Starptautisk\u0101 gastronomijas ce\u013cve\u017ea “Michelin Guide” pie\u0161\u0137irt\u0101 zvaigzne restor\u0101nam “John Chef’s Hall” ir veicin\u0101jusi restor\u0101na strauj\u0101ku att\u012bst\u012bbu, a\u0123ent\u016brai LETA sac\u012bja restor\u0101na “John Chef’s Hall” \u0161efpav\u0101rs Kristaps S\u012blis.<\/p>\n
Vi\u0146\u0161 pozit\u012bvi v\u0113rt\u0113ja ar\u012b \u0161ogad saglab\u0101to “Michelin” zvaigzni, tom\u0113r nor\u0101d\u012bja, ka no rezult\u0101tiem neko negaid\u012bja. “Mans m\u0113r\u0137is nav bijis tikt apbalvotam, bet tas bija k\u0101 sapnis, kas ir neiesp\u0113jams,” piebilda S\u012blis.<\/p>\n
Vi\u0146\u0161 skaidroja, ka restor\u0101na darb\u012bba nesaist\u0101s ar “Michelin” zvaigzn\u0113m, bet komanda katru dienu cen\u0161as b\u016bt lab\u0101ka un dot lab\u0101ko pieredzi restor\u0101nu viesiem, nevis p\u0113c “Michelin” standartiem, bet vair\u0101k p\u0113c vi\u0146a noteiktaj\u0101m amb\u012bcij\u0101m un standartiem.<\/p>\n
S\u012blis ar\u012b min\u0113ja, ka restor\u0101na apgroz\u012bjums gada laik\u0101 ir b\u016btiski pieaudzis, jo pag\u0101ju\u0161aj\u0101 gad\u0101, kad restor\u0101nam tika pie\u0161\u0137irta “Michelin” zvaigzne, diennakts laik\u0101 rezerv\u0101cijas bija aiz\u0146emtas tr\u012bs m\u0113ne\u0161us uz priek\u0161u. “\u0160\u0101 gada pirmais pusgads t\u0101 ar\u012b turpin\u0101j\u0101s, bet patlaban rudens sezon\u0101 redzam, ka piepras\u012bjums ir stabiliz\u0113jies un izl\u012bdzin\u0101jies,” vi\u0146\u0161 piebilda.<\/p>\n
Savuk\u0101rt restor\u0101na “Max Cekot Kitchen” \u012bpa\u0161nieks un \u0161efpav\u0101rs Maksims Cekots a\u0123ent\u016brai LETA nor\u0101d\u012bja, ka restor\u0101na komanda vienm\u0113r str\u0101d\u0101 t\u0101, lai sasniegtu visaugst\u0101ko rezult\u0101tu, t\u0101d\u0113\u013c, protams, bija liela v\u0113lme sa\u0146emt vair\u0101k nek\u0101 vienu zvaigzni. “Tom\u0113r tas, ka saglab\u0101j\u0101m rezult\u0101tu ir liels sasniegums, kas noz\u012bm\u0113, ka tr\u012bs gadus p\u0113c k\u0101rtas restor\u0101ns sp\u0113j notur\u0113t kvalit\u0101ti,” vi\u0146\u0161 sac\u012bja.<\/p>\n
LETA jau zi\u0146oja, ka starptautiskaj\u0101 gastronomijas ce\u013cved\u012b “Michelin Guide” 2026. gad\u0101 iek\u013cauti 34 Latvijas restor\u0101ni, tostarp tr\u012bs jauni restor\u0101ni, k\u0101 ar\u012b pa vienai zvaigznei saglab\u0101ju\u0161i restor\u0101ni “John Chef’s Hall” un “Max Cekot Kitchen”.<\/p>\n
No jaun\u0101kaj\u0101 ce\u013cved\u012b iek\u013cautajiem restor\u0101niem 27 atrodas R\u012bg\u0101, bet septi\u0146i citviet Latvij\u0101.<\/p>\n
Apbalvojumus “Bib Gourmand”, kurus pie\u0161\u0137ir restor\u0101niem, kas pied\u0101v\u0101 lielisku \u0113dienu par pieejamu cenu, saglab\u0101 p\u0113rn ieguvu\u0161ie restor\u0101ni “Snatch”, “Sh\u014dyu” un “Milda”, un tiem pievienojies ar\u012b jauns restor\u0101ns “SM\u00d8R Bistro” un ce\u013cved\u012b jau iepriek\u0161 iek\u013cautais “H.E. Vanadzi\u0146\u0161”.<\/p>\n
T\u0101d\u0113j\u0101di “Michelin Selected Restaurants” jaun\u0101kaj\u0101 ce\u013cved\u012b iek\u013cauti tr\u012bs jauni restor\u0101ni – “SM\u00d8R Bistro”, k\u0101 ar\u012b ce\u013cve\u017ea galvenaj\u0101 izlas\u0113 pirmo reizi iek\u013cauti restor\u0101ni R\u012bg\u0101 “The Catch” un “M\u0101sa”.<\/p>\n
Savuk\u0101rt ar\u012b turpm\u0101k “Michelin Selected Restaurants” ce\u013cved\u012b iek\u013cauti restor\u0101ni “Entresol”, “Chef’s Corner”, “COD”, “3 pav\u0101ri”, “B7”, “Akustika”, “Mo”, “Pav\u0101ru m\u0101ja”, “Tauro”, “Kest”, “Lowine”, “Stage 22”, “Ferma”, “Barents Coctails & Seafood”, “Neiburgs”, “Tails”, “Zoltners”, “Barents”, “Seasons”, “John”, “Babo”, “Whitehouse”, “Riviera”, “Le Dome” un “36.l\u012bnija”.<\/p>\n
Vienlaikus \u012bpa\u0161\u0101 “Gada atkl\u0101\u0161anas balva” pasniegta Kasparam Barsukovam restor\u0101n\u0101 “SM\u00d8R Bistro”, “Jaun\u0101 \u0161efpav\u0101ra balva” – Timofejam Monahovam restor\u0101n\u0101 “Seasons”, “Servisa balva” – Sergejam \u0160iporovam un komandai restor\u0101n\u0101 “The Catch”, “Somelj\u0113 balva” – Ivaram Kalni\u0146am restor\u0101n\u0101 “Riviera”.<\/p>\n
