Riga

Leave Alberta iela south through leafy Vērmanes Park, pass the Freedom Monument (Latvia's national shrine — the three stars represent the country's three historic regions), enter Old Town through the 17th-century wooden Swedish Gate, and stop at the Three Brothers on Mazā Pils iela — the oldest surviving stone houses in Riga, three joined façades from the 15th, 17th, and 18th centuries wedged shoulder to shoulder like a family portrait — before continuing south through cobbled Dome Square to Town Hall Square, about a 25-minute walk with stops. The House of the Blackheads anchors the square: a 14th-century guild house for unmarried German merchants, demolished by the Soviets in 1948 and rebuilt stone by stone in 1999 from original drawings. Its stepped red-brick gable, dripping with gilded statues of Neptune, Mercury, and St. Maurice, is the most photographed façade in Latvia.

Tip: For the postcard shot, stand with your back to Riflemen Square (Latviešu strēlnieku laukums) — you'll catch the whole gabled façade against clear sky, with the dark granite Soviet-era Riflemen statue safely out of frame behind you. The hand-carved saints on the main portal are the originals recovered from storage; zoom in on them rather than buying the painted reproductions in the souvenir shops across the square.

Walk three minutes north from Town Hall Square along Kungu iela to Kaļķu iela 7 — you can't miss the red sign. Pelmeņi XL is a Soviet-holdover cafeteria serving boiled and fried Latvian dumplings by weight: grab a plate, scoop what you want from the steam trays, pay at the scales, sit at a communal wooden table with office workers and tram drivers on their lunch break. Order 300g of the meat-and-mushroom pelmeņi (€4), a bowl of cold beet soup (aukstā zupa, €3), and a glass of rye kvass (€2) — the most Riga you can eat for under ten euros.

Tip: Arrive before 12:45 — after 13:00 the queue snakes out the door and moves slowly because every plate is weighed individually. Grab a ladleful of sour cream (krējums) from the self-serve fridge and a spoon of the chili-garlic oil from the condiment counter; both are free and transform the dumplings from filling to memorable.

Walk three minutes east from Pelmeņi XL through Skārņu iela — the narrow medieval lane dog-legs and suddenly the 123-meter Gothic spire looms overhead. St. Peter's has been Riga's skyline for 800 years; its copper-clad spire has crashed and been rebuilt three times (once by lightning in 1721, once by Soviet artillery in 1941), and each date is cut into a small plaque at the base. At 13:30 the afternoon sun backlights the spire from the south and turns the copper rooster weathervane at the top into a glowing silhouette.

Tip: Circle around to the back of the church on Skārņu iela to find the Bremen Town Musicians — a small bronze statue of the donkey, dog, cat, and rooster gifted to Riga by its German sister city Bremen. Rub the donkey's nose (it's polished smooth) for a wish; locals swear by it and tourists walk past without seeing it.

Walk seven minutes south from St. Peter's down Vecpilsētas iela, cross the tram tracks at 13.Janvāra iela, and five converted Zeppelin hangars rise before you — steel-ribbed cathedrals built in 1924 from salvaged WWI German airship frames, now the largest open-air market in the Baltics. Each hangar is its own world: meat, dairy, fish, produce, bread. Walk them in that order and eat as you go — smoked sprats on rye (€2), rupjmaize dark bread with linden honey (€1.50), a bacon pirags (€1), and cottage cheese with dill (€2) — you'll piece together the best meal of the day from counters run by the grandmothers whose grandparents stocked these same stalls.

Tip: The outdoor stalls on the market's east edge sell wild forest berries by the kilo from July to September — a kilo of wild blueberries is €5, a fraction of Western European prices, and no supermarket berry will ever taste the same again. Inside the fish hangar, look for vacuum-sealed tins labeled 'Rīgas kūpinātās šprotes' (Riga smoked sprats in oil) — they go through airport customs with no issue and are the easiest authentic Latvian souvenir.

