Latvian food is distinctive (especially the rye bread)

Latvia's food scene is influenced by neighboring countries such as Sweden, Denmark, Finland, Russia, Poland, Germany, and, of course, Latvia's Baltic sisters – Lithuania and Estonia, which are located at the crossroads of Scandinavia and Eastern Europe. Hearty meat dishes, as well as smoked and pickled fish and pelmeni, are common on the Latvian menu. Seasonal harvests, such as wild mushrooms, berries, sorrel, and nettle, add distinctive styles and flavors.

While pelkie ziri – grey peas with speck (large grey peas similar to chickpeas, boiled then fried with fatty smoked bacon) are popular, it is Latvia's love affair with delicious rupjmaize that stands out (dark rye bread). Try kvass, a refreshing traditional Latvian drink made with rye bread that is similar to beer. Although it is considered nonalcoholic, it contains a small amount of alcohol, up to 1%. Maizes zupa, also known as rye bread soup, is a cold, thick sweet soup made with sweetened dark rye bread, water, dried fruits, and cream. Alternatively, rupjmaizes krtojums is a layered rye bread dessert similar to a trifle. Food is definitely one of the things to know about Latvia.