Savuk\u0101rt p\u0113rn oktobr\u012b “Michelin” ce\u013cved\u012b tika iek\u013cauts 31 Latvijas restor\u0101ns, tostarp “Michelin” kvalit\u0101tes zvaigzne tika pie\u0161\u0137irta restor\u0101nam “John Chef’s Hall”, bet zvaigzni saglab\u0101ja restor\u0101ns “Max Cekot Kitchen”. “Michelin” za\u013co zvaigzni jeb ilgtsp\u0113jas apbalvojumu p\u0113rn saglab\u0101ja restor\u0101ns “Pav\u0101ru m\u0101ja”.<\/p>\n
Presti\u017e\u0101s “Michelin” zvaigznes tiek pie\u0161\u0137irtas restor\u0101niem, kas pied\u0101v\u0101 kvalitat\u012bvus \u0113dienus, iev\u0113rojot piecus univers\u0101lus krit\u0113rijus – sast\u0101vda\u013cu kvalit\u0101ti, gar\u0161u harmoniju, tehnikas meistar\u012bbu, \u0161efpav\u0101ra person\u012bbu, kas izpau\u017eas vi\u0146a virtuv\u0113, un, kas ir tikpat svar\u012bgi, konsekvenci gan vis\u0101 \u0113dienkart\u0113, gan ar\u012b laika rit\u0113jum\u0101.<\/p>\n
Zvaigznes pie\u0161\u0137ir uz vienu gadu – p\u0113c tam \u017e\u016brija atk\u0101rtoti apmekl\u0113 restor\u0101nu. Da\u017ereiz restor\u0101ni m\u0113dz ar\u012b zaud\u0113t zvaigznes, nor\u0101da LIAA.<\/p>\n
Viena “Michelin” zvaigzne tiek pie\u0161\u0137irta restor\u0101niem par “augstas kvalit\u0101tes pav\u0101rm\u0101kslu, kur ir v\u0113rts piest\u0101t”, divas – par “izcilu pav\u0101rm\u0101kslu, kuras d\u0113\u013c var novirz\u012bties no pl\u0101not\u0101 mar\u0161ruta” un tr\u012bs – par “izcilu virtuvi, kas peln\u012bjusi \u012bpa\u0161u braucienu”.<\/p>\n
Inform\u0101cija “Firmas.lv” liecina, ka viesn\u012bcas “A22 Hotel” un restor\u0101na “John Chef’s Hall” p\u0101rvald\u012bt\u0101js SIA “A22hotel” re\u0123istr\u0113ts 2018. gad\u0101, un t\u0101 pamatkapit\u0101ls ir 2800 eiro. Uz\u0146\u0113mums piln\u012bb\u0101 pieder Maksimam Ku\u0161narenko. 2024. gad\u0101 uz\u0146\u0113mums str\u0101d\u0101ja ar 1,331 miljona eiro apgroz\u012bjumu un 75 680 eiro zaud\u0113jumiem.<\/p>\n
Restor\u0101na “Max Cekot Kitchen” p\u0101rvald\u012bt\u0101js ir SIA “Max Cekot Group”, kas pieder Maksimam Cekotam (55%) un Nata\u013cjai Golubovai (45%). Uz\u0146\u0113mums p\u0113rn str\u0101d\u0101ja 1,219 miljonu eiro apgroz\u012bjumu un 104 780 eiro pe\u013c\u0146u, liecina “Firmas.lv” inform\u0101cija. “Max Cekot Group” re\u0123istr\u0113ta 2018. gad\u0101, un t\u0101s pamatkapit\u0101ls ir 2760 eiro.<\/p>\n","protected":false},"excerpt":{"rendered":"Starptautisk\u0101 gastronomijas ce\u013cve\u017ea “Michelin Guide” pie\u0161\u0137irt\u0101 zvaigzne restor\u0101nam “John Chef’s Hall” ir veicin\u0101jusi restor\u0101na strauj\u0101ku att\u012bst\u012bbu, a\u0123ent\u016brai LETA…\n","protected":false},"author":2,"featured_media":97019,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[869,77,870,76,867,35,39,38,36,37,34,871,868,40,21],"class_list":{"0":"post-97018","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bizness","8":"tag-biznesa-zinas","9":"tag-bizness","10":"tag-bizness-latvija","11":"tag-business","12":"tag-dienas-zinas","13":"tag-latvia","14":"tag-latvian","15":"tag-latviesu","16":"tag-latviesu-valoda","17":"tag-latviesuvaloda","18":"tag-latvija","19":"tag-latvijas-biznesa-zinas","20":"tag-latvijas-zinas","21":"tag-lv","22":"tag-zinas"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lv\/115853218447619192","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/97018","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=97018"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/97018\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media\/97019"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media?parent=97018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/categories?post=97018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/tags?post=97018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}