia’s best chefs. But the leit- front –. meat, vegetables, dairy products, a national cultural monument. The Dikļi aristocracy of long ago. The cozy restau- lties from garden, farm or forest prepared VALMIERMUIŽA Miesnieku 4, Ph.: +371 67 559 884 stylish interior, nuanced and masterful cui- vours of the Aparjods kitchen. motif at Izsalkušais Jānis is unassuming eggs, and even fish are bought from ne- mansion, adorned with collections of an- rant is located in the hotel building, initial- with prowess and innovation. The striking Valmiermuižas alus is leading the push to 8 sine are enhanced by a sophisticated se- Ventas iela 1a, Sigulda, and understandable dishes, just like the ighbouring homesteads. Meanwhile, ber- tique furniture, paintings and functioning ly opened in 1890. Feel the aura of history interior takes diners back to the Middle restore beer to its rightful historic place in „PARKS” RESTAURANT lection of Italian wines, as acknowledged Ph.: +371 67 974 414 This eatery is located in the center of Val- restaurant itself. ries and mushrooms are gathered in the fireplaces, is now is a 4-star hotel with aris- Ages and the Hanseatic League. Latvia’s culinary culture. The restaurant’s by Wine Spectator. Connoisseurs will be here, when Prince Nikolai Kropotkin hos- miera city, in Vecpuišu Park. The selection Valmieras iela 2, Cēsis. Ph.: +371 29 262 001 forests surrounding Ungurmuiža. tocratic accommodation and an exquisite Lāčplēša iela 1, Valmiera chefs seek inspiration in Latvia’s natural pleasantly surprised by traditional Latvian ted a delegation from St.Petersburg. of appetizers, entrees and desserts are Ungurmuiža, Raiskuma pagasts, restaurant of excellent quality. The menu Ph.: +371 64 281 942 bounty, traditions and fluctuating seasons, dishes in a contemporary execution. Pils iela 6, Sigulda. Ph.: +371 67 972 263 wide and bountiful. You will find local, tradi- Pārgaujas novads. features contemporary interpretations of creating contemporary blends of Latvian Tērbatas iela 2, Phone: Ph.: +371 20 225 000 tional cuisine, and cuisine that is ‘local and Ph.: +371 22 007 332 products locally grown or bred in the Gauja flavours and utilising beer as a harmonious traditional’ elsewhere in the world. National Park and its environs. The restau- element. Vecpuišu parks, Rīgas iela 19, Valmiera, rant is listed as one of the 30 best in Latvia. Dzirnavu iela 2, Valmiermuiža, Ph.: +371 20 264 269 Dikļi, Dikļu pagasts, Kocēnu novads. Valmieras pag., Burtnieku novads Ph.: +371 26 515 445 2 Ph.: +371 29 135 438 OSTAS SKATI 7 With a fantastic view of the river, port, and KUNGU RIJA town, restaurant’s menu depends on the This authentic log cabin just outside Sigulda seasonal and local fresh produce and is in- is home to a delightful restaurant. With its 9 fluenced by the best international and local serene pace of life, the farmstead co-exists in 7 MOMO 11 cooking traditions. harmony with nature. Book your visit one day GADALAIKI Inspired by the music played at its location – KĀRĻAMUIŽA Matrožu iela 15, Ph.: +371 26 693 693 in advance to order steamed sturgeon, barn- Located in charming and picturesque Si- the Vidzeme Concert Hall – the chef at the Do you want to feel like a 19th century gu- smoked catfish, leg of lamb, roast venison, gulda, this restaurant’s specialty is a sea- MoMo restaurant holds that all dishes – est at a baronial manor? Then you must 13 stuffed goose or duck, in fact anything that sonal menu offering the finest of foods with whether simple or complicated – have to be visit Kārļamuiža! Most of the produce for MĀLPILS MANOR nature or the market can provide. distinct local flavor. prepared from seasonal ingredients sour- the aristocratic meals is sourced local- The sophisticated atmosphere of Mālpils Ma- 700 m from Turaida Museum Reserve, „Ezeri”, Siguldas