Cold starter (choice of one):
Scottish salmon tartare with black caviar and smoked sour cream, and dill oil dressing
or
Smoked duck breast with mango and miso mayonnaise
or
Sweet potato medallions with cashew chutney and tofu 

Hot starter or soup (choice of one):
Sauté of cold-water prawns, scallops, and octopus with airy grilled pepper Hollandaise and kombu brioche toast
or
Lamb tongue with celery, caramelized brown butter mousse, and fresh horseradish
or
Pumpkin cream soup with stracciatella cheese 

Main course (choice of one):
Arctic char fillet with saffron Béarnaise sauce and root vegetable gratin
or
Venison loin with wild mushroom sauce, celery, and brown butter mousse
or
Brown and white rice risotto with root vegetables and autumn apples 

Dessert (choice of one):
Pumpkin with sea buckthorn, caramelized rye bread crumble, and malt ice cream
or
Autumn plums with dates, pistachio sabayon gratin, and milk chocolate ice cream

36. Line Grill Restaurant is featured in the prestigious Michelin Guide 2025.

Compliment:
Aperitif for savoring the taste of life

Starter:
Grilled zucchini rolls with fresh cream cheese and salmon fillet
or
Grilled zucchini rolls with fresh cream cheese, marinated red pepper, and capers

Compliment:
Lemon sorbet

Main course:
Oven-baked duck breast with mango sauce and green pea–basil purée
or
Oven-baked eggplant halves stuffed with couscous and vegetables

Dessert:
Sweet lemon surprise with Limoncello cream and sponge filling

Drinks:
Coffee, tea, water, or a glass of wine

Amuse-bouche
Latvian wild mushroom variation with smoked fresh cheese, red currants, and herb oil, served with freshly baked baguette
Paired drink: Kir Royal cocktail

Starter (choice of one):
Smoked fallow deer croquettes with Jerusalem artichoke purée, assorted Latvian pickled vegetables, and lingonberry demi-glace
or
Lightly salted Latvian Arctic char with goat cheese mousse, served with beetroot and cucumber vinaigrette, horseradish aioli, autumn vegetable chips, and fresh herbs
or
Carrot tartare with yogurt sauce, homemade carrot sorbet, and eggplant sphere

Recommended wine pairing:
Oliver Zeter Fumé Sauvignon Blanc – 12 EUR (150 ml)
Reichsgraf von Kesselstatt Mariental Riesling – 10 EUR (150 ml)
Copenhagen Sparkling Tea Blå – 8 EUR (150 ml, non-alcoholic)

Chef’s treat
Sea buckthorn granita

Main course (choice of one):
Slow-cooked Latvian ostrich fillet glazed with lingonberries and coated in flax seeds, served with a bouquet of vegetables, pickled onions, wild mushroom croquette, and Riga Black Balsam sauce
or
Latvian catfish ballotine with cauliflower steak, served with vegetable ratatouille and caviar beurre blanc with herb oil
or
Pumpkin en croûte “Wellington” with goat cheese, sautéed spinach with pumpkin seeds and pine nuts, creamy potato gratin, and vegetarian demi-glace

Recommended wine pairing:
Oliver Zeter Pinot Noir – 10 EUR (150 ml)
Casa Las Locas Albariño – 12 EUR (150 ml)
Copenhagen Sparkling Tea Blå – 8 EUR (150 ml, non-alcoholic)

Dessert
Pumpkin and white chocolate mousse dessert with vanilla–bourbon ice cream, nut granola, and hot caramel sauce
Paired drink: De Saint Gall Demi Sec 1er Cru – 13 EUR (120 ml)

Additional compliment
The five-star apart-hotel Lettia offers a 20% discount on rooms for Bagete restaurant guests during Jūrmala Restaurant Week.
Offer valid with prior reservation. Room numbers are limited.

