Max Cekot Kitchen

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Pašlaik rezervācijas ir atvērtas līdz 2026. gada maijam.

Every year, we celebrate the end of the year together with our team. A moment to slow down, relax, and enjoy — knowing that the next two weeks are for holidays and rest.
We look first toward the future, full of ideas, dreams, and plans for what’s ahead.
And at the same time, we pause to say thank you to the year behind us — for the journey, for the lessons, for our team, and for every guest who was part of it. 🤍

Dry-aging is one of the techniques we use at Max Cekot Kitchen. Right now we have amberjack 2 weeks, venison 130
days and beetroot 3 weeks.

It’s a process where meat or fish is kept in a controlled environment of temperature, humidity, and airflow. Over time, it becomes more tender, while the flavor grows deeper, richer, and more concentrated.