novads/region, ced locally from nature or artisan farmers. ly – from the allotments of Kārļi residents nor is an appropriate environment for care- „Kungu rija”, Krimuldas novads, Ph.: +371 67 973 009 For his part, the chef must compose an and the forests of the Amata River and the free leisure. After an aristocratic night’s sleep VALMIERMUIŽA’S Ph.: +371 67 971 473 innovative culinary melody from traditional Gauja National Park. The manor itself has in satin sheets, the morning greets you with a 6 TEĀTRA VĪNA constituents. a picturesque garden graced by herbs, teas, scenic landscape, while the meals created by BEER KITCHEN Valmiermuiža craft brewery „Valmiermui- 8 Raunas iela 12, Cēsis. Ph.: +371 20 641 016 various berry bushes and fruit trees. When the Manor restaurant’s chef transport you to STUDIJA 8 žas alus” has a fine eatery in Riga, com- Located in the Valmiera Drama Theat- the apple harvest is abundant, guests will joyful horizons of taste. „AGNESE” „VECPUISIS” plementing its unique range of craft re complex, Teātra vīna studija is where Visiting the Agnese Restaurant-bar is like 9 definitely want to try the apple wine. Pils iela 6, Mālpils, Ph.: +371 26 666 600 8 CAFÉ 2LOCALS 3 with a menu based on seasonal produce, select wines, flame-grilled entrees and reading an adventure-filled book that you RESTAURANT „Kārļamuiža”, Kārļi, Amatas novads. RESTORĀNS 3 In the historic pavilion inside Vecpuišu The restaurant’s name stems from the Restorāns 3 has chosen to go down the carefully selected from the wild or artisan mouth-watering desserts meet the cre- simply can’t put down! Enjoy the barley and Ph.: +371 26 165 298 14 Park in downtown Valmiera, you will find chefs who hail from Cesis and prefer to uti- forest-food path, a concept becoming ever farmsteads. Deep-fried lichen, a pine-bud ative spirit of the stage and the arts. Good other cereals favoured by our ancient fore- BĪRIŅU MANOR a restaurant simply perfect for a relaxing lise locally grown produce. Watched over Take in the aristocratic atmosphere of yes- more popular in northern Europe – fresh, dessert, pike-perch direct from lake to pla- company, fine wine and warm hospitality bears, pike-perch and tench from nearby dinner or for a banquets marking a spe- by the majestic Sv. Jāņa (St John’s) Chur- teryear in the elegant halls, the ballrooms hand-picked produce from forest and field, te are just some of the revelations awaiting are what Vīna studija is all about, with in- Burtnieks Lake freshly picked berries and 7 cial occasion. Master chef Jānis Rozen- ch, garden and farm-fresh ingredients are and the design-perfect accommodations. the bounteous harvest of our short sum- you at this amiable and bold restaurant. ternational cuisine in partnership with that vegetables in combinations to delight any FAZENDA 7 bergs will whip up anything you desire, turned into dishes from the cookbooks of The Manor Restaurant features treats that mer, hunters’ and fishermen’s ‘catches’ – Valdemāra pasāža, A. Briāna iela 9A, Rīga. With outstanding tradition, cordiality and MR.BISKVĪTS of the Latvian countryside. , or choose a culinary adventure but accent here is on foods made with yesteryear or used in distinctive recipes the lords may have once enjoyed - local game berries, mushrooms, game, fish and vege- Ph.: +371 28 656 111 showcasing of local products our foundation, Mr.Biskvīts is a homey and friendly cafe Lāčplēša iela 4, Valmiera from distant parts. created by our two locals. smack in the center of Sigulda, perfect for a ANNAS IELA fresh, locally-grown products. and catch, and side dishes straight from natu- tables. In preparing their exquisite dishes, this restaurant features delicious meals, fine Ph.: +371 26 211 222 Tērbatas 16a, Valmiera, LV 4201 Rīgas iela 24a, Cēsis. Ph.: +371 28 811 774