Starter
Pumpkin and beet pancakes with cream cheese and lightly salted salmon

Soup (choice of one):
Pumpkin cream soup with tiger prawns, pumpkin seeds, and cheese cream
or
Veal soup with porcini mushrooms

Main course (choice of one):
Pike cutlet with potato, beetroot, and celery gratin
or
Beef and onion sauté with pearl barley, roasted pumpkin, and chanterelles

Dessert (choice of one):
Buberts (Latvian semolina mousse) with pumpkin kissel
or
Pumpkin mousse cake

Beverages
Freshly pressed pumpkin–carrot juice
With dessert – coffee or a glass of Prosecco

Compliment
Homemade pumpkin–oat cookies

Soup
Ezogelin – rich Turkish tomato soup with an oriental character

Starter (choice of one):
Marinated mackerel Latvian style – fresh and light taste of the sea
or
Chanterelle pizza – forest aroma on a thin, crispy crust
or
Avocado toast – with lightly sautéed cherry tomatoes and arugula 

Main course (choice of one):
Beef braised in wine – with Provençal herbs, served in a pot
or
Pearl barley with chanterelles – rustic flavors with onions 

Dessert (choice of one):
Pistachio tiramisu – a refined dessert with a unique twist
or
Mango and coconut cream – with blueberry sauce 

Beverages
Linden blossom tea with berries, cinnamon, and quince jam

Welcome drink
Bartender’s surprise

Chef’s amuse-bouche
Roasted pears with Gorgonzola and glazed walnuts

Starter (choice of one):
Vitello tonnato
or
Smoked grapes with stracciatella cheese and balsamic vinegar from Primitivo grapes

Main course (choice of one):
Cod baked in herb crust with spinach sauce, asparagus, and roasted potatoes
or
Beef ribs with maple syrup pumpkin purée, demi-glace, and roasted potatoes
or
Vegan mushroom risotto with champignons, shimeji, king oyster, and oyster mushrooms, vegan mascarpone, garlic, truffle oil, 24-month-aged Parmigiano Reggiano, and parsley oil

Dessert (choice of one):
Tiramisu
or
Two kinds of cannoli

Beverages
Coffee, tea

Starter (choice of one):
Vegetable pancakes with seasonal porcini, whipped truffle cream cheese, and herbs
or
Venison tartare with potato churros and tarragon oil
or
Spanish fish soup Gazpachuelo Malagueño with fish, tiger prawns, and aioli

Main course (choice of one):
Duck breast Wellington with mashed potatoes and shallot sauce
or
Stone bass fillet with butter-roasted cauliflower and coconut–white wine foam
or
Vegetarian burger with smoked eggplant and chili aioli

Dessert (choice of one):
Avocado crème brûlée
or
Apple and cinnamon cake with vanilla sabayon

Starter (choice of one):
Blue mussels in butter–garlic sauce with freshly baked baguette
or
Fresh salad with mini mozzarella and prawns

Main course (choice of one):
Duck confit with roasted vegetables and demi-glace
or
Baltic flounder fillet with sweet potato purée and teriyaki sauce

Dessert (choice of one):
Pistachio soufflé with sorbet and fresh berries
or
Caramel cream tart with vanilla ice cream and caramel sauce

Welcome drink
A glass of wine

Starter (choice of one):
Mushroom consommé with mushroom–truffle wonton, fresh coriander, and steppe porcini
or
Salted pike carpaccio with fennel–green apple emulsion, fermented radish, arugula salad, and brioche toast

Main course (choice of one):
Carp croquettes with carrot terrine glazed in thyme butter, quince gel, grilled beets, and white wine sauce
or
Lightly smoked Latvian beef brisket with potato confit, pickled garlic, grilled shallots, and quince sauce
or
Muscat pumpkin strudel with pumpkin seed and sunflower brittle, béchamel sauce, and goat cheese

Dessert (choice of one):
New York cheesecake with pumpkin caramel, crushed hazelnuts, and fresh berries
or
Honey cake with caramelized sour cream, lingonberry–apple jam, honey crumble, and fresh berries

Beverages
Water

Pizzetta bianca with truffle stracciatella and pancetta crumble

Black spaghetti frutti di mare in a cream sauce with prawns, scallops, and mussels

Arancini with veal cheeks and Arborio rice in a meat sauce

Tiramisù liquido

The meal is served with freshly baked bread and a carefully selected assortment of salsas.

