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OSCar eO
Electrically-driven future
Slow road
to the Orient
Flavours of
Tel Aviv
gastronomys promised land
Barcelona
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CONTENTS / APRIL
Editorial Staf
Chief Editor: llze Pole / e: ilze@frankshouse.lv
Editor: Ieva Nora Frere / e: ieva@frankshouse.lv
Translator, copyeditor and reviser:
Krlis Roberts Freibergs
Design: Marika trle
Layout: Inta Kraukle
Cover: Corbis
The opinions expressed in this magazine
are those of the authors and/or persons
interviewed and do not necessarily reect
the views of the editors at Franks House SIA.
All rights reserved. No part of this magazine
may be reproduced in any form without the
written permission of the publisher.
Printed at UAB Lietuvos Rytas, Lithuania,
phone +371 29 42 69 61
Baltic Outlook is published
by SIA Franks House
Stabu 17, Riga, LV 1011, Latvia
ph: +37167293970
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Thought On good and bad habits
City icons A cup of culture in Budapest
Agenda April 2012
Live Riga A delightfully delicious
destination
Review Latvian jazz and the genius of
van Gogh
Five places in Rome
People Oh Land, the Danish glamazone
Retro The most legendary bronzer
Design Kaleidoscope on your wall
Food A drink for lazy summer days
Style Roman holidays
Your next destination Barcelona:
gastronomys promised land
Interview A la carte: chef Kaspars Jansons
Special Riding the legendary
SimplonVenice luxury train
Travel Two delectable days in Tel Aviv
Special Electrically-driven future
Cars Hot list of the Geneva Motor Show
and the rst drive with the new Opel Zara
Gadgets The best tablet alternatives to
the iPad
Food & Drink Baltic restaurants and cafs
revisited
Food blog Foolproof future accompanied
by sous-vide
airBaltic news
Behind the scenes At your service:
Irita Strode, call centre manager
Read Baltic Outlook on your iPad! Download free of charge from App Store.
Dreams
under her
pillow
Danish singer
Oh Land
page 22
BALTIC OUTLOOK / APRIL 2012 / 5
WELCOME ABOARD
This years Easter celebrations fall in April. Many of our customers in Europe,
the Middle East, Russia and the CIS take advantage of the long weekend and
travel to enjoy the frst warm days of spring and sunshine in another country.
As you sit back, relax and enjoy our onboard amenities during your fight, you
will notice many fellow travellers speaking a variety of diferent languages
and representing a multitude of nations. Indeed, airBaltics excellent
connections make Riga the only functioning hub in the Baltic region, bringing
travellers of diferent nations and cultures to the capital of Latvia and beyond.
As we reinforce the links between North Hub Riga and other hubs such as
Stockholm, Copenhagen, Vienna, Munich and Moscow, our customers beneft
from better connections to regions where direct fights are unavailable.
A strong family of partner airlines, with whom we code-share, ensures smooth
and seamless travel for airBaltic customers through these connection points.
Current code-share partners include a number of major global airlines and we
are very pleased to add Air France to this growing family. Take advantage of
the new and excellent connections through Paris to destinations worldwide.
Furthermore, this summer we are ofering better connections by increasing
the number of cities where airBaltic passengers can make single day trips,
as announced previously. Numerous destinations in Western Europe,
Scandinavia, Russia, Ukraine and the Baltic region are served multiple times
every day. In addition, we have increased our fight frequencies and now ofer
double daily services to Amsterdam, Brussels, Munich, and Vienna. Other
airports in Europe, Scandinavia and the CIS will also see fights added for
the convenience of our business customers, while leisure travellers will enjoy
the return of popular summer destinations on the Mediterranean, Caspian
and Black Sea coasts.
We thank you for making your fight on airBaltic and wish you an
enjoyable spring.
Dear customer,
Martin Alexander Gauss
Chief Executive Officer
Yours,
Martin Alexander Gauss
DETAILS / THOUGHT
Im a creature of habit. Probably you
are, too. We find a way of doing something,
we get comfortable with it and we stick
with it. Whatever the habit may be, it gets
stored away in a subconscious part of our
brain and executes itself whenever the right
conditions are triggered.
Habits have got themselves a bad name
over the years. We rarely talk about good
habits, but we talk about bad habits all of
the time. When we want to criticise some
small pleasure, like a chocolate donut or
a video game, we call it habit-forming.
But where would we be
without habits? For one thing,
wed get a lot less done.
I navigate the first hour or two
of each day using habit alone.
Routines like getting up, getting
dressed, having breakfast
and getting to work are not
things I want to address as new
problems every day. I want them
to just happen, while my mind is on other
things a book or a newspaper, or the
meeting Ive got later in the day.
Habits may look like laziness, but often
theyre efficiency. They save our time, and
they conserve our brainpower for when we
really need it. Teaching anything is usually
a matter of teaching habits. Schools are
gigantic habit-forming devices. So are
armies.
So is the advertising industry. Because,
as corporations have noticed, you can easily
create habits for other people. Sellers like
it if you use their product once, but their
dream is to get you using it habitually.
For example, a century ago, few
Americans brushed their teeth. Then,
in 1917, a brand of toothpaste called
Pepsodent was launched with a bold
promise: You will look better if you brush
your teeth with Pepsodent every day. Soon,
everyone was doing it.
One reason we are wary of habits is that,
left to itself, the brain can seize upon any
piece of repetitive behaviour and turn it
into a habit. Habits can easily form in places
where you dont really want them. And,
once you have a habit, it can be awfully
hard to break. In less than a week you can
form a habit of putting sugar in
your tea and then you can spend
decades trying to break it.
The good news is that if you want
to manipulate your habits, rather
than have them manipulating you,
social scientists can pretty much
tell us how to do that. In order to
stick, a habit must include a reward
that you actually enjoy.
If you want to improve your health, then
you cant just tell yourself: Go for a five-mile
run every morning. It wont work. You have
to tell yourself: Go for a five-mile run every
morning followed by a terrific breakfast.
Later, by the time you look at your running
shoes each morning, your brain is already
smelling the bacon and urging you on.
At the risk of sounding philosophical,
I think of habit as a nice compromise
between free will and determinism. Its as
though we do have free will, but that free
will is too tiring to use all of the time. Habits
are a way of saying to the world, Wake me
up when things get interesting. BO
On good
and bad
habits
TEXT BY ROBERT COTTRELL, OWNER OF ROBERTS BOOKS | PHOTO COURTESY OF F64
TO STICK,
A HABIT MUST
INCLUDE A
REWARD
THAT YOU
ACTUALLY
ENJOY
DETAILS / CITY ICONS
8 / AIRBALTIC.COM
TEXT BY ANNA J. KUTOR | PUBLICITY PHOTO
In the times before two-in-one
instant lattes and double-shot-skinny-
caramel machiattos made their foray into
the realm of popular potables, Budapests
caf culture already had a defnite cafeine
buzz. Ingrained in Hungarian daily life
during Ottoman rule as a typical
meal-ending boost, cofee later
evolved into the favoured pick-
me-up of the cultured elite, as
news of its popularity spread
throughout Europe.
The infectious gusto of this
beverage led to the proliferation
of grand cofeehouses and
espresso bars throughout the
19
th
century. These quickly
became a hotbed of culture that
merged refned aesthetics with
literary panache. A visit to one of Europes
last few historic cafeinated enclaves gives
visitors an inside view on what makes
Budapest tick.
Channelling the golden age of caf life is
Centrl Kvhz (9 Krolyi Mihly utca), one
of Budapests oldest and grandest cofee
houses, which frst opened its doors in 1887.
In its heyday, this suave spot became
the mingling ground of intellectuals and
a home base to two radical literary journals.
Huddled around large writers tables,
a coterie of famous authors and
artists such as Mihly Babits,
Klmn Mikszth and Jzsef
Rippl-Rnai sipped their way to
inspiration as other cofeehouse
regulars ogled the inner workings
of their creative vision. Its central
location on Ferenciek Tere put
it within walking distance of
universities, the business centre
and established restaurants, and
added to its appeal.
Centrl sufered a fate similar
to that of many other cafs during
the communist era, taking on various
incarnations, including that of a disco,
a pepper market and an arcade, before
landing in the hands of the heritage-minded
homegrown entrepreneur Imre Somody.
Restored to its original splendour in 2000, the
cafs split-level space courts an atmosphere
that is two parts classic elegance to one
part artistic ebullience, backed up by high
ceilings, brass fxtures, and grand windows.
The inviting ambiance of civilized calm has
once again made it the favoured hangout of
writers, celebrity intellectuals and travellers,
who wile away the hours over cofee,
croissants, animated conversations and an
assortment of dog-eared newspapers.
Aside from its storied past and its great
cofee, Centrl also warrants a visit for its
culinary oferings. Breakfast focuses on
sausages (Viennese, homemade with spicy
cottage cheese) and eggs (soft-boiled, fried
in pancakes, quiche Lorraine), while the
glowing sweets display ofers a treasure trove
of indulgences, including such signature
tortes as the Sacher, Eszterhzy and Dobos,
a fve-layered delicacy. Whether you classify
it as food that satisfes your appetite or your
soul, Centrl Kvhz is a wonderful reminder
that there is indeed life beyond your corner
cofee chain.BO
DURING THE
COMMUNIST
ERA IT TOOK
ON VARIOUS
INCARNATIONS,
INCLUDING
THAT OF
A DISCO AND
A PEPPER
MARKET
A cup of culture
Grounded in tradition, Budapests Centrl Kvhz is a bastion
of Hungarian heritage and good taste
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DETAILS / LOCAL AGENDA
APRIL / 2012
PUBLICITY PHOTOS
Lielais Kristaps 2012 (Big Kristaps 2012) flm
festival
Kino Splendid Palace and other venues, Riga / April 1015
Held every two years, the Lielais Kristaps festival ofers viewers the chance
to see Latvian lms that they may have missed at their local movie theatres.
This year, the festival is celebrating its 25th anniversary, ofering a rich
and unprecedented program of notable Latvian lms that have received
international acclaim over the years. Among the highlights will be Rdolfs
inheritance (Rdolfa mantojums) by living legend Jnis Streis, Amaya by
Mris Martinsons, Dance of three (Dancis pa trim) by Arvds Krievs, Sergeant
Lapis return (Seranta Lapia atgrieans) by Gatis mits, Monsieur
Taurins by Aleksandrs Hns, and Kolka Cool by Juris Pokus. A wide array of
documentary and animation lms will also be featured.
Most of the festivals events will be held at the ornately decorated and
recently renovated Splendid Palace movie theatre in Riga.
View the festival program at www.lielaiskristaps.org
Lizz Wright
Congress Hall (Kongresu nams), Riga / April 28
Considered as one of the most promising voices of the past decade by USA
Today, R&B and jazz singer Lizz Wright also composes much of the music
that she records. Last year, the prestigious Downbeat Magazine Critics Poll
awarded Lizz Wrights latest recording Fellowship the title of Beyond Album
of the Year.
Born in the state of Georgia, Wright is the daughter of a Christian minister
and began her career as a gospel singer in the local church choir. She later
turned her attention to jazz and blues, skilfully using her pure contralto voice
in various musical genres. The artist has released four albums to wide critical
acclaim. At her concert in Riga, which will take place under the framework
of the Rgas Ritmi 2012 (Riga Rhythms) international music festival, Wright
will perform together with guitarist Robin Macatangaym, keyboardist Glenn
Patscha, bassist Nick DAmato and drummer Jano Rix.
Tickets available at www.ticketservice.lv
www.lizzwright.net
DETAILS / LOCAL AGENDA
The D
Palladium, Riga / April 22
The rst studio album (A Mouthful) by French
multi-instrumentalist duet The D was an
instant success, reaching number 1 on the
French album charts. Four years and one studio
album later (Both Ways Open Jaws), The D is
touring Europe, making a stop in Riga later this
month. The band consists of Olivia Merilahti
a French-born singer of Finnish descent and
the French multi-instrumentalist Dan Levy,
who plays the saxophone, piano, trumpet and
clavichord.
We try to provide variety, richness and
various surprises in the nuances of our sound.
We try to unite classical music with our love of modern music and the works of such
artists as Charlie Mingus, says Levy. The Ds second album is a mixture of primeval
rhythms and modern pop music, with Merilahtis mystical voice completing the picture.
Tickets available at www.ticketservice.lv
More information at www.thedomusic.com
Gala concert at the 11
th
Dance Open
international ballet festival
Oktyabrsky Concert Hall, St. Petersburg /
April 16
For nearly a week, the annual Dance Open festival turns
St. Petersburg into a European dance capital. This years
highlight the gala concert promises to keep you sitting
on the edge of your seat. On stage, youll see a crme de
la crme of top ballet artists: Ashley Bouder and Daniel
Ulbricht, Isabelle Ciaravola and Benjamin Pech, Jiri and
Otto Bubenicek, Maria Eichwald and Filip Barankiewicz, to
name just a few from famous ballet houses in New York,
Paris, London and elsewhere.
www.danceopen.com
Azimuth by Inguna Krolle-Irbe
airBaltic Training Centre, Riga
/ April 10 June 30
The life of a person can be measured
in linear segments, while the emotional
scale of ones adventures can be
formulized with a colour palette,
and the innite spiritual existence
that is everywhere can be laid
out onto a circumference. These
concepts result in a complex
network, where everyone tries
to understand, feel and express
themselves.
The solo exhibition by artist
Inguna Krolle-Irbe presents
a collection
of acrylic paintings that she has
produced over the past nine
years. The title of the exhibition
symbolically characterizes the
individuals map of progress,
accompanied by an exposure to
external processes and a desire to
formulate ones experiences.
Pilotu iela 6
12 / AIRBALTIC.COM
This year more than ever,
Riga has become a delightfully
delicious destination. Throughout
2012, the master chefs at various
restaurants in the Latvian capital
are serving special dishes that
highlight particular local products
in their menus, providing diners
with an unprecedented new array
of exciting tastes.
March and April are the months
when Latvians tap maple and
birch trees for their sap. Hence,
many of Rigas best restaurants are
currently ofering fresh maple and
birch sap in various forms. May
will see numerous spring greens
on the menu, while June will bring
succulent, fresh strawberries onto
our dessert plates.
To mark the arrival of spring,
25 award-winning restaurants will
be hosting a special restaurant
week from April 11- 22, under the
auspices of Dlice, an international
network of gastronomic cities.
During this unique culinary event,
each restaurant will ofer a three-
course tasting menu, featuring
healthy Latvian products in
contemporary settings. The menu
prices range from 10 to 20 LVL, not
including drinks.
Kaspars Jansons, the head chef
at the Bergs restaurant, states that
without high-quality products,
you cant get high-quality results.
I am looking forward to surprising
Rigas visitors with great new tastes
from superb local foods. BO
A delightfully
delicious destination
TEXT BY ANETE KUKITE | PUBLICITY PHOTOS
*Riga is a member of Dlice, an international
network of gastronomic cities. Dlice unites
cities that are known for their culinary
traditions, are proud of their local products,
are working to preserve their culinary
heritage and are promoting the use of
quality food.
Fazenda Bazars,
Bazncas iela 14 and
Nometu iela 7; 10 LVL.
Lightly salted pike-perch
llet with birch and
maple sap elixir sauce
and apple pure;
Turkey tournedos with
baked sweet potato;
Apple consomm with
fried sweet colostrum;
Water, homemade bread,
homemade butter.
Gutenbergs,
Doma laukums 1; 15 LVL.
Latvian country cheese
and vegetable layer dish
with spinach sauce;
Mushroom-flled pork fllet
rolls in bacon with bean
pure and mustard sauce,
or tench wrapped in vine
leaves with artichoke
cream;
Sea buckthorn cake with
grapes and honey biscuit.
Bibliotka N1,
Trbatas iela 2; 20 LVL.
Lightly marinated
Baltic sprats in apple
vinegar with whipped
horseradish cream;
Pork suckling chop with
salt-fried beet and beef
calf bouillon sauce;
Lightly whisked cottage
cheese, dark rye bread
soaked in berry sauce
and bee pollen.
Here is a glance into the tempting menus of three Riga establishments participating in the Dlice restaurant week:
Restaurant Kau vrti
www.liveriga.lv
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DETAILS / EUROPEAN EVENTS
14 / AIRBALTIC.COM
IN ASSOCIATION WITH WWW.ANOTHERTRAVELGUIDE.COM | PUBLICITY PHOTOS
London
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Damien Hirst
Tate Modern / April 4
June 21
Regardless of whether you are
a fan or a critic of controversial
British contemporary art showman
Damien Hirst, this retrospective
of the artists works at the Tate
Modern is sure to draw hordes of
visitors. Held within the auspices
of Londons Cultural Olympiad,
the retrospective is showcasing
Hirsts most famous work, For the
Love of God, a platinum cast of a
human skull encrusted with 8601
diamonds, including a pear-shaped
pink diamond located in the
forehead. Costing 14 million GBP to
produce, the oeuvre rst went on
display at the White Cube gallery in
London in 2007. As opposed to the
retrospective, the admission to see
this separately displayed art work
will be free.
Sumner Street, Bankside
www.tate.org.uk
Rome
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Salvador Dal: the man, the artist
Vittoriano Complex / Until June 30
Surrealist artist Salvador Dal (1904-1989) is known the world over for the
striking and bizarre images in his works, including mystical landscapes,
melting clocks and lips that turn into sofas. The colourful and imaginative
gure acquired a large legion of fans during his lifetime, whose numbers
show no signs of diminishing more than two decades after his death. This
exhibition in Rome has been established in cooperation with the Gala-
Salvador Dal Foundation, which was founded by the artist himself in 1983
and which boasts the largest collection of his works. The showing focuses
on the artists close connection with Italy a country that he loved and that
he regularly visited and on his collaborative ventures with such well-known
Italians as lm director Luchino Visconti and actress Anna Magnani.
Via di San Pietro in Carcere
Venice
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Diana Vreeland after
Diana Vreeland, Museo
Fortuny / Until June 26
Never worry about the facts. Create
an image, said the worlds most
famous fashion journalist and guru,
Diana Vreeland (1903-1989). During
the 1950s, Vreeland made a name
for herself as the fashion editor of
Harpers Bazaar, then during the
1960s, as the editor of Americas
Vogue magazine. From 1971 until
her death in 1989, she was a
consultant at the costume institute
of New Yorks Metropolitan Museum
of Art.
In her autobiography, Vreeland
wrote that most people havent got
a point of view about fashion. They
need to have it given to them and
whats more, they expect it from
you. She also jokingly attributed
the onset of blindness in the last
years of her life as the consequence
of having seen too many beautiful
things.
The showing features
photographs, magazine fashion
pages and other items, including a
number of extravagant costumes.
However, it should not be viewed
as a classical fashion exhibition, but
rather as an analysis of fashion as a
process, and of Vreelands role in it.
San Marco, 3958
www.museiciviciveneziani.it
Damien Hirst, Butterfies and household gloss on canvas
Salvador Dali, Ciel Hyperxiologique, 1960


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201 Brivibas str., Riga
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DETAILS / EUROPEAN EVENTS
Vienna
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Hotel Topazz
As the rst green hotel in Vienna,
the Hotel Topazz embodies eco
thinking in nearly every imaginable
form, based on a holistic, hi-tech
resource-saving philosophy. The
buildings faade and interior, for
example, are made of natural and
environmentally friendly materials.
The hotel stands out with its large
oval windows, whose windowsills
can also serve as divan beds.
The windows were inspired by a
cylindrical silver vase studded with
amber gems made by Koloman
Moser, the well-known Austrian
graphic artist and co-founder of the
Wiener Werksttate (1903-1932)
a legendary production community
of architects, designers and artists.
One of the Wiener Werksttates
main goals was to create art
that would be accessible to
everyone. Well-known artists of
that time, including Gustav Klimt
and Egon Schiele, produced
numerous interior objects within
the framework of the community.
Many of the textile designs and
lamps in the hotel draw inspiration
from these works. That is hardly
surprising, considering that hotel
owner Martin Lenikus is an avid art
collector and patron.
Lichtensteg 3
www.designhotels.com
Munich
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John Pawson
Pinakotek der Moderne
/ Until May 20
Fans of minimalist architecture
will like this retrospective of
British architect John Pawsons
past 30 years in the eld. Along
with photographs, lms, models
and illustrations, the exhibition
hosts a specially made full-
scale (1:1) installation, which
enables visitors to experience
the intensity of a minimised
space directly, in accordance
with Pawsons trademark
simplicity, conciseness, and
strict renunciation of superfluous
elements. Pawson is known in
fashion circles as the designer
of the sensational limestone
and glass Calvin Klein store on
Madison Avenue in New York, as
well as other stores for the luxury
clothing manufacturer.
Arcisstrasse 21
www.pinakothek.de
DETAILS / REVIEW TEXT BY PAULS BANKOVSKIS AND IEVA NORA FIRERE | PUBLICITY PHOTOS
Jazz in Latvia 2012
Contemporary Music Center, 2012
Mris Briekalns is to Latvian jazz what Miles Davis or Duke Ellington are on
the world jazz stage. He is a brand name in himself, although more as a driv-
ing force of jazz than as a performer. Twelve years ago, Briekalns helped to
found the international music festival Rgas ritmi (Riga Rythms), which ofers
listeners jazz performances every summer. Although he considers himself to
be more of a traditional jazz artist, Briekalns understands full well that jazz
is based on improvisation and creativity, which means that it need not stick
to swing music and other early styles. Under his tutelage, various musical
experiments have been unertaken by young jazz musicians. The Contem-
porary Music Center that Briekalns founded has just released its 11
th
album,
which reveals versatility as a true characteristic of contemporary Latvian jazz
in eight new compositions. The musical styles range from swing, bebop
and big band to free and ethno-jazz. Apart from Valse Melanholique by the
Mris Briekalns Quintet, which was recorded at New Yorks legendary Blue
Note Jazz Club, the other tracks were recorded in Riga.