SPO RTA IELA Vecpuišu parks, Leona Paegles iela 10, family outing. Scrumptious cakes and pa- Ph.: +371 64 207 304 BRĪVĪBAS IELA re. Your dining experience and overnight stay the chefs focus on preserving the natural wines, local herb teas and homemade bread. PALĪDZĪBAS IELA ARISTIDA BRIĀNA IELA HANZAS IELA TAL L INAS IELA

HANZAS IELA ŠARLOT Valmiera stries, entrees and aromatic coffee! HANZAS IELA A

VALKAS IELA E will be elegant and invigorating. energy and flavour of the ingredients. Vidzemes šoseja/highway 16, Sigulda, VAŠINGTONA ZAUBES S IELA LAUKUMS BAS IEL ELA IE L ECĪ A

LA VESETAS I E Ph.: +371 26 110 026

ŪPNI LE MAIZN

R NČU I

Ausekļa iela 9, Sigulda, Ph.: +371 67 976 611 VERU I LA E MIERA IELA Bīriņi, Limbaži novads. Ph.: +371 66 900 669 IE LA ĪCAS IELA Kalēju iela 3. Ph.: +371 26 660 060 NU A VIDUS IELA G

HANZAS IELA

LIELGAB Ph.: +371 64 024 033 MATROŽUIELA A SAKARU IELA ARTILĒR LU IELA MEDNIEKU A IELA IELA IJAS STRĒLNIEKU IELA IER

IELA M DAINAS IEL IELA “Kociņi”

A DIKĻI12 26 EMIĻA MELNGAIĻA IELA STABU IELA IELA LA S

E BALASTA DAMBIS IEŽ I DZIR ANTONIJAS IELA A S IELA S K. BARONA IELA DAINAS IELA BR NAVU IELA SKOLA

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AUSEKĻA IELA TĒRBATAS IELA LOČU IELA TALLINAS IELA

ELIZABETES IELA VĪLAN BRUŅINIE A

MATROŽUIELA LA ULKVEŽA S OG RĪGAS CENTRSĢERTRŪDES IELA IELA P PŪPOLI RŪPNIE LDEMĀRA IELA Ļ U

EKSPORTA IELA ALBERTA IELA

IE K. VA RŪPNIEKI ROŅSALAS IELA LA K 25 U IE Stinku str. STRĒLNIEKU IE LA ZIEDONIS ZAĻĀ IELA TĪKLU IELA TĪKLU IELA Dzirnupīte ELIZABETES IELA BAZNĪCAS IELA VANAGI KRONVALDA BULVĀRIS

ZVEJNIEKU IE O TOŽAS GĻU SPRĪDĪTIS KALPAKA BULVĀRIS IELA 15 STABU IELA MAT VALMIERMUIŽA SIGHTS FOR FOOD LOVERS N TARTU .R P16 SkaisterkalnsĒRI ĪSA IELA LA A HA IE A.ČAKA IELA EL 6 ES I 8 21 LA BRĪVĪBAS IELA Mazbriede EM A TĒRBATAS IELA BA TONIJAS IELA ZĀL ĢIPŠA IELA L ASTA DAM Z KRONVALDA PARKS AN JERU LĀČPLĒŠA IELA VEJNIEKU IE OGĻU IELA ĢIPŠA IELA KRONVALDA PARK ĢERTRŪDES IELA PRIEDES SKOLAS IEL Katvaru ez. AN DZIRNAVU IELA B DRE IS KATVARI ZILAISKALNS Pilāti J L A 2729 30 A PUM ENKURA IELA CAS IELA BRENGUĻI ENKURA IELA P Zilaiskalns U NĪ A3 Abuls R A IELA AKAS M IELAadiešēnu STIRNAS NĀNA IELA

BAZ K. BARONA IELA 127 m DŪĶERI ANNASMUIŽA E264 ĶĪPSALA

O ELIZABETES IELA VALMIERA NU, LIELA MUIŽA! MEDUS KĀRE I GĻU JURA ALU Čužu MART

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IELA AS L IELA ASTA MIĶEĻA IELA purvs I ELA BLAUMAŅA IELA purvs LĪCĪŠI AKAS D Mazezers M.KAIJU IELA Medus kāre (Passion for honey) is a ho- AMBIS S IELA BRĪVĪBAS IELA ĢERTRŪDE LIEPAS KOCĒNI K. VALDEMĀRA IELA ĒRBATA KAIJU IELA CI T STABU IELA

KAIJU IELA TADELES IELA KAIJU IELA Dūņezers e

RIETUMU IELA RIETUMU S IELA d

ACADEMY OF BRUŅINIEKU IELA MATĪSA IELA e mestead brimming with stories about the KALP LĀČPLĒŠA IE i EKSPORTA IELA AKA BU A.ČAKA IELA r VIEKAŽI P13 B ĶĪPSALAS KRONVALDA BULVĀ LVĀRIS LA OGĻU IELA Beikas gr. ELA I UMURGA K. BARONA IELA I MUJĀNI

