Riga, Latvia was a natural next stop after Vilnius, and we were thrilled to spend a month there given how much we seemed to enjoy Baltic culture. Riga was similarly relaxed, though noticeably more touristed than Lithuania’s capital. We stayed outside the Old Town center in a quiet area that was connected to the core through parks. Wandering around was our main activity, especially since the weather was often perfect for walking. The Old Town seems to have a church steeple down every street and a pretty building on every corner.
Hundreds of years of varied architecture are represented. From Germanic/Hanseatic influences to Art Nouveau and Soviet-era blocks, Riga has it all. Each street and square feels unique. We were near the Art Nouveau neighborhood, with its sculptured facades and wide streets.
My favorite structure is the National Library. Supposedly it is shaped like a mountain in reference to a Latvian folktale. It might be one featuring a knight climbing a mountain to a sleeping princess or another where a mountain rises out of the earth once Latvia regains it independence. The exterior is striking and unique, and the inside is full of books. Hard to go wrong.
Over all the city is a fabulous mix of old and new. There are recently built (or renovated) upscale malls next to centuries-old churches. Remnants of the city wall are just a few minutes walk from parks with modern statues.
Riga’s massive Central Market was the place to find all sorts of local eats. Located in massive buildings that were originally Zeppelin hangars, it is the largest farmer’s market in Europe. The hangars are airy and bright, perfect for admiring the selections of local meats, fish, and produce.
The summer season meant berries and veggies were in fresh, including some kinds we’d never seen before. Service berries, similar to a blueberry with more noticeable seeds, and cloudberries, which turn bright orange when fully ripe, were delicious. Fresh black currants looked shiny and tasty but were too bitter to eat raw.
Latvia drinking culture also tends toward beer, and that means bar snacks. The most famous is Latvian garlic bread, a deep fried, oil-and-butter-rich snack that seems ideal for staving off hangovers. Another is ‘grey peas.’ Actually made with brown peas, it is a Latvian specialty, featuring copious amounts of bacon and onions. Let the mix simmer for hours to blend the flavors, and serve in as large a portion as possible.
Local grape wine isn’t common (or that delicious) but local fruit wines are worth seeking out. We attended a wine festival in Sabile, and had the chance to sample wines made from rhubarb, sea buckthorn, currants, raspberry, apple, oak leaves (who knew?), and quince. Many were made by small producers who were excited to show off their family recipes.
I am going to miss Riga – the moderate summer temperatures, the parks, the main market. Sadly our time in Europe’s Schengen area was up, so we had to move on. I felt more comfortable in Riga than just about any other city I’ve lived in, and I definitely hope to return.