Air. Le Voyage dans
la lune
EMI, 2012
Ever since it was founded, the
French electronic music duet Air
has displayed a hard-to-dene
spiritual kinship with the characters
and settings in works by Antoine
de Saint-Exupry and this kinship
Modris Ekteins. Solar Dance: Genius, Forgery, and
the Crisis of Truth in the Modern Age
Knopf Canada, 2012
A philosopher once wrote that Vincent van Gogh
is the only famous painter to have sufered a
genuine mental illness, amid a eld of countless
other artists who have merely acted crazy, but
actually been saner than sane. Van Gogh is the
focus of the most recent publication by Modris
Ekteins, a professor of Latvian descent who
teaches at the University of Toronto Scarborough.
The book consists of 56 short chapters, which in
some way or other are connected with the life
and work of the artist. For example, one chapter
recounts the story of dancer Otto Wacker,
who became an art dealer and who was arrested in 1927 for trying to sell
30 fake Van Gogh paintings. Gradually, Ekteins comes to a number of
generalisations that stem from the individual events in the book including
about Germany after the First World War, and perhaps even the entire 20
th

century itself whose history was undoubtedly shaped by people who
could certainly be classied as odd and strange, if not crazy.
extends to far more than the
stylized military pilot uniforms that
Jean-Benot Dunckel and Nicolas
Godin displayed at photo session
last year. Now Airs flights have
ascended to the frontiers of space
with Le Voyage dans la lune (A trip
to the moon). Released in February,
this new album was inspired by the
soundtrack of a legendary silent
movie that bears the same name.
Originally released in 1902 by
Georges Mlis, the 16-minute lm
has now been restored and hand-
printed in a colour version, which
will accompany the new audio
album in a limited edition of 70 000
global copies. (For lm trivia fans,
Mlis is depicted as Uncle George
in Hugo, the 2011 lm by Martin
Scorsese that recently received ve
Oscar awards).
kaengeng (Gilbertese) to say yes yes and do nothing
about it
The Meaning of Tingo is a compilation of extraordinary words and expressions from
around the world words that have no equivalent in English. Adam Jacot de Boinods
passion is scouring the planet for language oddities and every month, Baltic Outlook
features one of the many amusing terms that he has come across in his travels.
TEXT BY ADAM JACOT DE BOINOD, AUTHOR OF THE MEANING OF TINGO,
PUBLISHED BY PENGUIN BOOKS | ILLUSTRATION BY INGA BRIEDE
20 / AIRBALTIC.COM
TEXT BY IEVA NORA FIRERE | ILLUSTRATION BY INGA BRIEDE DETAILS / FIVE PLACES
> 1 Pincio Gardens
Rome has several splendid vantage points
for taking in the beauty of the city. Unlike the
Gianicolo or Aventine Hill, the Pincio Gardens are
not crowded, but are just as nice to visit. Originally
tended in the 4
th
century and remodelled during
the Napoleonic occupation of the 19
th
century,
the gardens are located outside of the boundaries
of the ancient city of Rome, which is why they are
not counted as one of Romes seven legendary
hills. The garden terrace, however, provides a
postcard-perfect vista of the city below, including
the 138-metre high St. Peters Basilica.
> 2 Santa Maria del Popolo Church
Nearby, between the Piazza di Popolo and the
Porta Flaminia of Ancient Rome (now the Porta
del Popolo) stands a seemingly unremarkable
church, at least from the outside. However, the
church of Santa Maria del Popolo is one of three
Roman pilgrimage sites that house the paintings
of Caravaggio (1571-1610), the master of light and
dark. The Crucixion of St. Peter and Conversion
of St. Paul on the Road to Damascus can be
found in the Cerasi Chapel, immediately to the
Fly to Rome
with airBaltic from
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left of the altar. There are practically no tourists
only local churchgoers at the days rst Holy
Mass, which is celebrated at 8 AM. Even those
who arent religious will nd this a beautiful way
to start the day, in a city that has been profoundly
inuenced by religion from its very beginnings.
Hours: Mon.Sat. 07:0012:00 and 16:0019:00,
Sun. 08:0019:30
> 3 Trevi Fountain (Fontana di Trevi)
If you are in a walking mood, then head down the
Via del Corso, a street leading straight through
the very heart of Rome, until its time to make
a left to the Trevi Fountain. Make sure you get a
proper cup (not a cone!) of that wonderful Italian
ice cream with honey or pistachio or when the
season comes fragolino (wild strawberries) at
Il Gelato di San Crispino (Via dell Panetteria 42),
hidden just a stones throw away from the
legendary fountain. It will make a real dolce vita
out of the moments that you devote to this iconic
spot, which inspired Federico Fellini to shoot
Anita Eckberg and Marcello Mastroianni in that
classic movie scene from La Dolce Vita. Every day,
superstitious visitors throw in some 3000 EUR
worth of coins into the fountain, with the hope of
thus returning to Rome again some day.
> 4 Palatine Hill (Colle Palatino)
This is where Rome became Rome. The legend
says that on April 21, 2765 years ago, Romulus and
Remus, the twin sons of the war god Mars and
mortal priestess Rhea Silvia, founded a new city
on the Palatine. Anyhow, with nearly 3000 years
of history, the 70-meter-high hill is a true
archaeological dream, bearing evidence of the
house of Augustus (the rst ruler of the Roman
Empire), medieval fortresses and Renaissance
villas. Only ve years ago, the archaeologists
unearthed the Lupercal, a sacred cave where
the ancient Romans believed a she-wolf nursed
the twin founders of the city.
Theres another good reason to have a stroll
on the Palatine a combined ticket that includes
admission to the Roman Forum (Foro Romano)
and the Colosseum (Colosseo) costs only 9 EUR
at the entrance of the Palatine. With this ticket, you
will manage to avoid the lengthy queues at the
Colosseum.
Open from 8:30 until one hour before sunset
> 5 Trastevere
Trastevere is one of Romes most lively and
soulful neighbourhoods. Reward yourself at
Taverna Trilussa (Via del Politeama 23/25) with
a proper plate of pasta (make sure to book a
table beforehand), along with your favourite
Italian dolce and a shot of espresso. That will
get you set for a night out on the town. Most
likely you wont have to wonder about for
long Trastevere is lled with tempting, lively
spots. BO
BalticOutlook_210x280_010312_18ct.indd 2 20.03.12 13:54
DETAILS / PEOPLE
22 / AIRBALTIC.COM
TEXT BY IEVA NORA FIRERE | PUBLICITY PHOTOS
I reached her at a polite hour, when New
Yorks Bohemians just begin to start their
day. Nanna purrs like a cat: Im in a good
position now, in the middle of my next
album. Its due in two months, if you ask
my label. If you ask me, Id say in half a year.
Nanna laughs and adds that she wants to
make her next recording sound as good as
possible, so no rush.
Im very happy about the way my career
has developed. Thats what my dream has
always been to work at a high creative
level. Right now I feel like a theatre director,
Dreams
under her
pillow
The tunes sung by
Nanna land Fabricius
(26) a.k.a. Oh Land in
the form of big beat
electropop coupled with
her ethereal vocals are
specifc enough to sound
like music from the year
2030. Having settled in
Brooklyn, New York, this
month the Danish singer/
songwriter will squeeze a
symphony orchestra and
a choir onto a stage in
Copenhagen to put on a
spectacular 100-person
show for three nights in
a row. I have no doubt we
will be hearing a lot more
from her
DETAILS / PEOPLE
Nanna says, explaining how
she composed the scores for
her Copenhagen show with
classical arrangers, taught a girl
choir sing her specifc way, and
coordinated the art installations
by Danish artist Eske Kath that
will feature in her Copenhagen
concerts.
Working with classical music
performers is nothing new for
her. Two years ago, Oh Land
performed together with a
symphony orchestra
as a laureate at
the Danish Crown
Princess Stardust
Award ceremony. But
more importantly,
shes a daughter of
soprano Bodil land
and organist and
composer Bendt
Fabricius. I dont
know if its true or not,
but my mom says I was singing
before I could talk. For some
people, melody is a natural way
to express themselves. A bit like
in [Astrid Lindgrens] Ronia the
Robbers Daughter, when Ronia
had to get out in the woods
and mountains to do her spring
scream.
In Nannas case, however,
movement came before the
scream. She trained for a career
in professional ballet until a
spinal injury at the age of 18 put
an end to her dance aspirations.
Journalists have summed up
the years following her injury as
something of the and then she
reinvented herself kind. Nanna
herself says: It was a personal
tragedy, a couple of empty years
Oh Land, 2011 Fauna, 2008
WORKING
WITH
CLASSICAL
MUSIC
PERFORMERS
IS NOTHING
NEW FOR
HER
when I felt pointless. Music
slowly gave me back courage,
although this is still something
that haunts me from time to
time, when I feel fragile.
A year ago she settled with
her two bandmates drummer
Hans and keyboardist Tore
who make Oh Land sound the
way we know her today. Nanna
laughs when I quote Danish
export and glamazone as
epithets that Oh Land has
been given in past
interviews.
Glamazone?
Really? I fnd that
very amusing, but
if I started talking
about myself that
way, then I probably
wouldnt have many
friends left. Spaking
of friends, three
teenage years in
Stockholm, being on her own
and totally new in town, made
Nanna appreciate her close
ones. Thats when she started
to write lyrics. Writing became
my fctional friend.
At that time, she wrote
only lyrics. Today, she also
writes music. Nanna says that
for her its all about identity.
Is it me? Does it sound like
me? Indeed, if you listened to
Oh Lands earliest tracks, you
would already detect some
of that atmospheric, ethereal
feeling that Oh Land is known
for. Something of that crazy
French bookworm meets
circus horse combination, as
she once described her own
music. BO
DETAILS / RETRO
26 / AIRBALTIC.COM
TEXT BY KRISTINE ANSONE | PUBLICITY PHOTO
Fashion
In the mid-19
th
century,
women took pride in the
pallor of their skin. Rouges
were available, but only in
solid form. As the turn of
20
th
century approached,
the fashion for very fair
skin began to wane. From
the turn of the-century
onwards, it was considered
healthy to take in fresh air
to bring the body out of
its passive state. No longer
would women recline
languidly in the confned
atmosphere of outdated
Romanticism.
A tanned face would
henceforth be interpreted
Here comes
the sun
It was in the Duty Free section of Londons
Gatwick Airport where a shop assistant put
on a knowing smile in answer to my question
on whether Guerlain would have a bronzer.
We invented it, she said in a low, smooth
voice and led me straight to the brands
Terracotta powder. I later found out that with
one compact being sold every 25 seconds,
Guerlains powder is the top-selling bronzing
item around the world. Even today, 28 years
after the company launched it
as a by-product of sailing, golf
or tennis at resort towns on
the Riviera or the Basque coast.
Starting in the 1930s, the sun
began to rise towards its zenith,
although sun worshippers and
detractors were already arguing
over the pros and cons of
exposure to the sun.
History
It was early in the 1940s when
the staf at Guerlains shop in
Paris noticed that ladies were
using tea leaves wrapped in
muslin cloths to tint their legs,
giving the appearance that
they were wearing stockings
at a time when, because of the
war, they were in short supply.
Thats the short version of how
Terracotta Teint Dor liquid body
make-up was born.
Next in the line was the self-
bronzing scented powder for
men. Launched in the 1960s, it
was very popular in Japan and
the English-speaking countries.
Terracotta, the benchmark
for all compact bronzers, was
launched in 1984. The sun-
kissed complexion it gave was
very much a 1980s thing.
Anatomy
With its bronzing, moisturizing
and long-lasting efect,
Terracotta was a true revolution
in the beauty kits of the time
when it was launched. It
duplicated all of the shades and
intensities of gold previously
only found in a natural tan.
Enriched with moisturizing
ingredients, this formula did not
dry out the skin and ensured
hours of comfort. Its one of the
best inventions in the beauty
industry. Kind of a magic touch
that can enhance the beauty of
any type of woman on any day,
says the praised supermodel
Natalia Vodianova. BO
DETAILS / DESIGN
28 / AIRBALTIC.COM
TEXT BY EVIJA PUKE-JANSONE | PUBLICITY PHOTOS
The stickers that we found on the market were all
made of low-quality materials. They werent durable and looked
cheap, says Ivo Strante, the head of the ZNAK company, which
teamed up with one of Latvias best graphic designers, Mrti
Ratniks, to create the innovative MOSAIC brand.
Its a do it yourself product that gives users the opportunity to
create colourful and modern interiors of their own choosing. The
accompanying wall stencils make the application of the stickers
so easy that it can be done together with kids. After fastening the
stencil onto the wall with masking tape, apply the stickers. Those
with a creative bent can make their own wall designs, while those
who feel less confdent about their artistic abilities can choose from
a selection of ready-made patterns, which can be easily applied
onto the walls. They can also be used to place accents on smaller
wall fragments, and can be applied on numerous surfaces, including
wood, concrete and even existing wallpaper that the owner might
wish to liven up with a dose of fresh colour.
Before coming out with its latest collection, ZNAK was already
making a name for itself. The companys frst wallpaper collection,
Baltic contemporary art was created in cooperation with various
artists from the three Baltic countries. With each design bearing
the one-of-a-kind artistic style of its creator, this collection was
providing a personal touch to interiors.
We were changing peoples perceptions about wallpaper, which
was transformed from a simple background feature into an active,
at times even aggressive interior element, explains Strante.
ZNAK followed this successful experiment with another type of
wallpaper named Tears off. It is applied like any other wallpaper
with a special water-based glue that is then washed of and
becomes invisible once it dries. Then, thanks to the wallpapers
perforated design, users can tear of as many wallpaper elements
as they wish. This wallpaper has received various awards, including
the main annual award by the Latvian architecture and design
magazine Deko (2008), a Latvian creative industry ADward (2009),
as well as an AIT Trend Scout Award at the Heimtextil exhibition
in Frankfurt (2010). When it frst came out, Tears off wallpaper
was deemed to be the years Best New Product by the American
ID Magazine (2008). BO
Kaleidoscope
on the wall

w
w
w
.
z
n
a
k
-
l
i
f
e
.
c
o
m
Due to the myriad of possibilities
provided by the colour and size of the
triangle-shaped MOSAIC stickers, youll
be hard-pressed to fnd two identical
interiors. It is a brainchild of an up-and-
coming Latvian design company ZNAK
thats been quick with making a solid
name within the innovative wallpaper-
producer circles
OUTLOOK / DETAILS
Handmade wool shoes by Woolings
The story says that
in 1872, Elliot Stubb, the English
steward of a sailing ship named
Sunshine, obtained leave to
disembark at the port of Iquique,
then a Peruvian city and now a part
of Chile, with the aim of settling
there and opening a bar. In order
to ofer new varieties of pleasant-
tasting alcoholic beverages, the
Englishman experimented with
many combinations.
One day, Stubb mixed whiskey
with some limn de Pica, a small
lime grown at a nearby oasis,
and added a good dose of sugar.
Fascinated by the delicious result,
he made it the specialty of the
house, and dubbed it sour for
the acidic touch given by the lime.
The new drink became immensely
popular in Iquique and is now
known practically everywhere in
the world.
That is the story, which may
or may not be true, as the oldest
historical mention of a whiskey
sour actually comes from a
newspaper that is dated two years
earlier (from 1870), in the state of
Wisconsin, USA.
PREPARED BY ANSIS ANCOVS, WILLIAM GRANT & SONS
REPRESENTATIVE IN THE BALTICS, AT THE B-BARS, JEKABA
KAZARMAS, TORNA IELA 4, RIGA | PHOTO BY REINIS HOFMANIS, F64
Pour all of the ingredients into a cocktail
shaker with some ice cubes. Shake well.
Strain into a chilled rocks glass lled
with ice. Garnish with a lime wedge and
maraschino cherry. A pleasant-tasting
and refreshing drink, especially on lazy
summer days. That being said, always
remember to drink in moderation.
Grants 12-year-old Scotch
whiskey 50 ml
Fresh lime juice 20 ml
Honey 10 ml
Sugar syrup 5 ml
Egg white 2 bar spoons
Accidental
discovery
Grants whiskey sour
In any case, the whisky sour
and other cocktails were widely
consumed in the United States
during the prohibition era, which
lasted from 1920-1933 and under
which the manufacture, sale
and transport of alcohol was
forbidden. At more public venues
such as receptions, the whiskey
sour looked like an innocuous,
refreshing lime-avoured beverage,
helping alcohol drinkers to better
disguise their penchant for strong
spirits.
The cocktail was originally mixed
with bourbon (American) whiskey,
but since bourbon was not so
widely available in Europe, barmen
on this continent began making
the whiskey sour with Scotch. The
drink was a hit amongst the higher
classes of society in Great Britain,
being widely served at cocktail
parties, entertainment venues and
private receptions.
The following modied cocktail
recipe was prepared with Grants
12-year-old Scotch whiskey, which
is kept for a time in bourbon
vats to give it a distinct bourbon
aftertaste. BO
DETAILS / STYLE
32 / AIRBALTIC.COM
STYLING BY AGNESE NARNICKA | PHOTO BY REINIS HOFMANIS, F64
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Roman
holidays
Crisp, clean colors and classical
items for an inspiring spring
getaway in Rome
Windbreaker, D2, 439 LVL
Skala
Shirt, D2, 219 LVL
Skala
Scarf, Riija, 9.40 LVL
Riija
Towel (14.50 LVL) and soap (3.20 LVL)
Riija
Leather bracelet, RR, 15 LVL
Paviljons
Handmade leather shoes,
Zofa, 230 LVL
Zofa
Watch, Camel
Active,
232.99 LVL
Camel Active
Sweater, Hugo Boss, 93 LVL
Hugo Boss
An overnight bag by Bedouin Bags
Mamluke, 280 GBP at bedouinfoundry.com
Polo shirt,
Hugo Boss, 63 LVL
Hugo Boss
Socks, Camel Active, 6.99 LVL
Camel Active
Sunglasses, Ray Ban,
129 LVL
Pasaules optika
www.lloyd.de
LLOYD CONCEPT STORES
Latvia: Riga, Shopping centre Spice, Lielirbes street 29 |
Riga, Shopping centre Domina, Ieriku street 3
Lithuania: Vilnius, Shopping centre Panorama, Saltoniskiu street 9
lloyd_az_lv_baltico_210x280_5_trendmen1.indd 1 13.03.12 09:46
YOUR NEXT DESTINATION
34 / AIRBALTIC.COM
Barcelona
gastronomys promised land
TEXT BY UNA MEISTERE, WWW.ANOTHERTRAVELGUIDE.COM
PHOTOS BY AINARS ERGLIS
The alma mater of the culinary arts
Though a couple of weeks have passed since
I returned from Barcelona, I still see a moving scene
in my minds eye two elderly ladies elegantly
seated at a table covered with a white tablecloth,
visibly savouring the arrival of their meal. More
precisely, I picture them as part of a performance,
imagining them at El Bulli the legendary restaurant,
a star of the contemporary culinary stage, that
closed its doors last July. Wholly in thrall of the
mythic and iconic, the ladies I envision would sit and
smile whilst one plate was exchanged for another,
the contents becoming an endless stream of
surprises. Their hands folded solemnly in their laps,
they would watch other hands deliver what is now
no longer available this would only be a scene
from the exhibit Ferran Adri and El Bulli Risk,
YOUR NEXT DESTINATION
BALTIC OUTLOOK / APRIL 2012 / 35
Bad luck, somebody has already
taken the Anothertravelguide
brochure about Barcelona,
but dont worry, all the
information is also available at
ANOTHERTRAVELGUIDE.COM in
cooperation with airBaltic.
Barcelona is in some sense the ideal city.
A city containing a little bit of everything, it has
beaches, hills, around 320 days of sun each year, its
own variant of the Champs-Elyses the Passageo
Gracia a charming medieval old town, the Barri
Gotica, with its cosy taverns and small shops (and
an enticing Mediterranean chaos). Then theres the
alternative district Raval with Pakistani immigrants,
pickpockets and ladies of the evening, incongruously
joined by art lovers ocking to MACBA, Barcelonas
museum of modern art. Theres Gaud and theres the
latest symbol of the Catalonian capital Torre Agbar,
a steel and glass tower designed by the renowned
French architect Jean Nouvel. This is an open-
minded, cosmopolitan, and intensely democratic
metropolis. It is also blessed with a human scale
you can get almost everywhere on foot. Until last
March, you could even walk naked. Not long before
the last city council elections, however, competing
with the socialists (who lost), the Catalan nationalists
who won decided that some limitations were
necessary its no longer permissible to wander
La Rambla, the principal tourist artery, naked, half-
naked, or in a bathing suit. You are still allowed most
any attire meaning no full nudity on the citys
beach, in nearby bars, and along the promenade.
Even this minor insistence provoked protests, as if
it were a major human rights violation. Though one
can no longer strip down entirely, dont worry this
is still a city open to most every idea, even if its crazy.
One of the main elds for experimentation is that
of gastronomy.
YOUR NEXT DESTINATION
36 / AIRBALTIC.COM
Freedom, and Creativity, on view at Palau Robert until February
of next year. This show, which will travel to New York and London,
begins here in Barcelona; the virtuoso of culinary arts and the
luminary of late 20
th
and early 21
st
century restaurants began life in
Catalonia, and Barcelona is above all the capital of Catalan cuisine.
El Bulli was recognized as the best restaurant on earth for ve
years in a row, receiving pretty much every imaginable award and
renowned the world over as the most unusual culinary adventure
one could possibly enjoy. In some sense it is among the few fresh
legends the globe has had to oer in our postmodern chaos
El Bulli not only led to a global explosion in extraordinary cuisine;
it changed the relations mankind has to food. Ferran Adri, the
conductor of this explosive music of taste, is a Spanish genius of
gastronomy and one of the most inuential people in the world
of cooking. The exhibit at Palau Robert oers insight into both the
history of the El Bulli phenomenon as well as a grand tour of the
world of the senses. The tour begins with a thoroughly romantic
story the love of a German doctor and a young Czech girl against
the background of the ruins of the Second World War. They met in
war-torn Berlin in a brief, intense romance. When he was captured
by the Soviets, she saved him. Then they were married. In the 1950s,
they bought land on the Costa Brava for 10 000 marks, on a cli
above Vala Montjoi, and opened a small beachfront bar, naming
it after the local bulldog. The locals called it Hacienda El Bulli. Hans
was a gourmet, and in the 1960s he invited French chefs down to
Spain the small bar soon obtained its rst Michelin star. When the
marriage broke up, he moved back to Germany. Meanwhile, young
Ferran Adri had heard of the place from a ships cook whilst serving
in the military. At the time, he didnt know the value of a Michelin
star though El Bulli would earn three once he came to run it.
