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At Chef’s House, they believe in natural, slow-cooked food. This idea of chef Ēriks Dreibants comes to life in an old and important building in Līgatne - in the former Maternity Home “Wilhelma” (1901).



Chefs house is a place where good food and adventures are born. Latvian Chef Ēriks Dreibants created the concept in a small village in the middle of Gauja National park – Līgatne. It’s a place where people can come together and discover unique regional tastes, and meaningful ideas can be birthed.

Pavāru Māja beliefs are rooted in pure, fair grown and wild food. They support the philosophy of slow food as well as highlight the work of local farmers and producers. They believe that ‘the more we are connected to nature, the closer we are to our inner selves.”



Chef’s House’s philosophy is to use natural foods that are unaffected by human intervention or industrialization. When making use of nature, they ensure to only take the quantities they need to preserve biodiversity. Furthermore, they carefully choose each product and ingredient. Here, no food goes to waste. Every single part of the product is used when cooking.

Their main philosophy is to share their thoughts and share their work so that their children and future children can live in a much better world than we do. This dream is embedded in their food and their mindset.


Good food and adventures

Every weekend they invite those who share the same values to leave their dynamic city and come to the Pavāru Māja to experience slow moments and eat good food with their loved ones.

You can come by for either a 4-course lunch or 6-course dinner. Right here, in the forest, close to nature and local farmers, they are building a platform for chefs & other creators to learn, play and experiment.


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