From the White Guide Nordic 2018:
- Address: Kaleju iela 3, Riga
- Phone: +371 266 60060
- Web: restaurant3.lv
- Seats: 80
Third time’s the charm
As the saying goes, third time’s the charm. This means that if we want to achieve some clarity, we must try a restaurant least thrice. The first time probably offers beginner’s luck, the second time is usually a failure, and the third time is often magical. Latvia is the land of small eateries, you won’t find any chain-operations here. Three Chefs (Tris Pavari) and 3 are a bit of an exception, however, as they belong to the same owners. They are without a doubt Latvia’s most creative restaurants. In order to understand the nature of 3, you need visit it at least three times. That’s exactly what we do. The first time we meet some friends and socialize. We order an appetizer; marinated beets with goat cheese and horseradish cream, and we quickly realize that this place deserves a much more thorough inspection. Success. When we return the second time, the old saying, astonishingly, doesn’t apply. Nothing about our lunch goes awry. Mushroom pie and black garlic dessert get us even more exited to try everything else. The third visit takes place in the evening. Now there’s a world of possibilities, both à la carte- and tasting menus. There are three set menus, more or less elaborate amalgams of the à la carte offerings, as well as a vegetarian option. Latvian cuisine is, as of yet, internationally unknown, there are surprises to be had here. It starts with the bread basket; white cone-shaped wheat rolls with cocoa! “No, it’s definitely not a tradition, we like experimenting,” says the waiter. Marinated herring doesn’t taste sweet like in Sweden, or spicy, as in Estonia. If anything, it’s tangy; a clever match for horseradish-marinated potatoes. Slightly hesitantly, the waiter offers an apple distillate from local brew master Abavas. The tart nuances of both food and drink make for a perfect pairing. If you can’t visit restaurant 3 more than once, go for dinner and opt for a tasting menu, it’ll give you an idea of where Latvian cuisine is going these days...
To read the whole review go to Buy The White Guide Nordic 2018.