About Ferma Restorans
Ferma (Latvian for 'farm') is owned by Aleksandra Boitmane and her husband, who run a working farm in Vidzeme (two hours from Riga) that supplies the restaurant's vegetables, dairy, eggs, pork, and beef. The concept is pure farm-to-table: a menu that changes with what the farm produces, a kitchen that adjusts its preparations to the week's harvest, and a wine list that focuses on small Baltic and Eastern European producers.
The cooking is recognisably Latvian, pickled vegetables, rye bread soups, braised pork, cottage cheese desserts, but executed with the care of a restaurant that controls its own supply chain. Signature dishes include a slow-roasted pork shoulder with fermented cabbage and horseradish cream, and a beetroot salad with goat cheese from the farm's own herd.
The room is rustic-modern: reclaimed wood, linen tablecloths, candles, and a large communal table down the middle that seats 12. The format works well for team dinners; the kitchen can build sharing menus around the week's produce with advance notice.
Pricing is the best-in-class for the quality, a full dinner with wine runs 45-60 EUR per person. The bill moment is predictable and the portions are generous enough to satisfy without forcing a second round.
Best Occasion Fit
Team dinners reward rooms that have a clear story, Ferma's farm-direct supply chain gives the evening its narrative, the communal table format naturally draws the group together, and the Latvian comfort-food register lands equally with locals and international visitors. The pricing keeps it practical for teams of 10+.
Explore More in Riga
Discover more exceptional restaurants in Riga ranked by occasion, from first dates to deal-closing dinners and once-in-a-lifetime proposals. Browse our full occasion guide for every type of table.