Starter
Salad of marinated pear and pumpkin with blue cheese and raspberry sauce

Main course (choice of one):
Grilled venison fillet with parsnip purée, steamed vegetables, and blackcurrant–red wine sauce
or
Atlantic trout with green pea purée, zucchini, caviar, and Hollandaise sauce

Dessert
Pear tartlet with sour cream ice cream

Beverages
Coffee, tea, water

Welcome drink
A glass of red or white wine, or homemade berry mors

Appetizer platter
Pkhali assorti – selection of Georgian vegetable pastes with fresh herbs and nuts
Pumpkin dip with a hint of sweetness and aromatic spices
Eggplant rolls with spicy filling
Vegetable chips with traditional Georgian corn bread mchadi

Hot dishes (choice of one):
Pork fillet in soy–honey marinade with potato–carrot purée
or
River trout in pomegranate bazhe sauce with crispy eggplant
or
Risotto with mushrooms and spinach in green adjika

Dessert (choice of one):
Sweet sinori – layered pastry dessert with nuts, strawberries, banana, and honey
or
Warm apple pie with honey and ice cream

Starter
Gebjalia – sulguni cheese in a cottage cheese and mint sauce

First main course
Bozbash – hearty soup of beef and lamb with rice, herbs, and vegetables

Second main course (choice of one):
Chakhokhbili – chicken in tomato sauce with Georgian spices
or
Kupati (2 pcs.) – beef and pork sausages with onions and herbs

Dessert
Pelamushi – reduced grape juice with walnuts

Beverages (choice of one):
House wine – a glass of dry Georgian Saperavi red wine
or
Water, coffee, or tea

Offer valid on weekdays only.

Starter
Brioche bun with gremolata and anchovies

Main course (choice of one):
Kohlrabi with roasted vegetables
or
Beef Wellington with truffle cream
or
Bouillabaisse with cod and seafood

Dessert
Mille-feuille with quince and berries

Compliment
A glass of Serenello Gran Cuvée Spumante Extra Dry

Starter
Caldo Verde cream soup with chorizo, potatoes, onions, and kale

Chef’s compliment
Parmesan soufflé with spinach, pine nuts, and quince

Main course (choice of one):
Quail with couscous, orange, and somen noodles
or
Halibut with spinach, cauliflower, carrots, green peas, and Hollandaise sauce

Dessert
Pear with ginger, caramel, puff pastry, plums, and ice cream

Beverages
Coffee, tea

Potato croquette
• Octopus • Bisque sauce

Lightly salted salmon
• Celery mousse • Green apple tartare • Dill oil

Venison fillet
• Baby carrots • Beetroot gel with rosemary • Coffee demi-glace

Chef’s compliment

Pike-perch fillet
• Broccoli purée with mint • Brussels sprouts • Microgreens • Chive oil

Italian meringue
• Quince syrup • Fresh strawberries • Baked white chocolate

Price: 35 EUR

Appetizer:
Eggplant with feta cheese and walnuts

Main course:
Khashlama
or
Armenian pilaf Tapan

Dessert:
Marzipan cake
or
Napoleon cake

Drinks:
Tea, coffee


Price: 45 EUR

Welcome drink:
Bartender’s cocktail

Appetizer:
Adjapsandali
or
Spinach with egg

Main course:
Milk lamb carré shashlik

Dessert:
Napoleon cake

Drinks:
Tea, coffee

Price: 35 EUR

Starter (choice of one):
Warm quinoa salad with seasonal vegetables
or
Roasted vegetable and chickpea salad with citrus–mustard dressing

Main course (choice of one):
Homemade-style trout patties with classic mashed potatoes and cucumber salad
or
Slow-cooked duck breast with sweet potato purée and blanched broccoli
or
Spicy Mujaddara with avocado and cherry tomatoes

Dessert (choice of one):
Flavor trio: orange with passion fruit, soufflé, and chocolate
or
Almond–oat crunch with mint and dark chocolate

Price: 45 EUR

Starter:
Baked Brie with plums and thyme, served with croissants

Main course (choice of one):
Glazed catfish skewer with bulgur, baked apple, fennel, and mint yogurt sauce
or
Slow-cooked lamb leg with French fries and red wine sauce
or
Sweet potato gnocchi with sage, Parmesan, and creamy spinach (Vegetarian option)

Dessert (choice of one):
Pumpkin mousse with candied orange and hazelnuts
or
Baked pear with cinnamon and walnut–caramel ice cream

