A pictorial of Latvian breakfasts!

European hotels pride themselves in having bounteous breakfasts and the Baltic nation of Latvia is no different. While they may vary in style and lavishness, you’re sure to find a selection of both sweet and savory items. Also, breakfast buffets usually offer a peek at what nationality is a frequent visitor, because there will be items to cater to them. I was happy to be hosted to experience it!

Neiburgs hotel bills itself as a “mindful” hotel, which I experienced as modern furnishings, sustainable practices, but with comfy and luxe touches. The hotel is in Riga’s — Latvia’s capital — historic Old Town on a side street that still has nightlife. I wanted to crash some of the gatherings, they seemed so fun.

On their extensive breakfast buffet, they definitely have all the fixings for a traditional British “breakie” as they say: soft boiled eggs, roasted mushrooms, tomatoes, baked beans, “sausage” and bacon. I put sausage in quotes, because here and elsewhere, the Latvians consider hot dogs to be sausages!

There were juices and smoothies.

And make your own Lavazza coffee, which is the coffee they serve at the Ritz-Carlton in Philly.

They had traditional porridge that I did not try, but these cottage cheese patties that were delicate and perfect for breakfast.

Latvians seem to like fresh style, mild cheeses, including very soft cubes of goat cheese.

I figured that a Baltic nation would have some smoked salmon and gravlax-style salmon and I was right! I learned from chefs that they do a kind of gravlax without pepper and dill, just lightly curing with salt and sugar. The salmon becomes silky and mild, almost like sashimi.

They had several creamy type of desserts in shot glasses, but I was trying to save my sugars . . . though I was lured by their deep, dark honey! It’s actually not overly sweet, it’s more nutty. It would be fabulous with a cheese plate.

And you take the honey in these cute little dishes:

Latvians treasure their breads, which have a history of surviving winters and sieges with the protein-rich sustenance. They love dark the best, but also enjoy a lighter version.

There were beautiful heirloom-type tomatoes, which were great with a little salt.

The buffet also had lots of fresh exotic fruits, but since I knew they weren’t Latvian, I passed on.

Sigulda is a nature-blessed and beautiful exurb of Riga, about an hour away. Aparjods is a hotel with a rustic Latvian architecture and feel. It wasn’t surprising that they streamline to traditional Latvian breakfast offerings, very authentic.

Once again, the “sausages” were hot dogs, but in this case, footlongs! Again, there was a hearty porridge. They make individual light egg souffle-like dishes.

I felt like I needed some solid protein to start the day and got it with medium-boiled eggs.

I have never figured out if the breakfast buffets served salad items because Europeans actually like it for breakfast or they are catering to travelers who have jet-lag. At any rate, they had marinated artichokes.

Of course, they have the classic breads:

They had cold cuts and all the fixings to make a good sandwich.

There were cinnamon rolls, which I know are also popular north of them in Scandinavia, as well as cereal.

Bauska is a cute town in the south of the country, closer to the Lithuanian border. Many people in Riga I talked to had been from Bauska. Mazmezotnes Manor is a former Lord’s manor, with several buildings on the very handsome property.

Lots of tasty veggies and herbs are grown on-site. Though the restaurant is only available to guests, the chef is quite the gourmet. Inadvertently running late, he whipped up a veritable feast within minutes, with enough food for a buffet!

There was a home-style cottage cheese: much tangier than ours. They’re proud of their “grey” peas, so why not for breakfast? Garnished with African Purple basil from the garden. Other herbs decorated the butter.