Restaurant Pavāru māja Līgatnē Team Wins The Best Wine + Dessert Pairing Title

On Monday in Riga, the prestigious competition “Wine + Dessert Latvia 2026” was held for the second time, celebrating the art of pairing wines with desserts and collaboration between chefs and sommeliers. This year, fourteen restaurants from Cesis, Jurmala, Riga, Ligatne presented their gastronomic duets. The event took place at the Whitehouse restaurant, gathering industry professionals and fine dining enthusiasts, including world’s best pastry chef Rene Frank from Berlin, and world’s best sommelier, Latvian Raimonds Tomsons, international journalists. 

Winners — all from outside Riga 

The title of “Best Wine & Dessert Pairing” and the main prize by the best wine retailer in the Baltics “Vyno klubas” (Lithuania) — the “Golden Fork” — was awarded to the team from Restaurant “Pavāru māja, Līgatnē”. They presented a daring dessert made of caramelized Jerusalem artichoke ice cream, Jerusalem artichoke peel chips, roasted Jerusalem artichoke and quince mousse, including the venison fat caramel and marinated Jerusalem artichokes. The creation was served with a sweet wine from Germany, Pfalz “Oliver Zeter Goldschatz TB”. Representing the team on stage was chef Juris Dukaļskis and Juris Semjonovs –- Best Sommelier of Latvia 2025.

“Best Wine & Dessert Pairing” and the main prize by the best wine retailer in the Baltics “Vyno klubas” (Lithuania) — the “Golden Fork” — was awarded to the team from Restaurant “Pavāru māja, Līgatnē”.

The “Silver Fork” and award by “Saltz” went to the former contest winner restaurant “Kest” (Māris Jansons, Zane Ķiģele) for perfect pairing of sweet "Oliver Zetter Sauvignon Blanc” with “Symphony of Thai” dessert. While third place and an honorary “Bronze Fork” award by “Niepoort” was given to a hotel restaurant from Cesis –- “Villa Santa” (Egils Grīnfelds, Ginta Maurīte, Santa Anča, Roberts Brencēns, Elīza Anča) who also took home the prestigious “The Best Latvian Dessert” award sponsored by “Pavaru Klubs”. They served dessert from potato espuma (foam), sorbet, which consists of beetroot and pickled sour cherries. Beetroot reduced in quince syrup and a pastry/hazelnut crumble. Dessert was paired with “Guasti Clemente Brachetto d'Acqui”. 

The “Silver Fork” and award by “Saltz” went to the former contest winner restaurant “Kest” (Māris Jansons, Zane Ķiģele) for perfect pairing of sweet "Oliver Zetter Sauvignon Blanc” with “Symphony of Thai” dessert.

Third place and an honorary “Bronze Fork” award by “Niepoort” was given to a hotel restaurant from Cesis –- “Villa Santa” (Egils Grīnfelds, Ginta Maurīte, Santa Anča, Roberts Brencēns, Elīza Anča) who also took home the prestigious “The Best Latvian Dessert” award sponsored by “Pavaru Klubs”.

Winning pairing will be available for guests 

“This is the second championship in Latvia, and it was a great success,” said Lithuanian Arunas Starkus, jury chairman and founder of Wine+Dessert International. “I’m glad that the country’s top pastry chefs, sommeliers, and leading restaurants once again accepted the challenge and demonstrated a high level of culture in pairing sweet wines and desserts in Latvia. Although officially only three winners are determined, many of the presented pairs deserve special attention. After last year’s championship, some restaurants added these pairings to their menus, and guests came specifically to try them. This clearly shows that the format works and contributes to the development of gastronomic culture. We encourage all the participants to include contest desserts in their menus but most importantly we invite guests to go and try them. Do not skip dessert.”

 
Arunas Starkus, jury chairman and founder of Wine+Dessert International

Following this encouragement and exceptionally good feedback from the jury, winners “Pavāru māja, Līgatnē” promised to have the dessert in their menu probably as soon as next week. Chef Juris Dukaļskis commented that in short span of only two years this contest became a celebration and meeting point for the industry: “We know everyone here, so we were not too nervous as we are meeting our friends and colleagues. We are very happy about the first place and I guess we deserved it.” Last year the same team took home the Best Latvian Dessert award. 

Other special awards

The jury also awarded special nominations: 

The Lightest Pairing Award sponsored by “Akvile” water went to the team “3 Pavāru Restorāns” (Pāvels Skopa and Kitija Bartonika). They presented dessert “Echo” paired with “Domaine de la Touraize Vin de Paille 2016”.

The Lightest Pairing Award sponsored by “Akvile” water went to the team “3 Pavāru Restorāns” (Pāvels Skopa and Kitija Bartonika).

