Page 56 iGap travelguide 2023
P. 56
iGap Travel Guide
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Situated on the eastern end of the popular resort
town of Jūrmala, offering panoramic views of the
Gulf of Riga, 36.Line is a must-visit for foodies
with a passion for the experimental. Here the
incredibly talented kitchen team is headed by
popular local chef Lauris Aleksejevs, who works
to reimagine traditional Latvian dishes using
modern techniques and flavours borrowed from
around the world. The beachfront restaurant’s
exciting menu relies heavily on fresh seafood,
featuring appetisers such as ‘Baltic Sushi’,
comprised of lightly salted herring fillet on mini
potatoes with egg, fresh cucumber and crème
fraiche, and mains such as sake and miso-
marinated sablefish accompanied by mashed
potatoes and white wine foam.
More traditional options include duck breast
in a ginger-honey marinade, piglet shank in a
mustard-honey marinade, lamb or veal dumplings
served in a mushroom herb broth topped with
sour cream, and beef fillet carpaccio accompanied
by coffee oil, Dijon mustard, chilli pepper and
fine rye bread crisps. A number of vegan and
vegetarian options are also available, and
dessert highlights include Riga Black Balzām and
blackcurrant tiramisu, pavlova with berry jelly
and mascarpone cheese mousse, and caramelised
rhubarb and apple pie with homemade tonka
bean ice cream.
| www.36line.com | Baznīcas 2B, Jūrmala
56
Situated on the eastern end of the popular resort
town of Jūrmala, offering panoramic views of the
Gulf of Riga, 36.Line is a must-visit for foodies
with a passion for the experimental. Here the
incredibly talented kitchen team is headed by
popular local chef Lauris Aleksejevs, who works
to reimagine traditional Latvian dishes using
modern techniques and flavours borrowed from
around the world. The beachfront restaurant’s
exciting menu relies heavily on fresh seafood,
featuring appetisers such as ‘Baltic Sushi’,
comprised of lightly salted herring fillet on mini
potatoes with egg, fresh cucumber and crème
fraiche, and mains such as sake and miso-
marinated sablefish accompanied by mashed
potatoes and white wine foam.
More traditional options include duck breast
in a ginger-honey marinade, piglet shank in a
mustard-honey marinade, lamb or veal dumplings
served in a mushroom herb broth topped with
sour cream, and beef fillet carpaccio accompanied
by coffee oil, Dijon mustard, chilli pepper and
fine rye bread crisps. A number of vegan and
vegetarian options are also available, and
dessert highlights include Riga Black Balzām and
blackcurrant tiramisu, pavlova with berry jelly
and mascarpone cheese mousse, and caramelised
rhubarb and apple pie with homemade tonka
bean ice cream.
| www.36line.com | Baznīcas 2B, Jūrmala