Adri took over El Bulli at age 25, in 1987. His goal was as simple
then as it is now conjuring up culinary creations that are neither
variations nor interpretations but something completely new, not
copied from old recipes or created ever before. In 1994, Adri came
up with a concept that turned preconceived ideas about cuisine on
their heads the priority was not particular dishes but techniques
and visions that would turn eating into a bright adventure. The
fundamentals of Adris art involved intricate play with the physical
and chemical properties of foods. Complicated manipulations,
barely to be believed, resulted in a cuisine with unutterably dierent
textures and forms, providing a unique experience and tastes that
had hitherto been utterly unknown. One of the most remarkable
aspects of Adris alchemy is that few things taste like what they
look like, giving the adventure unexpected turns. If, in the past,
eating would at best involve the stimulation of all ve senses, then
El Bulli stimulated a sixth, drawing it out of another world. The
otherworldly aspect included guessing exactly what it was that
you were eating, the uncertainty of it calling forth metaphors, irony,
analogies, and even traces of childhood memories. Technology
and poetry, a striving for stylistic purity, and total freedom within a
creative process were the hallmarks of El Bulli.
The restaurant had only 15 tables and 54 seats. It was open for
only half the year, from April to December. Tables were reserved
a year in advance. There was no menu El Bulli served tapas,
providing about 35 unpredictable appetizers over the course of
four or ve hours to every diner.
The exhibit allows you to watch the innumerable foods invented
at El Bulli in a seemingly endless series of small TV screens. Youd
need at least half a day to see all of the inventions come into being
in miniature. Adri was always famous for his perfectionism, and
most of the creations require absolute attention to the tiniest details
of proportion in their ingredients and arrangement. One of the
most unusual things on exhibit is a glass table bearing countless
ceramic replicas of what went into the food, some composed upon
plates so that you can decipher every part of the composition.
Only the most stellar creations ever reached the diners tables. Adri
gave lectures at Harvard and received a slew of honorary degrees,
including a doctorate from the University of Barcelona. In 2007,
Richard Hamilton a loyal client of El Bulli invited Adri to stage a
solo exhibition at the 12
th
Kassel dOCUMENTA.
The El Bulli exhibits adventure ends with a waltz the farewell
dance of the chefs at El Bulli. One cant really call it the end,
however in 2014, El Bulli will be reborn in another form, as a
centre for culinary research and innovation.
El Bulli for mere mortals
In reality, El Bulli hasnt actually disappeared it has simply taken
on another life. The Adri Brothers (Ferrans brother Albert being
a genius in the realm of pastries) opened a new tapas bar in
Barcelona last year. Its called Tickets, and theres also a cocktail
The El Raval neighbourhood Santa Caterina Market (Mercat de Santa Caterina)
YOUR NEXT DESTINATION
bar called 41, next to it. Once again they were pioneers this
time not only in gastronomy, but also in transforming an entire
neighbourhood. The Poble Sec district where Tickets is located is
known for its proletarian past, stretching back into the 19
th
century.
The factory chimneys of La Canadenca still stand, and the area still
retains part of its industrial aura but as with any such quarter,
once a place is aected by the alternative scene in a certain degree,
total transformation cannot be far behind. In the 1940s, the main
artery in Poble Sec, Paral-lel Avenue, was known for its nightlife,
lined with cabarets and bars. The shine came o but current
plans call for restoring Paral-lel to its former glory as the Broadway
of Barcelona. After fteen years of silence, once of the iconic
cabarets opened its doors El Molino, Barcelonas take on Paris
famous Moulin Rouge. Tickets is only about twenty metres beyond
it, on the other side of the street. It opens precisely at seven, but
there is no chance at all of wandering in you denitely need a
reservation, which can only be obtained via the Internet (exactly
at midnight), at the restaurants homepage. In theory, 80 places
are up for grabs. The waiter later tells us that the reservations are
snatched in a few seconds the mythical character of the place
is cultivated as carefully as that of El Bulli. Arriving is part of the
adventure a crowd teems at the entrance before Tickets opens,
and while waiting you get a show through the windows, the team
of twenty receiving its last instructions before the hour strikes. The
interior and the waiters uniforms are in homage to the Broadway
past of the neighbourhood. Its like a carnival. The entryway is like
that of a circus, with the matre dhtel, wearing a top hat, checking
reservations under a sign that says TICKETS in lights. Hams and
strings of onions hang nearby, as they do in any classic tapas bar.
There are also TV screens showing scenes from El Bullis vanished
kitchen, and kitschy golden Chinese cats wave hello. The lamps
look like theyve been taken from a Christmas tree. The crazy decor
lets you know that this is denitely not El Bulli you can relax,
and the place is far bigger, with 123 seats. This is not a place that
accentuates status. You can consider it a kind of El Bulli taken o
its pedestal and made available to a broader public. In terms of
whats on oer, however, nothing is dierent the challenging,
extraordinary cuisine hasnt changed one bit.
It may be that the Adri brothers simply needed to cut loose
from the formality of their famous restaurant. Instead of oering the
City panorama from the rooftop of the Hotel 1898
The W Hotels glass tower resembles
a sail and has become a new
symbol of Barcelona
YOUR NEXT DESTINATION
summits of the culinary arts to a select few,
any snobbishness has been abandoned in
order to get rid of the myth that fabulous
gastronomy is only meant for the elect.
Just as great music isnt conned to opera
houses neither is unbelievably creative
cooking. Both brothers were in attendance
when we were there Albert in a white
chefs uniform, Ferran in an everyday suit;
unlike at El Bulli, his constant presence isnt
necessary. They chat with the customers
and seem completely at ease in the carnival
atmosphere.
Though Tickets does have a menu,
unlike El Bulli, it is best to surrender to the
surprise, as it is called that way you will
savour about three hours worth of marvels,
about half of them reincarnations of hits
from the legendary cliside restaurant. The
surprise starts with green olives which
turn out not to be olives at all, though the
jar they are taken from does indeed look
exactly like an olive jar. You have to eat
these in one bite, the waitress says such
suggestions accompany most of the dishes,
including advice on which instruments to
use when eating each food. Though the
slightly quivering olives that arent olives
taste like olives, they have the consistency
of quail eggs its like eating a liquid olive
encased in a thin membrane, and strangely
thrilling. Then there are slices of tuna belly
painted with Iberian cured ham fat, with
bread sticks the waitress warned us to eat
the bread sticks separately, not mixing the
tastes. There are cod skin chips and oranges
in olive sauce, razor clams with ginger oil,
cayenne pepper and lemon air, miniature
airbags stued with Manchego cheese and
Iberian bacon... but the names are one thing
and the experience another. What happens
to your senses is impossible to describe.
You think youre eating one thing but it
turns out to be somehow exactly opposite.
The play of texture and various intricate,
clever pranks make you feel as though
each dish is an entire symphony. You are
sometimes warmly caressed and refreshed
simultaneously. Even supposedly simple
things like lamb ribs melt in your mouth.
Though each dish follows the other as
though in an endless succession of acts in
a theatre, they are perfectly balanced in
taste and in quantity, so that you are never,
ever bored and are actually drawn deeper,
as if by the intrigue of a thriller. You can
endlessly distract yourself, too, staring at
the cotton candy tree, for instance, where
cotton candy oats like clouds in the
branches decorated with fruits.
Then there is the performance taking
place at the tables all around you. I dont
think Ive ever experienced a space so
charged with such positive emotions for
such a length of time. Diners are as thrilled
as joyful children by every marvel that
arrives and doubly thrilled when they
taste it. You can dine here for hours, but the
intensity of the avours does not diminish.
The textures and tastes come in waves.
When the evening is over, it is as when
the curtain falls on a perfect performance.
You can soar above the earth, it seems
and afterwards you will never doubt that
gastronomy is a true art. It is and here it is
a great art indeed.
A gourmet universe and the
secret restaurant
To be hungry in Barcelona is as impossible
Tickets a new tapas bar opened by the Adri Brothers
as being thirsty while standing under a
waterfall. There is probably no dining scene
in any city to equal this one. Moreover,
ne food is available in every budget
category. Not far from Tickets, theres one
of Barcelonas best tapas bars, Quimet &
Quimet. Small as a pocket, its been in the
same family for four generations. Wine
bottles and artefacts line the walls, all the
way to the ceiling. The culinary procedures
take place standing up, shoulder to
shoulder. Some come to chat, whilst others
savour glasses of house cava. All of the
tapas are on display behind the bar tuna,
anchovies... every imaginable seafood.
Ham, marinated vegetables, cheese, bread...
everything you ought to nd in a true,
traditional tapas bar. Everything is delicious,
and wine is served in small glasses carelessly
pushed across the bar. No matter how
hungry and thirsty you might be, youre
unlikely to spend more than 15 euro here.
If, however, you want to eat seafood with
such seriousness that you may not want to
see the sea after dining, theres La Paradeta.
Kind of a cross between a market and a
classic cafeteria, it is unique to Barcelona
but has three locations. At astoundingly
low prices, you can eat until you drop. La
Paradeta is also an adventure one location
is behind the Santa Caterina market. Youll
easily nd it because there will be a queue
outside. There are no waiters and there is no
interior design to speak of just a massive
counter packed with pretty much anything
that moves underwater. You stand in line
and point, as you would in a market. Most
of the clientele consists of locals. What you
order can be fried in oil or grilled. Then it is
bagged and weighed, and handed to the
cooks. You get a number. You nd a table
and wait for your number to be called.
Theres a whirlwind of activity all around, as
though you are in a busy port. Everything is
quite simple and simply delicious.
Barcelona has not been immune to
the rage in secret restaurants spreading
across Europe. Pop-ups and supposedly
secret addresses that really arent secrets
are in fashion. Its kind of like hide and
seek for grownups. Finding such a place
can give you a feeling of accomplishment.
What the pop-ups have in common is
their unusualness in location and their
individuality. The harder they are to nd,
the greater your sense of accomplishment
when you do will be! The harder it is to get
in the more enticing the place.
Urban Secrets began this trend in
Barcelona, and Tintoreria Dontell is one
of the most popular addresses. From
the outside, it seems to by a dowdy dry
cleaners. There are a couple of jackets and
an ironing board in the window. Theres
doorbell thats dicult to nd, and no
one will hurry to let you in. Someone
eventually responds... but wont hurry then,
either. Youll get a door code at last, and
suddenly youll be in a trendy restaurant
with something of a nightclubs ambience.
The menu is limited and the cooks are
obviously fond of experimentation. There
are terric appetizers like tuna tartare
and there is a good wine list... but its not
exactly a place you come to for great
cuisine. You come for the adventure, and its
rather like a game of not knowing whats
behind dierent curtains. Just dont get sad
if you do encounter other tourists after all,
its hard to keep a good secret... especially if
The Adri Brothers Ferran and Albert
YOUR NEXT DESTINATION
Nicolas Estrada is a jewelry designer.
Although he was born in Columbia, Estrada
has called Barcelona home for the last
twelve years now. His book, New Rings:
500 Designs from Around the World, came
out last year and features 591 rings created
by almost 300 of todays best jewelry
designers. Radical, innovative, gorgeous,
challenging, conceptual, abstract are
just a few words that describe this visually
colorful story about the ring: as both a work
of art, and as a symbolic object that reveals
something about its wearer. Estradas
works have been exhibited in galleries in
Europe and America, and just last year he
happened to participate in the exhibition
Conceptual Jewelry, held by the Riga
jewelry gallery Putti.
In speaking about Barcelona, the
designer says that he loves the city most of
all for having allowed him to do what he
Insiders view
A city in which to nd yourself
someone says dont tell anyone!
In 2009, the culinary stage got a new
arena in the form of the gigantic W Hotel,
with 473 rooms. Another neighbourhood
was reborn. 26 storeys high, it was designed
by Ricardo Boll, who also designed the
airport. The glass tower resembles a sail and
has become a new symbol of Barcelona.
The locals call it vela the sail. Its located
at the southern end of Barceloneta beach,
in a former industrial zone. Its also the
rst hotel in the city with direct access to
the Mediterranean. The vast plaza tiled
with white stone has become a favoured
place to gaze at the sea... or at the skaters,
who ock here in droves. Stylish bars
and restaurants have sprouted along
the promenade. Their atmosphere
and location has made them instantly
popular. One is called Gallito, and its
hard to imagine a nicer place for lunch.
The beach is only a few steps away, and
the architect Frank Gehrys shpart of
the 1992 Olympics complex shimmers
across the cove. There plenty of sun,
plenty of good food, no formality at all
and receptivity to anyone and anything.
The only care you have, or should have,
is to keep an eye on your possessions.
Pickpockets in Barcelona are artists, too.
has always wanted to do, not
what others have tried to force
upon him.
Before I came to Barcelona,
I did what everybody
expected of me I had to be a
businessman, head a company,
drive a certain car and live
in a certain neighborhood.
I came here to get a masters
degree in marketing... and I
became a jewelry designer.
This is a city without limits
you can do what you want to do. In my
opinion, Barcelona is a wonderful place
for people to nd themselves. Because
it has everything artists, businessmen,
rich people and very poor people all
of the colors. A rapper next to a yuppie.
Naked people and people dressed very
expensively nobody judges you, nor do
they pay you undue attention. And they
also dont worry themselves about why
youve come here.
Barcelona is very small, but at the same
time, you can meet people from all over
the world here. Colors, languages, almost
always sunny... Its really easy to get around,
and Barcelona itself is in a very strategic
location: in 45 minutes, youre already in
the mountains; a bit less, and youre at the
seaside. Its also a very convenient place to
live. Housing rental rates, for instance, are
much better than in Paris, London, New
Nicolas Estrada
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Larus_Baltic_Outlook_April_C_Press.pdf 1 3/14/12 1:53 PM
YOUR NEXT DESTINATION
York or Tokyo. You can nd anything to
suit any budget. If you come here with the
wish to experience the best seafood in all
of Spain, youll get it but of course, at a
corresponding price. But if your wish is to
have a great lunch for seven euros, you can
also get that in Barcelona.
Trac jams in Barcelona never last more
than half an hour. But the most fantastic
thing is that the city is in a constant
state of renewing itself. Right now, for
example, theres an active war on cars
and a campaign to popularize public
transportation, bicycles and motorcycles.
Theres a really good public bicycle
network Bicing (www.bicing.cat) the
bicycle stands are adjacent to metro
stations and bus stops. So, all you have to
do is get out at your metro stop, take a bike,
and continue on with your daily errands.
If you have just 24 hours to spend in
Barcelona, go to the Old Town and just let
yourself get lost. For me, it is still the most
beautiful part of the city, in spite of all of the
tourists; Ive lived in this city for twelve years
already, and I always discover something
new: a street that I didnt know about; a
building that Ive never seen before. Its a very
magical and very beautiful part of the city.
The best time to go to Barcelona is at the
end of May, beginning of June. Its already
warm (the swimming season ocially starts
on May 15), there arent that many people
around, and the prices are still relatively
low. Or, come at the very end of summer
in September. August is extremely hot,
but at the same time, a really good month
as well: the city is practically empty; the
locals have all gone on holiday. Only the
tourist spots are operating, its easier to
get around, and the city has a completely
dierent un-rushed rhythm. BO
Nicolas admits that he is most in love with
the Barcelona that is a little bit anarchistic,
a little bit underground, and denitely not
expensive. These are a few of his favorite
spots:
Some of the best tapas: Quimet & Quimet
Poeta Cabanyes 25, 08004
Best pizza: Bella Napoli
Margarit 12, 08004
Great restaurants with a lunch menu:
El Sortidor Placa del Sortidor; www.sortidor.com
En Ville Barcelona - Carrier Doctor Dou, 14;
www.envillebarcelona.es
A great restaurant by the beach:
Gallito Passeig del Mare Nostrum, 19;
www.gallito.es
A good bar for drinks and hamburgers:
Apolo Diner Vila i Vila, 60 62;
www.apolodiner.com
A loud and lively nightlife can be found at
Carrer de Blai: this street is in Poble Sec, the
neighborhood in which I live. Its always loud
here, there are always people about, and
everyone is always in a great mood. Its kind
of a meeting place with mostly just locals;
tourists rarely wander in. The most fascinating
thing is watching the interactions between
those that have lived here for generations, and
those who have moved here just recently.
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OUTLOOK / INTERVIEW
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OUTLOOK / INTERVIEW
BALTIC OUTLOOK / APRIL 2012 / 45
Are you able to cook any type of food?
No, certainly not. (Laughs) I cant cook dishes that I dont
want to make and that I dont understand. For example,
I cant prepare strawberries with whipped cream in the
wintertime, because winter is the wrong season for
strawberries. Its also hard for me to cook up a real surprise
for people who know me well and who know how I cook.
That is a far greater challenge than lling a special request
in a restaurant. I dont have to be able to cook everything,
but I do have to be satised with the work that Ive done. If
I am satised, then the guests will also be satised.
Its probably taken you a very long time to master so
many tastes.
I can compare my work with that of a painter. Some paint
in only black and white, and their work is great. Others
might add ve or six colour tones ve or six tastes
if one is talking about chefs and can be considered
to be great masters. Those who can work with 12
tastes simultaneously are absolute geniuses, for they
can combine all of the tastes so that the rst and the
last morsel taste the same so that one taste doesnt
suppress the previous one, so that the last taste doesnt
kill everything that preceded it. However, mostly we work
with only three seasonings.
Which ones?
Sugar, salt and pepper. Beyond these, you begin
experimenting. We usually dont use more than ve
seasonings, because that is the maximum amount that
most people can perceive. Hot seasonings have vivid,
strong tones, like a bright red painting. It takes a lot of
practice to be able to use chilli, saron, turmeric and other
Indian spices skilfully. In Oriental cuisine, you usually have
to combine eight or nine tastes, colours and smells; mainly
sweet, sour and hot. You have the potential to make some
very tasty and exotic dishes, but I dont work with Oriental
spices too often. (Laughs) Recently I cleaned out the shelves
in my kitchen at home, and ended up throwing out a whole
pile of interesting spices that had long outlived their expiry
date, and that I had completely forgotten about.
A la carte
What did we eat that evening?
I remember the seabass, but not
the hors doeuvres. I remember
us talking about all kinds of
unimportant things, laughing and
interrupting each other. It was a
loud, early spring evening in the
city. The tables beside us were
full. From time to time, people
got up to go outside for a smoke.
Somewhere in the background,
I heard a drinking glass fall and
break. I remember that the wine
was good. I remember scrutinizing
the label on the bottle in the
hopes of remembering it the next
day. I dont remember the label
now, for sometimes there are
magical evenings when one sits
around a restaurant table with
friends and loses oneself a bit.
The only person one almost never
sees is the chef a rock star of
sorts, who puts on a performance
on his own private stage in the
kitchen. Kaspars Jansons is one
such star, and his unique stage at
the Bergs restaurant in Riga has
been highly regarded. In 2011,
Bergs was ranked as the 21
st
best
restaurant in Europe
TEXT BY ILZE POLE | PHOTOS GATIS ROZENFELDS
OUTLOOK / INTERVIEW
Does that mean that each chef creates his own style
and paints his own portrait of tastes?
Yes.
How do you get people to appreciate your particular
cooking style?
When people eat at a restaurant, they dont only evaluate
the food. They evaluate the interior, the atmosphere, the
service, their own feelings, everything together. The chef
has to be able to generate feelings and emotions. He has
to know how to prepare a good meal, how to distinguish
the good from the bad, but that is only half of the success
story. The other half involves visualisation, technique,
cooperation, maintaining consistently high standards and
a positive attitude. This second half of the equation is far
more dicult to achieve. You can learn the rst part at
cooking school: how to become a great chef and how to
prepare everything to perfection. But after that, there are
other things that come into play.

Its true that most people rarely remember everything
they ate at a restaurant, but usually remember how
they felt.
Yes, and when one travels abroad, one tends to be more
easygoing. Some people try to nd restaurants that are
frequented by the locals and avoid the touristy places, but
sometimes it is good to just relax, go with the ow and
enjoy a great meal in a central spot.
How about yourself? Do you like to unwind by
enjoying good meals at other restaurants?
I rarely make plans to go to a specic restaurant at such and
such a time. My decision to have a meal at a given place is
usually spontaneous. I look in through the window and see
if something catches my eye.
Which restaurants have you visited with the specifc
intention of analyzing how they operate?
Bluebird in London and Noma in Copenhagen.
As a chef?
And how! (Laughs) I sat there and wondered how they were
preparing my order in the kitchen. I tried to imagine what
the chef was doing; cutting this, frying that, how he would
present the meal. I tried to establish this from the name and
description of my order in the menu. The menus in Latvia
are generally more straightforward, while in other countries
they leave much more room for the imagination.
You briefy worked at Noma as an apprentice chef.
Yes, I could compare that stint to Formula 1 racing, where
your most ardent desire is to sit in the drivers seat and take
part in a race, or at least sit in the car beside the driver. For
most people, that remains only a dream. (Laughs) I was
fortunate to sit beside, or work alongside Ren Redzepi,
who is the undisputed driving king in the restaurant
kitchen. It was fantastic to feel the atmosphere behind
the scenes, to see how the kitchen works, how ideas are
You can learn how to become
a great chef. But there are other
things that come into play
OUTLOOK / INTERVIEW
generated, how they are implemented in practice, how
the complicated menu is maintained at the highest level.