24 B EL DĀRZCIEMS TIGAĻI world of bees and their hard-working lives AL A Augstrozes VALMIERA

ASTA TĒRBATAS IELA EKS MUITAS DAUGUĻI Anuļa

D POR BRANDEĻI

AMBI 28 BUOYANCY Umurgas . KAUGURMUIŽA ESPLANĀDE Iesala Lielezers ĀZ TA IELA RIS S lut. bazn. DZIRNAVU IELA STABU IELA ENES IELA Z.A. M in apiaries and hives. Taste honeys pro- P11 Darbnīcu RAIŅA BULVĀRIS MATĪSA IELA Jumara EI ĀZENES IELA ER ĀZENES IELA dīķi BRĪVĪBAS BULVĀRIS The O Nu, liela muiža! Academy of Buoyan- ĶĪPSALAS V ICA P18 MUITAS IELA MEŽACIEMS TĒRBATAS IELA B Brasla U LVĀRIS ELIZABETES IELA RIETUMU IELA N OL JĒKABA BLAUMAŅA IEL J P11 I ĒKA ELA LAUKUMS K. VALDEMĀRA IELA IK 5 AVOTU IELA T duced from different meadow and forest BA IELA LIMBAŽI AVAS IELA CEMPI P14 Grūžupe 2 Urpele LĀČPLĒŠA IELA cy hosts a display of different barrels and P11PĒRSES MILDAS P18 JACOBS GAUJA SQUARE P20 A TORŅA IELA I P11

BAL E BASTEJKALNS LA Adzele

AS TORŅA4 IELA flowers, as well as other bee products. ĀZENE PILS LA CEMPMUIŽA

TA E Z LAUKUMS .A. K. BARONA IELA DAMBI TROKŠŅU IELA MEIE Ziedene JAUNĀMUIŽA Ā S ancient cooper’s instruments. Witness the RIETUMU IELA CASTLE

ZENES IELA I Ķ NĀLA I GAUJMALA E SQUARE LIDLAUKACIEMS ROVICA B Ī PSALAS IELA E

LA

S J A KLOSTERA IELA Ē

ARS K AVOTU IELA EL

VALMIERA MUSEUM AB INŽENIERU IELA VA UL SMILŠU IELA Grūžupīte Tigaļu str. A ĻŅU VĀRIS VĒRMANES

KLOSTERA IELA IE M. TROKŠŅU „Zvirgzdi”, Vaidavas pagasts, IEL PARKS IELA Dziļezers L Zvirgzdupīte

VANŠU TILTS A A VERMANES M. PILS IELA I ALDARU A.ČAKA IELA SQUARE AVOTU IELA barrel-making process or actively partici- ĀZENES IELA P9 M. PILS IELA 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 Kocēnu novads. R ĶIEĢEĻMUIŽA S BULV SKVĒRS Bisnieku IET BALASTA K. VALDEMĀRA IELA ZIRGU IELA MEISTAR U DOMA VAĻ OPERAS MU Riebezers LAUKUMS LĪVU ĀR SQUARE LĀČPLĒŠA IELA Sviluma pate in it. The oak and other wood barrels ŅU MERĶEĻA IELA RAŅĶA DAMBIS EDUCATIONAL Limbažu I IELA 11.NOV MŪKU LAUKUMS S purvs DA DOMS KAĻĶU IELA I U I E Rubenes IELA LA MARIJAS IELA MBI SQUARE LIVU ĢERTRŪDES IELA ŠĶŪŅU IELA TU ELA MIESNIEKU IELA IELA A SQUARE dīķis E264 S Lielezers E MBRA KRA AM lut. bazn. B R. VĀGNERA IELA ELIZABETES IELA ĪSKAPA GĀTE LA 1 LA Miegupīte Ph.: +371 28 341 533 JUMPRAVMUIŽA A U IELA R IP UNIE MŪRMUIŽA KUMS LA S A J 3 ELA TMA U RUBENE U I ELA

made in this workshop are destined for I

HERDE IE ROZENA Lielais 21 LA Danka ENIEK VAĻŅU 26 L JU IELA ERNESTA BIRZNIEKA-UPĪŠA IELA A Ā T MUC KAĻĶU IELA O ZN BARONA IELA Ansis VISVA GLE I K. PALASTA IELA TIRGOŅU E Jencelis M.BEZDELĪGU IELA Daugava LA LĪČI Auziņu ez. IELA NIELA KALĒ PROGRAMMES LŽA KURBADA U ADZELVIEŠI A JU IELA Skujas ez. J Purgaiļu MUIŽKALNI Iesala Ozolkalna TEĀTRA RADIO the cellars of famous wineries and brewe- SKĀRŅ SATEKLES IELA IELA BĀLE M. J AUNIELA STACIJAS U LAUKUMS dīķi S ASP ALDARIS BEER RAISKUMIETIS Kranupīte IELA I

