Restaurant
Subtitle
FOOD FOR THE PEOPLE
Menu
Subtitle
BRINGING NATURE INTO THE RESTAURANT
Chef
Subtitle
PEOPLE WITH TASTE
Contacts
Subtitle
COME AND GIVE IT A GO
EN LV RU

F E R M A Restaurant is a long awaited project by the chef Māris Astičs – and also his debut as a restaurateur. Māris’ cooking style could be described as simple yet inspiringly sophisticated, fresh and original cuisine centred around a deep respect for the Latvian culinary heritage. Māris believes that the best food is born in forests, vegetable beds and farms. The real source of genuinely enjoyable flavours are top quality local ingredients that can be found in every plate of dish placed in front of the F E R M A Restaurant guests.

THE SUMMER TERRACE

UNIVERSE LIKE A DINING HALL

F E R M A Restaurant is located in the so-called Quiet Centre of the city, opposite the Viesturdārzs park, embedded in the atmosphere of middle-class lifestyle and leisurely pleasures typical of this neighbourhood of Riga. The summer terrace makes it possible to experience all the joys of a country picnic in the very heart of the city: prepared in a real smoking house and cooked on live fire, the dishes stimulate the taste buds, and the sights of the Viesturdārzs park make you want to reach for a paintbrush.

INTERIOR

AN ODE TO THE AGE OF MODERNISM

The architectural and artistic aspect of the interior of F E R M A Restaurant is a fine example of genuine original design. It is an ode to the functional modernism of the middle of the twentieth century with some refined and exquisite Art Deco accents, brought to life by Alexander Vasilenko and Stepan Boldirev. The synthesis of well thought-out practical and aesthetic solutions serves a single purpose – complementing and prolonging the guest’s pleasure from the time spent at the restaurant.

THE CHEF’S TABLE

LEARNING THROUGH ENJOYMENT

Each visit to F E R M A Restaurant is like an educational gastronomical adventure. Choose the role of a spectator and follow the culinary mystery played out for your benefit in the open kitchen – or book the Chef’s Table with a company of friends and learn all the secrets of modern gastronomy, nuances of the restaurant etiquette and answers to any culinary questions you may have in a personal conversation with the head figures of F E R M A Restaurant. And yet the best way to learn is definitely through enjoying the flavours – the genuine flavours of nature.

Coravin

ACCESIBILITY OF LUXURIOUS WINES

A meal without wine is like a beautiful woman with only one eye. This ancient gastronomical wisdom is well known at F E R M A Restaurant where the guests are offered a great choice of exclusive wines for very friendly prices. An enoteca of our own allows us to surprise the sophisticated wine-lover with a truly wide selection. And the Coravin technology is an affordable way to make it possible for any guest to enjoy a glass of the most exclusive wine without the obligation to order the whole bottle.

DRY-AGED LATVIAN BEEF

The best farms, fisheries and game estates in Latvia are proud to work with F E R M A Restaurant. The result is a menu featuring incredible dishes and the unique emotional experience of dining at the restaurant. For instance, it is only at F E R M A that you can taste a steak cooked from aged Latvian beef.

FISH FEAST

Chef of F E R M A Restaurant Māris Astičs is famous as one of the most prominent Latvian masters of fish cuisine. He has managed to help the public rediscover some of the local fish species deemed ‘too obvious’ by the local foodies. Today, the fish dishes prepared by Māris Astičs are sought after by gastronomes from abroad, and the textbook Baltic herring lives side by side with locally-grown tiger prawns in the menu of F E R M A Restaurant.

LATVIAN CULINARY HERITAGE

Māris Astičs and his team believe in the perfection of flavours and wealth of culinary potential of the Latvian regional produce. It is unleashed with the help of European cooking techniques and original recipes. As a result, each dish is a manifestation of the power of the Latvian land, the skill of human hands and the cherished memories that we all share – like the main delicacy from childhood summers spent in the country, a fresh cucumber wrapped in comb honey.

DAILY BREAD

Latvian bread is another product that holds a special place in the culinary history of this country. So much more than just a worthy complement to any dish, it is a value in itself. The ‘house bread’ of F E R M A Restaurant is a home-made delicacy baked from natural ingredients in keeping with the traditions of Latvian breadmaking. That is our philosophy and that is how each new day begins for us.