Walk five minutes northwest from the Central Market through the narrow lanes of southern Old Town — Audēju iela, then left on Peldu iela, and the entrance is a heavy wooden door at street level that opens onto a deep vaulted stone cellar at number 19. Folkklubs Ala is the Latvian underground in both senses: a medieval beer cellar with 25 taps of Latvian craft beer, live folk music every night, and heavy Baltic comfort food served on wooden boards. Order the grey peas with bacon (pelēkie zirņi ar speķi, €8) — the national dish, salty and smoky — and the slow-roasted pork knuckle (cūkas stilbs, €14) that falls off the bone with horseradish and black-bread sauerkraut.

Tip: Book a table online for 19:00 at least a day ahead and ask for a seat in the main vault near the small stage — the folk band (typically kokle zither and accordion) starts at 20:00 and takes requests. Tourist trap warning for the whole area: never eat on Kaļķu iela, Šķūņu iela, or directly on Town Hall Square — those menus in five languages with pictures of every dish mean microwaved pelmeņi at triple price; any restaurant worth your money is at least one street off the main tourist spine, which is exactly why this cellar is hidden on a side lane.

Walk east one block along Kaļķu iela — 4 minutes — and the 123-metre spire rises ahead. Enter the Gothic nave, then take the elevator (not the stairs — this tower was rebuilt in the 1970s) to the upper viewing gallery at 72 m. You get the single best overview of the Old Town: red tile roofs packed like puzzle pieces, the Daugava River curling to the left, and the Art Nouveau district to the north where you're headed tomorrow.

Tip: Do the tower BEFORE lunch — by 13:00 the elevator queue stretches thirty minutes. Walk the gallery clockwise starting on the south side so the sun stays behind you for every photo.

Duck downhill on Peldu iela for 3 minutes to a brick cellar doorway with no sign — you'll hear folk fiddle before you see it. This is where Rigans eat when they want their own food: grey peas with bacon (pelēkie zirņi, €7.50) and pork rib with sauerkraut (€11) washed down with Valmiermuiža unfiltered beer (€4.50). The vaulted rooms stretch further back than seems possible.

Tip: Arrive at 12:15 to grab a table in the back vault — the front rooms turn rowdy by 13:00. Skip the menu's 'tourist platter' and order the grey peas à la carte; it's the only Latvian dish outsiders rarely try and the one locals eat every week.

Walk 8 minutes north through the cobbled lanes of Mazā Pils iela — you'll pass the Swedish Gate and the last surviving stretch of the 13th-century city wall on the way. The three houses at numbers 17, 19 and 21 are the oldest stone dwellings in Latvia (the white one dates to around 1490). The stepped Dutch gable of the middle one is pure Hanseatic storybook.

Tip: Step into the courtyard of the middle brother (free Museum of Architecture) — from there you see the back kitchens and original beams most people miss. Best photograph from the opposite pavement at a slight diagonal, never head-on.

Walk 3 minutes south along Mazā Pils iela into the wide expanse of Dome Square. The cathedral's 13th-century brick hulk anchors the square; inside, the late-afternoon sun filters through the stained glass onto the 6,768-pipe organ — one of the largest mechanical organs in Europe. Time your visit for the 17:00 short organ recital (Tue, Wed, Fri, Sat) — 20 minutes of Bach inside walls eight centuries old.

Tip: Sit in the left-hand pews roughly halfway down the nave — the organ acoustics focus there. The cathedral is closed to tourists during Sunday morning services until 12:00.

Retrace 6 minutes south-east to the quiet square behind St. Peter's — in summer the terrace under the lime trees looks straight at the spire you climbed this morning. The kitchen is modern Latvian with serious bones: smoked pike-perch with dill sauce (€19), slow-cooked lamb with juniper (€26), and a beet tartare (€12) that everyone hesitates over and then orders twice.

Tip: Reserve a terrace table 24 hours ahead by email — walk-ins get the interior. Avoid the tourist-trap restaurants on Rātslaukums and Līvu laukums: identical menus in four languages, €8 beers, and any place with a host outside waving a laminated menu is one to walk past.