JOHN

The story

JOHN Breakfast in Riga – Michelin-Selected Modern Cuisine by Chef Kristaps Sīlis

Breakfast as a curated morning ritual

In Riga, at the A22 Hotel on Ausekļa iela, JOHN Breakfast redefines the first meal of the day. The restaurant’s name pays homage to the building’s history — in 1939, a young Harvard student, John F. Kennedy, stayed here when the premises served as the US Embassy. Today, the space continues that spirit of innovation, offering a morning experience that has earned a place in the MICHELIN Guide Selection for 2026.

Chef Kristaps Sīlis and his team

Head Chef Kristaps Sīlis, born and raised in Latvia, began cooking at sixteen. His path took him to the world’s most famous restaurant, NOMA in Copenhagen, and to Tom Aikens in London. Rather than repeating existing recipes, he developed his own techniques, aiming to be different. At JOHN, he works with a young, creative team of chefs who see breakfast as an opportunity to create something beyond the ordinary. They continuously experiment, seeking harmony between seasonal ingredients and technique.

Local ingredients, precise technique

The kitchen relies on carefully selected local products — farm-grown vegetables, fresh eggs, artisanal dairy, and the highest quality fish. Origin and respect for every ingredient form the foundation of flavor. The result is a modern cuisine that feels both grounded and surprising. The team believes that mornings deserve the same care as dinner, and that belief is evident in every plate.