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

A LA Valmiera Museum offers visitors three ed- ZI SQUARE A The history of the Adzelvieši houses dates JA A D DAU DAMBIS RĀTSLAUKUMS KUNG T K. VALDEMĀRA IELA TOWN HALL S B Vaidavas G V A Paldažu dīķi SQUARE JĀŅA IELA AĻŅU I U U IELA BALAS V LVĀR 31 GRĪVA R AUDĒJU IELA pilsk. ries, including the nearby Valmiermuiža LA ĪDZE IE SATEKLES IELA EL IS A LA S ĶU DAIBE N VALMIERAS IELA A IE IE IELA KAĻ ES 15 18 IEL GRĒCINIEKU IELA L AUDĒJU IELA Brīnumupīte A LATVIEŠU IELA

ucational programmes. The Bread Road GUS

back to 1542. Several houses have survi- AKTU SILKALNI O STRĒLNIEKU

K RĢEĻU 13.JANVĀRA IELA Ē LAUKUMS ELA KR KALNCIEMA IELA LATVIAN GRĒCINIEKU IELA VECP MUSEUM BREWERY RIFLEMEN TAĻU IALKSNĀ ILSĒT R Ū S Brewery. AŅĶA DAMB DE SQUARE N AS IELA SV Dimza 22 24 30 31 ADA MĀR JA A IEL Ziedene 11 PE Silkalni homestead is located in the Gauja Vitrupe IELA A .NOV IEL ELA I Braslava TAVA

DAUGAVGRĪVAS IELA ALBERTA D shows how ears of corn flourish in fields S LDU I Vaidavas ez. EMBRA LAUKUMS AU ved to this day, and the homestead attracts I PE ABRENES IELA S S IELA

(Reiņupe) G AB DAMBIS ALBERTS RŪSIŅA IE The Aldaris Beer Museum is the first of Both dark and light beers brewed in line SĒTA A KU DAGDAS IELA AV KRAS L SQUARE Saul

NGU es P

MEŽA IELA Daibes ILS IE Madaras, Vaidavas pagasts, TMAL IELA IELA L Miegupīte MĀRSTAĻU IE KALĒJU GOGOĻA IELA A

L PEŅĢI A National Park and some 100 different me- purvs Cīruļupe dīķi A P KATOĻ VAIDAVA RĀ

and how tasty and nourishing bread is made LA MEŽA IELA

visitors with tastings of home-made hemp GAS IELA E I MINSTEREJASP IELA A AB Nabe A its kind in Latvia and the most modern in with time-honoured traditions and recipes. 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 I A Kocēnu novads. Ph.: +371 29 268 692 E NĒĢU D L IMOT EVA IELA Sietiņiezis A A

T ELA D BURŠU IELA ZI MĀRSNĒNI AMBIS LVĀRI 13.JANVĀRA IELA R PUĶU IELA a NAVU I dicinal herbs are cultivated here. Medicinal BU AS IEL PŪPOLU IEL ABRENES IE TURGEŅ V from grain. The presents the role U IELA i Road ZVANU IELA TRIJĀDĪBAS IELA NABE Lādes ez. spread lead by the homeowners, to the RĪNA ELA LĀDEZERS b AUNIŅI IELA G the Baltics. The pride of the brewery is its The amber tint comes from the wood-fired 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 AUCES IELA GA LEKSA SPĪDOLAS IELA A LA PUŠKINA IELA K herbs are grown in fields or meadows, or STARAJA RUSAS IELA TRIJĀDĪBAS IELA A IE TO PRĀGAS IELA LĀČPLĒŠA IELA LA E of dairy products in Latvians’ lives through JĒKABPILS IELA I accompaniment of songs about hemp. Try ME ĻU I DUS IELA MEDUS IELA VALGUMA IELA authentic vat room, untouched since 1938. vat and oak kegs used for mashing and fer- 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 U IELA Sāruma ez. IELA STARTI RU gathered in the wild – the forest. During the E u A RAŅĶA DAMBIS U IELA IZIŅA IELA Š L ROZULA A SARKAŅI

E the centuries. The third programme ex- GA r VP SPĪĶ your hand at milling barley malt for the vil- BI A L

v I The museum also offers Beer workshops, mentation. A slow maturation process gives Brasla A3 LS Patkula Nabe JĒKABPILS IELA MŪ s I

