DINING
JOHN Chef's Hall
More than a restaurant — it is a celebration of the land, the seasons, and the people who make our food possible. We invite you to join us on this culinary journey and experience the true taste of our region.
JOHN Chef's Hall is proud to have received a MICHELIN Star , as well as to be recognized by La Liste as one of the Top 1000 restaurants worldwide.
We are also featured in the respected Falstaff guide, honoring our ongoing pursuit of culinary excellence.
Based on the mindset, experience and professionalism of chef Kristaps Sīlis and the team, we want to highlight each of these investigated products in the tasting menu, turning them into a unique and unrepeatable taste.
Chef Kristaps Sīlis’ culinary approach blends traditional techniques with modern innovation, resulting in dishes that are both familiar and unexpected. Each recipe is carefully crafted to highlight the natural flavors of the ingredients, often incorporating elements foraged from the wild or harvested from our partner and farmer on-site gardens.
Recognition
La Liste
TOP 1000 RESTAURANTS WORLDWIDE
Falstaff Guide
RECOGNISED GASTRONOMIC EXPERIENCE
Afternoon tea
Afternoon Tea with JOHN's signature touch.
Enjoy a leisurely afternoon with seasonal Latvian flavours, savoury bites, JOHN signature desserts, and handcrafted sweets, served in a contemporary interpretation of the classic afternoon tea tradition.
The experience includes a glass of sparkling wine and your choice of tea or coffee.
€55 per person
AVAILABLE ON WEDNESDAYS ONLY · 14:00–16:00
A €10 deposit per guest is required at the time of booking.
OUR STORY · HISTORY
John F. Kennedy — 35th president of USA.
In 1939, when the building on Ausekļa street 22 was used as USA Embassy premises, a very young student of Harvard stopped by to visit the country. He stayed in the building. In his honour the restaurant today is named as restaurant John.
Innovator Kennedy with his wife Jacqueline first time changed the impression of being USA president. His style, gracefulness, openness were admired. White House in USA for the first time was hosting several governmental dinners showing totally different approach and accessibility.
Americans, inventors of steaks, were not familiar with fine dining as such. President Roosevelt treated Queen of England with hot dogs. Kennedy made the changes. He invented the head chef position in White House. He recruited French Chef René Verdon who worked in a hotel Carlyle restaurant La Caravelle — beloved place by J.F. Kennedy.
Verdon, French haute cuisine professional, working in a White House introduced people with new standards and service as such. His cooking technique, with attention to details, surprised everyone sitting at his tables.
JOHN — it is a place where two cultures cross each other: American steaks with strong traditions and European highly developed fine dining and molecular cuisine.
JOHN — it is not only Kennedy. It is a name changing the classics and time appropriate form of people eternal love for food.