Barents

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Barents

Our cooking style is honest and minimalistic preserving genuine flavors of the ingredient.

Permanently closed.

31/01/2026

What a journey this has been! We couldn’t have done it without our incredible team. Thank you for believing, supporting one another, and sharing every step of this wild ride with us!

29/01/2026

Petit fours

A small collection of sweet bites that bring together local flavours and familiar memories.

Traditional žagariņš is served with birch sap syrup for a touch of fermented sweetness, while a chocolate bonbon with dried porcini and almond praline introduces an earthy twist. Lingonberry and meadow tea pâte de fruit adds a bright, herbal note which reminds us of relaxing at the sauna at the very end of a long week. Finally, a classic cannelé - crisp on the outside, soft within - finishes the meal on a warm, comforting note.

A simple expression of curiosity, tradition, and craftsmanship.

28/01/2026

Pikeperch

One of the finest fish of our region - prized for its purity and versatility. No matter how it’s prepared, it always reveals its quiet excellence.

In this dish, we draw inspiration from the idea of ceviche, but reinterpret it through local, autumnal ingredients. Though pikeperch is naturally lean, the Jerusalem artichoke, with its rich flavour and body, provides balance and depth, creating harmony between lake and earth.

20/01/2026

Our final chapter starts now. At the end of January, Barents restaurant and bar will go on a break that could possibly last forever. You’re most welcome to enjoy our dining experiences and hospitality until then. If you have a Barents gift card, remember to use it before January 31.

Warmest thanks to our guests for your support over all these years, and our deepest gratitude to the team for their superb work.

See you in January!

04/01/2026

We are really proud of the work our team has put in over the last year, so we are taking a well-deserved break.

We will reopen on the 17th of January.

30/12/2025

Cod

Sourced from the cold waters of the North Sea, this cod reflects the clean, honest flavours of the north. The fish is prepared simply to highlight its delicate texture and natural flavour. A rich elderflower beurre blanc adds floral notes that evoke the bounty of summer, while Kaluga caviar introduces subtle salinity and nutty depth. Spruce oil and brown butter bring warmth and complexity — the freshness of the sea meeting the quiet richness of the northern forest.

A dish defined by clarity, balance, and restraint.

29/12/2025

Sklandrausis

A humble countryside classic reborn — the Sklandrausis, deeply rooted in Latvia’s culinary heritage, becomes a reflection of autumn itself. The sweetness of caramelized carrots recalls the last warmth of the sun, while the dark, tangy rye crust speaks of the harvest fields. Quince from orchard together with caraway brings gentle spice and brightness, while a light potato espuma softens the edges with familiar comfort.

It’s a dish of memory and transformation — from field to hearth, from past to present.

Created to pair with the exceptional Krug Grande Cuvée 173ème within the tasting menu.

19/12/2025

Sea Scallop

Fresh scallops, lightly cured in sea salt and set into a refined terrine, reveal the quiet sweetness of northern waters. A silky oyster velouté deepens the dish with coastal minerality, while crisp apples in verjus and delicately pickled kohlrabi bring a lifted, refreshing contrast. Whitefish roe lends a gentle salinity and texture, and a touch of horseradish cream offers aromatic warmth — a meeting of ocean and orchard at the turning of the season.

18/12/2025

As the year begins, so it unfolds - and what could be more splendid than champagne, caviar, and an exquisite eight-course tasting journey?

Join our New Year’s Eve celebration and welcome the New Year with elegance and refined indulgence.

Reserve your table at barents.lv

16/12/2025

Brown Crab

This dish celebrates the beauty of the ordinary — the humble carrot — whose gentle sweetness softens and balances the richness of the sea. It is a composition of comfort and depth, perfectly suited to the season.

Every part of each ingredient is honoured: the delicate crab meat as it is, the crab shells transformed into an intense stock, carrot offcuts turned into a smooth purée and crisp decoration, and a crunchy sourdough pangrattato adding warmth and texture.

A simple ingredient elevated through care, balance, and respect for the whole.

12/12/2025

Join us for a special New Year’s Eve eight-course tasting menu by our chef Artūrs Trinkuns.

Book your table at barents.lv and let us take care of your unforgettable evening!

10/12/2025

Quail

Roast poultry has long been a hallmark of autumn celebrations in Latvia. Historically, this was the time to bring animals into the barn as the weather cooled — a practical rhythm of the season that also marked communal feasts.

Quail from farmers "Rīta putni", which matures quickly and naturally suits these rhythms, is stuffed with caramelized swede and served with a rich veal and apple sauce made from fermented "Mr. Plūme" apple cider, enhanced with black truffle and salt-cured lardo. A tartlet of mushroom duxelles, goat cheese, and black truffle adds earthy depth, while summer pickles and rowanberry glaze bring brightness.

A dish that honours tradition, harvest, and the subtle flavours of northern autumn.

Address

Smilšu Iela 3
Riga
LV-1050

Website

http://www.barents.lv/

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