Foto: BalticTravelnews.com
Autors: Irēna Drozdova
Avots: pr-linija.lv
Riga-based restaurant Potami (Eksporta iela 3a) has introduced an updated menu created by its new Head Chef, Artūrs Taškāns. With his arrival, Potami remains faithful to the traditions of authentic Greek cuisine while offering a contemporary interpretation of classic flavours — reflected in presentation, textures, and overall culinary approach.
Reklāma
Artūrs Taškāns has developed his professional expertise in high-end restaurant environments, gaining experience in both classical European cuisine and fine dining concepts. His culinary philosophy is rooted in high-quality ingredients, clean and well-balanced flavours, and deep respect for culinary tradition, which he thoughtfully adapts to meet the expectations of today’s guest.
“Our goal is not to change Greek cuisine, but to show what it can be today — honest, vibrant, and modern. Potami remains true to Greece, and that is precisely what makes us unique within Riga’s restaurant scene,” says Head Chef Artūrs Taškāns.
The renewed Potami menu is built on the core principles of Mediterranean cuisine: seasonality, balance, and precise execution of classic recipes. The modern approach is expressed through clean, considered plating, lighter textures, and harmonious flavour combinations.
Alongside familiar Greek flavours, the new menu introduces bolder accents and global culinary inspirations. One standout example is deep-fried soft-shell crab served with caramelised garlic purée and aromatic oil infused with notes of cinnamon, coriander, and anise. The dish reflects Potami’s new direction, combining technical precision with a distinct and expressive flavour profile.
Under the leadership of Head Chef Artūrs Taškāns, Potami continues to evolve while preserving its authentic character, offering a renewed culinary experience for both long-standing guests and those discovering Greek cuisine for the first time.
In February, Potami also plans to introduce a breakfast offering, responding to current gastronomic trends and guest demand.
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