We are ready to satisfy any epicurean cravings with a taste of chic and intimate luxury. Whether it’s an aperitif, a warm candlelit dinner, or a fresh start to the day with your favorite breakfast—it will be crafted with an eye for perfection. Treat your inner gourmand and experience fine dining at A22.
Young and talented Chef Kristaps Sīlis was born and raised in Latvia. Excited about various tastes he started his first cooking at age of 16. Since then, there is no end of development.
The world is changing all the time and this is the reason why culinary can surprise all the time. Kristaps took internship at the world’s most famous restaurant “NOMA” in Copenhagen, as well as with the Tom Aikens restaurant in London. It gave him impression of molecular cuisine and a wish to become better. His main aim is to be different, therefore he rather tried many ways of cooking by himself instead of repeating existing recipes. Therefore today he is able to serve unique dishes with only the best seasonal ingredients with a touch of surprise.
Our Chef’s team is mainly made up by experienced and creative young people who are not afraid to try something new. Their goal: that the food they serve meets the highest standards of quality, while they keep researching about potential resources and maintaining a relationship of mutual learning with local producers. It is a long journey to find only the best combination of various flavours therefore each team member is very important. The servings on our guest tables should always be perfect without exceptions and it is a hard teamwork.
Bar named on behalf of Jacqueline Kennedy Onassis – The First Lady of the US as wife of President John F.Kennedy, who stayed in the building Ausekļa 22 during his trip as a Harvard student visiting Soviet union.
A Lady noted for her style and elegance. She was politically savvy on matters of etiquette, creating a White House as an executive mansion for intellectuals. Her most enduring contribution was her work to the White House, restoring it to it’s original elegance. She was a symbol, winning wide praise for her beauty, fashion sense and facility with languages. Constantly in the public eye and known for her superb taste and impeccable style that is still admired today.
John and Jackie were inventors of a new executive life, enjoying every moment of their lives. Today John restaurant is more than just John F. Kennedy, it is a place where interior elegance meets umami senses, while Jackie bar is a place where detailed atmosphere are mixed with a superb and tailored cocktail list, as well as an iconic afternoon tea.
“All the talk over what I wear and how I fix my hair has amused and puzzled me. What does my hair have to do with my husband’s ability to be a president? “
We invite to be yourself, be proud of being true and feminine, and let your men feel like presidents.
On a premises 4th floor, in the summer months a rooftop terrace is available for a private occasions.
Awesome views over the oldest Riga city park – Viesturdārzs, and a tailored menu will allow to enjoy an exclusive venue.
We do invite contact us to schedule an appointment to discuss all the details and possibilities.
“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” Henry James
Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o’clock in the afternoon. The evening meal in her household was served fashionably late at eight o’clock, thus leaving a long period of time between lunch and dinner. The Duchess asked that a tray of tea, bread and butter and cake to be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her.
Restaurant John is lively place who respects the traditions of meeting each other in a finest style. Only the best selection of teas accompanied with finger sandwiches, pastry and scones served keeping all the traditions. And of course to be more in style a glass of champagne will make the ceremony more festive.
Start your day with an elegant and healthy breakfast and experience the harmony of flavours. No matter what your favourite breakfast looks like or what the season is, restaurant chefs are ready to offer delicious omelettes and Benedict eggs, homemade bread and pastry, various fresh salad and cold cuts, all this accompanied with a freshly brewed coffee or tea varieties.
Chef is working closely with local farmers to select the freshest products, and offers both classical and innovative, organic and sustainable breakfast menus.
Breakfast is a brain food for everybody. Therefore feel free to take your friends or business partners and come over, as breakfast is available also for non-hotel guests.
A22 is ready to bring the highest level of personal service to make your stay unique and memorable. Should it be a middle of the night craving, a romantic evening or a slow and cosy breakfast in bed, you can choose the best from an exclusive menu and get the food delivered directly to your room, round the clock.
John F.Kennedy – 35th president of USA.
In 1939, when the building on Ausekļa street 22 was used as USA Embassy premises, very young student of Harvard stopped by to visit the country. He stayed in a 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 Rene 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.