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+.
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