ĢA IE GOGOĻA IELA EL ŽUBĪŠ IĻ ala VALGUMA IELA MASKAVAS IELA A DOBELES I KUSALAS IELA EŅEVA IELA U IE SM INTE KRASTA IELA LA Lodes mālu Ķ ED. L i e l a i s IVUĻU FIRSA SADOVŅIKOVA IELA guided tour, visitors find out about plants IELA F TURG JĒZUSBAZNĪCAS IELA IR E264 SKANGAĻI KUĢU GOGOĻA IELA SA plains how medicinal herb and spices and U I ELA SADOVŅIKOVA IELA karjers lage, as well as other traditional crafts. IŠ LUDZAS IELA B LVĀRIS LENČI Kalāči where one can learn about the differenc- the beer its natural sparkle and clarity. Make I RAŅĶA DAM E A BU LA

S TRAZDU IELĶIVUĻU IELA Tora UZVARAS BULVĀRIS BI and their cultivation, gathering, and drying S DZELZCEĻA TILTS D NDRA GRĪNA p u r v s DZIRNAVU IEL garden plants are utilised in cooking, includ- VALGU „Adzelvieši”, Burtnieku pagasts, A ESERA IELA KMEŅU IELA ū V A LEKSA MASK MIGLAČI es in beers brewed around the world and a reservation to visit the brewery and taste A k LODE LIEPA MA IELA LA AVAS

STR Lielā Ellīte

Jugla IE u SLOKAS IELA Spelte IELA p MASKAVAS IELA Spīga ZAĶUSALA ELIJAS IELA ŪG īte

and the secrets of producing tea blends, U MASKAVAS IELA

ED.SMIĻĢA IELA AIJAŽI PUŠKINA ing tasting them both fresh and in teas. Melnezers P14IEL

Burtnieku novads. Ph.: +371 29 253 507 Aģe MAZĀ KRASTA IELA Mazā Ellīte A learn the secrets of achieving a good brew. their beer. IGATE MŪKUS KŪDUMS SAULITES DZIRNAVU IELA UZVARAS BULVĀRIS Aijažu ez. LĀČPLĒŠA IELA ALAS IELA RiebiņuJĒZUSBAZNĪCAS ez. IELA Kalēja syrups, and extracts; they also get to taste MASKAVAS IELA ala P20 Bruņinieku iela 3, Valmiera. STALBE e J t You can even try your own hand at this an- „Rūķi 1”, Raiskums, Pārgaujas novads. ELGAVA ī STRAUPE p Dzirnupīte DUKUĻI S u I ELA č ī PIRTS IELA LIEPASMUIŽA L Ērģeļu medicinal herbal teas. 10 Ph.: +371 64 223 620 P cient craft. Ph.: +371 29 171 748 e (Ērgļu) klintis Dzelzceļa m a P14 Lenčupe Raun 50m Ureles tilts pār Raunu

Igate m PLĀCIS Ungurmuiža MŪRI Struļu gr. Struļu pilsk. Driškins „Silkalni”, Vaidavas pagasts, a PIEŠKALNI s Panūta P9 Tvaika iela 44, Rīga. Ph.: +371 20 016 261 p u Straupes JĀŅMUIŽA STŪĶI SAULĪTES r JĀŅMUIŽA Kocēnu novads. Ph.: +371 29 432 176 v lut. bazn. s 9 17 Milmēnu una VIDRIŽI Vējiņu pilsk. dīķis GARKALNE Ra VĪSTUČI Lielstraupes pils ŠAUTUVES VESELĪBAS Vējiņu AUCIEMS P28 pazemes BĒRZIŅI Aģe ezeri CĒSIS INKUĻI JAUNRAUNA

Lēdurgas Ungurs MORE SAFARI AND 32 Pūrica Sveķupīte 19 lut. bazn. Sarkanās Ķīšupe Strautene Auciema ez. Ārupīte 18 P20 GUNDEGAS klintis

