Similar to the culture of Latvia, Latvian cuisine has been greatly influenced by the vast variety of nationalities that have inhabited the Baltic region over the years. From native Latvians to Germans and Russians, each culture has left its mark on Latvian cuisine, making dining in Latvia a truly unique culinary experience. From hors d'oeuvres to dessert, there are many interesting and delicious dishes to choose from when dining in Latvia.

Main staples of the Latvian diet are often found or grown locally, such as fish, pork, potatoes, peas, beans, eggs, onions, cabbage, barley, and wheat. Soups, breads, sandwiches and pastries are all popular sights at the dinner table in most Latvian homes.

Some of the most popular dishes in Latvian cuisine include smoked salmon and trout; kotletes, or meat patties; skabu kapostu zupa, or cabbage soup; zirnu pikas, or pea balls; and Alexander Torte, which are strips of pastry with raspberry or cranberry. As do many European countries, Latvia has its own version of pierogi called piragi, which are dumplings filled with onion and bacon.

Latvian beverage favorites include coffee and tea, milk, fruit juices, and spring water. Beer is the alcoholic beverage of choice among Latvians, the most popular brands being Aldaris, Cesu, Piebalgas, and Lacplesa. Another popular alcoholic beverage, made in Latvia since the 18th century, is called Riga Black Balsam. Based on an ancient recipe concocted by Rigan pharmacists, Riga Black Balsam is made from a variety of herbs, thus is dark in color, thick in consistency, fragrant in aroma, and is considered medicinal.