ROI

Good food starts with fresh, high-quality produce. Following the seasons, we offer the best the sea and the land can give… Carefully selected producers proven over years, the finest cheese from Etienne Boissy, chocolate from Valrhona, wild-caught John Dory or squid, pasture-raised Mezenc beef from the foothills of the French Alps, courgette flowers grown in our own fields, and eggs from free-range “happy” hens at the “Zvirbulīši” farm — these are the foundation of our dishes.

ROI is led by Jānis Zvirbulis, who trained in Lyon, the gastronomic capital of France, under legendary Haute cuisine masters at the world’s culinary mecca, the Institut Paul Bocuse. He later refined his skills at high-end French restaurants “La Table des Blots” (Michelin star), “N3” and “Le Domaine du Tremblay”, working with 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) and Jérôme Langillier (Maître Pâtissier, World Pastry Champion 2009).