The Best Wine Award sponsored by “Liebherr” — to “Zero etiquette” team represented by “Koya” restaurant chef Maksims Kolomažņikovs and “Vieta” bar sommelier Arnis Kalviškis. French wine “Domaine des Baumard Quarts de Chaume Grand Cru 2014” was paired with dessert “Madame sur le Chaume”.

The Best Wine Award sponsored by “Liebherr” — to “Zero etiquette” team represented by “Koya” restaurant chef Maksims Kolomažņikovs and “Vieta” bar sommelier Arnis Kalviškis.

The Most Insta-worthy dessert award sponsored by the “Copenhagen Sparkling Tea” to “Gongu” restaurant (team: Pēteris Vaskis, Vlad Saveljev, Oleksandr Kosovskyi). They have showed japanese dessert “Shōtotsu” with “Schloss Gobelsburg Grüner Veltliner Auslese 2017”.

The Most Insta-worthy dessert award sponsored by the “Copenhagen Sparkling Tea” to “Gongu” restaurant (team: Pēteris Vaskis, Vlad Saveljev, Oleksandr Kosovskyi).

Although other places are not awarded in the contest, head of jury, Arūnas Starkus revealed a few other restaurants that were very close to the winning pairs in points and left a remaining impression to the jury: 

• 4th place — “Zero etiquette” (“Koya” restaurant and “Vieta” bar) 

• 5th place —  “Stage 22” (“Grand Hotel Kempinski” bar and restaurant)

• 6th place — “3 Pavāru Restorāns” restaurant 

• 7th place — “SMØR Bistro”

4th place — “Zero etiquette” (“Koya” restaurant and “Vieta” bar) 

7th place — “SMØR Bistro”

Strongest jury the contest have seen so far 

The international jury included recognized experts in wine and gastronomy: Arunas Starkus (Lithuania), editor-in-chief of Lithuanian wine journal Vyno Žurnalas and founder of Wine+Dessert International; Rene Frank (Germany), chef and founder of CODA in Berlin, awarded two Michelin stars; Amy Wislocki (UK), editor of Decanter with over 25 years of international wine journalism experience; Aivar Hanson (Estonia), representing Falstaff; Raimonds Tomsons (Latvia), World’s Best Sommelier 2023; and Aigars Nords (Latvia), founder of Riga Wine & Champagne, Bubbles Parade, Latvian Wine of the Year, and Baltic Wine & Drinks Awards.

A separate media block of the jury included Liga Zemture, a biotech entrepreneur and editor-in-chief of ELLE Baltic Latvia, and Guzal Said, founder of the gastronomic project Butter Dinner Club, working at the intersection of gastronomy, hospitality, and sensory experience.

Jury of the contest

Rene Frank, World’s best pastry chef, was visiting Latvia for the first time and was met with great enthusiasm by the chefs that looked up to him. He was impressed by the format of the contest and creativity of Latvian restaurants expressing his respect to everyone who participated. However, he noticed that some teams participated with desserts that are already on their menus. “If I was to participate in the contest like that I would definitely create a pairing specifically for the contest. Dessert traditionally is a dish that is eaten at the end of the meal. However, in the contest the jury members skip the meal part and instead try 14 desserts one after another. And I think for dessert, thinking about the context in which the dessert will be served is very important. And while many  are looking for the most creative solutions, I would look for the greatest balance and harmony. 

Our understanding of desserts as very sweet dishes is a fairly young idea introduced to us by the easy access to refined sugar. Up until 300 years ago when we used natural sweeteners, desserts were not that sweet, and maybe we need to question that again,” commented the Berlin-based chef. 

Rene Frank, World’s best pastry chef

Event by community to community but more help is needed

Other participating restaurants included: 36.line Grill Restaurant, Whitehouse, Light House Jūrmala, Harper Woolf, VULF’s, and Shichirin. The competition was organized by the group of Lithuanian wine professionals from “Vyno klubas” and “Lithuanian Sommelier School” in cooperation with “Wine+Dessert International”, the Latvian Sommelier Association, Pavāru Klubs, and the communications agency “JS Agency”.

The organisers are grateful to all the partners that helped to make this event in Latvia possible but are asking the community for help to continue this contest in the future. 

“In Lithuania we have been organising this contest for 15 years and we are happy to have a few companies that sponsor the event making it possible. But in Latvia and Estonia, locals are surprised to hear that almost the whole contest is sponsored by the personal funds of two Lithuanians that believe in the contest — myself and Arūnas. Of course, we understand that business-wise it is not sustainable but at the same time we see the excitement of the teams that take part and need to make it work. Therefore we use this opportunity to make a public call — if any Latvian company wants to be part of this beautiful and prestigious event - let’s talk,” — says Rasa Starkus, Lithuania, main sponsor of the contest and director of the Vilnius-based wine retailer “Vyno Klubas”.

 
Lithuanian organizational team of the contest