Sal\u012bdzinot ar pag\u0101ju\u0161o gadu, izlasei pievienoti tr\u012bs jauni restor\u0101ni! Tre\u0161aj\u0101 izdevum\u0101 kopum\u0101 ieteikti 34 restor\u0101ni: 27 atrodas R\u012bg\u0101 un septi\u0146i citviet Latvij\u0101. Michelin ce\u013cved\u012b Latvij\u0101 izcelti divi restor\u0101ni, kas apbalvoti ar vienu Michelin zvaigzni, un pieci, kas sa\u0146\u0113mu\u0161i Bib Gourmand apbalvojumu par izcilu \u0113dienu gatavo\u0161anu.<\/p>\n
Gvendals Puleneks, Michelin ce\u013cve\u017ea starptautiskais direktors, nor\u0101da: \u00abM\u0113s esam priec\u012bgi sveikt tr\u012bs jaunus restor\u0101nus Michelin ce\u013cved\u012b Latvij\u0101 \u2013 \u012bpa\u0161i izce\u013cam SM\u00d8R Bistro, kas iek\u013cauts ce\u013cved\u012b ar Bib Gourmand apbalvojumu par lielisku \u0113dienu, kur\u0101 ietvertas fran\u010du un d\u0101\u0146u virtuves gar\u0161as. Apvienojum\u0101 ar siltu atmosf\u0113ru un stil\u012bgu interjeru\u00a0tas ir ar\u012b peln\u012bts uzvar\u0113t\u0101js m\u016bsu Gada atkl\u0101\u0161anas balvas kategorij\u0101.\u00bb<\/p>\n
Michelin\u00a0zvaigznes<\/p>\n
Michelin\u00a0zvaigznes tiek pie\u0161\u0137irtas restor\u0101niem, kas pied\u0101v\u0101 izcilu virtuvi, \u0146emot v\u0113r\u0101 piecus krit\u0113rijus: sast\u0101vda\u013cu kvalit\u0101ti, gar\u0161u harmoniju, tehnisko meistar\u012bbu, \u0113dienos pausto \u0161efpav\u0101ra person\u012bbu, un, kas ir ne maz\u0101k svar\u012bgi \u2013 konsekvenci vis\u0101 \u0113dienkart\u0113 un restor\u0101na past\u0101v\u0113\u0161anas laik\u0101.<\/p>\n
JOHN Chef\u2019s Hall un Max Cekot Kitchen R\u012bg\u0101 saglab\u0101 savu Michelin zvaigzni ar\u012b 2026. gad\u0101.<\/p>\n
Divi jauni Bib Gourmand apbalvojumi<\/p>\n
Bib Gourmand apbalvojums izce\u013c restor\u0101nus, kas pied\u0101v\u0101 labas kvalit\u0101tes \u0113dienu par lielisku cenu. 2026. gad\u0101 viens jauns restor\u0101ns pievienojas ce\u013cvedim \u0161aj\u0101 kategorij\u0101, bet otrs ir jau ce\u013cve\u017ea izlas\u0113 iek\u013cauts restor\u0101ns.<\/p>\n
Nedaudz zem pils\u0113tas ros\u012bbas pasl\u0113pies pirmo reizi apbalvojumam pievienotais SM\u00d8R Bistro R\u012bg\u0101. T\u0101 ir moderna vieta, kur\u0101 noska\u0146u rada siltie terakotas to\u0146i un marmora galdi. \u0112dienkart\u0113 klasisk\u0101s gallu receptes apvienotas ar starptautisk\u0101m gar\u0161\u0101m, it \u012bpa\u0161i D\u0101nijas, kas izce\u013cas pusdienu \u0113dienkart\u0113 ar sm\u00f8rrebr\u00f8d sviestmaiz\u0113m galvenaj\u0101 lom\u0101. Pied\u0101v\u0101jum\u0101 ir ar\u012b kop\u012bgi baud\u0101mi \u0113dieni, k\u0101, piem\u0113ram, vesela akme\u0146plekste, kuras cena ir tikpat pat\u012bkama k\u0101 pats \u0113diens.\u00a0SM\u00d8R Bistro ir ar\u012b Michelin speci\u0101l\u0101s balvas laure\u0101ts.<\/p>\n
