Muusu is a fine dining restaurant located in a three-story townhouse near St. Peter’s Church serving contemporary European cuisine. The restaurant uses fresh and seasonal local ingredients. Their head chef, Kaspars Jansons, is claimed to be one of the best chefs in the city.
I was escorted to a room at the back of the house. The interior has a strong Nordic style -raw brick wall, natural light, wooden furniture with simple silhouettes, neutral color and accents, wood flooring, sheepskin draped over the chairs, and potted plants hanging from the skylight. There is attention to detail, from the table settings to the placement of furniture. Although the decor may seem simple, it is aesthetically pleasing with a rustic elegance. There are a certain warmth and coziness to the place.
Muusu offers a short but creative menu with interesting and intriguing combinations of ingredients such as yogurt goat-cheese mousse and honeyed carrots pumpkin-seed pesto. The chef added a personalized touch to the menu by having his signature at the bottom of the page.
Other than the A la carte menu, business lunch menu is available as well. Customers can also make special dietary requests.
The service was good, the waitress was polite and attentive. After taking my order, the waitress brought over a tray of three different kinds of bread. The bread had a lovely aroma, and one can tell that it is homemade. It would have been better if the bread was accompanied by butter or some sort of spread.
I ordered Earl Grey tea. The Earl Grey was served in an elegant white porcelain teapot by Dammann Frères, the oldest tea company in France. I love the black and white contrast.
For the main course, I had the butter-fried trout fillet with roasted vegetable salsa, mozzarella pearl-barley croquette, and roasted-tomato purée sauce (18 euros). The contrasting color and artistic presentation immediately captured my attention. The trout is lightly seasoned, allowing the natural flavors to stand out. The coquette had a lovely crust and was wonderfully flavored with a balance of ingredients.
As a closing note to my meal, I had the Michel Cluizel chocolate-cream cake with raspberry, chili threads, and vanilla bean sauce (8 euros). Michel Cluizel is a French chocolate manufacturer since 1948.
A beautiful architectural dish with many layers of flavors and textures. The chocolate cream cake was decadent. The raspberry sorbet on top was refreshing, but I feel that something sweeter would complement the cake better.
Overall, I had a wonderful meal. There was creativity and emotion in the food.
Telephone: +371 25772552
Opening hours: Tuesday 17:00 p.m. – 22:30 p.m.
Wednesday to Friday 12:30 p.m. – 22:30 p.m.
Saturday 12:00 p.m. – 22:30 p.m.
Sunday and Monday closed
Address: Skārņu iela 6, Centra rajons, Rīga, LV-1050, Latvia