At Restaurant JOHN we strongly believe that cooking is art; and as with any masterpiece, a great dish is created when you put your heart and soul into the work.

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 Restaurant JOHN.

Restaurant, where teams synergy of attention to details and mixture of tastes are represented in original recipes. We strongly believe that cooking is art and with any masterpiece a great dish is created. All this is possible only when you put your heart and soul into the work. An open kitchen provides an opportunity to discover all the hidden jewels of cooking art process. Original technologies of a legendary and famous Josper charcoal grill will add a value of natural way of cooking. Meanwhile our sommelier will carefully select the best wine combinations.

Cooking in JOHN means a marvellous flight through the different kind of flavours and consistencies. There is no fixed recipe for dish, just because the seasonality can give again and again new possibilities to try something different. This is the main reason why each restaurant visit will be unique. Everything has been carefully considered to create an elegant simplicity and an intimate atmosphere in which guests can savour the art de vivre.

JOHN – the signature restaurant, where guests are welcomed in a contemporary, democratic and elegant atmosphere with views of the Riga’s picturesque Viestura park.

Menu insights

Nothing stands still as well as our menu. Depending on seasonality Chef is serving the products only when their taste, quality and aroma are the best. This is attentive and very selective process, only because the main aim is to serve only valuable dishes.

For example Norwegian Arctic Cod is available only few months during the spring and will be also available in restaurant menu.
Every year between January and April the northern coastline comes alive as millions of large fish undertake their annual journey from the Barents Sea back to their spawning grounds that surround Norway’s Lofoten and Vesterålen islands. It is the only time when it is the most valuable, and we are getting it fresh delivered on ice.

Due to the fact that Latvia is rich with waters, chef’s takes of course also some very extraordinary fishes like Latvian pike perch. It is one of the most valuable local fish. On plates available in fresh or cocked servings.
Fabulous sturgeon and black caviar for our restaurant comes from a local farm. It is only pure product without any preservatives.
Meanwhile one of the servings cooked on our Josper grill will be Scotch beef, special beef breeds with naturally suckled calves. Synonymous with luxury as caviar or black truffles will be also Wagyu steaks – transcendently tender, fatty and umami-rich.

All the rich dishes are served with local vegetables and greens from local farms keeping their best aromas and freshness.

Please find Restaurant JOHN À la carte menu here.

Book a table at Restaurant JOHN here BOOK.

Bar Jackie

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.

Rooftop terrace

Rooftop terrace

On a premises 4th floor, in the summer months a small 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.


Afternoon Tea

Afternoon tea in the bar JACKIE

“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.

Bar Jackie 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 delicious cocktail will make the ceremony more festive.

Book a table at Restaurant JOHN here BOOK.

Gourmet breakfast

Gourmet breakfast

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.

Room service

Room service

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.

Our Story


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.