H.E. Vanadzi\u0146\u0161 C\u0113sis, kas jau ir iek\u013cauts Michelin galvenaj\u0101 izlas\u0113, pied\u0101v\u0101 vair\u0101k, nek\u0101 s\u0101kum\u0101 var\u0113tu \u0161\u0137ist. Restor\u0101na tradicion\u0101l\u0101 fas\u0101de sl\u0113pj p\u0101rsteidzo\u0161i m\u016bsdien\u012bgas telpas ar draudz\u012bgu atmosf\u0113ru, kas papildin\u0101ta ar \u0113kas aizmugur\u0113 pasl\u0113ptu terasi. \u012asaj\u0101 \u0113dienkart\u0113 domin\u0113 viet\u0113jie un sezon\u0101lie produkti \u2013 kas ir j\u016btams ar\u012b b\u0101r\u0101, kur pa\u0161gatavot\u0101s sast\u0101vda\u013cas uzlabo gan bezalkoholiskos dz\u0113rienus, gan koktei\u013cus. Pievienojot tam ar\u012b maci\u0146am draudz\u012bgas cenas un m\u0101j\u012bgus viesn\u012bcas numuri\u0146us, tiek ieg\u016bts visaptvero\u0161s pied\u0101v\u0101jums.<\/p>\n
\u0160ie restor\u0101ni pievienojas trim jau eso\u0161ajiem Bib Gourmand restor\u0101niem, kuri visi saglab\u0101ju\u0161i pag\u0101ju\u0161\u0101 gada apbalvojumus:<\/p>\n
<\/p>\n
<\/p>\n
\n<\/ul>\n
Divi jauni restor\u0101ni pievienojas Michelin\u00a0galvenajai izlasei<\/p>\n
\u0160ogad galvenaj\u0101 izlas\u0113 ir iek\u013cauti 27 restor\u0101ni, no kuriem divi ir iek\u013cauti ce\u013cved\u012b pirmo reizi.<\/p>\n
Velv\u0113tu \u0137ie\u0123e\u013cu griestiem rot\u0101tais restor\u0101ns The Catch R\u012bg\u0101 ir m\u0101sas uz\u0146\u0113mums Bib Gourmand apbalvotajam restor\u0101nam Snatch. Galven\u0101 z\u0101le ar skatu uz marmora virsmas su\u0161i leti ir piepild\u012bta ar pat\u012bkamu atmosf\u0113ru un apmekl\u0113t\u0101ju sarun\u0101m, ta\u010du mierpiln\u0101kas atp\u016btas cien\u012bt\u0101jiem ir iesp\u0113ja baud\u012bt malt\u012bti ar\u012b klus\u0101k\u0101 un m\u0101j\u012bg\u0101k\u0101 telp\u0101 aiz aizkara. Pla\u0161aj\u0101 \u0113dienkart\u0113 ir jap\u0101\u0146u iedvesmoti un iecien\u012bti \u0113dieni, s\u0101kot no delik\u0101ta su\u0161i un krauk\u0161\u0137\u012bgas tempuras l\u012bdz silt\u0101m zup\u0101m un uz jap\u0101\u0146u galda grila pagatavotiem \u0113dieniem. Draudz\u012bg\u0101 un ener\u0123isk\u0101 komanda nodro\u0161ina nevainojamu apkalpo\u0161anu, bet profesion\u0101li pagatavotie koktei\u013ci p\u0101rsteidz ar gar\u0161as not\u012bm un kr\u0101s\u0101m.<\/p>\n
