Things To Do
in Riga

A traditional peasant dish of dried peas and smoked pork bacon—hearty and often served with rye bread. Found in traditional taverns and seasonal menus.

Must-Try!

A sweet rye and carrot (or potato) tart of Kurzeme origin; a protected traditional pastry, available in markets and bakeries.

Fresh Baltic herring and other smoked fish sold at markets and served in many restaurants; pair with dark rye bread and butter.

Small baked buns often filled with bacon and onion (or sweet fillings), good as snacks from bakeries and markets.

One of Europe’s largest markets housed in old Zeppelin hangars—ideal for smoked fish, cured meats, rye bread, local cheeses and quick bites; great for photography and sampling.

Weekend market with artisanal food, breads, pickles and baked goods plus craft stalls; good for regional specialties and street-food style snacks.

A firm handshake and direct eye contact are common on introductions; use formal greetings (Labdien) with older people or in business contexts until invited to use first names.

Latvians value personal space and quiet public behavior—don’t speak loudly on public transport and avoid overly familiar gestures with strangers.

Being on time is important for meetings and tours; if you’ll be late, notify the host or group.

Respect forests and beaches—take rubbish with you and follow local rules in parks and protected areas.

Tipping is appreciated but not strictly required—leaving 5–10% in restaurants for good service is common, and small change or rounding up taxis is normal. Some restaurants add a service charge; check the bill. Bartenders and cafe staff typically don’t expect tips for small orders.

Latvia uses the euro; credit and debit cards (Visa, Mastercard) and contactless payments are widely accepted in shops, restaurants and public transport. Carry some cash for markets, small vendors and remote areas. Mobile payment apps and ride-hailing services like Bolt are commonly used.

March–May sees melting snow, budding trees and gradually warming days. Streets can be muddy in early spring; April brings festivals and outdoor cafés reopen by late spring.

June–August is warm and lively with long daylight hours, outdoor concerts, beach trips to Jūrmala and busy terraces—expect tourists but pleasant weather for exploring.

September–November offers crisp air, colorful foliage in parks and fewer tourists; some attractions have shorter hours and rain becomes more frequent.

December–February can be cold with snow and icy sidewalks; cosy cafés, Christmas markets and lower hotel prices are highlights, but dress in warm layers and good boots.

Forested valleys, castle ruins, river viewpoints and well-marked trails around Sigulda and Turaida—suitable for half- to full-day hikes and scenic photography.

Bog boardwalks and observation towers showcase unique wetland ecosystems and birdlife; easy, flat walks accessible year-round (though bogs can be wet).

Coastal forests and dunes in the northwestern Kurzeme region with quieter trails, wildlife and panoramic Baltic Sea views—best for multi-hour hikes.

Local wooded areas and hills near Riga offering shorter walks and nature escapes without a long drive.

Main international gateway located about 10 km southeast of the city center—easy bus, taxi and train connections to central Riga (approx. 20–30 minutes).

Regional airport on the west coast with limited flights; reachable by car or bus for travelers combining coastal visits.

Estonia’s main airport, about 4–4.5 hours by bus or car from Riga—an option for multi-city Baltic itineraries or alternative international connections.

Lithuania’s main airport, roughly 3.5–4 hours away by bus or car—useful for overland travel across the Baltics.

The majority group with strong cultural traditions, Latvian language dominance in public life and national institutions.

Significant Russian-speaking community in Riga with their own cultural institutions and media; bilingual signage and services are common in parts of the city.

A visible, growing group contributing to the startup scene, creative industries and vibrant café culture—many expats and Erasmus students reside in Riga.

Smaller groups from Belarus, Ukraine, EU countries and beyond, adding to Riga’s multicultural urban mix.

Vegetarian options are increasingly common in Riga’s cafés and restaurants, though traditional dishes are meat-heavy. Look for modern bistros, vegetarian restaurants, and markets offering fresh salads, dumplings, rye breads and mushroom dishes.

Vegan-friendly spots exist, particularly in central Riga and the hip Miera iela area; ask staff about butter, fish broth or dairy in soups—many menus label vegan options.

Gluten-free choices are available but more limited because rye and wheat are staples; many restaurants will accommodate with alternatives—communicate needs clearly, and supermarkets stock gluten-free products.

English is widely spoken in hospitality; always mention severe allergies and check on dairy, nuts and fish in dishes. Carry translation cards if needed.