Executive Chef Janis Zvirbulis
Janis Zvirbulis (Jānis Zvirbulis), Chef of Bergs Restaurant, is the patriot of flavour perfectionism whose attitude and high standards come from the classic and contemporary French culinary school, drawing inspiration from the best French chefs in the world: Paul Bocuse, Alain Ducasse and dessert master, world champion Jerome Langillier.
Exceptional product and its natural flavour quality is a key to the menu created by J. Zvirbulis. There are no coincidences when it comes to Bergs Restaurant's menu – each and every detail is well-thought-out with all ingredients being carefully selected from the best local farms and world delicacies by the chef himself. Each ingredient has a story behind it and all are purchased fresh. Fish and seafood selection, foie gras and Latvian venison, which is one of the Bergs Restaurant’s signature dishes come from animals living in the wild, bringing in a unique taste of nature. The chef is especially proud of his lobster, cooked following an elaborated, 100-year-old French recipe. Desserts are made only from real Valrhona chocolate in the strict accordance to the season and its flavours. All meals are cooked slowly with great attention to detail so that the guest would enjoy a perfect unison of flavours.
Sommelier Renars Tarvids (Renārs Tarvids) selects wine for each guest individually considering the dish and event at hand– a business meeting, dinner for two or an important life event. Bergs Restaurant has one of the biggest wine selections in Latvia. For unique occasions the restaurant has a special wine stash from the great harvest years.