PUTNIŅI P28 LABORATORIJA ZILVER WINERY GRAVAS e Jugla PRIEKUĻI

t

ī 16 l ā Brasla P14 Zilver’s artisan wines are made from self- LĒDURGA Pūricu ez. Lielais CĒSIS T Veselības laboratorija (Health laboratory) P9 DEER PARK Dreimaņu RAISKUMS KUNČI LIELSTRAUPE MUDURGAS Ungura P30 purvs purvs Raiskuma Raiskuma ez. Set up for hunting purposes, the 170 hec- produces toppings and brandies from grown and hand-picked berries and fruit. muiža P30 VALMIERMUIŽA Ķīšupe Lauči ĢŪĢERI tares of Latvia’s first private deer park are herbs, berries and fruits grown in Latvian Make a reservation to visit the wine shop; VEISMAŅI PINDERES MEIJERMUIŽA 25 Aģes ez. GAUJAS NACIONĀLAIS PARKS Veselavas Sudurga Braslas VESELAVA muiža populated by more than 300 fallow deer, as gardens, forests and meadows. During group tastings also available; the tour VANAGI ūd-krāt. CRAFT BREWERY Raunis 22 Ķidurga BRASLA Ķūķupīte ĀBELĪTE LĀCĪŠI MEŽMAĻI BĒRZKROGS well as European white and red deer. Take the tour, you can follow the gathering and VAIDAVA CERAMICS „Valmiermuiža craft brewery” is a craft, ma- covers the entire wine-making process, Vaive Aņītes ieži Kvēpenes pilsk. LĪVI Badupīte 19 KRĪVI Krīvupīte The Vaidava Ceramics factory was founded Laugas Pēterupe Gauja Vaive A3 Ķūķu the unique opportunity to try venison you pre-treatment of raw materials, witness nor brewery on the outskirts of Valmiera, down to the tiniest detail. Salas ez. klintis purvs LODE P20 P30

in 1980 to manufacture design , R CHOCOLATE E264 Naidalu str. Silēnu upīte have hunted yourself. high-grade alcohol being distilled, and „Pīlādži”, Siguldas novads, Dzērdupe R 20 where beer is slow-brewed using ingre- a a k Āraišu lut. l š PABAŽI s u bazn. INCIEMS a p both traditional and contemporary. The ce- 14 r RĪDZENE 28 LĪGATNE e

Saulstari, Mores pagasts, Siguldas novads taste the wide variety of flavours at Ve- Ph.: +371 26 320 208 B Skaļupes ĀRAIŠI dients of the highest grade. Truly ‘live’ and Tarupe 11 A2 Ķauķupīte 96

FACTORY Gūdu E77 Kaķupīte Āraišu ramic ware is in demand in both local and fo- Pabažu BĪRIŅI klintis Ph.: +371 29 444 662 selības laboratorija. natural beer is made according to carefully ez. KĀRĻI ezerpils Mellužupīte The artisan R Chocolate Factory is located Skaļupe Zvārtes Āraišu ez. Bīriņu ez. iezis reign markets. Explore the evolution of Lat- Līgatnes A Līvi, Drabešu pag., Amatas novads. Bīriņu m DRABEŠI ĀRAIŠI selected recipes that will be appreciated by dabas takas a Ainavu in the centre of Trikāta. Visitors can learn pils ta krauja Raunis Vildoga vian red clay from the ground into refined EIKAŽI Lejas gr. Ph.: +371 26 567 007 any gourmand! While visiting Valmiermui- TURAIDAS SKOLA Mazums the secrets of making a variety of chocola- Pēterupe Vēķis CĒSIS MEDIEVAL tableware and mould your very own plate. P8 VĒVERI ža, find out how the manor’s rich history Līgotņu str. IERIĶI te treats and participate in master classes. ĶEMPJI MELTURI P31 Ezera iela 2, Vaidava, Vaidavas pagasts. RATNIEKI AMATCIEMS

17 has influenced the brewing process, and ) RĀMUĻI ĶOPAS e 20 Take the chocolates you have made home t AMATA Raganiņa a Kumada MELTURI CASTLE g Vilkate Kocēnu novads, i Grašupīte L ĀRAIŠI WINDMILL ( Pērļupe how to savour beer like a true lord of the SĒJA LŪSARI with you and stock up with other treats at Jērkules ez. NURMIŽI e P6 Although ruins are all that remains of the n

RAMAS t Skaļupe

This Dutch-type windmill was built for the Puska Nurmižupīte a IERIĶI

g Amata

Ph.: +371 22 334 806 Gauja

P9 ī manor. VILDOGA L Livonian Order’s mightiest castle, experts the adjoining shop. RAGANA Viešu pilsk. AUGŠLĪGATNE SPĀRE Drabeši Manor in the middle of the 19th Svīķupīte 7 33 ZĀĢERI Dzirnavu iela 2, Valmiermuiža P6 TURAIDA in Medieval crafts occupy them from May „Zelta auns”, Trikāta, Trikātas pagasts, Skujupe Gaidene RENCĒNI century. The owners will not only show LĪGATNE APARNIEKI