Redzepi is not very tall. You could probably compare him
with Napoleon. (Laughs) He is the shortest person in the
kitchen, but elegantly takes command of everything that
goes on. Even if he is not physically present, you can feel
his presence in every plate and bowl of food. I admire his
charisma and the cult following that he has established.
In a sense, chefs are like rock stars. Redzepi is to
cooking what Mick Jagger is to music.
Thats right, and Mick Jagger had a whole bunch of people
who helped him all along the way. It is similar in the
cooking business. There are very many superb chefs, but
few of them attain star status.
Like Gordon Ramsay and Heston Blumenthal?
Yes, although their status as well-known TV stars has
certainly cost them a lot. Every detail of their lives is
scrutinized in the press. We and by we I mean us chefs
dont judge them by what the yellow press has written
about them. We know how talented they are and what
they have invested to get where they are. Just look at the
restaurants that theyre associated with all of them are
excellent. I dont know how they manage to rush from the
TV studio to the restaurant, and to be successful in both
the entertainment and cooking industries. They are really
powerful personalities. However, sometimes you do come
across restaurants that have achieved wide fame, but
whose status as purveyors of superb food is unwarranted.
There arent too many really great restaurants in operation.
Is it true that the relaxed and calm atmosphere in most
restaurant dining rooms can be juxtaposed against
a furry of frenzied activity behind the scenes in the
kitchen?
You bet! Thats why the work in the kitchen has to be
organized like a precisely regulated mechanism, like a
clock. There is not much room for free thinking during the
preparation process.
Does that mean that you have perfected the art of
patience?
No, not me! (Laughs) Although I do have certain techniques
for maintaining a sense of calm, especially during the
busiest hours between 7 and 9 PM. Thats when the
sky meets the earth and thats when many chefs dont
interfere in the preparation process to make sure that the
mechanism keeps running smoothly. If something goes
wrong, then the chef has to summon up the courage to
go out into the dining room and say: Im very sorry, but
due to unforeseen circumstances we will not be able to
full your order, or it may take as long as an hour for you
to receive your meal. Sure, there are also chefs who blow
their tops, who throw plates against the wall and make the
apprentices do everything over from scratch. You always
have to be in a light state of tension, and give out the best
that youve got, getting slightly better at your craft every
time. There have been a couple of exceptional incidents
when we have run out of a product and I have gone out to
apologize to the patrons. Sometimes its not worth keeping
products in the freezer just to make sure that you have
them in the rare cases that they are needed.
If a waiter rushes into the kitchen and says: Im not going
back to that table. This is the third item that theyve asked for
and that we dont have! (Laughs) I say: Fine, then we wont
give them a menu. Well just tell them what we have! Thats
the time for the chef to step out of the kitchen and to speak
with his guests personally. The appearance of the chef is a
sure sign that everything will be ne in the end. (Laughs) Very
rarely, you come across a lucky table that hits the jackpot:
the guests ask for the one wine that is out of stock, for the
one starter that we cant make that evening and for the one
dessert that we have run out of. A perfect combination!
OUTLOOK / INTERVIEW
The best evaluation is when your patrons keep coming
back on a regular basis, and when they tell you that
they like your food. Then you know that it is not a happy
coincidence. And the greatest compliment to a chef is an
empty plate! Sometimes the waitsta go into the kitchen to
show me. (Laughs) Or perhaps a conversation with a diner,
who tells me that a particular sauce I made tastes much
better here than at a particular restaurant in London. Aah
then I make sure to taste that sauce again myself.
I am young and still excited about taking on new
challenges. A chefs goal in the kitchen should not be to
simply get through to the end of the working day. His goal
should be to prepare something special and memorable for
his patrons. Then, once the guests have left and the dining
room is empty, we all get together, have a bite to eat, drink
a glass of wine and discuss how the evening went. Thats
when you can relax and unwind, with the satisfaction of a
job well done. The people who work in the kitchen are just
as important as the restaurant patrons. I really appreciate
what they do. And when the maitre d tells us that we did a
splendid job that evening, then I feel truly happy.
What steps do you go through in setting up a new
menu?
I wish I knew myself. (Laughs) But seriously, rst I decide
what products I want to use, nd some suppliers and make
the orders in a timely fashion. Then I put the products in
my refrigerator and get a feel for them. Take rabbit meat, for
example. I order a rabbit and prepare it in one fashion. Then
Ill order a second rabbit and prepare it in another. I might
do this several times, cooking the rabbit in dierent ways
until I am satised with a specic recipe. Quite often the
rst experiment turns out to be the best. Its similar to the
work of an architect, who makes up drawings and sketches
in his head. He needs time and space to put his thoughts
together. I often leaf through books and magazines, I look at
the products that are available and think about how to put
them together. Then, something clicks, like the combination
of Guinea fowl, langoustines and goose liver. I think of how
to put them together and end the process with a title for
the dish. I am primarily a generator of ideas.
OK, so whats on the menu this spring?
With the arrival of spring, our Northern European palates
will be able to take a break from the heaviness of smoked,
salted, dried and marinated foods. The spring thaws and
rains send a signal to my chefs heart that soon a whole
array of fresh and wholesome products will once again be
available. While the spring in Latvia isnt overly bountiful, it
brings in a vibrant freshness. A couple of weeks before the
tree buds break out into tender leaves, Latvians bore holes
into birch and maple trees to tap them for their delicately
sweet sap. The birch sap that is not drunk fresh can be
fermented in glass bottles with black currant branches and
raisins and drunk as a refreshment during the hot summer
months, or further processed into a wine that can be
enjoyed after St. Johns Day in June.
This May, we will be treating our patrons to young lamb,
rabbit and the rst Latvian-grown spring spices. We will be
placing special emphasis on locally grown farmers produce.
As I prepare new dishes in my kitchen for the spring and
summer, I recommend enjoying the wonderful taste of
the last root vegetables in stock, such as carrots, beets and
turnips. Well have the regular seasonal products, such as
asparagus and spinach, which Im still trying to gure out
how to present on the table. Should I prepare the asparagus
together with truffle oil, goose liver or a good cheese? Time
will tell, as every spring is dierent.
Dining trends tend to change, just like fashion trends.
Sure, things change all of the time. Recently we have seen a
revival of foods that havent been put on the table in a long
time. Just like with clothing. Another trend is showcasing
locally made foods: products that are typical of this region,
OUTLOOK / INTERVIEW
but that are presented in a manner that is appealing to
both locals and visitors. If we fail to support our local
farmers, then we will have to buy a lot of our goods from
other countries, and in that case we risk losing products
and tastes that are uniquely ours. A third tend has been to
increase the number of courses that are oered during a
meal sometimes up to nine dierent courses. This means
that guests arent presented with a large dinner plate full of
food, but with several tiny plates and smaller portions, each
following the other, to maintain a sense of intrigue about
what surprise will follow next.
Most dishes are based on taste, smell and appearance.
Sometimes its fun to fool peoples taste buds. For example,
by including carrots in an orange fruit dessert or sorbet.
I like to surprise my guests in this manner. I use time-
honoured and regional products, as well as seasonal
delicacies from abroad, such as oysters or gs. Lately many
trends have been dictated in Scandinavia, which has a very
strong regional bent.
Are you also shooting for Michelin star status?
It would be foolish to say that Michelin stars are
unimportant and inconsequential. If a restaurant obtains a
Michelin star, then that really means something. There are
several fantastic restaurants in Latvia that would merit a
Michelin star, as they are of a very high calibre. If a Latvian
restaurant does eventually obtain this form of recognition,
then it will cause a revolution on the local culinary scene.
Other restaurants will be jolted into action. They will
expend great eort in raising their level of food preparation
and service. It will represent an entirely new order of things.
What about your personal plans?
I want to keep feeling that there are challenges to look
forward to. I want to keep feeling that I have something
new to say. I always look for the novelty in things. I want to
keep travelling and working in dierent restaurants, to see
other chefs as well as myself from a dierent perspective.
My greatest challenge would be to set up a restaurant
mechanism that works as precisely and as well as the models
that I have already seen. I would like to be the captain at the
helm of such a smooth-running restaurant ship. You have
to be really strong to do that well, because many seeming
success stories actually end in tragedy. I have seen many
talented and extroverted chefs in this industry, and I have
seen them in various emotional states. Sometimes, the results
can be very sad. Some lose their health in the process, while
others experience the break-up of their families. I would like
to achieve similar, praiseworthy results in my profession, but
with far fewer losses. I want to keep my health, my family and
my essence of being. Those who are ready to do anything
and to trample over others to get to the top dont always
obtain the best results. You have to seriously analyze your
goals and ask yourself if the fast pace, the stress and the lack
of sleep are worth it. Working like a machine until I drop dead
from fatigue is denitely not part of my plans. BO
VAN LAACK STORE RIGA
BASTEJA PASSAGE
ZIGFRIDA ANNAS MEIEROVICA 16
RIGA, LATVIA, LV-1050
PHONE +37167212370
ESTABLISHED BERLIN 1881
vL_Baltic Ooutlook_210x280_Layout 1 14.03.12 10:52 Seite 1
OUTLOOK / SPECIAL
52 / AIRBALTIC.COM
TEXT AND PHOTOS BY ROGER NORUM
Slow road to the Orient
OUTLOOK / SPECIAL
BALTIC OUTLOOK / APRIL 2012 / 53
With trappings and accoutrements that will make you forget you are riding on
a train, the Venice Simplon-Orient-Express (VSOE) shows travellers what it was like
to experience the world in a slower, more genteel age
54 / AIRBALTIC.COM
OUTLOOK / SPECIAL
When the Orient Express departed on its
inaugural journey from Paris to Vienna in 1882,
it was packed with giddy passengers suited
up in smoking jackets and ball gowns, ready
for a luxurious and pampering ride across the
continent. The route wholeheartedly indulged
the colonialist imagination, luring everyone from
celebrities to kings, courtesans and spies to join
in the party. Once the well-spoken conductors
called All aboard, you would drop your leather
Louis Vuitton steamer trunk in your cabin and
head straight for the bar car to sip on a crystal
glass of champagne and toast your neighbour
to the promise of a great future.
After the gaiety and opulence of luxury rail
travel subsided during the 1960s, the queen
mother of all train journeys, the Orient Express,
was resurrected in 1982. The private venture,
called the Venice-Simplon Orient Express,
meticulously overhauled the original 1920s,
1930s and 1950s coaches to their early lustre,
furnishing them with period inlaid woods, velvet
fabrics, polished brass ttings, and original Art
Deco strip lamps. It then installed white-gloved
butlers at the ready to catch the popping corks.
Hercule Poirot and James Bond had their own
adventures on the original train, but now, with
18 carriages and scores of departures throughout
the year, this legendary journey is experienced
by some 15 000 passengers annually and has
become a de rigeur line item on bucket lists all
over the world.
The classic itinerary departs from London (or
Paris) to Venice, with other spins on the journey
that include London to Prague (via Krakow and
Warsaw) and a once-a-year, six-day money-shot
route that operates all the way from London
to Istanbul. The journey to Venice comprises
over 30 magical rail hours, covering a majestic
landscape that sees the awe-inspiring Alps slowly
become the slightly more diminutive Dolomites.
The original cars did not have showers or air
conditioning, and neither do the restorations.
However, the amenities on board more than
make up for this: a grand piano in the cocktail
bar, cabin marquetry panels that feel straight out
of a period lm, and a wonderfully deferential
sta who are at your beck and call. Dressing the
part is a requirement suit and jacket (or, maybe,
a tuxedo) for men and elegant cocktail dresses
(or, maybe, ball gowns) for women. Dress in
anything less and you might well nd your cabin
door stuck with a scarlet letter. This is much more
than a train it is a time machine that transports
passengers to another era entirely. BO
Not a single meal on the
Venice-Simplon Orient
Express would be out of
place in a fve-star, white-
tablecloth restaurant in
Paris or London: this is
hardly your standard-issue
train grub. The food is just
one aspect of the journey
that has been honed and
fne-tuned over the past
25 years. How these French
chefs du train conjure up
haute cuisine worthy of
Michelin stardom from a
kitchen the size of a broom
closet and one travelling
at 60km/h, no less is
anyones guess
w
w
w
.
o
r
i
e
n
t
-
e
x
p
r
e
s
s
.
c
o
m
OUTLOOK / SPECIAL
BALTIC OUTLOOK / APRIL 2012 / 55
In order to service some 15 000
passengers a year, the VSOE
employs a battalion of highly-
trained attendants, butlers, cooks,
assistants, waiters, engineers
and managers with a staf-to-
traveller ratio of 1 to 4
While you can choose to eat at a table
on your own, the restaurant car also
doubles as a space to get to know
your fellow passengers and share the
experience with other people just as
thrilled to be there as you
OUTLOOK / SPECIAL
56 / AIRBALTIC.COM
OUTLOOK / SPECIAL
BALTIC OUTLOOK / APRIL 2012 / 57
Of all the cocktails served in the VSOE
bar, the most renowned is the Agatha
Christie, an anise-and-champagne
concoction containing nine other secret
ingredients, none of which the bartender
will reveal
Always dressed to the nines
in gold, blue and white,
Alessio is a Venice-born
butler on the VSOE. He is
also a trained archaeologist
and has some fascinating
stories to tell about his
home city
OUTLOOK / SPECIAL
Youd be hard pressed to fnd a room more atmospheric to
sleep in than the VSOEs cabins, where every single fxture
and piece of marquetry has been restored to mint condition
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OUTLOOK / TRAVEL
60 / AIRBALTIC.COM
Layover on a spring mound
TEXT AND PHOTOS BY UGIS OLTE
As my plane approaches the landing strip from the sea, a web
of orange lights outlines the territory of the long and narrow
city that stretches along the smooth coastline. Its close to
midnight, and the salty, Mediterranean air of Tel Aviv is a very
warm 27 degrees. In the middle of March, that sounds almost
profane to the ears of this northerner, who has been wearied
by a long and cold winter. Where am I going to put my useless
coat? My mission is to spend two days eating everything that
Tel Aviv has to offer, and to then write about it.
In April of 1909, 66 Jewish families from the ancient harbour
city of Jaffa convened north of the city, in a valley between
two sand dunes. A year before, they had collectively bought a
5-hectare plot of land there, with the hope of building a Jewish
city one that would follow all modern sanitary standards, with
an aesthetic and healthy environment complete with tree-lined
boulevards, parks and a municipal water main.
The assignment of land parcels was decided by the drawing of
lots. Family names were written on white seashells, while numbers
of plot divisions were written on seashells of another colour.
The two-word combination of the new citys name embodies a
dichotomy of meanings. In Hebrew, tel is a man-made mound of
accumulated layers of civilization, built one over the other. It is a
Two days spent eating everything that Tel Aviv has to ofer
OUTLOOK / TRAVEL
BALTIC OUTLOOK / APRIL 2012 / 61
symbol of the ancient, whereas aviv means spring, symbolizing
the new and the flowering.
The route that my taxi driver chooses to cross the city leaves me
with an unpleasant feeling of loneliness: huge intersections, well-lit
but empty streets, a flash of the dark shoreline and right next to
it blocks of hotels with illuminated signs as bright as Christmas
trees. The staff at the hotel where Im staying tell me that in Tel Aviv,
someone is always building something. Even here, the hallways are
full of tools, scaffolding and construction debris.
With irrational angst, I decide to contact my virtual
acquaintance, Ieva who has lived here for 16 years first thing in
the morning. Having found out about her Jewish ancestry while a
teenager in Latvia and fuelled by a youthful desire for adventure,
Ieva travelled to Tel Aviv. She learned Hebrew at lightning speed
and now works as a graphic designer and illustrator. That works
out well for me: a person who sets her own schedule just might
be able to spare half a day for the education of an almost-perfect
stranger in the ways of Tel Aviv.
Its 7:30 in the morning and very warm. I dont feel hungry yet, so I
decide to stroll to Jaffa. In the daylight, the wide and clean streets
look much more pleasant. The only litter consists of escort service
fliers that flutter around my feet. So many of these invitations
to combat loneliness are scattered amidst the parked cars and
shrubbery that it looks as if someone dumped them out of a plane
during the night.
The silhouette of Jaffa against the southern sky looks so very
Eastern and ancient a complete contrast to the needle-pricked
skyline of Tel Avivs glass towers. Having rounded a small headland,
I spot exactly what I had hoped to find proof of fishing in what
looks to be a small-time harbour. Boats are lined up one next to
the other, a sure sign of fish to be bought somewhere nearby.
And right there, within the roofed docks, are at least three seafood
restaurants with signs posted in three languages Hebrew, English
and Russian. I later establish that these are the three languages in
which most of the citys service personnel speak.
Jaffa oranges
The Russian flavour that I feel in the air of Jaffas harbour
awakens subconscious memories of having seen the four letters
of JAFFA somewhere before. In childhood... stickers on oranges... a
black diamond with yellow lettering Jaffa! Later on, Ieva tells me
the background of how in the Soviet Union, where shortages of
even everyday foodstuffs were common, oranges were frequently
available. It turns out that Tsarist Russia had owned land holdings
in Jaffa. During Krushchevs rule, the Soviet government decided
that the Great Motherland didnt need this territory. There was no
point in selling it, since taking money from capitalists was a sin. So,
it chose instead to receive payment in oranges. That is why, in the
world-view of children raised in the Soviet Union, the definition
of an orange is a brightly-hued sphere that has ripened under the
golden sun of Israel.
While untangling the associative chain of my Soviet childhood
memories, I join a line, along with about 20 labourers, in front of a
fast-food stand. The aroma of Arab felafel had been beckoning me
for quite a while as I walked along the second-hand market street.
Felafel are deep-fried balls of ground chick-peas, stuffed into pita
bread with fresh veggies and a spicy sauce. Although I saw a lot of
felafel stands around, it seemed that the most popular street-food
was a kind of flaky pastry with various savoury fillings, topped with
sesame seeds. Dotted along almost every street are spots with one
or two tables set up next to a metal counter-top, and trays loaded
with these pastries. I cant help but think that for such a warm-
climate country, theres too much white bread around!
I eat standing up, drinking Turkish coffee and listening to the
bravura-filled exchanges going on among the surrounding male
customers. To my pleasant surprise, I find out that in this corner of
The aroma of Arab felafel had
been beckoning me for quite
a while as I walked along the
second-hand market street
Rotschild boulevard
OUTLOOK / TRAVEL
the world, the phrase Id like
some coffee is not understood
as a request for instant coffee,
automatic coffee-machine
extract, or even a stingy
espresso, but rather as a desire
for a regular cup of coffee
that has been made in a pot
similar to what is now known as
in-cup coffee.
Finally, I meet Ieva in person.
I ask to be taken to a place
that is completely average in
terms of Tel Avivs restaurant
culture. Ieva picks Shefer (Shafar
10), a good establishment for
a light lunch, not far from the
market. Although my guide
walks a bit faster than I usually
do, Im not too short of breath
to inquire as to how she would
describe Jewish cuisine. Ieva
answers concisely Israel is a
place to which Jews returned
after having lived scattered
throughout the world for
centuries in places all along
the Mediterranean seaboard,
Spain, Central and Eastern
Europe. So now, in a 64-year-
young Israel, influences from
all of these regions have
melded together. Which is
why in a seafood restaurant,
the appetizer plate will often
contain Dutch-style pickled
herring, Polish-style marinated
vegetables and Russian beets,
all served alongside decidedly
Middle Eastern couscous with
spinach, eggplant dishes and
sesame-seed paste.
The main rules of keeping
a kosher diet no eating of
impure meat such as pork,
no eating of meat and dairy
products at the same time,
and consuming only ritually-
killed meat in which the blood
has been properly drained
are strictly followed only by
religious Jews. Chefs educated
in the French school of
cooking in which the mantra
is butter, butter and more
butter would probably be
quite disheartened here, since
the kosher rules wouldnt allow
them to crisp their chicken in
an amber-hued puddle of the
melted liquid, or to braise beef
in a thick cream sauce.
We take a seat at a street-
side table; most of the
restaurants and cafs keep at
least half of their tables outside.
I order grilled sea bass with
mujedra (Jewish-style rice with
lentils) and pumpkin sauted
in spices. Ieva warns me that in
Israel, it is customary to serve
large portions. Ordering the
typical Eastern European meal
of soup, an entre and dessert
could well turn out to be going
a bit overboard. She was right.
Everywhere I ate, I barely had
room for even a small piece of
cake after the main dish.
Healthy diets
The menu at Shefer and
elsewhere appeared to be
created with the goal of a
healthy diet in mind lots of
salads and few desserts. People
usually go to confectioneries
and pastry-shops to satiate
their sweet tooth. After seeing
so many boats in Jaffa, Im
not surprised to see that the
main source of protein on the
menus is fish, fish, and again,
fish most often sea bass and
mackerel. If you see salmon on
a menu, be aware that it has
been most likely imported from
a Norwegian fish farm 3500 km
to the northwest. In keeping
kosher, Jews dont eat seafood
that doesnt have scales, such as
eels, prawns, mussels, lobsters
and crabs. However, some
places do serve them; just dont
expect any traditional dishes
made with them. On the other
hand, you can completely
forget about pork: hardly
anybody eats it here. A kosher
diet only allows for meat that
comes from animals that have
cloven hooves and that chew
62 / AIRBALTIC.COM
Restaurant Benedict
Jafa harbor
One of Boyas cooks, Romns Dimants
Max Brenner shop
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their cud beef, mutton, goat
and lamb.
The lunch is nice and light,
so we decide to head to a
pastry shop. Our path leads
through the market, which is
worth a leisurely look-through
in itself. Its clean, lively and
extremely colourful. Israel is
renowned for the fact that,
even though most of it lies in
a desert, it can grow enough
fruits and vegetables to sustain
itself and provide a flourishing
export market. The Israelis
achieve this through a great
deal of effort, because the ever-
thirsty plants must be watered
through piped irrigation
systems. Here and there in
the citys green zones, and by
the roots of date palms, I spy
little pipes with holes. Without
human help, the vegetation
would obviously have a much
harder time of it. Now, in spring,
its the season for strawberries
and artichokes. The melons,
dates and passion fruit also
taste great in Israel. But it is
the trinity of olives, grapes
and grain that is the basis of
everything these indigenous
species are the main historical
reason that humans inhabited
this region. While in the
market, I also find out that
tomaccio cherry tomatoes were
developed at a nursery in Israel.
