Our Story
The story of two chefs, one vision, and a love letter to Latvia
Our Philosophy
Our Philosophy
At Entresol, we believe that great cuisine is born from the marriage of classical technique and local terroir. Every dish begins with the finest seasonal Latvian ingredients — sourced from trusted local farmers, fishermen, and foragers — then elevated through French culinary mastery. The result is food that tells the story of Latvia through a lens of international sophistication.
Head Chef & Owner
Chef Raimonds Zommers
One of Latvia's most acclaimed and titled chefs, Raimonds Zommers is the visionary owner and head chef of Entresol. Having trained in Michelin-starred kitchens internationally, his mission is to invent modern Latvian cuisine and gain world recognition. Beyond the kitchen, he mentors young chef talent, nurturing the next generation of culinary excellence.
His cooking philosophy bridges classical French technique with the raw beauty of Latvian ingredients. Every dish is a conversation between tradition and innovation, between the forests and fields of Latvia and the refined kitchens of Europe.
"My dream is to put Latvian cuisine on the world map — to show that our ingredients, our traditions, and our creativity deserve a place among the finest."
— Raimonds Zommers
Co-Chef
Co-Chef Viesturs Lasmanis
Viesturs Lasmanis is the long-term culinary partner of Raimonds Zommers. Together, they champion seasonal products, nature-close food, and the art of guest pleasure. Their partnership brings a unique harmony to every dish that leaves Entresol's open kitchen.
Viesturs brings a deep understanding of Baltic ingredients and a meticulous approach to preparation. His expertise in fermentation, preservation, and foraging adds layers of complexity to the Entresol menu that surprise and delight.
Transparency & Craft
The Open Kitchen
At Entresol, there are no secrets. Our open kitchen invites you to witness the passion, precision, and artistry that goes into every plate. Watch as our chefs transform the finest seasonal ingredients into edible works of art — the theatre of cooking is an integral part of your dining experience.
From the careful sous-vide preparations to the final artistic flourish, every technique — classical French and modern — is performed with the confidence that comes from years of dedication to the craft.
Our Journey
Key Milestones
The Beginning
Chef Raimonds Zommers opens Entresol in a historic Art Nouveau building on Elizabetes iela, Riga.
Knapas Born
The signature knapas concept is introduced — Latvian-inspired small bites that become an instant favourite.
Growing Recognition
Entresol earns top ratings on TripAdvisor and Restaurant Guru, becoming a must-visit for international food lovers.
Michelin Guide
Featured in the inaugural MICHELIN Guide Latvia as a Recommended restaurant.
Culinary Partnership
Co-Chef Viesturs Lasmanis joins full-time, strengthening the kitchen's creative vision.
New Horizons
Expanding catering services and cooking master classes, sharing Latvian cuisine with the world.