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Fish House

About company

Only the highest quality, fresh produce. Keeping up with seasons, we serve the best that the sea and earth can offer… Carefully curated products from established producers, finest cheese from Etienne Boissy, chocolate from Valrhona, line-caught Nordic Turbot or squid, free-range Mezenc beef from the foothills of the French Alps, zucchini blossoms from local farms and free-range eggs from the “happy” chickens of “Zvirbulīši” farm - is the basis of our food.

Jānis Zvirbulis has studied cooking in the world's culinary Mecca - "Institute Paul Bocuse” in Lyon, the food capital of the world. Later he perfected his skills working alongside legendary haute cuisine masters Christophe Blot, Pierre Yves Lorgeoux (Les mets du Maître cuisinier de France), Franck Ferigutti (Meilleur Ouvrier de France), Florent Boivin (Meilleur Ouvrier de France), Jérôme Langillier (Maitre Pâtissier, Champion du Monde de Pâtisserie 2009) in finest french restaurants "La Table des Blots" (Michelin star), "N3", "Le Domaine du Tremblay".

Fish House

The first
Michelin star
ambitious brasserie
in Latvia
The place
where Executive
Chef Jānis Zvirbulis
creates his
unique interpretation
of Lyonnaise cuisine

on the first day
of summer 2018
“Quality without compromise” is the motto of luxury brasserie "FISH HOUSE". Using modern cooking techniques and the finest quality products, our chef Jānis Zvirbulis creates a symphony of taste, while honouring the cultural heritage of Haut Cuisine and respecting the authenticity of natural flavors.


SIA „Fish House”
Skolas iela 29, Riga, Latvia

Тел.: +371 26497777