For Artūrs Trinkuns, Head Chef at Barents, the market plays a central role in operations. Relationships with stallholders hinge on a balance of trust and routine; Trinkuns places repeat orders and a representative from Barents visits at least once on a weekly basis, usually each Tuesday. There’s something about that eclectic seasonality that’s hard to shake, though.

Barents is proud of its northern origins and every guest is invited to celebrate the flavors of this region with the restaurant, enjoying the freshest, highest quality local produce – cold water seafood, vegetables and other goodies carefully selected from independent local farmers and fishermen. Lobsters, langoustines, oysters, sea urchins and a host of other seafood delicacies arrive here fresh, not frozen, providing guests with the best the North Sea has to offer. Aware of the importance of each product, chef Ivans Šmigarevs, creative chef Dzintars Kristovskis, together with an internationally recognized team of chefs, aim to highlight the taste characteristics of each product, turning them into unusual, innovative dishes that surprise all five senses.

Scandinavians with an aptitude for low-key (sort of) multi-course fine dining will feel right at home at Barents, a minimally (and exceptionally) designed destination offering a tasting menu built around Northern ingredients. Chef Dzintars Kristovskis and his team are perfectly plating melt-in-your-moth scallops, truffle-heavy croquettes and crudo in the shape of a rose. And if the tasting menu is too daunting, there’s also a la carte and a more relaxed cocktail bar, also serving bites and bar food (including both a fish and a venison burger).

Barents - With great pride in their Nordic origins, Barents wants every guest to celebrate by devouring the freshest, most exquisite produce and seafood from the Nordic region. Coupled with one of the deepest wine collections in Riga, the program pays ultimate respect to the soil, climate, and culture of where each wine is grown. This attention to detail comes from the ownership's background in fine dining, and the wine program is spearheaded by Kaspars Reitups: three-time Latvian and two-time Baltic Sommelier Champion.

Austrian Wine List of the Year Latvia, presented by Austrian Wine 2024. Barents is a new and exciting project to arrive on Riga’s fine dining scene, created by wine and food lovers who really know and understand fine dining and the importance of creating a welcoming ambience. As the name suggests, the menu at Barents focuses heavily on the best seasonal seafood from cool waters with minimalistic cooking, but also includes some meat dishes such as venison to keep the carnivores happy.

Food & travel bloggers and gastronomy industry experts Anders Husa and Kaitlin Orr visited 23 catering establishments in Riga for a week and gave their assessment. In order to present Riga's gastronomic offer, the guide includes public catering places such as the restaurants "MAX Cekot", "Tails", "Barents", "3Pavāri", etc. However, to make the picture complete, such places typical of Riga as "Kalve Cafe" were also evaluated.

Often lauded as Latvia’s best fine dining restaurant, Barents focuses on Latvian cuisine’s Nordic origins — think smoked eel with pine-cone glaze, potato risotto with forest mushrooms and venison with parsnip and apple. It’s worth heeding the award-winning sommelier’s advice too, as the wine list runs to 36 pages (mains from £21, nine-course tasting menu £114; barents.lv).

Barents has only been open since 2019, but it has already made quite a splash in Riga’s food scene, earning itself the title of one of the city’s best restaurants. Located in the heart of the old town, Barents has a cocktail bar, an outdoor patio for sunny days, and a stunning dining room. In the main restaurant, you can order à la carte dishes or a creative tasting menu.

Here you’ll find the best of what the Nordic sea and Scandinavian region has to offer. Foods are made of seasonal vegetables and seafood acquired from local farmers and fishermen. Delicacies like Lobsters, langoustines, sea urchins and oysters come fresh from the sea and chefs with their teams know how to turn them into truly artistic kitchen masterpieces.

Wine is an excellent addition to restaurant meals and for that reason the ”Barents” sommelier has picked wines which come from colder climates and are best paired with cold water seafood and vegetables. There is an “à la carte” menu or a tasting menu available with five or seven courses, which will take you on a real adventure of northern flavours.

Barents: With strong grounding in the region's Nordic roots, Barents is an exceptional restaurant, dishing up Nordic cuisine through a Latvian lense. The food, centred around cold-water seafood and local and seasonal ingredients, is sourced directly from small-scale farmers and independent fishermen (tasting menu £100; mains £32-66).

If you want to taste what Riga's Fine dining restaurants offer, go to the restaurants Barents, Whitehouse, 3 chef's restaurants, Entresol, or Chef's Corner. In Ferma, wine bar Garage, Kolonāde, Forest, or in the folk club Ala Pagrabs, you can taste Latvian cuisine. Savour the wide array of bars that the capital city has to offer.

Located in the heart of Rīga, Barents stands out as one of the premier underground music venues. Known for its intimate atmosphere, this venue hosts a variety of acts, from local talents to international artists. The decor is cozy, and the sound quality is consistently top-notch, making it a favorite among true music lovers.

Barents has definitely made its own splash in the fine-dining scene in Riga with a stylish cocktail bar and a tranquil patio when the weather warms up. Its creative menu highlights zero waste efforts and a sustainable approach. You’ll get to taste fresh seafood from local fishermen, produce sourced from independent farmers.

Barents Restaurant takes pride in its Northern roots, welcoming each guest to savor the rich flavors of the Nordic region. The restaurant sources the freshest, highest-quality local produce, featuring delectable cold-water seafood and seasonal ingredients from small-scale farmers and independent fishermen.

Talented young Chef Artūrs Trinkuns and sommelier Ņikita Zaičenkovs have combined their knowledge and talent to offer the guests of Barents a parade of different flavours and the most distinctive harmony between food and drink. Barents is undoubtedly the most prestigious restaurant in Riga.

Another excellent choice is Barents, a stylish restaurant located in a charming Art Nouveau building. It features a Nordic-inspired menu that changes with the seasons and showcases outstanding seafood. The team presents fish and shellfish on ice at the center of the room.

Thus, six Latvian restaurants featured in the prestigious Michelin listing – Chef's Corner, 3 pavāru restorāns, TAILS, Barents, Barents Cocktail & Seafood Bar, and COD – share their experiences in exclusive interviews for Tablein guide.

We offer you the best of the Nordic region’s produce – from excellent cold-water seafood to local and seasonal ingredients sourced from small-scale farmers...

Head sommelier of «Barents», one of the best Baltic restaurants, 1rd place in ASI World Sommelier Championship in 2023, the Best European Sommelier in 2017.