R\u012bgas centra sird\u012b atrodas restor\u0101ns M\u0101sa ar minim\u0101listisku interjeru, kur\u0101 domin\u0113 klusin\u0101ti pel\u0113kie un maigi smil\u0161kr\u0101sas to\u0146i mijiedarb\u012bb\u0101 ar gai\u0161u koku \u2013 nomierino\u0161a kr\u0101su palete, kas labi kontrast\u0113 ar restor\u0101na pozit\u012bvo un jaunekl\u012bgo ener\u0123iju. R\u016bp\u012bgi pagatavoti koktei\u013ci un neliel\u0101s uzkodas ir ide\u0101ls s\u0101kums pirms s\u0101t\u012bg\u0101kiem pamat\u0113dieniem. Lai ar\u012b viet\u0113jie produkti veido \u0113dienkartes pamatu, t\u0101s gars sniedzas t\u0101l\u0101k par Latvijas robe\u017e\u0101m, iedvesmojoties no Vidusj\u016bras un reiz\u0113m ar\u012b \u0100zijas gar\u0161\u0101m, lai rad\u012btu \u0113dienu baud\u012b\u0161anas pieredzi, kas vienlaikus ir gan kosmopol\u012btiska, gan viet\u0113j\u0101s sakn\u0113s b\u0101z\u0113ta.<\/p>\n
\u012apa\u0161\u0101s balvas<\/p>\n
Kam\u0113r Michelin ce\u013cve\u017ea kulin\u0101rijas apbalvojumi tiek pie\u0161\u0137irti restor\u0101niem kopum\u0101, \u012bpa\u0161\u0101s balvas tiek pie\u0161\u0137irtas izcil\u0101m person\u012bb\u0101m un komand\u0101m, kas, pateicoties savai aizraut\u012bbai un prasm\u0113m, sp\u0113j padar\u012bt restor\u0101na apmekl\u0113jumu neaizmirstamu.<\/p>\n
\u0160\u012b gada uzvar\u0113t\u0101ji ir:<\/p>\n
Gada atkl\u0101\u0161anas balva \u2013 Kaspars Barsukovs restor\u0101n\u0101 SM\u00d8R Bistro<\/p>\n
SM\u00d8R d\u0101\u0146u valod\u0101 noz\u012bm\u0113 sviests, kas ir gan atsauce uz \u0161efpav\u0101ra pieredzi Skandin\u0101vij\u0101, gan uz vi\u0146a m\u012blest\u012bbu pret sviesta izmanto\u0161anu fran\u010du virtuv\u0113. P\u0113c atgrie\u0161an\u0101s m\u0101j\u0101s un simp\u0101tisk\u0101s bras\u0113rijas atv\u0113r\u0161anas pils\u0113tas centr\u0101, vi\u0146\u0161 pied\u0101v\u0101 R\u012bgas iedz\u012bvot\u0101jiem kaut ko nedaudz at\u0161\u0137ir\u012bgu \u2013 sm\u00f8rrebr\u00f8d pusdien\u0101s, kam seko klasiska fran\u010du virtuve vakari\u0146\u0101s.<\/p>\n
Jaun\u0101 \u0161efpav\u0101ra balva \u2013 Timofejs Monahovs restor\u0101n\u0101 Seasons<\/p>\n
\u0160is greznais restor\u0101ns perfekti sader ar luksusa viesn\u012bcas Grand Palace Hotel interjeru. K\u0101 liecina nosaukums, restor\u0101na \u0113dienkarte cie\u0161i seko l\u012bdzi gadalaikiem, un rado\u0161ais \u0161efpav\u0101rs Timofejs\u00a0Monahovs neatst\u0101j \u0113dienkarti nemain\u012bgu uz ilgu laiku. Vi\u0146\u0161 lieliski p\u0101rzina savu amatu un pret sast\u0101vda\u013c\u0101m izturas ar r\u016bp\u012bbu un cie\u0146u, apvienojot klasisk\u0101s gar\u0161as ar m\u016bsdien\u0101m. Vi\u0146u iedvesmo pasaules izcil\u0101kie gleznot\u0101ji, k\u0101, piem\u0113ram, Marks Rotko, t\u0101p\u0113c nav p\u0101rsteigums, ka \u0113dieni ir kr\u0101saini un vizu\u0101li iespaid\u012bgi.<\/p>\n
Servisa balva \u2013 Sergejs \u0160iporovs un komanda restor\u0101n\u0101 The Catch<\/p>\n
