Restaurant
Subtitle
Food for the people
Menu
Subtitle
Restaurant “Ferma” classics
Team
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People with taste
Contacts
Subtitle
Come and give it a go
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.

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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.

Menu

Team

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.

Michelin Guide 2024

Michelin Guide Selected

The Michelin Guide Latvia has been created, which includes the best restaurants in Latvia. We can be proud that Restaurant FERMA has been praised and included in the prestigious Michelin Selected guide.

Thanks to our Chefs Māris Astičs, Nils Ģēvele and the whole restaurant team - this is a joint effort!

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.’

Chef

Nils Ģēvele

Nils Ģēvele has ben the chef of restaurant FERMA since 2022 and, together with Māris, strives for higher goals and new culinary heights! Nils is the laureate of several awards:

- "Latvian Chef of the Year 2022" winner

- Bocuse d'Or Latvian selection winner

- Winner of the MICHELIN Guide "Young Chef Award" for his wonderful show of skill, passion and maturity in his role as Head Chef.

He keenly sources top quality produce, and his cooking shows great respect for these ingredients, allowing him to create dishes that belie their visual simplicity by exhibiting great depth of flavour and texture. As well as ensuring the smooth running of the kitchen, he also provides great encouragement and inspiration to his team.

Pastry chef

Valērija Čudova

Valērija Čudova is the winner of the title “Latvian Chef of the Year 2023”; won 1st place in the nomination “Culinary Star” in the grant competition organized by Gemoss and used the opportunity to further hone her skills and gain new experience at the Michelin-level restaurant "Nolla" in Helsinki, Finland!

Valerija says about herself: "Cooking has always been my passion since childhood. I enjoy life, look at everything positively and always learn"! Valērija combines her work as a teacher - culinary seminars and practical lessons - at the Restaurant Service School with her favorite lesson - making 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

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Phone: +371 22009000

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Address: Valkas street 7, Rīga

Opening hours:

Monday to Saturday: 12:00 - 23:00

Sunday: day off

 

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