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The “3 Chef’s restaurant - The good must grow” (lat. -Tam labam būs augt) is a restaurant with an open plan kitchen, beloved by citizens and admired by guests of our city.

It was founded in September 2011 by the two well-known Latvian chefs - Mārtiņš Sirmais and Ēriks Dreibants. Restaurant executive chef Artūrs Trinkuns is responsible for product selection, cooperation with farmers and looks after everyday work in the kitchen.

We remain accessible, friendly and open to everybody – we love our clients and will provide perfect service even under the most complicated circumstances. We will also give a meal to your clients and serve them, regardless of their desires and caprices.
We also offer several events, where guests are able to take an active part. Cooking masterclasses, the future food laboratory, tour to Riga Central Market – these are only a few options for our guests, so they can explore Latvian cuisine trough a chef’s eyes. 


MĀRTIŅŠ SIRMAIS

I enjoy eating much more than cooking, however I would not be so sure – I might be cooking at the respective moment, and then I enjoy cooking more than eating. Also, I love talking about food and explaining to diners why I prepare this and that, what it is they are eating, and that there is such and such outcome possible as well.
 

PĀVELS SKOPA

Internationally recognized and award-winning Chef, inspired by nature and people - in the broadest sense of these words. Devotion and respect for any product and the purity of its taste as well as the taste of poetry. Along with enjoying delicious food, excites, makes you smile, allows you to immerse yourself in nostalgia or simply serves as a short but sensational adventure.

 

ĒRIKS DREIBANTS

Cooking = biology, art, geography, history, chemistry, politics, fashion... I try to put the whole of the world on a plate at the same time maintaining the dominance of a product's natural taste. Once I am at the cooking stove, I turn into an egoist and cook for myself knowing that if I like the food, a guest will be happy as well.

 

 

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