As we emerge from the
kaleidoscopic market, I notice
that almost every corner has
a small kiosk selling freshly
squeezed fruit juices. Just
name the fruit of your choice
and choose from one of three
available cup sizes. In a couple
of minutes, you have in your
hands an elixir charged with
so much solar energy that it
must surely compensate, at the
very least, a few days spent in a
Northern European winter. And
these kiosks are everywhere!
Some of the juice mixologists
offer specially made
combination cocktails that
customers would never think
of on their own. The mango,
passion fruit and orange juice
smoothie that I enjoyed later in
the evening was the highlight
of my trip and the beginning
of my spring.
Ieva opts for apple,
cinnamon and pecan cake
at a square in the middle of
Rothschild Boulevard. This
boulevard marks the spot
where 103 years ago, the
drawing of lots for the founding
of Tel Aviv took place. The area
is made up of colonial-style
buildings, streets richly lined
with greenery, park benches,
footpaths and dog runs. Right
now, in the late afternoon, there
is no shortage of dogs and their
leisurely strolling owners. The
city also has many structures
built in the German style
known as Bauhaus. At the core
of this style are shapes derived
from three basic geometric
figures the square, the circle
and the triangle. Its a laconic,
minimalist and beautiful type
of architecture, found in Tel
Aviv in such concentrations
as nowhere else on Earth. I
notice that there are living trees
growing in many restaurants
and cafs in some places
requiring the making of a hole
in the roof. However, this does
nothing to mar my impression
of Tel Aviv as a clean and tidy
city. It is also an unexpectedly
relaxed city, when you take into
account that it is the regions
centre of both business and
finance.
The apple cake turns out to
be three times too sweet for
my taste, but Ieva claims that
for the locals, its not too sweet
at all. After eating my piece,
just the thought of having to
eat again that day seems just
as crazy as wearing a fur coat
in the desert on a hot, sunny
day. In spite of suffering from
OUTLOOK / TRAVEL
a sugar overdose, I cant help
but notice that almost the
whole length of Rothschild
Boulevard is lined with
restaurants and cafs. The
most interesting of these
seems to be the Max Brenner
chocolate chain store
(45, Sderot Rothschild), with a
slogan that reads Chocolate
by the Bald Man and a logo
featuring a picture of a bald
man with an earring. As a
child, the owner was so taken
by the British author Roald
Dahl and his book Charlie and
the Chocolate Factory that he
decided to build something
of the sort when he grew up
(albeit a tad more realistic in
terms of size). If I was 20 years
younger, then I certainly
would not have been able
to tear myself away from the
shops central attraction a
200-litre pot of melted milk
chocolate, stirred by rotating
paddles and pumped through
clear pipes that climb up
to the ceiling and over into
the unseen, magical factory
hidden behind the wall.
Diverse cuisine
Tel Aviv is also home to a
great number of Japanese
restaurants almost as many
as in an average Japanese city.
Both the closeness of the sea
and Tel Avivs inhabitants love
of healthily prepared food are
at the root of the popularity
of Japanese cuisine. To me, it
simply seems that this is just
the natural state of things
a necessity to compensate for
the extreme sweetness of the
products churned out by Tel
Avivs pastry shops.
To help increase our
appetites, we decide to walk
along the coastal promenade
to Tel Avivs harbour zone.
The once industrial territory
has now been replaced by a
burgeoning social hub. Former
cargo warehouses are now jam-
packed with restaurants and the
odd awning-covered market,
in which the buzz of activity
seems to reach a high point after
sundown. Here you can find
olives, fish, wine, coffee, chilled
juices, bread and all of the sweet
things that I had just recently
shunned everything you need
to celebrate a comfortable
life. Ieva says that the level of
dining at most of the coastal
restaurants is equally high, and
most of the clients are locals.
The only restaurants deemed as
Table at restaurant Benedict
Restaurant Shefer
OUTLOOK / TRAVEL
touristy are the ones found in
the quarter of the city with all
of the hotels, which is where
I happen to be staying.
Walking around, I start to
regret not renting a bicycle, as
this is a perfect place for biking.
Practically all of the streets
have bicycle lanes. In many
places, the promenade has a
boardwalk constructed with
gentle slopes. No one is in a
rush and the air has that slightly
salty and fresh smell of seaweed
to it. To the west is the great
expanse of the Mediterranean,
to the East thousands of
miles of near-empty desert,
and to the South the giant
continent of Africa. Talk about
fresh air! But travelling by foot is
also good, as theres not much
use for a car here. Unlike most
cities in which there are always
spaces reserved for parking,
in Tel Aviv most of the areas
that one would expect to be
car parks are instead filled with
plantings and people sitting at
caf tables.
We had dinner right by the
shore, at a restaurant called
Boya (The Old Hataarucha
Gardens, Shefech Hayarkon
vestibule). The place was
chock-full, all the way up to
the bar. Thats a good sign. In
Tel Aviv, dont be shy about
standing in line to get into a
restaurant, as the thing you
should fear is a half-empty
dining establishment. I ask the
waiter for pickled herring, lamb
kebabs with pita bread and a
chance to speak with someone
from the kitchen. The wait-
staff are unobtrusive and nice.
Were asked if were satisfied
with everything just two times,
and there are no questioning
looks when its obvious that I
wont be able to finish off the
scrumptious lamb meat. My
plate is swiftly cleared away,
and thats it.
When the rush in the
restaurant has died down a bit,
one of Boyas cooks, Romns
Dimants, comes to our table.
Upon finding out that Im from
Latvia, he tells me that he was
born in Rzekne, in the eastern
part of Latvia. When I ask if he
has brought along any recipes
from his birthplace to Israel,
he replies that he doesnt
remember any of the foods of
his childhood. But later, when
I take a look at his Facebook
page, I see his recipe for classic
Latvian rye-bread soup. This
just goes to show that the
Breakfast at Benedict
OUTLOOK / TRAVEL
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formation of Israeli cuisine was, and still is,
an organic process.
I ask Romns what one should definitely
eat when in Tel Aviv. His answer is: Fish!
Theyre harvested from the Mediterranean
Sea throughout the year, which is why
a cook would have to be insane to use
frozen fish. Theres just no reason for it. Its
the same thing with fruits and vegetables.
Theyre always available fresh, and the
assortment changes minimally. Nearly
everything is always in season.
In speaking about the competition,
Romns recommends the Schopack
seafood restaurant (256, Ben Yehuda),
which means pike in Polish. Ieva adds
that its also her favourite restaurant. Its
a small establishment right there in the
harbour area, with a glassed-in terrace
and a permanent line at the door. The
menu contains only fish and other seafood
(including prawns and mussels). The
customers choose what they fancy and tell
the waitstaff how they would like it cooked.
Just one minute after ordering, your table
is covered with 12 different appetizers
to nibble on while you wait for your fish.
And what amazing appetizers! You can eat
yourself around the world!
Back at Boyas, we feel well-fed and
happy. I thank Romns and ask about any
breakfast suggestions for the following
morning. Without hesitation, he blurts out
Benedict (171, Ben Yehuda). It serves only
breakfast 24 hours a day. Ooohhh! Ive
always wanted to try out a place like that!
The following morning, were there. An
elegant, slightly Scandinavian environment
with well-worn floorboards always a
good sign. Breakfast is my favourite meal
of the day, and I really dont understand
why its rarely served after noon. Benedicts
menu is basically constructed around the
worlds most versatile foodstuff eggs. In
addition, all of the dishes can be ordered
to your preferred doneness soft, medium,
or hard-cooked. The establishment has
everything: omelettes, fried eggs, poached
eggs with hollandaise sauce, and toast with
home-made toppings. Its lemon-curd on
white bread is especially good.
I had a traditional Israeli breakfast three
soft-cooked eggs (with runny yolks) atop
a stew of tomatoes, onions and peppers.
I say to Ieva this is heaven, not food. Ieva
then proceeds to inform me that all men like
this dish. Judging from both the food and
the faces of our fellow diners, I tell her that
this place emanates a feeling of celebration
and peace. She reveals that this is the
attitude that all Israelis have towards eating.
Eating is a celebration of the wonderful fact
that there is a life to live. And that is a good
feeling. Especially when topped off with one
last freshly-squeezed juice cocktail from a
street kiosk, right before I head back to the
airport for my plane home. BO
70 / AIRBALTIC.COM
Electrically-driven
future
To be the frst is exciting. To achieve the unachievable is even more
exciting. That is what stimulated the designers at eO, a Latvian
company, to create the OSCar eO the worlds frst electric rally-raid
vehicle and the frst to complete the Dakar Rally in 2012
PHOTOS OSCar eO AND GATIS ROZENFELDS
OUTLOOK / SPECIAL
BALTIC OUTLOOK / APRIL 2012 / 71
This was not an easy task, but the experience
gained during the designing, building and racing of
the alternative energy-powered vehicle has allowed eO
and its founding company OSC to lay the foundations
for a new future in motor sports.
The idea was born in the summer of 2010 and
didnt let the OSCar project initiator, Andris Dambis,
sleep properly for over two months, until he finally
understood that it might be possible to realize it. In
October, I began to engineer an electric sports car and
in April of the following year we began its construction,
even though the design project wasnt really
completed. The time frame from the idea to the Dakar
Rally was very short. Designing and inventing lasted
almost up until the last moment, remembers Dambis.
Even though visually the OSCar eO is similar to
OSCar O3 rally raid vehicle, its construction is radically
different, because the O3, which had previously been
tested at a Dakar Rally, could not be converted to
electric drive. The OSCar eO building process could
be compared to a big LEGO construction game its
general parameters and desired result were clear to
the author, but component and supplier selection
continued right up to the projects completion.
Therefore, some parts were allocated the maximum
possible space in the vehicle, assuming that the
largest of the available components might have to
be installed.
In total, the construction of the vehicle took seven
months and 10 days. One cannot say that there
were no hidden surprises during the project. In the
beginning, two electric motors were going to be used,
but the limited experience and the lack of various data
made the builders choose the safest option one
electric motor with a transmission.
If one wants to use an electric motor without a
gearbox, the generated torque needs to be known
precisely. In theory, it is possible to calculate everything.
However, it is impossible for the calculations to take all
of the track conditions into account. I know only now,
after the Dakar Rally, what torque and what gear ratio
is needed for this rally, discloses Dambis. The grueling
8400-km race was a testing range and laboratory. During
the race we noted and recorded all of the data that no
one had previously registered. That is an advantage,
because nobody else has this information yet.
In order to have the OSCar eO delivered to the
Dakar Rally on time, and considering the tight schedule
we had to complete it, very little time was left for
road testing. That is why we made a test vehicle
based on the Nissan Navara. The same batteries,
motor and inverters as in the OSCar eO were built into
the test vehicle. All the important things were tried
out on the test car and the key issues were clarified.
The actual OSCar eO was mostly tested on a rolling
road dynamometer and only driven outside of the
workshop for a week. After that, the engineering team
felt sufficiently confident about the vehicles ability to
operate effectively, says Dambis.
Worldwide suppliers
Rules of the Dakar rally require vehicles to have an
800 kilometre autonomy. The commercially available
battery technologies make it a virtually impossible task
for an electric-drive car. For that reason, OSCar eO was
fitted with a range extender unit, comprising of an
electric generator and an internal combustion engine
as the prime mover.
When asked about the selection of the engine,
Andris Dambis answers confidently. According to
his calculations, a diesel engine could not be built
in, because there was insufficient space. The other
consideration was that of wanting to be the first in the
Dakar Rallys history to complete the race in an electric
drive vehicle. Therefore, the engineering team decided
not to experiment with alternative fuels, but to make
use of a well-tested gasoline internal combustion
engine. In addition, the engine was selected with
a substantial power and resource reserve to avoid
overloading it during the race.
The geography of the OSCar eOs components is
extensive, in the sense that the suppliers come from all
around the world. During the project, the eO workshop
received many shipments, not only from European
countries, but also from the USA, Japan and of course,
China, which was represented by Winston Batterys Li-
ion batteries. Every shipment felt like Christmas. Every
parcel was immediately opened and some of the items
were tried on the OSCar eO while it was still under
construction.
The project also developed a battery charging
system that would allow the OSCar eO battery to be
charged between the rally stages at bivouacs. However,
this system was never used, because a balance
between energy consumption and its generation was
attained during the race. Andris Dambis, who is not
uncompromising golfwear
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010_KJUS_Anz_Ski_Box_60x260mm.indd 1 15.03.12 14:01
OUTLOOK / SPECIAL
only the chief engineer of the OSCar eO,
but also the co-pilot, handled the energy
management himself, because this task
could not be entrusted to any computer
program while in the race.
Dunes in Dakar
When Mris Saukns and Andris Dambis
raced in the Silk Way Rally, aka the half-
Dakar Rally, in July of 2011, many noticed
the sign on their petrol-fueled OSCar This
car will be electric in Dakar. Some saw it
as more of a slogan or advertising gimmick
rather than a real promise. Even the teams
closest friends in the rally raid community
shook their heads at such an unrealistic
plan to build the worlds only electric
motor rally raid car in less than a year, and
to drive it to the finish in its first Dakar
marathon. Eleven months after presenting
the project at the Skandi Motors showroom
in Riga, and just two months after
premiering the actual car at the Riga Motor
Museum, the goal had been reached. On
January 15, 2012, after two grueling weeks
of driving the 8400- kilometer Dakar Rally
course through Argentina, Chile and Peru,
team number 370 crossed the finish line.
Big wins at the Dakar Rally which
has been taking place in South America
since 2009 are often fought off the
track. That includes passing the technical
inspection. To the amusement of all, the
rallys commissar fruitlessly searched for
However, the dunes were nothing
compared to the mountains... In places,
small airplanes were ying lower than
us, recalls Ainrs Princis
Andris Dambis
anything resembling an engine under the
hood of the eO. In fact, the eO does have
an engine, but its found in the back and is
used for running the generator that is, it
charges the batteries found in the front of
the car and under its floor. It was precisely
this component, not directly related to
the electric drive, that caused the greatest
headaches at the start of the race.
We suffered a great setback due to
lack of testing in real conditions, admitted
Andris Dambis. We didnt have time to
take the eO to Morocco where its hot
and sandy for test runs. The 46-degree
heat in the first stages of the rally raid in
Argentina caused the 3.5 liter motor, taken
from a Nissan 350Z sports car, to overheat.
This forced the team to slow down, or at
times, to even come to a complete stop.
After completing two stages like
this, the eOs engineers came up with a
solution of utilizing the air flow in the
back of the car. Feeling yourself along
sand dunes in the Atacama Desert is akin
to finding a safe crossing from the roof of
one seven-storey building to another
especially if there isnt a safe crossing to
be found.
However, the dunes were nothing
compared to the mountains... In places,
small airplanes were flying lower than
us, recalls Ainrs Princis, driver of the
accompanying OSCar O3.
During the Dakar Rally, everyone
the journalists, the organizers and the
participants must survive on little sleep.
Sometimes, the mechanics dont sleep
at all. If some team members get the
opportunity to doze off (although thats
usually in a slumped sitting position)
while waiting for the support car to arrive
at the next bivouac, the drivers who have
the bad luck to reach the bivouac late
for instance, early in the morning after
a grueling night spent digging through
sand dont even have that small luxury.
In a newspaper interview, driver Mris
Saukns and the pilot of the other OSCar
described the last five days of the rally
race as a nightmare: On the third day,
you begin to lose the ability to recognize
the faces of your own team members.
Your brain is so tired that you cut off all
information that isnt necessary for the
most basic of operations all thats left is
washing, eating and climbing into the car
to get to the next special stage.
However, after finally crossing the finish
line in Lima and then sleeping for 16
hours straight, Saukns could look back at
those last few days with humor:
While driving one night in the dark,
I realized that it had become too quiet.
I looked to my right. Dambis had fallen
asleep with the map in his hand, even
though the car was bumping across
brain-jarring ruts in the road. During some
stretches we changed places, or stopped
to sleep for a few minutes. Dambis had
even learned to wave to the crowds
while asleep!
The OSCar eOs batteries, cause of
the greatest pre-race worries, never
topped more than 56 degrees. During
the 8400-kilometer race, none of the
electric drives components broke down.
Aside from the aforementioned radiators
and air filters, the sand clogged up only
the regular 12-volt alternator, which the
drivers were able to repair on site, in
the dunes.
OUTLOOK / SPECIAL
The internationally crewed accompanying T4 truck played its
part as well. There were two times when it pulled us out in a way
that only a truck can. One of the times was so dangerous that it
completely justified the expense of entering a T4, says Saukns.
Only under these conditions did I begin to truly appreciate the
eOs electric drive. This car almost never got stuck, as it has 800 Nm
of torque. No other vehicle in Dakars car class has this. However,
improvements are needed and have already been conceived: We
need a gearbox that is programmable and can withstand this kind
of torque. The car has to go faster, he adds.
In practice, the OSCar eO proved that a 240-liter fuel tank is
sufficient for driving 1000 kilometers. Accordingly, the eO is 50%
more efficient than any other rally raid vehicle in its class.
Of the 467 crews and motorcycles that started Dakar Rally Raid
in 2012, less than half reached the finish line. The eO was among
them, a very decent showing for an electric car that had only
recently been put together, and that had not previously been
tested in such harsh conditions.
eO. Future
Now, after the Dakar Rally, eO aims to capitalize on the debut
success of its OSCar eO and plans a busy year of further innovations
in the electric car industry. Further rally raid appearances will
certainly bring the company more exposure. Work is already
underway to rebuild and upgrade the OSCar eO in time for the
seven-day Silk Way Rally from Moscow to Sochi in July 2012.
The true scope of the technical expertise of eOs engineers will
become evident when they complete the construction of their
second hybrid off-road car for the next Dakar Rally in January 2013.
eO expects the alternative energy category to attract multiple
entries and aims to remain at the top of this class.
Electric cars are seen as the most viable alternative form of
transportation in the next decade, so rapid advances are in high
demand to drive down manufacturing costs and boost sales figures.
eO is already negotiating with several private companies in Latvia
to assist them with the electrification of their vehicle fleets. The RBS
Skals building contractor and the Laima confectionery maker have
been among the first to see the potential of these automobiles.
eO has been serving as a one-stop consultant, guiding the
companies through the vehicle selection process and helping
them to capitalize on government and other grants. Laima and RBS
Skals might be able to start enjoying reduced running costs and an
enhanced public image as early as the summer of 2012.
Founded primarily as an engineering company, eO is focusing
on its own solutions for road-going applications. Vehicle
conversions are often the most efficient approach, as they permit
each electrical package to be tailored to the specific requirements
of the user. eO plans to complete two conversions this summer,
resulting in two pure electric cars and incorporating the latest
developments from a worldwide network of technical partners.
A Mini Cooper, which already has the first test kilometers under
its belt, will represent the city commuter segment, while a
Volkswagen T5 van will offer unparalleled corporate transportation
of larger groups of people. Both cars will serve as illustrative
examples of alternative drive technologies for anyone interested in
converting their cars.
Newsec offers a comprehensive range of services within its Advice, Asset Management and Transactions
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Every year Newsec carries out hundreds of successful assignments and manages over 1,000 properties.
Through this great volume, and the breadth and depth of its various operations, Newsec acquires superior
knowledge of the real estate market.
The frst issue of the comprehensive market analysis Newsec Property Outlook was published in 2001.
Get your own copy of the latest edition at newsecbaltics.com.
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RIGA
A. aka iela 107, LV-1011 Riga
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OUTLOOK / SPECIAL
AC PM drive motor with two power
inverters
Torque: 440 Nm nominal / 800 Nm peak
Power: 150 kW nominal / 335 kW peak
Recuperative braking
Winston Battery Li-ion battery pack (160
cells) with BMS
Nominal voltage: 512 VDC
Nominal capacity: 100 Ah
Total energy: 51.2 kWh
AC PM generator with one power inverter
Nominal output: 60 kW
Driven by a Nissan VQ35DE IC engine

240-litre safety fuel cell
OSC vehicle CAN control
Gross weight: 2800 kg
Autonomy: up to 1000 km (terrain
dependant)
OSC tubular spaceframe & suspension
Donerre shock absorbers, two per wheel
Hydraulic disc brakes
Hydraulic power steering
Water/oil, oil/air and oil/water heat
exchangers
Six-speed sequential dog-engagement
gearbox
Limited slip axle drive diferentials
Technical specifcations of the OSCar eO
While eOs good working relationship
with component suppliers around the
globe is a great asset, its Latvian engineers
are nevertheless left with the task of
integrating the vehicles systems, and the
Dakar project proved just how good they
are at it. Some of the hybrid drivetrain
components, like the chassis master
controller and the range extender engine
control unit, were fully developed in-house
to fill the gap of commercially unavailable
products. eO now reckons that more
components can be manufactured
internally, to achieve full control over the
performance of its cars, ensure higher
reliability and reduce unit costs. A market
research study is therefore well underway
to decide on a larger development
program. Early candidate products
include power electronics, chassis
controllers and battery management
systems. BO
CARS / SPECIAL
78 / AIRBALTIC.COM
Bentley EXP 9 F.
A Bentley SUV should barely have
registered a blip among the noise of
Genevas big launches. However, it
boasted by far the most talked-about car
of the show, thanks to the outlandish,
brash, jaw-dropping rudeness of the
EXP 9 F.
Wed expected the Bentley SUV to
incorporate elements of the Continental
on a jacked-up frame. What caught us
by surprise was how much Mulsanne
is in there too mainly the enormous
headlights.
Designed with customers in China,
Russia and the Middle East in mind, and
engineered with a long wheelbase to
give it chaufeur-friendly levels of rear
legroom, the EXP 9 F sits on a platform
that will eventually underpin many of the
VW Groups larger SUVs; including the next
Audi Q7 and Porsche Cayenne.