\u0160is jap\u0101\u0146u izakaya tipa restor\u0101ns padara vakaru neaizmirstamu! Tas da\u013c\u0113ji ir pateicoties vilino\u0161ajiem koktei\u013ciem, maigajam apgaismojumam un m\u0101j\u012bgajai atmosf\u0113rai, bet galvenok\u0101rt \u2013 pateicoties sirsn\u012bgajai un draudz\u012bgajai apkalpo\u0161anas komandai, kas padara malt\u012bti \u0161eit par pat\u012bkamu pieredzi no br\u012b\u017ea, kad viesi ien\u0101k restor\u0101n\u0101. \u0112dieni tiek pasniegti perfekti un ar r\u016bp\u012bbu, un visa pieredze pl\u016bst nevainojami no viena \u0113diena uz n\u0101kamo.<\/p>\n
Somelj\u0113 balva \u2013 Ivars Kalni\u0146\u0161 restor\u0101n\u0101 Riviera<\/p>\n
\u0160\u012b sen\u0101 bras\u0113rijas restor\u0101na atmosf\u0113ra atg\u0101dina saulaino Vidusj\u016bras re\u0123ionu, kas atspogu\u013cojas \u0113dienu kl\u0101sta siltum\u0101 un vienk\u0101r\u0161\u012bb\u0101. Papildus tam ir pla\u0161a v\u012bnu karte, kas ietver vair\u0101k nek\u0101 1000 pudeles no visas pasaules, padarot to par vienu no pla\u0161\u0101kajiem v\u012bnu pagrabiem pils\u0113t\u0101. Ivars Kalni\u0146\u0161 d\u0101sni dal\u0101s sav\u0101 pieredz\u0113 ar visu apkalpojo\u0161o person\u0101lu, kas noz\u012bm\u0113, ka katrs viesis vienm\u0113r sa\u0146em konsult\u0101ciju par lab\u0101k\u0101 v\u012bna izv\u0113li.<\/p>\n
2025. gada Michelin\u00a0ce\u013cve\u017ea Latvij\u0101 p\u0101rskats<\/p>\n
Kopum\u0101 ieteikti 34 restor\u0101ni, no kuriem tr\u012bs ir jauni, tostarp:<\/p>\n
<\/p>\n
\n<\/ul>\n
\u00a0<\/p>\n
Latvijas restor\u0101nu izlasi veido pilna laika Michelin\u00a0ce\u013cve\u017ea inspektori, kuri savus ieteikumus sniedz, pamatojoties uz anon\u012bm\u0101m pusdien\u0101m un vakari\u0146\u0101m.<\/p>\n","protected":false},"excerpt":{"rendered":"Sal\u012bdzinot ar pag\u0101ju\u0161o gadu, izlasei pievienoti tr\u012bs jauni restor\u0101ni! Tre\u0161aj\u0101 izdevum\u0101 kopum\u0101 ieteikti 34 restor\u0101ni: 27 atrodas R\u012bg\u0101…\n","protected":false},"author":2,"featured_media":28327,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[89,90,35,39,38,36,37,34,40],"class_list":{"0":"post-28326","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-izklaide","8":"tag-entertainment","9":"tag-izklaide","10":"tag-latvia","11":"tag-latvian","12":"tag-latviesu","13":"tag-latviesu-valoda","14":"tag-latviesuvaloda","15":"tag-latvija","16":"tag-lv"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/28326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/comments?post=28326"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/28326\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media\/28327"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media?parent=28326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/categories?post=28326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/tags?post=28326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}