Michelin to analyze Latvian restaurants' potential

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The Latvian Investment and Development Agency (LIAA) has signed a contract with “Manufacture Francaise des Pneumatiques Michelin” worth EUR 150,000 for analysis of gastronomic potential in Latvia, according to the information available in the Electronic Procurement System, LETA said December 28.

The agreement signed by the parties provides that more than 30 restaurants will be studied in Latvia, and an opinion by Michelin will follow.

Deputy Director of the LIAA Tourism Department Linda Ziediņa-Ērgle explained that the tourism of gastronomy and its role in the world is increasing. In Latvia, too, various gourmet tourism routes and other offers are being developed, so LIAA sees potential for the development of gastronomic tourism.

Ziediņa-Ērgle said that industry representatives also expressed their support for the Michelin initiative, expressing their willingness to engage in activities related to the promotion of Latvia as a tourist destination for gastronomy.

She stated that the main benefits of participating in the gastronomic guides are, for example, raising the prestige of the state and industry, increasing opportunities to attract solvent tourists, educating consumers and guests on high-quality raw materials, food, and service culture, raising the level of education for workers in the sector.

“In addition, cooperation with the gastronomic guides opens up extensive national marketing opportunities by attracting new audiences' attention,” commented Ziediņa-Ērgle.

Asked about the deadlines for implementing the project, the representatives of the LIAA said that given that the performance of exploration of the gastronomic market is currently in process, it is not possible to comment further on the progress of the study.

Michelin Guide is the leading and most popular restaurant guide in the world. Michelin's restaurant guide is considered an international reference for quality.

Nevertheless, the payment of such a large sum from the public purse for opinions on fine dining when many people are struggling to put food on the table is likely to prompt criticism.

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