The EXP 9 F could be produced within
the next couple of years, in a similar form
to the car shown at Geneva.
Car buyers were treated
to a feast of new metal at
the 2012 Geneva Motor
Show traditionally one
of the busiest automotive
showcases of the year
This year was no diferent, with everything
from the wild Bentleys outlandish SUV
concept model and a Range Rover Evoque
cabriolet to the entirely realistic, such as
the trio of premium hatchbacks from Audi,
Mercedes and Volvo, while the impressive
Kia Ceed, neat Hyundai i30 Tourer and
Peugeots stunning 208 GTi concept car
were among the others.
However, this was also a Geneva show
notable for the new technology being
showcased. There was everything from
afordable production cars such as
the Renault Zoe to bold designs from
emerging manufacturers, such as Infnitis
eye-catching Emerg-e, and the sleek Ioniq
from Hyundai.
In fact, it was such an interesting
show that it made picking our top fve
cars genuinely difcult. However, weve
managed it, so in no particular order
here are our stars of Geneva 2012.
2012
The hot list of
Geneva
IN ASSOCIATION WITH LATVIAS BIGGEST
CAR BUYERS GUIDE WHATCAR.LV
CARS
BALTIC OUTLOOK / APRIL 2012 / 79
CARS
80 / AIRBALTIC.COM
Nissan Invitation
This show car is a concept
version, so well expect it
to be toned down before it
rolls of the production line.
Even so, the Invitation hints
at a much more appealing
vehicle than the relatively
boxy Note.
The practical styling is
masked on the ve-door
show car by a lot of
bodywork creases that
make it look more swoopy
than it really is. If this can be
retained on the production
car, then it could be a really
stylish small hatchback.
It also ought to be
afordable. As a direct
replacement for Nissans
baby MPV hatchback,
the Note, wed expect the
Invitation to cost about
the same.
Audi A3
The new Audi A3 didnt exactly draw gasps of
delight when it was revealed, but as people got
to sit inside the new car and prod around its
cabin, there were grudging looks of admiration.
While the A3 is a bit bigger than its predecessor,
and features sharper looks particularly around
its front end the big gains are in the cabin.
Audis engineers have pulled some clever tricks,
including ditching the handbrake lever (its an
electronic switch now) and incorporating the
infotainment systems touch-sensitive control in
the top of the rotary dial.
The result is a cabin that feels more airy than
before, and looks beautifully built. Indeed, the
consensus was that the A3s cabin had the
measure of the new Mercedes A-Class for
quality, if not creativity.
CARS
82 / AIRBALTIC.COM
Mercedes-Benz
A-Class
The new Mercedes A-Class
had an unusual debut at
Geneva 2012, with Daimlers
58-year-old boss, Dieter
Zetsche, attempting to crack
jokes with youthful designers
and engineers at the cars
presentation. Mercedes
desperately wants younger
buyers and new customers
to the brand to be attracted
by the new ve-door
hatchback.
Hence, Mercedes has
downgraded this generation
of A-Class, making it a much
more conventional rival for
the BMW 1 Series or VW Golf.
The company has also packed
it with fresh infotainment
technology, ofering what
looks like an excellent degree
of smartphone integration
right across the range.
Fiat 500L
We tried, and failed, to get inside a Fiat 500L,
because all of the show cars were locked.
However, were still tempted to conclude
that this practical addition to the 500 range
was one of the more impressive launches
at Geneva.
Thats not to say the L retains all of the Fiat
500s cute looks. Theres no way you could add
60 cm to the length and 17 cm to the height
without creating a larger-looking vehicle.
However, Fiats designers have managed to keep
enough of the exteriors charm.
Better still, it looks like theres more than
enough of the 500 still inside; the 500Ls
dashboard has the retro trendiness thats made
the 500 such a hit, mixed in with Panda-esque
touches of practicality, such as a deep glove box.
We can see the 500L being a popular choice
for small families that cant quite t into the
regular 500.
CARS
IN ASSOCIATION WITH WHATCAR.LV
First drive: Opel Zara Tourer
Whats it like inside?
The original Zafra was something of a pioneer, because
it was the frst compact MPV with seven seats. However,
rival models have since overtaken it by ofering more
space and much better fexibility.
The new Tourer brings things bang up to date. The
middle row of seats is made of up of three individual
chairs, which slide back and forth independently.
This layout which is found in most modern MPVs
allows all three passengers to set diferent amounts of
legroom, and means only one person needs to get out
to give access to the two rear seats.
Before you can access the third row, you need to pull
a lever on one of the outer second-row seats, which
collapses the seatback and allows you to slide the
whole assembly forward. Simple enough, and it leaves a
sizeable gap to clamber through.
Once youre in, though, things are far more cramped
The Opel Zafra Tourer is a new seven-seat MPV designed to compete with other
large people-carriers, such as the Ford S-Max and Volkswagen Sharan.
The existing Zafra will remain on sale as a cheaper option, with this classier
and cleverer Tourer model catering for buyers on a bigger budget
Makes sense for
families that need
only occasional
seating for seven
says...
CARS
than in a VW Sharan. In fact,
anyone over about fve feet tall
will fnd their knees pushed
up under their chins unless
passengers in the middle
row are prepared to sacrifce
some legroom.
Fold down the seats in the
second and third rows and
you get a van-like loadbay,
although theres a large gap
in the foor that you have to
cover by unfolding a loose piece
of carpet.
Up front theres a smart if
slightly complex dashboard,
and comfortable and
supportive seats for mum and
dad. However, there isnt as
much front storage space as
in a Sharan.
There are several trims to
choose from, but we wouldnt
advise venturing above the
one that gets you air-con, front
and rear parking sensors, cruise control
and a USB port. This keeps the Zafra Tourer
cheaper than larger MPVs, such as the Seat
Alhambra and VW Sharan.
Whats it like to drive?
Weve tried three of the available engines.
The 130 hp 2.0-litre Ecofex diesel is
predicted to be the biggest seller, and with
CO
2
emissions of 119 g / km and ofcial
average fuel economy of 4.5 l / 100 km its
easy to see why.
Theres enough pull from low revs to
haul around a big family and its baggage
without working the engine hard, which
is just as well because it gets very noisy at
higher revs.
The 165 hp 2.0 diesel provides a bit more
shove through the mid range, but is no
more refned than the 130 hp version, so it
isnt really worth the extra.
Wed also advise steering clear of the
140 hp turbocharged 1.4 petrol. You need
to rev the engine hard to make decent
progress, and when you do that it gets
boomy; not an ideal combination for a
relaxing family outing.
A 140 hp 1.8 petrol and a 110 hp 2.0 diesel
complete the engine line-up.
Stick to a version with 17-inch wheels
and the Zafra Tourer deals with bigger
bumps well, while the body stays fairly fat
through corners. Its a shame the ride isnt
more comfortable around town; minor
road imperfections cause the Opel to
jostle around.
The light steering is great for parking and
town driving, but it becomes disconcerting
at higher speeds because youre never quite
sure what the front wheels are doing.
Should I buy one?
The Ford S-Max is similarly priced, ofers
almost as much seating fexibility and is
much better to drive. But it is getting old,
whereas the Zafra brings fresh, upmarket
looks to this segment.
Its reasonably clever and spacious, and it
will work out signifcantly cheaper than our
favourite MPV the Volkswagen Sharan
once youve factored in discounts.
Choose the right engine (i.e. the 2.0 CDTi
130 Ecofex) and the Zafra Tourer makes
sense for families that need only occasional
seating for seven. BO
The cabin looks and feels
classy, and theres plenty of
room in the rst two rows
OUTLOOK / GADGETS TEXT BY ROGER NORUM | PUBLICITY PHOTOS
iChoose
Baltic Outlook selects
the best tablet alternatives
to Apples iPad
Asus Eee Pad Transformer Primes
Touch or type on this great tablet-cum-laptop
Thinner than and almost as light as the iPad, this 2012
release is the best full-featured Android tablet yet. The bright
touchscreen is complemented by an attachable full QWERTY
keyboard and touchpad, powered by a NVIDIA Tegra 3 Quad-
core CPU and a battery that lasts up to 18 hours. Comes with
SuperNote, a great note-taking app allowing input via nger,
keyboard, audio notes or 8-megapixel photo/video capture.
MicroSD and Micro-HDMI support.
i
eee.asus.com / 599 EUR
Motorola XOOM 2
Compact tablet that does business justice
This just-launched Xoom brings Motorola power in a smaller and
lighter tablet. Featuring Android 3.2 running on a dual-core 1.2 GHz
processor, its splash-guarded display is signicantly brighter and more
comfortable to hold than previous versions. The battery delivers more
than 10 hours of video playback, while the adaptive virtual surround
sound has some really booming bass. Theres also wireless printing,
VPN support and data encryption. 8.2 and 10.1 versions.
i
www.motorola.com / 549 EUR
a diferent tablet
Samsung Galaxy Tab 2
Top of the line, fast new
Samsung
Just released, this slender new slate
is just 9.7 mm thick and weighs
588 g. The 10.1 screen has a very
high resolution (1280 x 800) display,
though it can over-reect now
and again. Comes installed with
the latest Android 4.0 Ice Cream
Sandwich OS. Available in 16 or
32 GB options, upgradable with
a microSD card rather unique
for a tablet. Also available with
a 7 screen.
i
www.samsung.com / from 349 EUR
LG G-Slate
3D video in a compact, ergonomic body
Though a tad pricey, this 32-GB device is a solid Android tablet choice,
especially considering both its portability and LGs crackerjack quality these
days. The back panel of the 8.9 screen is plastic, not metal, providing it
with a softer feel. Two 5-megapixel sensors on the back of the tablet allow
it to be used as either a standard or 3D video camera though only at
720p resolution.
i
www.lg.com / 630 EUR
Sony Tablet S
Aesthetically alluring and light new tablet
Sonys gorgeous tablet debut sports a curvaceous, wedge shape that angles
the screen when laid at, making it very comfortable to type on and easy
to grab hold of. The 1 GHz dual-core Tegra 2 weighs just 600 g (same
as the iPad 2), though the battery lasts for only 10 hours (half the iPads
capacity). While the camera lags, you do get to use a DUALSHOCK3 wireless
controller for game playing. 16 and 32 GB models.
i
www.sony.com / 479 EUR
Progressive textile
technologies for an extra touch of class
OUTLOOK / PROMO
88 / AIRBALTIC.COM
PUBLICITY PHOTO
Textiles, like information
technologies, are a rapidly developing
feld, with many new products regularly
appearing onto the market. Using the latest
textile manufacturing advances, researchers
are continually experimenting with
both traditional and recently introduced
materials, textures and colours. Textile
collections are updated on a seasonal basis,
in accordance with the latest changes
in the world of fashion, architecture, art
and design.
This year, a number of noteworthy
interior textile collections have been
introduced. To stimulate innovations in
the textile industry Swiss manufacturer
Cration Baumann invests into competitions
between established designers and
between students in the feld even though
these may require much time to penetrate
the market.
12 years ago Cration Baumann
introduced its frst CYBER collection,
with futuristic-looking high tech fabrics
coming out to mark the new millennium.
The NEW CYBER II edition also features
unconventional materials such as metal
and Lurex, along with foil applications
and unusual processing techniques that
generate shimmering colour efects. The
voluminous weaves and textures of these
new fabrics further imbue them with
sculptural properties. With NEW CYBER II,
Cration Baumann is reinterpreting the
futuristic high-tech look, uniting it with
elegant, high quality textiles.
Cration Baumann has always embodied
innovation power and extreme professional
know. A brilliant example of this is GECKO,
a revolutionary line of self-adhesive fabrics
that incorporate the traditional art of
weaving with innovative solutions. Thanks
to their adhesive back coating, GECKO
fabrics adhere to all pore-free surfaces,
such as unstructured foat glass. Available
in diferent colours and structures, they can
also be used several times and are easily
cleaned, providing truly innovative and
functional solutions for both the home and
the ofce. GECKO collection features textiles
for covering large glass surfaces, as well as
the ready-made GECKO in the box designs,
which can be arranged in interesting
compositions. BO
www.kate.lv
18a Nicgales street
Riga, Latvia
GECKO
GECKO in the box
C
M
Y
CM
MY
CY
CMY
K
OS Rekl.BO 6x26 08.02 FIN.pdf 1 2/8/12 1:15 PM
OUTLOOK / PROMO / DINING
90 / AIRBALTIC.COM
I can only imagine the immense pressure
that bears upon this chain restaurant, which
operates in more than 60 countries and
which plans to celebrate its 50
th
anniversary
in three years time. Anybody who crosses
the threshold at a T.G.I. Fridays in Riga knows
that it will be similar to a T.G.I. Fridays in New
York, London, Singapore or elsewhere. And
anybody who has been to a T.G.I. Fridays
before knows exactly what to expect. Well,
perhaps anybody but me. Indeed, you could
have called me a T.G.I. Fridays virgin until a
week ago, when I pulled open the doors of
its establishment in Old Riga. An hour later,
I found myself sharing chicken wings and
fried mozzarella with cheerful folks I had just
met, and raising a glass to the next 50 years
of this American concept.
A never-ending party
The T.G.I. Fridays legend dates back to 1965
and is based on the good old drive to escape
loneliness. The neighbourhood where
founder Alan Stillman lived was additionally
inhabited by a pile of airline stewardesses
and for whatever reason, there was also a
whole bunch of models, he recalls in one
of his interviews. Basically, plenty of singles
who wouldnt meet elsewhere than at
privately held cocktail parties.
Stillman came up with the frst bar-
restaurant thanking goodness for Fridays,
when he could hope to arrange another
TEXT BY KATE KRUMINA
PHOTOS BY JANIS SALINS, F64
TGI Fridays (Old Riga)
Kau iela 6
Hours: 12:0024:00 | (+371) 67229071
TGI Fridays (Riga International Airport)
Hours: 09:0022:00 | (+371) 67350206
www.fridays.lv
www.facebook.com/tgi.fridays.latvia
Dont wait until Friday
If the original T.G.I. Fridays restaurant on the East
Side of Manhattan, New York, has been named the
granddaddy of the singles bars, then the two Latvian
ofspring of the worldwide chain easily qualify as
his playful granddaughters, who are serious about
three Fs: food, fair and fun
BALTIC OUTLOOK / APRIL 2012 / 91
date for himself, or two, or three. Luckily
enough, the launch of Stillmans never-
ending-party spot coincided with the
sexual revolution, making it possible
for single females to drift around alone
or accompanied by friends in similar
relationship statuses. Anyhow, his idea
worked and worked so well that the
frst year alone brought million-dollar
revenues. Today, Stillmans idea of an
eternal party is kept alive through 925
T.G.I. Fridays restaurants in 60 countries,
including Latvia since 2002.
A margarita pitcher and a
Jack Daniels tower of fried
shrimps, chicken strips and pork
ribs served in three storied-
plates have all the potential
to turn your table into a cosy
magnet that you wont want
to leave. All of that nibbling
and sharing, which inevitably
stem from T.G.I. Fridays enticing
menu, along with the large
portions and cocktail sizes, can
quickly create a party mood out
of nothing.
T.G.I. Fridays signature is
generous servings, appealing
prices and a vast selection,
starting from Bufalo wings or the popular
loaded potato skins launched in 1973
and still made according to the original
recipe and moving on to various recently
added treats. What started as American
classics like New York strip steak char-
grilled in a Jack Daniels sauce or Fridays
cheeseburger, now involve some classic
examples of Mexican and Italian dishes
as well. In fact, 75% of any T.G.I. Fridays
menu will be the same everywhere in
the world. The remaining 25% consists of
local variations and this is where both of
Rigas T.G.I. Fridays have been very active.
Admittedly, the menu at the Riga airport
franchise is a bit thinner than the one in
Old Riga, in order to ensure faster service
to passengers waiting for their next fight.
To mark its 10
th
anniversary in Latvia,
T.G.I. Fridays will ofer a new menu in May,
although there are plenty of new dishes
to enjoy until then. Grilled salmon with
herb rice, mandarin flets and steamed
broccoli, along with other more calorie-
OUTLOOK / PROMO / DINING
focused choices have recently appeared
on the Riga menus. What could go better
with such healthy choices than one
of T.G.I. Fridays famous non-alcoholic
options fings or smoothies, which made
their appearance on the scene during the
1980s, when the establishment started to
be frequented by families with kids.
Speed round and pour test
In any case, the true essence of T.G.I.
Fridays comes out during the late
afternoons and evenings,
when an increasing number
of ultimate glasses flled
with the establishments
legendary cocktails can be
seen on various tabletops,
surrounded by youthful and
hip patrons in their thirties
and forties. Knowing how
seriously they take their
cocktails here (fair festivals,
participation in the World
Bartending Championship,
Guinness World Record
in synchronized cocktail
fairing to mention just a
few), dont be surprised if
the bartender comes to your
table to guide you through the lush jungle
of cocktails on the menu.
Training for speed rounds (preparing
fve cocktails in the shortest possible
amount of time) and pour tests (which
evaluate how precisely bartenders
measure the drinks that they pour without
the use of jiggers) is their daily routine. You
can see the results up close if you manage
to get a seat at the bar or during T.G.I.
Fridays fair festival, the next of which is to
be expected at the height of the summer.
Hosted on a huge terrace at the Fridays in
the Old Town, this exciting event doubles
the size of the bar, extending the party
into Rigas historic cobble-stoned streets.
The striped red-and-white football jerseys
worn by the waitstaf add to the festive
atmosphere.
The waiters and waitresses at the very
frst T.G.I. Fridays in New York were circus
artists or young wannabe actors. That
historical fact has left its mark on the
service culture here, which by no means
During the month of April, the
T.G.I. Fridays in Old Riga and at the
Riga International Airport are ofering
a free glass of wine to all Baltic
Outlook readers who order a steak.
Dont forget to remind the waitstaf
where you read about this great ofer!
STILLMAN CAME
UP WITH THE
FIRST BAR-
RESTAURANT
THANKING
GOODNESS FOR
FRIDAYS, WHEN
HE COULD HOPE
TO ARRANGE
ANOTHER DATE
FOR HIMSELF, OR
TWO, OR THREE
can be called ofcial or formal, but rather
warm, joyful and attentive yet another
contributing factor to a party mood. You
might be asked if you like the grilled and
glazed ribs already after you have taken
the frst few bites, leaving the impression
that the waitstaf really do want to make
sure that you feel just great and that you
leave T.G.I. Fridays happy and purring like
a cat. BO
FOOD&DRINK
Restaurants, bars and cafs
Fly to 5 cities
in the Baltic states
with airBaltic from
33
VinoMetr, Riga
It is no surprise that the number
of restaurants along Rigas Art
Nouveau circuit is growing.
VinoMetr is one of the latest
additions, featuring continental
cuisine and a loving dedication
to wine. At the front of this
three-in-one spot is a wine
store with a small selection of
wines from each of the worlds
main winemaking regions. The
store merges into a caf, which
leads on to a restaurant with
dazzlingly bright red chairs.
Youll be in very good hands
if sommelier Guntis Brzi
happens to be there. He will
expertly guide you through
VinoMetrs wine shelves,
which he has personally (and
purposefully) lled with wines
from smaller and lesser-known
wineries. He has also put the
restaurants wine list together in
an unusual manner. The wines
are classied in accordance
with their properties, rather
than their places of origin,
under such categories as
honeyed, aromatic wines or
light, limpid and fresh reds.
The kitchen is headed by
chef Sandis Bruas, who has not
been afraid to improvise on a
number of European and North
American dishes. Here you can
order a scrumptious Caesar
salad and crme brle, as well
as such lively combinations
as layered mozzarella and
grapefruit with coriander pesto,
artichokes, olives and salad
leaves. The business lunch
between 12:00 and 16:00 ofers
a particularly good bargain.
A glass showcase displays
pistachio, blueberry and
peppermint macaroons, as well
as other in-house delicacies
that you can take home
with you.
Hours: Mon.-Sat. from
11:0024:00, Sun. 12:0022:00
Antonijas iela 13
Tel. (+371) 67334933
i
www.vinometr.lv
TEXT BY ANDA ZULELAPIMAA AND KATE KRUMINA
FOOD&DRINK
Biscuit, Riga
Named after a French
delight the perfect way to
end a delicious meal Biscuit
has added yet another dash
of avour to Rigas upscale
embassy quarter in the quiet
centre of the city. Indeed, it
earns recognition by the mere
fact that is has bravely chosen
to be a neighbour of the
well-respected Italian Rossini
restaurant and the legendary
Vna studija (Wine Studio) an
establishment founded by local
wine acionados that has now
expanded to become a chain.
Biscuit ts in quite well
among its distinguished
neighbours. The soft colours
of the interior, exposed
wall fragments and lled
bookshelves add to the general
cosiness and are likely to make
you stay longer than intended.
Moscow-based designer Maria
Biryukova has created an
ambience that nicely blends
French and Italian interior
design elements with porcelain
from St. Petersburg and such
warming details as an artistic
woodpile from Latvia.
A similarly wide blend of
cultural inuences can also
be found in the menu. With
Italian cuisine prevailing, Biscuit
also ofers classical French,
South American, US and,
occasionally, Russian dishes.
Youll have to make a number
of hard decisions; for example,
between a minestrone and
seafood tomato soup (or just
go for the local favourite
pumpkin cream soup with
tiger shrimps). The dilemma
between a steak of Argentinean
or US origin is no easier, nor is
choosing a dessert, where both
the mango mousse with berries
and vodka jelly with lime sauce
are irresistible. It seems that
it was well worth asking chef
Mikhail Markin to move over
from Moscow to Riga.
Adding extra promise to
Biscuits future is the fact that
the owners are no newcomers
in the restaurant business.
The restaurants owner Tair
Turdushadzhiyev has already
made a name for himself in
Riga with the Uzbekistna
restaurant, and recently
opened a similar establishment
featuring the cuisine of his
native country in Jrmala,
on the seaside resorts main
pedestrian street, Jomas iela.