P7 A2 Valmieras pagasts, Burtnieku novads Loja e

Beverīnas novads. Ph.: +371 29 393 881 Grūba

until September. Come and meet the gar- p Kurmupe u E77 AMUSEMENT PARK Dadžupe you how grain was milled back in the day, KRIMULDA MANOR SIGULDA ņ Vējupīte ie Ph.: +371 20 264 269 Dauda P7 PUTNIŅI P8 AMATSKOLA P dener and discover vegetables and herbs Daudas Ratnieku ez. but also allow you to try different grades 23 33 ūd-krit. Kumada Dzirnupe grown from heirloom seeds. Meanwhile, RĀMKALNI WINERY ĢIKŠI 29 A3 Ežupe of flour and enjoy a classic miller’s – Kubeseles Krimuldas P32

SUNĪŠI pilsk. lut. bazn. Eg GAUJAS Amata e The recreational opportunities include ļupīte Nediene Skaisterkalns p Bānūžu pilsk. STEAK CLUB Krimulda Manor offers an exclusive opportu- LOJA u Zviedru ez. VELMERI l the castle’s cook will help visitors bake 27 SIGULDA l E264 Kubeseles ala barley-flour with a meaty gravy. NACIONĀLAIS VALMIERA e downhill go-karts, boating, bicycle trips, MATILDE WINERY Steak Club offers classes introducing en- Asaru PARKS M nity to explore a winery and taste the manor’s JAUNKRIMULDA Lojas Jāņkalns their own loaf of bread in the outdoor oven. Z Sudas ezers CĒSISDOLES pilsk. Ziedleju vie Liepene 227 m „Vējdzirnavas”, Drabešu pagasts, Amatas Matilde is the only winery in Latvia produ- dru thusiasts to the secrets of maturing and klintis Inderdēļu ez. pīte Maiļupe Groups can sign up for a grand Medieval but for relaxation – our tavern-restaurant, wines. You will be greeted by a lady of the ma- MURJĀŅI Egļupe Inčukalna KALNBEITES purvs SIGULDA novads. Ph.: +371 29 238 208 cing full-bodied, saturated wines and has Velnala P31 SĒRMŪKŠI cooking Latvian-grown beef, in line with 23 A2 with many of the foods produced on the nor who will explain its operations and lead a Gauja E77 RĪGA Sērmūkšu feast or beer tasting. KĀRĻZEMNIEKI Matiņu a home-made vermouth – a fully matured the best Wild West barbecue traditions. SILCIEMS Lorupe ez. muiža premises – candied jellies, syrups, smoked short tour around the manor’s historic centre, KRUSTIŅI Lorupe Pils laukums 9, Cēsis Vangažu INDRĀNI Suda wine with a blend of herbs such as yarrow, Ozolkalna gr. „Mazdzērvītes”, Kocēnu pagasts, lut. bazn. 32 Suda chicken, homemade ice cream and other including a visit to the winery, where everyo- Dzirnav JŪDAŽI ĶĒČI up KĀRTŪŽI SALAS e EGLAINE KĻAVAS INČUKALNS mint and wormwood. Kocēnu novads. EGĻUPE STĪVERI goodies. ne will be welcomed by winemaker Jānis and Ķibīte Jūdažu Skujenes Allažu lut. Inčupīte EGĻUPE purvs Silupīte lut. bazn. „Bilderi”, Kocēnu pagasts, Kocēnu Ph.: +371 20 009 022 bazn. Jūdažu Pērtupīte Rāmkalni, “Vītiņkalni”, INČUKALNS ez. a tasting of his wine. RĪGA Kosas ez. KOSA SKUJENE P3 Ezernieku Kaķupe novads. Ph.: +371 26 457 057 Mergupe Ķēču pilsk. ĢĒRĶĒNI Inčukalns /region & county/ Mednieku iela 3, Sigulda, karsta kritenes MORE Mores kaujas P32 Brendupe ALLAŽI 16 piemiņas parks Kosas Briežu dārzs VANGAŽI 13 NĪTAURE pareiztic. "Saulstari" bazn. Ph.: +371 29 100 280 Ph.: +371 29 111 619 Egļupe Pīsla AKENSTAKA Alupīte Zaube MĀLPILS Nītaures Kābeļu k. lut. bazn. 224 m

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