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Dinaburg
„Farmer’s Treat”
Boiled pearl barley with mushroom and carrot puree
- Way back, only the upper class was entitled to go fishing and hunting that is why the peasant’s menu was simple to the limit: berries, mushrooms, fruits, vegetables and porridge. It was so nourishing and healthy, made of different crops, that it fed large families remaining the most popular food for centuries.
„Ancient tower à la Dünaburg”
Potato pancakes with bacon and horseradish sauce
- The Major Preobrazhensky who served the Tsar Peter I in 1712 moved to Warsaw with an assignment. On his way, he was overtaken by a storm, and he had to stop in Dünaburg at the place of Captain Eremin. That evening, Captain’s wife prepared and served up husband’s favorite dish. Preobrazhensky was so impressed by the taste of this food that every time visiting his friend he asked to cook exactly this dish!
„Dünaburg castle ruins”
Ice cream, fruit and nuts
- Master of the Livonian Order Ernst von Ratzeburg built a castle in the 13th century on the bank of Daugava River. It was given a name Dünaburg, according to the ancient name of Daugava, which was Düna. The castle was meant to defend lands and served as protection against unsought guests. Imagine this historical place, feel the spirit of the Middle Ages and perceive its taste…
Arsenāls
Main course „Poultry ragout”
Chicken leg, bacon, hazelnuts, kvass, mushrooms
- A contemporary view of the recipe of the 16th century. According to the chronicles of that time, this dish was often cooked for the Polish King Stephen Batory. He was the one, who granted city rights to Dünaburg in 1582, and hereby facilitated its rapid development.
Dessert „Purple, Green and Red”
Mint biscuit, bilberry Panna Cotta, strawberry cream
- While developing this dessert, the painting of expressionist Mark Rothko was the source of inspiration for the restaurant’s chef. The painting was sold in 2014 at a private auction for 140 million euro.
Dvinskas sēta
Salad „Country chic”
Chicken liver, oranges, grapes, tomatoes, etc.
- The carriage of some tradesman who was en route in Dvinsk broke down. In the nearest house, the hospitable hosts helped him and allowed him to stay over. In consideration of this, the tradesman gave them a present – overseas fruits. The hostess prepared salad using them, its basic ingredient was a simple baked chicken liver.
IrishPUB
Vegetarian salad „Daugavpils’ legal doping”
Avocado, cucumbers, cherry tomatoes, garden radish, lettuce, strawberries, bilberries, hemp caviar, olive oil
- 12 000 men worked hard to build Dünaburg fortress in 1810, 2000 of them came from the nearest villages. The soldiers noticed that many of local inhabitants eat bread with hemp butter after hard work. Thanks to the magic power of this butter, men became strong and were capable of great endurance, and the building never stopped!
Main course „First chef-d'œuvre by little Markuss”
Chicken fillet, potatoes, zucchini, carrots, broccoli, cauliflower, lettuce, rosemary, thyme
- Childhood impressions of 7 years old Mark Rothko were connected with Dvinsk in 1910. Picnics on the bank of Daugava with a ferryboat, carousels, fairs and sunsets over Daugava. The bright and juicy landscapes inspired the talented boy, and 40 years later, the world welcomed the first paintings of the world-known expressionist.
„The way home: Dublin – Riga – Daugavpils”
Poitin, Riga Black Balsam, cranberry water, blackcurrant syrup
- According to the statistics, 0,5% people living in Ireland are nationals of Latvia. Still, every year our countrymen return to our homeland, including Daugavpils. We are waiting for you, welcome home!
Art HUB
«Dinaburg Lunch»
Eel soup
Spareribs in honey coating with vegetables made in Josper oven, garnish by choice
Home-made ice cream, assorted
- In May 1833, the Russian Tsar Nikolay I came to consecration ceremony of Dünaburg fortress. Next day, the cook of His Majesty asked to allow him going to the city for two hours. The dinner time was approaching, but the Tsar’s cook was still away… There was no one to cook! Then, the governor of fortress suggested services of the local cook. Nikolay I was pleasantly surprised to see changes in his standard menu – he enjoyed the new dishes!
