Riga has a temperate climate with cold, often snowy winters, mild summers and relatively short spring and autumn shoulder seasons compared to southern Europe.

• Spring (March–May) gradually warms from around 3°C in March to about 16°C in May, with lengthening days and good conditions for sightseeing once snow has melted.
• Summer (June–August) is the warmest period, with average highs around 22–23°C in July and slightly cooler in June and August, making it pleasant for walking, parks and outdoor cafes.
• Autumn (September–November) starts mild, with typical temperatures around 10–15°C in early autumn before becoming cooler and wetter as winter approaches.
• Winter (December–February) is cold, often around or below freezing, with short days, a chance of snow and a more atmospheric, local feel to the city.

• A city of contrasts: UNESCO‑listed Old Town, grand Art Nouveau quarter, riverside promenades and large green spaces such as Bastejkalna Park and Kronvalda Park.
• A compact centre where most key areas can be explored on foot, supported by trams and buses for easy access to wider neighbourhoods.
• A strong cafe and food culture, from central markets selling local produce to contemporary Baltic restaurants and cozy bars.
• A destination that can be enjoyed over a long weekend or as part of a longer Baltic journey, with simple day trips to the seaside and countryside.

• Grey peas with bacon: a hearty national dish of dried grey peas cooked and served with fried bacon and onions, often eaten in colder months and on festive occasions.
• Piragi: small baked pastries, typically filled with bacon and onion, popular as a snack in cafes, markets and at celebrations.
• Rye bread: dark, dense Latvian rye bread, sometimes enjoyed simply with butter or used in traditional snacks and desserts.
• Smoked fish: a variety of smoked fish from the Baltic Sea, often served in markets and traditional eateries, especially herring and sprats.
• Cabbage and beetroot soups: warming soups made with local vegetables, sometimes with meat, well suited to the Baltic climate.
• Cold beet soup: a bright pink beet and kefir or buttermilk soup, popular in warmer months as a refreshing, light dish.
• Layered rye bread dessert: a traditional dessert made from rye bread crumbs, whipped cream and jam, sometimes flavoured with berries.
• Local dairy products: fresh cheeses, sour cream and cottage cheese widely used in both savoury dishes and desserts.
• Herbal and berry infusions: teas and drinks made from wild herbs and forest berries, reflecting Latvia’s connection with nature.
• Riga Black Balsam: a historic herbal liqueur originating from Riga, often sipped on its own or mixed into warm drinks and cocktails.

• Comfortable walking shoes for cobbled streets in the Old Town and longer walks through parks and riverside paths.
• Layered clothing to adapt to changeable Baltic weather, especially in spring and autumn.
• A warm jacket, hat and gloves for winter visits, when temperatures often hover around or below freezing.
• Light waterproof outer layer or compact umbrella for showers outside the summer peak.
• Reusable water bottle, daypack and a small travel umbrella or rain cover for day trips to places such as Jūrmala or Sigulda.

• Riga’s historic centre is a UNESCO World Heritage Site, recognised for its well‑preserved medieval core and outstanding Art Nouveau architecture.
• The city is home to one of Europe’s largest markets, the Riga Central Market, housed in former Zeppelin hangars near the river.
• The skyline of Old Riga is marked by church towers such as St Peter’s Church, which offers a popular panoramic view over the city.
• The Riga Tourist Information Centre is located on Town Hall Square (Rātslaukums 6), providing free consultations and materials for visitors.
• Riga is considered a major centre of Art Nouveau architecture, with many ornate façades concentrated along Alberta Street and nearby blocks.
• Riga was founded in 1201 by Bishop Albert and quickly became an important Hanseatic trading hub linking Central and Eastern Europe.
• Over the centuries Riga has been ruled by different powers, including the Polish–Lithuanian Commonwealth, Sweden and the Russian Empire, each leaving its mark on the city’s architecture and culture.
• In the 17th century, Riga was one of the largest and most developed cities in the Swedish Empire before being captured by Russian Tsar Peter the Great in 1710.
• The House of the Blackheads in Old Town was originally built in the 14th century as a venue for a guild of unmarried merchants and is linked to one of Europe’s earliest decorated Christmas trees in 1510.
• The “Three Brothers” in Old Riga form the oldest residential building complex in the city, with houses from different centuries illustrating changing architectural styles and urban life.
• In 2014 Riga served as a European Capital of Culture, hosting a year-long programme of cultural events that highlighted both Latvian and European heritage.