Message from the Chef
When creating the menu for the latest TRIBE hotel in Riga, I understood that it is important to look at the hotel’s history, as well as the TRIBE brand philosophy and concept. Therefore, I created a fusion menu where Latvian cuisine favorites, rye bread, sprats, blood sausage and cumin cheese merged in a comfortable combination with hummus, burgers, and pasta. Thus, I have given an opportunity for the hotel’s guests to taste a part of Latvian traditional food culture.