Hours: Sun.Thur.11:0023:00,
Fri.Sat.11:0024:00
A. Pumpura iela 3
Tel. (+371) 67799222
i
www.restorans-biscuit.lv
Klaasprlimng,
Tallinn
This recently opened Italian
restaurant, caf and wine
shop is located in the centre
of Tallinn and is named after
Hermann Hesses novel The
Glass Bead Game. It ofers
a xed price bufet in the
mornings, reasonably priced
daily specials at lunchtime and
a ne restaurant experience in
the evenings, accompanied by
live piano music on Thursdays
and Fridays.
The establishment takes pride
in its chef and cooks, who are
of Italian origin and who have
masterfully brought the national
cuisine of Italy into a Baltic
environment. Klaasprlimng
serves authentic Italian pizza
and special deserts such as
proteroles with chocolate,
which are made in-house and
ofered by no other caf or
restaurant in Tallinn. With its
vast selection of Italian wines,
this place will also pleasantly
surprise any wine acionado.
Hours Mon.Wen. 07:0001:00,
Thu.Fri. 07:0003:00, Sat.
10:0003:00, Sun. 10:0024:00
Prnu mnt. 32, Tallinn
Tel. (+372) 59197202
i
www.ilgioco.ee
Restaurant Blue Cow is housed on
Meistaru iela 21, in an architectural
landmark that was completed
in 1823. Some of the
buildings original structural
elements have been
preserved, including its
wooden ceilings and stone
walls, parts of which date
back to the 13
th
century.
The interior itself was
designed by a local artist,
who added custom-made
wooden tables and iron
chandeliers to the interior.
The stone walls have been
covered with a layer of white plaster
and decorated with painted designs.
These embellishments combine to
brighten the space and conjure an
aura of old-fashioned charm.
However, the main focus at the
Blue Cow is on the food, which the
chef calls modern interpretations
of traditional Latvian cuisine. Not
surprisingly for a restaurant with
a cow as its mascot,
the main dish is steak,
consisting of the fnest
prime beef that has been
dry aged for 25-40 days
in the restaurants onsite
meat locker. Thankfully,
the menu keeps the
selection process as
simple as possible, by
presenting each cut of
steak with its weight
and thickness alongside
the price, as well as a handy ruler
underneath to give diners a sense of
proportion.
Although steak is the focal point
of the menu, it certainly isnt the
only dish. As the sign above the
door announces, the restaurant
also specializes in fsh. Therefore,
the menu ofers such regional
delicacies as smoked salmon
and crayfsh terrine wrapped in
blanched spinach and served with
fresh homemade cheese and citrus
sauce. An entire section is devoted
exclusively to dishes that use locally
grown and organic products, such
as the potted rabbit and rack of
lamb. The ingredients are purchased
directly from Latvian farmers and
producers, including a family farm
in the parish of Aizpute, which is
close to the native home of the blue
cows on the Kurzeme coast. BO
Land of the Blue Cow
BLUE COW
Meistaru 21,
Lvu laukums, Riga
Phone: +371 67223307
www.zila-govs.lv
The Blue Cow is also a perfect spot for
banquets and private parties, as the
restaurant can seat up to 80 people in its
large back room, with a view of the castle-
like Small Guild next door. The front room,
for its part, has a pair of cozy banquettes
beside the windows looking out onto the
bustling Lvu laukums.
THE
INGREDIENTS
ARE
PURCHASED
DIRECTLY
FROM
LATVIAN
FARMERS
AND
PRODUCERS
OUTLOOK / PROMO / DINING
96 / AIRBALTIC.COM
FOOD BLOG
98 / AIRBALTIC.COM
I must confess that I believe in Heston Bumenthal. The
three-Michelin-star owners latest book Heston Blumenthal at Home
brought my kitchen confdence back, after it had been destroyed in
a couple of expensive and complicated attempts to push variety on
my family menu. Even hay-smoked mackerel seems doable now, as
the recipes go on for pages, answering all the whys behind the hows.
Thats why I took the man seriously when he pointed at a sous-vide
machine suspiciously similar to a piece of science
lab equipment, saying that we will all be cooking
this way in the future. A visit to one of Rigas best
restaurants, Bibltiotka Nr1, to meet its head chef Mris
Jansons won me over completely. The good news is
that appliance manufacturers are quickly developing
cheaper and prettier sous-vide versions than the ones
currently shaping daily routines at restaurants.
Sous-vide is a little known method, considering
how long ago it was established. Used in the
mid 1960s as a way to preserve food for the needs of the army
and hospitals, it entered the professional kitchen only in later
decades. Meaning under vacuum in French, sous-vide implies that
ingredients packed in airtight plastic bags are cooked for a long
time in a water bath at moderate temperatures, mostly around 60
degrees Centigrade. This is a precise method, but not a fast one.
Carrots must bathe for about an hour and ribs will take as long as
72 hours to cook, but the advantage is that the food retains all of its
juices, becoming succulent and staying full of favour. The next time
you boil your dinner carrots in a pot, think of all the nutrients and
favour that evaporates into the air as the water turns orange.
Aggressive temperatures and long cooking times have
dominated the domestic kitchen for a long time too long,
believes Jansons. Yes, at Bibliotka Nr1 they do use a highly heated
pan to roast their duck breast or beef steak, but thats for a few
seconds only to get that roasted fnishing touch that sous-vide
cant accomplish.
Speaking of drawbacks, there are a few more, including
the fact that a good professional thermal immersion
circulator (the machine that heats the water to a very
precise temperature and maintains it even by circulating
it around) costs 700 EUR and up. At the same time,
astute kit producers have been quick to jump onto
the bandwagon. Now, adjusted versions for sous-vide
at home are entering the market one after another,
reducing expenses to around a couple of hundred
EUR for both the circulator and the water bath. Home
adaptations also look much less like a tool from a science fction
book, but rather like yet another gadget, such as a bread oven.
Aside from the added colour, aroma, texture and nutrients of
your food, the best sous-vide feature for kitchen amateurs like
myself is that its user-friendly. Extensive charts of predefned
cooking times and temperatures eliminate the risk of under- or
overcooking to a bare minimum. The method is so precise that you
can make that sirloin steak at the same tenderness and juiciness
over and over again. In other words, there seems to be a foolproof
future in cooking awaiting us. BO
Foolproof future
TEXT BY IEVA NORA FIRERE
PHOTO BY REINIS ZITMANIS, F64
INTERIOR: KITCHEN AT THE BIBLIOTEKA NR1
RESTAURANT, TERBATAS IELA 2, RIGA
AGRESSIVE
TEMPERATURES
AND LONG
COOKING TIMES
HAVE DOMINATED
DOMESTIC
KITCHEN FOR
LONG
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MIDWAY
Athens*
Heraklion**
Burgas**
Moscow Sheremetyevo
Moscow Domodedovo
* Seasonal flights.
** Operated in cooperation with tour operator Tez Tour.
Budapest*
Bari*
Nice*
Venice*
Umea
Dublin*
Vaasa
Tenerife**
Baku*
Sharm el-Sheikh** Dubai*
Hurghada**
Tashkent*
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Welcome
aboard airBaltic!
102 airBaltic news / 104 Behind the scenes / 106 Training / 107 BalticMiles
110 Meals / 111 Entertainment / 112 Fleet / 113 Flight map / 116 Contacts
airBaltic
Venice
102 / AIRBALTIC.COM
airBaltic / NEWS
Popular destinations return for the
summer
With the arrival of spring, many of airBaltics attractive seasonal
destinations have returned to the schedule.
Starting from April, our ever popular fights to Athens and
Budapest resume operating four times per week from Riga.
Passengers can also fy from Riga to Venice, Nice and Chisinau
three times per week and to Tashkent two times per week.
In May, fights resume three times per week to Simferopol, the
popular Crimean holiday destination, as well as to Baku on the
Caspian Sea (twice per week) and to Bari in southern Italy (once
a week) on Saturdays.
Looking further ahead, starting from June both Dublin and
Odessa rejoin the destination list with fights four times per week.
airBaltics fight schedule also ofers convenient transit
connections through Riga from the Baltics, Scandinavia, Germany
and Russia.
Check the airlines timetables and book early to get the cheapest
tickets at www.airbaltic.com.
Stand out this spring with stylish
sneakers
You might have seen them already in our advertisements.
airBaltics genuine leather sneakers have proven to be immensely
popular and can be bought exclusively from our online shop at
www.airbalticshop.com. The unique sneakers cost 53 EUR per pair
and are available in sizes 36 to 45.
Choose from several delivery options, including delivery straight to
the plane for your fight. The second option is delivery to your door
via DHL, or delivery to airBaltics ticket ofce at the Riga Airport,
where you can pick up your items in person.
BALTIC OUTLOOK / APRIL 2012 / 103
airBaltic / WEB
Multiple languages
Because our visitors are as diverse as our
destinations, our website is available in
English, Latvian, Lithuanian, Estonian,
Russian, Finnish, and German.
Why use www.airbaltic.com?
Lowest fare guaranteed
With no middleman to raise rates or slow
down bookings, on our website we can
guarantee the best available price for
airBaltic fights.
Exclusive deals on Cherry Tuesdays
Every Tuesday, you can take advantage
of especially low fares on fights to
selected destinations, exclusively at
www.airbaltic.com. Check the site on
Tuesday mornings to catch the best new
deals!
Partial payment option
Split your payment into smaller
manageable parts when booking your
fight ticket online at least one month
before departure.
Secure transactions
Pay with complete peace of mind: credit
card payments through our site are safe,
secure and fully meet Payment Card
Industry Data Security Standards.
Useful extras
When booking your fight online, easily
add on any extras and useful services like
checked in baggage, special seat requests,
on board dining, warranties, hotels,
transportation etc. This will not only make
your trip more enjoyable and relaxing, it
might even save you money, as its often
cheaper than purchasing the same services
later ofine.
Manage your booking
After your fight is booked, return whenever
you like to the Manage booking section of
the website and check your fight details, or
add additional services.
Web check-in
A few clicks save time you might spend
waiting in the queues at the airports, and
you can choose a seat you prefer in the
aircraft, just by checking in online. If you
are travelling with checked-in baggage,
just leave it at the baggag drop counter
before heading to the security control.
Mobile website
Our mobile website
www.airbalticmobi.com keeps you
connected on the go. You can track
live fight arrivals and departures
and check in for your fights with the
paperless boarding pass on your screen
(currently available for fights from
Riga and Helsinki). iPhone users, try the
airBaltic app.
Every month, more than 1 million visitors go to the airBaltic website to search for ights and book
everything they need for their travel. Here are the benets that come with using www.airbaltic.com.
104 / AIRBALTIC.COM
airBaltic / BEHIND THE SCENES
What are the call centres main tasks?
If we talk about the immediate day-to-day tasks, then our team
members must establish the needs of every person who makes
an enquiry and quickly come up with the best solution. Does the
customer simply want to reserve a plane ticket or hotel room, or
has he encountered some kind of difculty that requires our further
assistance? The long-term goal is to establish a growing base of
loyal customers for airBaltic.
I noticed the calm manner in which one of your female team
members interacted with a client over the phone, just a
minute ago.
Yes, the main thing is to be professional in your approach with
each caller. It takes time and experience to properly deal with the
stress and negative emotions that can arise in dealing with rude
or impatient callers. On the one hand, you have to be friendly
and open, so that the client feels that you are devoting your full
attention to helping him. However, you can only go so far in helping
a customer and it takes experience to know where to draw the line.
You have been working at airBaltic for the past 16 years. Thats
a pretty long time to spend with a single employer.
I started my career at airBaltic as a stewardess in 1996. Two years
later, I transferred to ground operations as a registration agent.
After that, I worked as a ticketing agent at airBaltics Riga airport
ticket ofce and eventually became the manager of the ofce. Then
I worked as the deputy manager of the airlines call centre, before
assuming its management three years ago. As a result, I have gained
a lot of experience in various positions, each of which requires a
specifc set of knowledge and skills.
There is never a dull moment here at the call centre and work
within the aviation industry itself is quite exciting and dynamic.
There are lots of opportunities for personal and career growth, no
matter what position you occupy. Everything is changing so quickly.
What made you decide to switch over to ground operations
after your initial work as a stewardess?
I feel best working in a position that involves data analysis and
problem-solving. My work as a stewardess provided me with
invaluable experience about certain aspects of the aviation industry.
I now know what goes on in an aircraft both before and during a
fight. However, each time the opportunity arose to learn about
another aspect of civil aviation, I took it. Over the years, I have learned
a great deal about sales and about customer service. I love working in
this feld and hope to continue doing so for many years to come.
Have you set up a formula for establishing a good rapport
with other people?
No, I havent. (Laughs) Perhaps the formula is that you cant work
with any set formulas, because every person who you deal with
requires a diferent approach.
What provides you with the greatest sense of satisfaction?
I always feel happy when our team has managed to resolve a
complicated matter. Recently, a child was travelling from Riga
to London with an adult escort provided by airBaltic. Once they
reached the British immigration ofcers booth, they discovered that
the boy had lost his passport. That meant that he couldnt continue
his journey and had to fy back to Riga. It was our job to ensure that
somebody was there to greet the young lad on his return to Latvia
and to establish who would pay for the return air fare. Fortunately,
this story had a happy ending. It later turned out that the boys
passport had slipped further down into his jacket through a hole in
his pocket and that he could continue his trip to London after all.
Sometimes people call to enquire about lost baggage. We have a
special program that tracks the course of the passengers baggage
At your service
TEXT BY ILZE POLE
PHOTO BY LAURIS VIKSNE, F64
Irita Strode,
airBaltic call centre
manager
Irita Strode has been working at airBaltic for the past 16 years
in various capacities that have involved a wide variety of
responsibilities. Currently, she is the head of the airlines call centre,
with 22 sales and service advisors under her supervision. Some of
her team members answer telephone calls, while others deal with
e-mail enquiries and process online payments for airplane tickets
and hotel reservations. Clients often obtain their rst impression
of the airline based on their communications with the team at the
call centre.
airBaltic / BEHIND THE SCENES
Prices may vary, depending on the chosen seat and flight length. Reserve your seat while booking your flight
or do so later, up to 48 h before the flight, through www.airbaltic.com or your nearest ticket office.
Reserve the best seats at the front of the cabin
at each airport. Once we fnd out where a particular suitcase is
located, we tell the passenger where it is and when he can expect to
retrieve it. Most customers are quite understanding.
Dont passengers complain about the restrictions on the
weight of their baggage?
The reason for the restrictions on the weight and on the number
of baggage pieces that each passenger can bring is connected
with the need to correctly balance the weight distribution in the
plane. That, in turn, is connected with the safety of the fight and
the security of the passengers. If you want to properly balance
a plane before it takes of, then you need to know the precise
weight of each bag that is put into the cargo hold. Thats why our
agents weigh every piece of baggage before it is checked in. If
needed, passengers can still bring more than two bags and check
in suitcases that weigh more than 20 kilograms. However, in that
case, they will have to pay an extra fee. On smaller planes, the cabin
crew might even ask some passengers to change their seats and sit
elsewhere to ensure that the plane is properly balanced, with the
correct weight distribution. Most passengers are forthcoming when
the reasons for our restrictions are explained to them. It is important
for us to communicate this information to our clients in a pleasant
and comprehensible manner.
How many calls do you receive every month?
Between 15 000 and 20 000. We have the statistics of incoming and
outgoing calls written out on a board in our ofce. We try to answer
as many incoming calls as possible, in order to ensure the highest
level of service to our customers. During the past three months, we
have consistently managed to process 95 percent of all incoming
calls. That is because the staf turnover has been quite low and our
team members are well-trained. In order for a team member to be
able to deal with practically any client issue and do it quickly, he or
she must undergo about a year of intensive training. For example,
airBaltic has cooperation agreements with a large number of
partner companies, and our call centre workers need to know under
what conditions they can book customer tickets for connecting
fights with other airlines. They have to quickly fnd the information,
process it, compare it with other fight options and inform the
customer. In other words, they really have to know a lot and work
quickly. We operate with 12 diferent computer programs mainly
Amadeus, the plane ticket reservation system. However, there are
also separate programs for car rentals and hotel reservations.
Although passengers can now purchase their plane tickets
and check in for their fight directly through the internet, then go
straight through the security screening at the airport and proceed
on to their departure gate, this whole process involves many
interconnected steps and a large number of people. In order for
things to run smoothly, everything must be set up like the intricate
mechanism of a perfectly running clock.
It sounds like you all have to work overtime at the call centre.
No, usually we are back at home in time for dinner, because the
system is pretty much in place and in good running order. If you
have to work overtime, then something is wrong with either the
planning stage or with the process itself.
Of course, sometimes emergencies do arise, when you cant just
leave the centre at 5 PM and go home to your family. That happened
a couple of years ago with the volcano eruption in Iceland, which
disrupted fights all over Europe and North America. Here at the call
centre, the phones were ringing of the hook. You could say that
we were literally sitting in the hot seat. Everybody spent long hours
working overtime, trying to help stranded passengers get to their
fnal destinations. The situation changed from hour to hour. We had
to fnd out which airports were open at a given time and which ones
were closed. We had to purchase airplane tickets from other airlines
for our customers, reserve hotel rooms and do our best to alleviate
the situation for thousands of people in many diferent places. We
also had to inform those who were waiting at the arrival gates about
delays and cancellations.
Overall, I think we did a pretty good job, for we received an
unexpectedly large number of positive e-mails from grateful
passengers who just wanted to thank us for the work that we
had done. I, in turn, would like to take this opportunity to thank
everybody who wrote to us. Kind words are always appreciated
and I hope that we will continue to provide a high level of service
and build a growing base of loyal customers for airBaltic over the
coming years. BO
It turned out that the boys
passport had slipped further
down into his jacket through
a hole in his pocket
106 / AIRBALTIC.COM
Predictive-Passenger-Screening
DGR recurrent
Airline Sales & Key Account Management
DGR Initial
Unusual / Emergency Situations for Pilots
and Air Traffic Controllers
Cargo Quality Management
Air Crew Security Trainer
Crisis Communication and media response
Human Resources Management
Network, Fleet and Schedule Planning
Airport Extreme weather operations
DGR Initial
IOSASMS Requirements
Project Management Essentials
Airport Slots and Scheduling
Ground Operations Documentation and ISAGO
SGHA & SLA Workshop

02 05 April
11 13 April
17 20 April
23 27 April
23 27 April
09 11 May
14 18 May
21 23 May
21 25 May
28 May 01 June
19 22 June
16 20 July
22 24 August
03 07 September
12 14 September
17 21 September
24 28 Septmeber

Tel: (+371) 67668512, (+371) 26116606
skype: airbaltictraining
e-mail: training@airbaltictraining.com
www.airbaltictraining.com
airBaltic Training ofers a wide range of
aviation training services at the Riga
International Airport.
Its modern and frst-rate training
facility is equipped with a Boeing 737
Classic Full Motion Flight Simulator,
a multipurpose trainer, door trainers,
as well as modern and computerized
classrooms.
We ofer diferent training programmes
for fight and cabin crews, fight
dispatchers, ground personnel and
aviation management, as well as IATA
classroom and distance-learning courses
for aviation and tourism professionals.
Flight crew programmes include
Multi Crew Cooperation courses and
Type Ratings for B737, B757, F50 and
Q400 aircraft.
Superior
aviation
training in a
great location
As a lawyer
who works in the feld of
civil aviation, I constantly
need to upgrade my
skills and knowledge. In
my search for a quality
institution where I could
raise my qualifcations,
I opted for the airBaltic
Training Centre in Riga.
So far, I have taken two
courses at the centre and
am extremely satisfed.
The frst time, I completed
an airline contract law
course and received a IATA
certifcate. Then, in March
of 2012, I attended another
course on EU aviation law.
Why did I choose to
return to the airBaltic
Training Centre a
second time? First, the
theoretical and practical
material is skillfully
presented by high-level
specialists, including
IATA trainers. Secondly,
the subject matter is
very well organized,
which makes it easier
to learn. Furthermore,
the management of the
airBaltic Training Centre
can provide assistance
and advice regarding
food, hotel and transfer
expenses during the
course.
In short, the airBaltic
Training Centre ofers
courses that conform
to highest standards
of education, and at a
very afordable price.
I have no hesitation
in recommending this
institution to anyone
who is seeking a quality
education in the feld
of aviation. BO
airBaltic / TRAINING
Manuchehr Safarov
Lawyer, attorney at law
Head of the Law
Department
Dushanbe International
Airport
Fly airBaltic and earn
5 Points for each EUR spent on an
Economy Class ticket.
10 Points for each EUR spent on a
Business Class ticket.
Retrospective Points crediting
If you forgot to provide your BalticMiles
number when booking your fight or at
the check-in, you can request the Points
for fights fown within last six months
by contacting the BalticMiles Member
Service. New members can request
Points for fights that took place up to
30 days before the registration date.
Spend Points on
airBaltic flights
Exchange your Points for free fight
tickets starting from only 4200 Points.
Upgrade your Economy Class
ticket to Business Class starting from
8000 Points.
airBaltic / BalticMiles
BALTIC OUTLOOK / APRIL 2012 / 107
Membership levels
There are three BalticMiles
membership levels:
Basic
Executive
VIP
The more you fy, the higher your
membership status is, the greater
the privileges: such as advance seat
reservation online, priority check-in,
fast-track security control, access to
business lounges and free baggage
allowance.
Your membership level is defned by
the Status Points earned or number of
fights fown with airBaltic during the
period of 12 months.
BalticMiles Member Service
In Latvia: +371 6728 0280 | In Estonia: +372 630 6660 | In Lithuania: +370 7005 5665
info@balticmiles.com | www.balticmiles.com
How to apply?
Get your non-personalized
card on board airBaltic
fight and start earning
Points immediately
from meal and souvenir
purchases. Afterwards,
register the card online at
register.balticmiles.com and
receive 50 bonus Points!
