Dinner in the Sky® Latvia

Dinner in the Sky has met the challenge by providing a unique occasion to discover high cuisine in the most extraordinary manner possible: 22 guests and 1 exquisite chef will share an unforgettable gastronomic experience in the skies over the capital, enjoying an unparallelled view of Riga and its surroundings while delighting in rare dishes and fine drinks.

Dinner in the Sky Riga will open the doors for the third time in June 18th until June 22nd 2013, just for a limited amount of days to present the unique Dinner in the Sky® experience to all interested parties. In those few days, we will offer the Dinner in the Sky® experience along with a unique culinary pleasure – in the very centre of Riga. The event will take place on the Occupation Museum square, where the table with 22 quests will be suspended at a height of 50 meters by a team of professionals, to enjoy one of lifes most unique and special dinners with friends.

The event will host top local and international chefs. Chef of the day will prepare the menus and the food for this day. During the dinners, in the evening session, the chef of the day personally join the guests at the height of 50 meters to serve and talk about his food and menu. This exclusive atmosphere with extraordinary food and face-to-face contact with exceptional chefs will leave an everlasting impression on everyone.
 

Packages

You can choose between 4 different packages, depending on the menu and for how long you want to enjoy the experience.

Lunch in the Sky®
•    Time in the sky 40 minutes 
•    The menu includes a three course meal prepared by the chef of the day
•    Drinks include an aperatif and wine

Champagne in the Sky®
•    Time in the sky 20 minutes
•    The menu includes a light snack prepared by the chef of the day
•    Drinks include champagne

Dinner in the Sky® - with the Chef of the day
•    Time in the sky 60 minutes
•    The menu includes four course meal prepared and served by the chef of the day personally.
•    Drinks include and aperatif, wine and a digestiv

•    During the dinners, in the evening session, the chef of the day personally join the guests at the height of 50 meters to serve and talk about his food and menu.
 

Cocktails in the Sky®
•    Time in the sky 20 minutes
•    The menu includes a light snack prepared by the chef of the day
•    Drinks include a cocktail

Meeting in the Sky

For corporate clients we offer the possibility to celebrate a special event or just reward your employees, clients or partners in a way they will never forget.

•    We will provide you custom made invitations and menus with your company logos.

•    During your event there is the possibility for product placement and light branding on the Dinner in the Sky table and you can also decorate the lounge area with roll-ups advertising your company.

•    Dinner in the Sky photographer will chronic the event and you will be granted access to a personalized gallery at Dinner in the Sky web site.

Björn Frantzén

  

Björn Frantzen is the owner and head chef of the restaurant Frantzén in Stockholm, Sweden. The restaurant was opened in 2008 by Björn and his partner Daniel Lindeberg and was originally called Frantzén/Lindberg and was immidiately appraised by different food critics and honored with awards. Casual elegance is how Björn Frantzén and Daniel Lindeberg describe their eponymous Stockholm restaurant, which has become one of Scandinavias leading lights in food. What makes their Stockholm restaurant so exciting is that there’s no traditional menu – instead they cook ‘free-form’ based on what comes in that day – with many dishes featuring intriguing ingredients. The result is a truly magnificent dining experience – creating cognitive dissonance in a meeting between the Nordic countries and Asia.

In 2009, the restaurant was awarded its first Michelin star, and in 2010 the second star followed. A year later Frantzen/Lindeberg entered on place 57 at ”The S.Pellegrino World’s 50 Best Restaurants 2011” but above all they received the award ”The one to watch”.  Good news came in the end of Aprill 2012, when  Franzen/Lindeberg restaurant ranked no 20 in World’s 50 Best Restaurants 2012 list. In 2013 the restaurant was awarded 12th place on the World’s 50 Best Restaurants 2012 list and was also renamed Frantzén.
 
Awards:

•    ”The S.Pellegrino World’s 50 Best Restaurants 2013” – place 12
•    ”The S.Pellegrino World’s 50 Best Restaurants 2012” – place 20
•    ”The S.Pellegrino World’s 50 Best Restaurants 2011” – place 57 (award ”The one to watch“)
•    Michelin Guide 2010 - second Michelin star
•    Wine Spectator 2010 named Frantzén/Lindeberg in the list of ”Best Restaurants for Wine lovers”
•    Michelin Guide 2009 - first Michelin star
•    White Guide (biggest restaurant guide in Sweden) – Best Restaurant in Sweden 2009, 2011, 2012
•    Condé Nast Travelers Hot tables list - 50 amazing new restaurants in 2009
•    Food & Wine magazine named Frantzén/Lindeberg as one of the planets 20 most exciting restaurants.
 
http://www.frantzen-lindeberg.com/
 

Mārtiņš Rītiņš

  

Since Mārtiņš Rītiņš first founded Vincents in 1994, his restaurant has grown to become one of the premier gourmet establishments in Eastern Europe. Its reputation has spread far beyond Latvia’s borders, with Prince Charles, Elton John and the Emperor of Japan among a very long list of prominent personalities who have savoured the restaurant’s haute cuisine.

Mārtiņš, Convivium leader of Slow Food Riga, maintains a close relationship with many of Latvia's small-scale organic farmers, and purchases the recipe ingredients for Vincents’ dishes directly from the farmers whenever possible.  Martins tries to obtain only the best and freshest products, which means that Vincents’ menu changes every week, in accordance with the fruits, vegetables, berries and mushrooms that are in season at any particular time. Our philosophy about food is to know in detail what we put on the plate, where it comes from and how it is grown and be able to forward this knowledge to our guests. Regular dinner might turn out to become gourmet journey in world of beauty and taste.  Our main aim is for our guests to have a unique one time experience during the dinner they will remember for a long time.

Sommelier and service manager is Raimonds Tomsons, president of Latvian Sommelier Association and winner of Latvian sommelier championships. Raimonds is  2007 and 2008 best sommelier of Baltic and won Grand Prix Champagne Sommeliér Trophée in 2011.

http://www.restorans.lv/

Mihkel Heinmets

  

Mihkel Heinmets is one of  the most celebrated young and upcoming chef in the Baltics. He has had a passion for food science he was little boy. Straight out of school Mihkel enrolled in culinary school. He has worked in restaurants all over the world and is cooperating with worlds best chefs. Even more so he is eager to learn more and more every minute of every day.

At the moment Mihkel is running the high class kitchens of restaurant Degustare in Riga and restaurant Wiegand in the heart of Tallinn. His theme in the kitchen is the constant search of perfection – the perfect ingredients, the perfect balance and the devotion in the preparation process create the immaculate meal which is an utter delight. The speciality of Mihkel is how he is able to magnify the minuscule nuances and turn good food into excellent food.

In his own words: „ Food has always spoken to me. Now my goal is to teach every person how to understand and appreciate quality food.“
 
www.degustare.lv
 

Venue

Occupation Museum square, Riga, Latvia

Safety

Dinner in the Sky is a product developped by Events in the Sky according to two key words: Exclusivity and Safety.

We want to provide our clients with the most exclusive experiences ever dreamt of in a completely safe way. All our concepts are designed accordingly to the German norm DIN 4112. Products are built in Belgium under the control of Rheinland TÜV. This obsession for safety is probably one of the reasons why Dinner in the Sky is now operated in 45 countries and got the official authorisations from the toughest countries such as US, Canada, Australia, South-Africa etc.

READ MORE