Max Cekot Kitchen is a unique space designed to surprise and treat all your senses.
Together with the whole team, we create an atmosphere where everyone is an actor playing their role.
During the colder period, we use all kinds of fermentations made by our team. We’re so excited to welcome spring and summer and work in our greenhouse.
“It is unusual for the Chef of the Year and Sommelier of the Year titles to be awarded to people from the same restaurant. This time, however, that is the case. Head chef Maksims Cekots and head sommelier Uldis Grigalis are a passionate duo unlike any other in Latvia. Perhaps even the whole world.”
- Falstaff Magazine
Thank you very much for the recognition @falstaff.nordics
Presentation is key. We use local vegetables to create a stronger connection with the region. During the colder seasons, we rely on various fermentation techniques.
