
French Elegance, Latvian Soul
Michelin Recommended Fine Dining in Riga
Welcome to Entresol
Nestled in a grand Art Nouveau building on Elizabetes iela, Entresol is where classical French technique meets the vibrant soul of modern Latvia. Chef Raimonds Zommers and his team craft seasonal tasting menus that celebrate local ingredients with artistic precision.

Spring 2025
Seasonal Tasting Menu
A five-course journey through modern Latvian cuisine
Entresol Appetizers
Knapas
A selection of our signature small bites
Octopus
with chorizo & sea grass
Tender octopus, smoky chorizo, coastal botanicals
Sea Bass
with asparagus
Pan-seared sea bass, spring asparagus, herb emulsion
Duck Breast
with carrots & broth sauce
Slow-roasted duck, glazed heritage carrots, rich jus
Pine Ice Cream
with rhubarb jam & sugar cookies
Latvian forest flavors meet French pâtisserie
Current menu available until Autumn 2025. Our menu changes twice yearly to celebrate each season's finest ingredients.
Signature Concept
Knapas
Our Signature Small Bites
Inspired by Spanish tapas culture yet distinctly Latvian, our knapas are deliberately-portioned appetizer snacks designed to keep your taste buds active. Sample multiple flavors in one sitting — currently 11 varieties alongside the main tasting menu.
Discover Knapas

Meet the Chef
Raimonds Zommers
One of Latvia's most acclaimed chefs, Raimonds Zommers brings international Michelin-starred experience to Riga. His vision: to invent modern Latvian cuisine and earn world recognition.
Together with co-chef Viesturs Lasmanis, they champion seasonal products, nature-close food, and the art of guest pleasure.
Learn More"The best price-quality tasting menu in the city."
— Falstaff Guide"An absolute gem — the food was extraordinary and the service impeccable."
— TripAdvisor Review"A masterclass in modern Latvian cuisine. Every course was a revelation."
— Guest ReviewFollow Us
@entresol.riga
Visit Us
Opening Hours
Wednesday – Saturday: 17:00 – 23:00
Sunday – Tuesday: Closed
Elizabetes iela 22, Rīga, LV-1050, Latvia
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