LONDON

St. Petrus Restaurant
A new gastronomic destination in the Latvian capital
January PROMO Dining
Photos by
ĢIRTS OZOLIŅŠ
(Picture Agency)
Chef Maksims Cekots
St. Petrus Restaurant
Address: Skārņu iela 11, Riga, Latvia
Open: Mon.-Sat. 12:00-23:00
Sun. 12:00-22:00
Reservations: (+371) 25727357
info@stpetrus-restaurant.com
stpetrus-restaurant.com
At the end of last year, a new and influential player
came onto Riga’s restaurant scene. It’s St. Petrus in the
heart of the Old Town.
Located at the foot of St. Peter’s Church, which
is one of Riga’s most visible symbols, St. Petrus
Restaurant also bears the name of the Apostle
Peter, who is said to hold the keys to the gates
of Paradise. A symbolic key can be seen in
the restaurant’s logo as well, indicating that
St. Petrus is ready to open new doors to pleasant
gastronomic experiences.
Chef Maksims Cekots stresses that St. Petrus
has nothing to hide. Its large windows highlight a
tasteful interior that was designed by renowned
Latvian designer Anna Butele, while an open kitchen
on the ground floor permits guests to watch their
meals being prepared – something that is out of the
question in many other eating establishments.
St. Petrus has room for about 80 patrons,
offering two different settings for visitors. The
ground floor reflects a lively gastrobar ambience,
with all of the items on the grill menu being
lovingly prepared on a Josper oven grill. One floor
higher, a more subdued atmosphere in the best fine
dining traditions reigns during the evening hours.
The second floor offers a fine view of St. Peter’s
Church, making it an ideal spot for unhurried
conversations with friends. A cosy niche that
seats up to eight people is also available for more
intimate and private celebrations.
The restaurant’s carefully prepared menu
places particular emphasis on contemporary
Latvian cuisine with Nordic flavour accents.
Having gained valuable work experience at
restaurants in the USA, France and Spain, as
well as a Michelin-starred eating establishment
in England, St. Petrus’ head chef Cekots
emphasises that for him, cooking is not simply
a profession – it is his one and true calling.
For him and his team (including sous-chef
Dmitrijs Fedosevičs, who has also worked
at a Michelin-starred restaurant in London),
the presentation of the dishes is also very
important, with each ingredient having its own
story to tell.
“We want our guests to feel good, and
we want to give them new impressions and
flavours. That’s why our menu features such
unusual combinations as mussels with grey peas
(a popular Latvian food) in white wine sauce,
streaky bacon with seaweed, and grilled goat
yeanling leg with broccoli sprouts, rosemary
popcorn and smoked garlic puree. If you add an
appropriate wine from our extensive drinks list
to accompany your meal, then an outstanding
gastronomic experience is guaranteed,”
emphasises Cekots. BO
BALTIC OUTLOOK | JANUARY 2017 | 85