And the latecomer - apology for a cook - was punished: he had to learn recipes of dishes from the unusual menu by heart to make Nikolay I happy from time to time with the Dünaburg menu.
Dinaburger
Specialty cocktail „Dünaburg”
Light and dark rum, orange liqueur, liqueur “Amaretto”, chocolate syrup, orange juice, pineapple juice
Main course „Dünaburg”
Pork, onion, garlic, Dijon mustard, salt, black ground pepper, rapeseed oil, rosemary, pickle, tomatoes, cheese, ketchup, salad, mayonnaise, dills, lemon juice, apples, French fries with sauce
Omelette „Dünaburger”
Eggs, bun with sesame, aioli sauce, ketchup, dried dills
- In the end of the 19th century, in Dünaburg-Dvinsk (from 1893), amusement parks with cafeterias there became popular, where you could buy even hot dinner. The food was various, including made of products, which were supplied by farmers from the nearest villages. The basic ingredients of the local kitchen were meat, vegetables and eggs. And their combination with overseas ingredients was zest and made people happy by the variety of flavors!
Luna Cafe
Coffee „Tango King”
Milk, latte, chili pepper, cinnamon
- Native of Dünaburg, Tango King Oskar Strok was sometime the owner of a pub, in which the most aromatic coffee around was made. This recipe contains an ingredient, which makes this drink daring and exciting, like tango sounds. It can awaken the dying passion and leads you to the world of new emotions and serenity.
Imbir Cafe
„Granny’s pancakes”
Eggs, milk, flour, dairy butter, sugar, salt
Sauce: bacon, salt, pepper, sour cream, dairy butter
- Pancakes with sour cream and fried speck from recipe of cafeteria owner’s great grandmother. Heretofore, all family members gather around the large table, and the pile of thin pancakes stewed on warm towels disappear in a moment! By the way, people in village eat them with their hands and use no flatware! It is tastier then.
Plaza
Hot salad with zander “Daugavas loki”
Ingredients: salad mix, cucumber, cherry tomatoes, lemon dressing (olive oil, lemon juice, mustard, sugar, salt), zander fillet, garlic, salt, pepper
- The basin of Daugava river has plenty of freshwater fish.
But various herbs can be found on banks of Daugava, which may be used also for cooking. When the fishermen brought the catch, hostesses just had to cook tasty food. In its turn, in the 17th century, Jesuits settled down in the city. Jesuits have a special role in cooking traditions’ development, introducing new products from other foreign missions or teaching new ways of cooking. Jesuits enriched their rather simple food with various spices! That is why salads „Daugavas loki” have some foreign ingredients.
Eel tartar „Dvinsk Fortress”
Smoked eel fillet, cucumber, salt, pepper
ruccola (looks like dandelion leaves), greens, cherry tomatoes, balsamic cream (red wine, balsamic vinegar, sugar), red onion, canned capers
- Eel tartar is symbolically similar to a fortress – its ingredients are put one on each other making a tasty snack. In its turn, eel appearance can be equated to Daugava river, which entwines one side of the fortress. Eel is a comparatively rare fish nowadays. If eels are not disturbed by greedy fish and people, they manage to live even 35 years.
The delicious and fat eel is a nourishing food. Eel might be symbolically compared to Daugavpils fortress – substantial, strong and long-liver.
Quails „Dubrovina” with sour-sweet sauce of salted apples
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Quail meat, salt, pepper, honey, vegetable oil, apples, salt, dairy butter, demi-glace sauce – balsamic vinegar, sugar, dairy butter |
In 1882 the mayor of Dinaburg Pavel Dubrovin made an arrangement about the town park. He personally followed the process of establishment and sometimes it was the reason he missed his lunch. Seeing this, the workers dared to invite Pavel Dubrovin to join them during their meal. The mayor did not refuse. He really enjoyed the food offered - quails with vegetables. The story of cooperative lunch with the town mayor has been retold among the workers for a long time since then.
