Max Cekot Kitchen

Thank you .nordics for the recognition!
It is amazing achievemnt for us !

“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 .nordics

We are back to service and ready for one more year. Every Thursday, Friday and Saturday.

Mēs esam atpakaļ no brīvdienām un esam gatavi jūs satikt Max Cekot Kitchen. ✨
Pašlaik rezervācijas ir atvērtas līdz 2026. gada maijam.

Thank you 2025! See you in 2026. MCK team ✨✨✨

Every year, we celebrate the end of the year together with our team. A moment to slow down, relax, and enjoy — knowing that the next two weeks are for holidays and rest.
We look first toward the future, full of ideas, dreams, and plans for what’s ahead.
And at the same time, we pause to say thank you to the year behind us — for the journey, for the lessons, for our team, and for every guest who was part of it. 🤍

Dry-aging is one of the techniques we use at Max Cekot Kitchen. Right now we have amberjack 2 weeks, venison 130
days and beetroot 3 weeks.

It’s a process where meat or fish is kept in a controlled environment of temperature, humidity, and airflow. Over time, it becomes more tender, while the flavor grows deeper, richer, and more concentrated.

Being included in the La Liste 2026 ranking of the 1,000 best restaurants — even closer to the end of the list — is still a huge achievement for us. ✨
This year we earned 75 points.

La Liste is a global restaurant guide that compiles scores from hundreds of culinary sources and expert reviews worldwide.
We’re proud to be part of this international selection. 🍽️🥂

We are changing the menu according to the season. New tasting menu.