Šefs

F E R M A ir šefpavāra Māra Astiča kulinārā savienība ar dažām no Lavijas restorānu biznesa spilgtākajām personībām: bārmeni un restorāna vadītāju Jāni Viļumovu, vīnzini Agnesi Meiersoni un konditori Inu Poliščenko. Viņi visi ir arī pasniedzēji Māra vadītajā Restorānu servisa skolā, Latvijas ietekmīgākajā kulināru un apkalpojošā personāla kalvē. Tas nozīmē, ka pats jauno speciālistu “krējums”, ko agrāk izķēra uz visām pusēm, turpmāk strādās restorāna F E R M A apmeklētāju priekam.

CHEF

Māris Astičs

A chef at the age of 23; the owner of the first private culinary school in Latvia at 25 and, finally, the chef-patron of his own restaurant at 29 ‒ all these things refer to the same person, Māris Astičs. His determination, industriousness and reputation in the professional circles are enviable. And yet – why envy him? After all, he only has his hard work and faith in himself to thank for accomplishing so much in so little time. Māris’ debut as a restaurateur, FERMA is also his opportunity to fully reveal to the gourmets of this country his own unique take on the perfect restaurant. ‘My team is the most important thing for me. And that is why I have been joined at FERMA only by people in whose eyes I saw the courage to strive for greater – albeit, at first glance, unattainable – things.’

sommelier

Agnese Meiersone

Appearance, like an exquisite bottle with a beautiful label, is often deceptive. The charm and youth of the FERMA sommelier Agnese Meiersone are but a pleasant addition to her knowledge, accumulated during the 10 years of working in this profession. Having started her career as a sommelier at D’Vine, the first wine bar in the Latvian capital, among some of the country’s best wine connoisseurs, Agnese has never stopped honing her professional skills. Capable of not only surprising the guests of FERMA with subtle combinations and a wealth of flavours, she can also teach them the correct way of enjoying their drink. ‘Wine demands a delicate approach. A genuine pleasure can be derived from wine through engaging in a “conversation” with the drink: it is about not simply consuming it but also taking your time to appreciate the aroma, to savour the bouquet. And the respect will be reciprocated.’

Pastry chef

Ina Poliščenko

Ina Poliščenko is the owner of the Latvian 2015 Best Chef title. Her fabulous dessert brought Ina not only victory in the contest, but also the job of pastry chef at the FERMA Restaurant. Ina does not even remember any more what exactly it was that impressed the prestigious panel of judges so much; she is more interested in focusing on the opportunities brought by each new day. Her motto is: ‘Actions speak louder than words’. However, the acknowledgement by Head Judge Dragan Unic that ‘the strength of Latvian culinary is women’ did strike a chord with her. Ina proves that this statement is well-founded by managing to combine teaching culinary seminars and training sessions at the Restaurant Service School with the work she loves best – preparing desserts at FERMA.

RESTAURANT MANAGER

Jānis Viļumovs

A happy customer is a true sign that the chef and the manager of a restaurant understand each other perfectly. As the new FERMA Restaurant was about to be opened, no attempt to search for a manager was even necessary – that is how successful the previous collaboration between Māris Astičs and Jānis Viļumovs had been. ‘There are two types of restaurant manager: those who issue orders sitting in their office and those who breathe the same air as their team, 24/7. I have worked as a waiter and a bartender myself. And I know very well that there actually only exists one type of real manager: the second one.’ FERMA is the seventh restaurant managed by Jānis – and the most important one. ‘It is like a graduation exam for Māris and me: we must now offer our guests everything we have learnt during the many years in this profession.’

Bartender

Alvins Matisāns

Anyone can be a mediocre bartender – but only the owner of a genuinely creative spirit will become a really good one. Alvins Matisāns realized it at the dawn of his career, in the early 2000s, and his conviction has only grown stronger since then. Creative people are known for their acute perception, and that is why cocktails mixed by the best bartenders are always like portraits of the customers. ‘The cocktail reflects the unique individuality of the person like the surface of water would mirror his image. The reason why people want to find ‘their’ bartender is also because they want to be understood,’ says Alvins. The greatest joy for him is hearing from colleagues about customers ordering one of the cocktails he has created. And these requests for ‘the cocktail by Alvins from FERMA’ are becoming increasingly often.

Get in touch

Phone: 22009000

E-mail: info@fermarestorans.lv

Address: 7 Valkas street, Riga

Opening hours:

Monday to Saturday: 12:00 - 24:00

Sunday: day off