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For chef and restaurant owner Roberts Smilga, a fascination with all things culinary came at an early age. He recalls that, at just six years old, he used to go with his father to the pig slaughter - and was held in thrall by the seemingly magical creation of sausages.
This youthful joy and wonder has, he said, set him in good stead as far as his adult life is concerned. It is a philosophy that he tries to bring every day to restaurant 1221 in old Riga (the building itself is 300 years old), and one which has led to the creation of a unique menu which - despite the pig incident and the Latvian love of meat and fish - is also well-suited for vegetarians.
Editor & Riga Local