JOHN Chef's Hall
Latvia
Inside Riga’s A22 Hotel, JOHN Chef’s Hall gives Latvian ingredients an intimate stage. Six tables and 16 seats keep the room small, while chef Kristaps Sīlis builds the tasting menu around produce from partner farms, gardens and the wild. The cooking combines traditional techniques with contemporary presentation, with each season bringing a different balance of vegetables, fish and meat. Guests can follow the full tasting progression or a shorter four-course menu, supported by drink pairings. The restaurant also offers its own interpretation of afternoon tea, using seasonal Latvian flavours in savoury bites and handmade sweets. It is a considered setting for spending time with the region’s produce.