Max Cekot Kitchen - The Best Restaurant in Latvia Has a Garden-to-Table Concept

Max Cekot and his wife, Natalia, sold everything they owned in order to invest in creating their dream restaurant, Max Cekot Kitchen. They’ve converted an old wood factory on the outskirts of Riga into a breathtaking restaurant space, where they’ve designed every detail by hand - from the tables, to the light fixtures, to the ceramics.
The concept is garden-to-table, as 80% of their ingredients are grown themselves in the garden right outside the restaurant. Max takes the use of edible flowers to the next level, not just using them as decoration or flavor enhancers, but often as replacements of other ingredients like salt, pepper, sugar, or lemon.
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Tasting Menu: €130
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[@kaitlinorr7633]

Putting Riga on the map!!

[@jalico3161]

Restaurant design is on point 👌

[@andersandkaitlin]

It really is!

[@weina123]

Definitely looks amazing, will go there next year when I'll be in Latvia

[@andersandkaitlin]

You have to! Let us know how you liked it.

[@justathought...7271]

I live in Riga and never knew there was such a place! Something interesting to look forward to now! 🥳

[@andersandkaitlin]

You should go! :)

[@justathought...7271]

@@andersandkaitlin It did look like it was worth it! Thank you!

[@Karyoot]

Wow the blast of beet and cherry, onion / hot and cold combinations, to ice cream of white chocolate and honeysuckle. There is SO much at play here, and curiosity of flavor. Sharing some thoughts on dehydrating vegetables for the burst of flavor, but wow this chef is creative :D

[@andersandkaitlin]

He absolutely is! Such a joy to visit this place.

[@Shanarai]

The food and restaurant look amazing! If this place does not have a Michelin star, it deserves at least 1-2 in my opinion.

[@andersandkaitlin]

No Michelin Guide in the country yet, but hopefully soon!

[@Brinksby]

@@andersandkaitlin what?

[@andersandkaitlin]

@@Brinksby The Michelin Guide awarded this place one star a few months after we visited!

[@amyorr6270]

The setting and the dishes are stunning- I am especially intrigued by the beet dish!

[@andersandkaitlin]

It was so good!

[@Matej_makes_things]

This looks as good as any 2* restaurant in London or Paris, great review as well thnx a lot!

[@andersandkaitlin]

Totally!

[@ilversbendrups320]

They just got their first star.

[@munchindiafoodtruck]

You guys make the best food videos I like to watch !!! Really enticing, entertaining and wonderful 👍. Please keep up the good work.

[@andersandkaitlin]

Thanks so much - that means a lot.

[@donorr4615]

Beautiful video of a stunning restaurant. The food looks amazing!

[@andersandkaitlin]

It was!

[@abepafford1615]

This food looked really good.

[@andersandkaitlin]

It was!

[@starkholm8720]

Yay a new video, great as all ways. For reason, I can’t pin-point it,I feel like going to Latvia now.

[@andersandkaitlin]

You should!

[@000DAAN000]

Beautiful

[@andersandkaitlin]

Thank you! Cheers!

[@peanut1137]

I love this restaurant!

[@andersandkaitlin]

We did too!

[@fuuzzzyy]

Congrats to Max. This restaurant just got Michelin Star!

[@andersandkaitlin]

So well-deserved!

[@mickie2412]

Looks delicious 👍

[@andersandkaitlin]

It was!

[@thomasha5357]

This reminds me one movie!!!

[@andersandkaitlin]

Which one?

[@thomasha5357]

@@andersandkaitlin the Menu

[@philliphalffii1856]

The book he opens up to his recipe in the beginning, what book is that? I would love to cook some of his food

[@andersandkaitlin]

I think it was a book with recipes from a lot of different chefs. But message him on IG @maxcekot and ask. :D

[@meramag]

the best restaurant according to whom?

[@clt_main3136]

According to them i guess?

[@andersandkaitlin]

That's correct. But food is subjective, of course. :)

[@freespirit5130]

I love your videos but have to say that sound is actually more important than visuals. People will switch off if sound quality isn’t high, but if sound quality is excellent and visuals are a little poor people will often tolerate it. Your visuals are excellent, but very occasionally sound might not be quite up to the same standard.

[@andersandkaitlin]

Thanks for the input. We're always working to improve our sound as well as our visuals. We had some issues with the lavalier microphone for this interview, which caused some rattling sounds. During the dinners, it's really hard to capture good sound, as it depends on the sound level in the dining room as well acoustics, so we try to do the best with what we got. Anything else you noticed?

[@kwanshawn]

I really miss the old style of video without the voice narration of the dishes. It allowed me to be more immersed in the feeling of being in the restaurant rather than listen to a script being read

[@andersandkaitlin]

Sorry to hear that. Most feedback we get is the opposite, and it works better for storytelling like this.

[@MrKarmapolice97]

I was always taught that metal spoons shouldn’t touch caviar

[@andersandkaitlin]

This fact is outdated as it stems from a time when caviar had much higher salt content (6-7%) and spoons were of more reactive material (e.g. silver), so the two would react. Good quality caviar today has closer to 3% salt content, because they don't need to mask any fishy flavor, and spoons are generally made of low-reactive material like stainless steel.