Regional differences in both traditions and food are mainly based on the division between the inland and the Baltic coast. Sea people have always been different from their agrarian neighbours, and so is the food. Closer to the sea, people eat more seafood and less meat. In some aspects, the recipes from this region resemble northern Scandinavian dishes. As for inland, it is and has always been, mainly agrarian. Therefore, inland food has all the features that are generally typical of rural areas – it is filling and nutritious. The most important ingredients for inlanders are cereals and meat.

Generally the cuisine of Latvia offers fatty recipes with  limited variety of spices. Food is often heavy, but usually tasty and accompanied by great desserts. Among the most popular ingredients are potatoes, wheat, barley, onions, cabbage, eggs, fish and meat – with pork being the predominant ingredient. Traditional recipes are also influenced by other countries, such as borsch and boiled gray peas with pieces of bacon. The latter is an example of a whole tradition of preparing various dishes based on gray peas and ham. Latvians also make their own traditional cheese, which is called Kimenu Siers. A very popular salad is potato salad known as Rasols.

Like most of its neighbours, Latvia also has its own version of pirogs. In Latvia, pirogs are usually baked. Another speciality that cannot be forgotten when mentioning Latvian cuisine are the pickled mushrooms – a national favourite. Desserts and sweets are worth trying, as well. One should start with an interesting meal such as sweetbread soup, and finish with the fantastic Alexander Torte (pastry strips filled with raspberries or cranberries).