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Koya

Restaurants
By Andra Kunstberga. 28.02.2013

Koya

Save to foursquare Andrejostas 4, Riga Phone: 2775 7255
Email: info@koyarestaurant.com
Web: www.koyarestaurant.com
Working hours: , Tue-Thu 12.00 - 23.00, Fri 12.00 - 01.00, Sat 11.00 - 01.00, Sun 11.00 - 23.00,

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This wonderful new restaurant may well have the best views in Riga. But they’re not from the top of a tower block. Located by the waterside on the bank of the River Daugava, a stone’s throw from where gleaming white cruise ships and ferries pull up at the city-center Riga Passenger Port, on a clear day there is no pleasanter place to be slurping oysters or pan-fried sturgeon with glasses of fine wine.

 

This wonderful new restaurant may well have the best views in Riga. But they’re not from the top of a tower block. Located by the waterside on the bank of the River Daugava, a stone’s throw from where gleaming white cruise ships and ferries pull up at the city-center Riga Passenger Port, on a clear day there is no pleasanter place to be slurping oysters or pan-fried sturgeon with glasses of fine wine.

Cares melt away easily at Koya, especially if the weather’s clear. The blues of the sky and the water compete for intensity, and seagulls’ cries accompany the smells of the sea and the freshly cooked dishes on your table. Firmly anchored umbrella stands, miniature trees and towering heaters for chilly evenings lean over the tables on the terrace. Tom Waits sings bourbon-soaked sea shanties. Mojitos are served all day.

Clearly some thought has gone into making Koya both comfortable and stylish. Located in the Tarkovskian district of Andrejsala, a once-forbidden industrial zone in a Soviet port, the building that now houses the restaurant was little more than a graffiti-covered brick shack. It was painted black, daubed with the word “koya” in big white letters, and given the open-plan treatment by Zana Tetere, an unconventional 31-year-old architect and founder of the award-winning studio Open AD.

Funded by a partnership that includes professional footballer Kaspars Gorkšs, the Koya project has an innovation-minded team completed by burly, bearded Latvian Armenian chef and raw food enthusiast Sergej Jaramishjan.

Jaramishjan is an intuitive chef who refuses to play by the rules. His forte is to create his own versions of well-known classics – Caesar salad with chicken breast and sheep-milk P’tit Basque cheese (€8), kohlrabi salad with peach confit, smoked trout and herb pate (€6.70), and pan-fried sturgeon with chanterelle mushrooms and redcurrant and sea-buckthorn mousse (€9.30), the mousse carefully concocted from the juices of the berries.

Koya’s house burger uses lamb as the main ingredient, served with corn bread and a fabulous rhubarb, apricot and nut sauce (€9.30). It’s the same price as a burger at TGI Friday’s, but so much more memorable, and probably healthier too.

The restaurant name is derived from letters in the names of the partners involved, but the owners were happy to learn it also meant “cabin” in Japanese. The idea originally was to be open only between March and November, but now it’s likely it will be open all year round. Tables for evenings should be reserved well ahead. Our advice is to get a taxi there – walking can be precarious due to road and rail traffic and lack of street-lighting. The evening can then be extended at the nearby nightclub First, just along the evocative waterfront.

 

zCPSoqpADMr 16.06.2013 13:47

Oh, gente burra! kizomba ne3o e9 um ge9nero mucsail, mas sim um estilo de dane7a, que pode ser dane7ada em ve1rios estilos
musicais, como o zouk, semba, salsa, merengue, enfim carae7as! e ela tem sim uma origem: Angola. Porra desse video a gaja
falou mesmo a toa. E voceas ai, ne3o confudam estilo de dane7a e ge9nero mucsail. KIZOMBA VEM DE MASSEMBA, um estilo de
dane7a oriundo dos musseques da antiga cidade de LUANDA, porraaaa! aprenderam?

Reply

ieA4EnXD 01.10.2015 18:58

~ 12-31-2012 at 10:08:24 It was a big year for you, for
sure!!! I hope that 2013 gives you all the opportunity you need to reach your goals, and I know for a fact you don't need
luck becasue you are totally awesome

Reply




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