Chef’s compliment

Starter (choice of one):
Sushi taco selection (shrimp, salmon, eel)
or
Dim sum with prawns and red caviar

Main course (choice of one):
Kushiyaki selection (chicken, prawns, mushrooms)
or
Tom Kha soup with chicken and vegetables, served with rice
or
Eggplant schnitzel with kimchi sauce

Dessert
Dango with berries and nuts

Starter
Kimchi pancakes with Chinese cabbage, egg, and wheat flour, served with kimchi sauce, sour cream, soy sauce, sesame, and spring onions

Soup
Chicken ramen with udon noodles, chicken fillet, nitamago egg, pak choi, oyster mushrooms, cherry tomatoes, chukka seaweed salad, sesame, and spring onions

Main course
Japanese fried chicken karaage made from chicken thigh with garlic, ginger, dark soy, mirin, and sesame oil, coated in potato starch and served with lollo rosso, lemon, sweet chili sauce, Japanese mayonnaise, lombardi peppers, and spring onions

Dessert
Panna cotta with milk, cream, and vanilla extract, served with strawberry sauce and mint

Beverages
Cranberry Delight (house-made cranberry drink), water, tea, or coffee

Appetizer
Root vegetable carpaccio with apple–celery vinaigrette, mint–olive ricotta cream, and goat cheese

Main course (choice of one):
Surf & Turf pizza with tiger prawns and striploin steak, tomato alla vodka sauce, chimichurri, mozzarella, and charred broccoli
or
Pizza with halloumi cheese, charred broccoli, haricot beans, corn aioli, and chia caviar

Dessert
Gorgonzola cheesecake with salted chestnut caramel and figs

Beverages
Coffee, water, soft drink, or a glass of wine

Starter (choice of one):
Grilled black escolar with tomato consommé, basil cream, zucchini ribbons, and prawn chips
or
Beef tartare with rye crisp and quail egg
or
Beetroot trilogy with goat cheese cream, balsamic, and roasted hazelnuts

Main course (choice of one):
Rabbit confit with pumpkin cream, caramelized autumn roots, and apple velouté
or
Beef fillet steak with potato gratin, red wine sauce, and Brussels sprouts
or
Pasta with homemade ricotta, spinach, nuts, and caramelized pumpkin, served with pumpkin infusion
Available also with gluten-free pasta

Dessert (choice of one):
Warm apple tart with frangipane cream and vanilla ice cream
or
Chocolate cake with raspberry sauce, almond flakes, and berries

Chef’s compliment

Starter (choice of one):
Seafood trio – gravlax-style marinated salmon with Martell cognac sauce, seared tuna, and grilled prawns with avocado
or
Terrine of beef ribs, veal cheeks, and oxtail, served with horseradish espuma
or
Grilled avocado stuffed with quinoa, sun-dried tomatoes, and pomodorini

Chef’s compliment
Baked apple sorbet with Calvados

Main course (choice of one):
Guinea fowl Stroganoff with porcini mushrooms, Gruyère cheese, and new potatoes
or
Wagyu beef burger with smoked mayonnaise, Cheddar cheese, and French fries with truffle oil and Parmesan
or
Faroe Islands salmon “Butterfly” with lobster bisque and Parisian vegetables
or
Vegetables in tempura with potato–truffle velouté

Dessert
Almond clafoutis with cherries and vanilla ice cream

“Greek Taverna”

Starters
Mezé – house pita with Greek dips
Garídes Saganáki – prawns in tomato sauce with feta cheese and olive oil
Féta Psití me Melitzánes – baked eggplant with feta cheese and herbs
Dolmádes – vine leaves stuffed with rice and herbs

Main course (choice of one):
Kotópoulo Souvláki Meridá – chicken souvlaki on pita with vegetables, tzatziki sauce, and French fries
or
Psári sti Ladókolla – perch baked in parchment with lemon, herbs, and vegetables
or
Giouvétsi – lamb slowly braised in wine and tomatoes with orzo pasta
or
Kounoupídi Kapamá – cauliflower stewed in tomato sauce with cinnamon, served with orzo pasta

Dessert (choice of one):
Portokalópita – orange and spice pie soaked in syrup
or
Baklavás – traditional filo pastry dessert with nuts and honey–lemon syrup