Or fll in the online application
form at www.balticmiles.com
and your membership card will
be posted to you.
the airBaltic Frequent Flyer Programme
Join BalticMiles
BalticMiles is the largest
multipartner loyalty programme
in the Baltics. Earn BalticMiles
Points by doing everyday things
like shopping, travelling and
eating at restaurants. Exchange
the Points you have collected
for airBaltic ights and other
benets.
airBaltic / BalticMiles
108 / AIRBALTIC.COM
BALTIC OUTLOOK / APRIL 2012 / 109
airBaltic / BalticMiles
All the prices displayed include shipping costs to Latvia. Prices and availability of rewards
are subject to change and may vary by delivery country.
Dolce&Gabbana Light Blue
EDT50ml
6 997 Points
Sevi Kitchen with Accessories
21 614 Points
Tateossian Gulliver Watch Set
including trendy cufflinks
59 273 Points
Canon EOS 1100D Digital Camera
87 193 Points
MoMA Sky Umbrella
13 547 Points
Points will be credited to your BalticMiles account within 90 days after the purchase.
Points credited for each EUR / GBP / USD / AUD / CAD / CHF spent at a particular merchant are
subject to change on a monthly basis.
TED BAKER
Earn 9 Point for each
GDP spent
GAP
Earn 10 Points for each
USD spent
CROCS
Earn 10 Points for each
EUR spent
ASOS
Earn 11 Points for each
EUR spent
PUMA
Earn 10 Points for each
EUR spent
Great to spend
There are more than 3000 rewards to choose from the
shop.balticmiles.com all payable in Points or with combination of
Points and money. Worldwide delivery.
Earn Points for shopping in more than 400 internationally known
online stores through www.balticmiles.com
Easy to earn
airBaltic / MEALS
Order at www.airbalticshop.com
Cakes, fruit, roses and
champagne on board
Business Class
On all airBaltic fights, Business
Class passengers enjoy a
complimentary full meal
that includes an appetizer,
main course, dessert, and a
wide range of beverages and
alcoholic drinks.
The new spring menu has
been created by the renowned
Latvian chef Mrti Rti. As
president of Slow Food Riga, he
works directly with farmers to
bring local, organic, traditional
and seasonal foods onto each
fight. At breakfast we will treat
you with omelettes made from
home-grown chicken eggs or
delicious pancakes.
At lunch or dinner choose
from a wide range of appetizers
such as cold smoked salmon,
smoked trout, tureen of
pork and Martinella cheese
with cherry tomatoes. Hot
meals include founder with
spinach, duck breast with
scallop potatoes and lots
more supplemented with
organic, healthy and delicious
vegetables grown in Latvia.
For dessert we ofer chocolate
and cheese cake, panna cotta
and other sweet delights.
To add to your dining pleasure,
we have included two new
wines from Italy the red Via
Firenze Chianti Riserva DOCG and
the white Banf Le Rime. Popular
wines from Spain (Marqus
de Riscal) and from the south
of France (Grard Bertrand)
remain on the menu. For festive
moments or for just a nice
beginning to your journey, enjoy
a glass of Brut Slect Champagne
De Venoge Cordon Bleu.
Economy Class
Economy Class passengers can
purchase snacks, sandwiches,
salads, hot meals and beverages
on board.
If you wish to choose from
a wider selection of options,
then order your meal before
the fight at www.airbaltic.com
from our extensive pre-order
menu, which includes diferent
seasonal and gourmet meals,
as well as special dietary dishes.
New spring
menu on board
BALTIC OUTLOOK / APRIL 2012 / 111
airBaltic / ENTERTAINMENT
The Adventures of Tintin
Animation, Adventure
Director: Steven Spielberg
Cast: Jamie Bell, Andy Serkis,
Daniel Craig, Nick Frost, Simon Pegg
A young reporter named Tintin and his
dog Snowy, travel the world and set
of on countless adventures. An old-
fashioned epic tale of high seas hijinks
and derring-do in distant lands, Tintin
is presented in an up-to-the-minute
combination of 3-D computer animation
and performance-capture technology.
Johnny English Reborn
Comedy, Thriller
Director: Oliver Parker
Cast: Rowan Atkinson, Dominic West,
Rosamund Pike, Daniel Kaluuya,
Tim McInnerny, Gillian Anderson
Johnny English, a secret agent who doesnt
know fear. In this adventure, Majestys Secret
Service must stop a group of international
assassins before they eliminate a Chinese
leader and cause global chaos. Now that the
world needs him once again, Johnny English
is back in action.
The Godfather
Crime, Drama
Director: Francis Ford Coppola
Cast: Robert Duvall, James Caan,
Diane Keaton, Al Pacino, John Marley
Sicilian clans rise and near fall
from power in America, masterfully
balancing the story between the
Corleones family life and the ugly
crime business. Brilliant lm garnered
ten Academy Award

nominations,
and won three including Best Picture
of 1972.
10+ 107 min
17+ 175 min
13+ 133 min
Inflight
entertainment
On ights longer than 2 hours 30 minutes, passengers
can rent iPad 2 tablet computers pre-loaded with
movies, cartoons, serials, music and games.
TV series: The Ofce | Desperate Housewives |
House | Glee | Top Gear | CSI Miami
Cartoons: Looney Tunes | The Batman |
The Simpsons | Family Guy | Puppet animation
Immortals
Fantasy, Action
Director: Tarsem Singh
Cast: Mickey Rourke, Henry Cavill,
Freida Pinto, John Hurt, Kellan Lutz
King Hyperion and his murderous army are
rampaging across Greece in search of the
long lost Bow of Epirus, with which he will
be able to overthrow the Gods of Olympus
and become the master of the world.
A stonemason named Theseus vows to
avenge the death of his mother, embraces
his destiny.
Moneyball
Biography, Drama
Director: Bennett Miller
Cast: Brad Pitt, Jonah Hill,
Philip Seymour Hofman, Robin Wright
Based on a true story, Moneyball is a movie
for anybody who has ever dreamed of taking
on the system. Billy Beane, the guy who
assembles a team, who has an epiphany:
all of baseballs conventional wisdom is
wrong. Forced to reinvent his team on a
tight budget, Beane will have to outsmart the
richer clubs.
Contagion
Drama, Thriller
Director: Steven Soderberg
Cast: Laurence Fishburne, Jude Law,
Gwyneth Paltrow, Kate Winslet
Contagion follows the rapid progress
of a lethal virus that kills within days. As
the fast-moving epidemic grows, the
worldwide medical community races to
nd a cure and control the panic that
spreads faster than the virus itself. At the
same time, ordinary people struggle to
survive.
13+
10+
17+
106 min
101 min
110 min
C
l
a
s
s
i
c
112 / AIRBALTIC.COM
NEWS
Boeing 757-200
76
29.6 metric tons
8.6 metric tons
32.83 m
28.42 m
667 km/h
2084 km
1074 l/h
P&W 150A
Q400 NextGen
Number of seats 142/144/146
Max take-of weight 63 metric tons
Max payload 14.2 metric tons
Length 32.18 m
Wing span 31.22 m
Cruising speed 800 km/h
Commercial range 3500 km
Fuel consumption 3000 l/h
Engine CFM56-3C-1
Boeing 737-300
Number of seats 120
Max take-of weight 58 metric tons
Max payload 13.5 metric tons
Length 29.79 m
Wing span 28.9 m
Cruising speed 800 km/h
Commercial range 3500 km
Fuel consumption 3000 l/h
Engine CFM56-3
Boeing 737-500
airBaltic codeshare partners
Fokker 50
Number of seats 46/50/52
Max take-of weight 20.8 metric tons
Max payload 4.9 metric tons
Length 25.3 m
Wing span 29.0 m
Cruising speed 520 km/h
Commercial range 1300 km
Fuel consumption 800 l/h
Engine P&W 125 B
airBaltic / FLEET
Kittila
Kuopio
Rovaniemi
Umea
Belgrade
Odessa*
Donetsk
Simferopol*
Bergen
Visby
Tartu
Nice*
Venice*
Hanover
Geneva*
Yerevan
Almaty
Athens*
Bari*
Heraklion**
Tashkent*
Amman
Beirut
Antalya**
Baku*
Dushanbe
Madrid
Vigo
La Coruna
Ovideo
Bilbao
Arkhangelsk
Lulea
Pescara
Naples
Trieste
Brindisi
Kuusamo
Bucharest
Gdansk
Hurghada**
Sharm el-Sheikh**
* Seasonal fights.
** Operated in cooperation with tour operator Tez Tour.
Oskarshamn
Borlange
Sundsvall
Skelleftea
Halmstad
Santander
Kristiansund
Kristianstad
Tenerife**
Dublin*
Chisinau*
Budapest*
Menorca
Ibiza
Alicante
Granada
Malaga
Seville
Santa Cruz de Tenerife
Las Palmas
Casablanca
Valencia
Palma de Mallorca
Burgas**
Kittila
Kuopio
Rovaniemi
Umea
Belgrade
Odessa*
Donetsk
Simferopol*
Bergen
Visby
Tartu
Nice*
Venice*
Hanover
Geneva*
Yerevan
Almaty
Athens*
Bari*
Heraklion**
Tashkent*
Amman
Beirut
Antalya**
Baku*
Dushanbe
Madrid
Vigo
La Coruna
Ovideo
Bilbao
Arkhangelsk
Lulea
Pescara
Naples
Trieste
Brindisi
Kuusamo
Bucharest
Gdansk
Hurghada**
Sharm el-Sheikh**
* Seasonal fights.
** Operated in cooperation with tour operator Tez Tour.
Oskarshamn
Borlange
Sundsvall
Skelleftea
Halmstad
Santander
Kristiansund
Kristianstad
Tenerife**
Dublin*
Chisinau*
Budapest*
Menorca
Ibiza
Alicante
Granada
Malaga
Seville
Santa Cruz de Tenerife
Las Palmas
Casablanca
Valencia
Palma de Mallorca
Burgas**
Hurghada**
Rovaniemi
Oskarshamn
Borlange
Sundsvall
Skelleftea
Kuopio
Umea
Halmstad
Santander
La Coruna
Vigo
Ovideo
Lulea
Kittila
Belgrade
Odessa*
Pescara
Brindisi
Naples
Trieste
Simferopol*
Visby
Tartu
Tromso
Nice*
Venice*
Hanover
Geneva*
Baku*
Bucharest
Tashkent*
Madrid
Seville
Malaga
Granada
Alicante
Ibiza Palma de Mallorca
Menorca
Valencia
Tenerife**
Kuusamo
Athens*
Bari*
Antalya**
Heraklion**
Gdansk
Budapest*
Chisinau*
Burgas**
* Seasonal fights.
** Operated in cooperation with tour operator Tez Tour.
Kristiansund
Kristianstad
Donetsk
Dublin*
Sharm el-Sheikh**
Bilbao
Hurghada**
Rovaniemi
Oskarshamn
Borlange
Sundsvall
Skelleftea
Kuopio
Umea
Halmstad
Santander
La Coruna
Vigo
Ovideo
Lulea
Kittila
Belgrade
Odessa*
Pescara
Brindisi
Naples
Trieste
Simferopol*
Visby
Tartu
Tromso
Nice*
Venice*
Hanover
Geneva*
Baku*
Bucharest
Tashkent*
Madrid
Seville
Malaga
Granada
Alicante
Ibiza Palma de Mallorca
Menorca
Valencia
Tenerife**
Kuusamo
Athens*
Bari*
Antalya**
Heraklion**
Gdansk
Budapest*
Chisinau*
Burgas**
* Seasonal fights.
** Operated in cooperation with tour operator Tez Tour.
Kristiansund
Kristianstad
Donetsk
Dublin*
Sharm el-Sheikh**
Bilbao
116 / AIRBALTIC.COM
Country/City Ticket ofces Country/City Ticket ofces Country/City Ticket ofces Airport Ticket Ofces Airport Ticket Ofces Airport Ticket Ofces
ARMENIA
Yerevan
Baltic Travel
105/1 Teryan str.
+(374) 10 514301
AUSTRIA
Vienna
airBaltic Germany
Hauptstrasse 117, D-10827 Berlin
0820600830 local calls
(EUR 0.17/min)
res@airbaltic.de
Airport Schwechat
Terminal 2
Airport Ticket Ofce Celebi Ground Handling
+431 700736394
AZERBAIJAN
Baku
Improtex Travel
16. S. Vurgun Str. Baku
AZ1000, Azarbaijan
+994 124989239
info@improtex-travel.com
booking@improtex-travel.com
Heydar Aliyev International Airport
Airport Ticket Ofce Silk Way Travel
South Terminal
+994124972600
BELARUS
Minsk
airBaltic Belarus
19 Pobeditelei Av., 6
+375 172269043
tat@airbaltic.com
Airport Minsk 2
3rd oor
Airport Ticket Ofce airBaltic
+375 172792568,
+44 7792568
BELGIUM
Brussels
Air Agencies Belgium
153 A Vilvoordelaan
1930 Zaventem
+32 (0) 27126427
airbaltic@airagencies.be
Airport Zaventem
Departure Hall
+32 (0) 27230667
Airport Ticket Ofce Avia Partner
DENMARK
Copenhagen Airport Copenhagen
International Terminal 3
Departure Hall
Airport Ticket Ofce SAS
Billund Billund Airport
Departure Hall
Airport Ticket Ofce
+45 76505205
ESTONIA
Tallinn
airBaltic Estonia
1/3 305 Estonia pst.
10143 Tallinn
17107 (0.51 EUR/min, local
calls only)
tallinn@airbaltic.com
Airport Tallinn
Main Terminal, Departure Hall
Airport Ticket Ofce airBaltic /Tallinn
Airport GH
FINLAND
Helsinki
airBaltic reservations
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
Helsinki-Vantaa Airport Terminal 1
Airport Ticket Ofce airBaltic / Havas
Lappeenranta
airBaltic reservations
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
Lappeenranta Airport
Airport Ticket ofce airBaltic
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
F: +358 (0) 207 871 805
Oulu
airBaltic reservations
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
Airport Oulun Lentoasema
Airport Ticket Ofce Airpro OY
Tampere
airBaltic reservations
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
Airport Tampere-Pirkkala
Airport Ticket Ofce Airpro OY
Turku
airBaltic reservations
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
Airport Turku
Airport Ticket Ofce Airpro OY
Vaasa
airBaltic reservations
+358 (0) 600-18 181
(EUR 1.70/min + local costs)
Vaasa Airport
Airport Ticket Ofce Airpro OY
FRANCE
Paris Airport Charles de Gaulles
Terminal 1
Airport Ticket Ofce
airBaltic/Swissport
Roissy Departure Hall
GEORGIA
Tbilisi
Discovery Travel Ltd/airBaltic GSA
72 Paliashvili st. Tbilisi
(+995 32) 15 29 99 / 97
F: (+995 32) 15 29 98
airbalticgsa@discovery.ge
Airport Tbilisi
Airport Ticket Ofce Discovery Ltd
+995 32433155
+995 32433188
GERMANY
Berlin
airBaltic Germany
Hauptstrasse 117, D-10827 Berlin
0900 124 7225
(EUR 0.69/min German landline
mobile calls may be diferent)
res@airbaltic.de
Airport Berlin-Tegel
Main Terminal
Airport Ticket Ofce GlobeGround Berlin
Opposite Gate 4/5
Dusseldorf Airport Dusseldorf
Terminal B
Airport Ticket Ofce AHS
+49 (0) 2114216275
Frankfurt Airport Frankfurt
Airport Ticket Ofce AHS
Terminal 2, Hall E, Desk 939
+49 69 690 61465
Hamburg Airport Fuhlsbuttel
Terminal 1, Departure Hall
Airport Ticket Ofce AHS
+49 (0) 4050753672
Munich Airport Munich
Terminal 1
Airport Ticket Ofce AHS
+49/89 975 92569
GREECE
Athens
Tal Aviation
44 Ihous str.
17564 - P.Faliro
+30 210 9341500
F: +30 210 9341620
airbaltic@tal-aviation.gr
HUNGARY
Budapest
Tensi Aviation Kft.
Komjadi Bela utca 1.
+36 1 3451526
F: +36 1 9991466
aviation@tensi.hu
Budapest Airport
Airport Ticket Ofce Celebi Ground Handling
Hungary
ISRAEL
Tel Aviv
Caspi Aviation ltd
1 Ben Yehuda st. Tel-Aviv 63801
+972 3 5100213 /4
F: +972 (3) 5108365
bt@caspi-aviation.co.il
Ben-Gurion International Airport
Airport Ticket Ofce
Laufer Aviation GHI
Level 3, Terminal 3
+972 39754076
ITALY
Bari Bari Airport
Airport Ticket Ofce Bari Palese
Milan Linate Airport
Airport Ticket Ofce A.R.E. SrL
Rome Leonardo de Vinci
Fiumicino Airport
Terminal 3, Departure Hall
Airport Ticket Ofce Are
Venice Marco Polo Airport
Airport Ticket Ofce A.R.E. SRL
KAZAKHSTAN
Almaty
Cross Way
Kabanbay Batyr str. 112
+7-727-2799916
Fax: +7-727-2799919
crossway@aviation.kz
LATVIA
Riga
airBaltic Corporation
14 Terbatas Str., Riga
90001100
(0.37 LVL/min, local calls only)
+371 67006006
(for abroad calls)
reservations@airbaltic.lv
Riga International Airport
Main Terminal
Airport Ticket Ofce airBaltic
90001100
(0.37 LVL/min, local calls only)
+371 67006006
(for abroad calls)
LITHUANIA
Vilnius
airBaltic Corporation
12 A. Vienuolio, Vilnius
1825
(2.54 LTL/min, local calls only)
+370 70055660
(for abroad calls)
vnoreservations@airbaltic.com
Vilnius International Airport
Airport Ticket Ofce Litcargus
ticketing@litcargus.lt
Palanga Palanga Airport
Airport Ticket Ofce Orlaiviu Aptarnavimo
Agentura
+370 46052300
F: +370 46056401
Kaunas Kaunas Airport
Airport Ticket Ofce Litcargus
+370 37750195
MOLDOVA
Chisinau
Moldavian SRL - AirService
Bd. Stefan cel Mare 3,
MD-2001 Chisinau
+373 22 549339
+549340, 549342
F: +373 22549341
agency@airservice.md
Chisinau Airport
Airport Ticket Ofce
Moldavian Airlines
Departure Hall
+373 22525506
NETHERLANDS
Amsterdam Amsterdam Schiphol Airport
Air Agencies Holland Ticketdesk
Departure Hall 3, opposite checkin 22
+31 20 3161945 / 46
Fax: +31 20 316 1998
NORWAY
Oslo Oslo Airport
SAS Oslo Departure Hall
Airport Ticket Ofce SGS
Aalesund Aalesund Airport
Airport Ticket Ofce Roros Flyservice
6040 Vigra
+47 70 30 25 60
Bergen/Stavanger Bergen Airport Flesland
Stavanger Airport
Airport Ticket Ofce Aviator
POLAND
Warsaw Warsaw Airport
Airport Ticket Ofce BGS
RUSSIA
Moscow
airBaltic Russia
28 Tverskaya Str., Building 2
Business Center Amerop
125009 Moscow
+7 (495) 2217213
moscow@airbaltic.com
International Airport Sheremetjevo
Terminal E
Airport Ticket Ofce DAVS
+7 (495) 9564661
International Airport Domodedovo
Airport Ticket Ofce DAVS
Ticketing counters no 161; 177
+7 (495) 2871501, +7 (495) 7871697
St.Petersburg
airBaltic
Bolshaya Morskaya Str. 53/8
190000 St.Petersburg
+7 (812) 5700597
F: +7 (812) 5718654
zam@airbaltic.com
Airport Pulkovo
Terminal 2
Airport Ticket Ofce
LTD North-West Transport Agency
Kaliningrad Airport Khrabrovo
Airport Ticket Ofce airBaltic
+7 4012 702 076
axy@airbaltic.lv
SPAIN
Barcelona Airport El Prat de Llobregat
Terminal 1
Airport Ticket Ofce Lufthansa Ticket Desk
SWEDEN
Stockholm Stockholm Arlanda Airport
Airport Ticket Oice
airBaltic / Havas
International Terminal 5
+46 (0)8 797 93 23
SWITZERLAND
Zurich
airBaltic Germany
Hauptstrasse 117, D-10827 Berlin
0840600830 local calls
res@airbaltic.de
Airport Zurich (Kloten)
Departure Hall
Airport Ticket Ofce CGS
Terminal 2
+41 438166739
TAJIKISTAN
Dushanbe
Global Trans
734013, Lokhuti Str. 16 apt 7
+992 37 2271055;
+992 37 2279444
+992 42 7800975;
+992 42 7800976
(local calls only)
F: +992 37 2274887
airbaltictj@gmail.com
TURKEY
Istanbul
Airmark
Gumussuyu Is Merkezi No:11/4,
TR-34437 Taksim
+ 90 212 444 1472
F: + 90 212 245 4486
BTreservations@air-mark.com
Airport Istanbul Ataturk
Airport Ticket Ofce Havas
International Terminal,
Departure Floor
+90 212 465 5757 1927
UKRAINE
Kiev
airBaltic Ukraine
52 Bohdana
Khmelnytshkoho Str.
01030 Kiev
+380 442382649/68
kiev@airbaltic.com
Airport Borispol
Terminal B
Airport Ticket Ofce Swissport Ukraine LL
UNITED ARAB EMIRATES
Dubai
Sharaf Travel
Khalid Bn Walid Road,
Bur Dubai
+971 4 3976161
Dubai International Airport
Ticketdesk DNATA
Terminal 1
UNITED KINGDOM
London Airport Gatwick
Airport Ticket Ofce Skybreak
Terminal S
USA
New York
airBaltic USA
1 Penn Plaza, Suite 1416
NY 10119
+1 - 877 359 2258
+1 - 646 300 7727
nyc@aviaworldna.com
Chicago
101 N.Wacker Dr Suite 350
Chicago, Il 60606
+1 - 877 359 2258
+1 - 312 269 9333
F: +1 - 312 269 0222
chi@aviaworldna.com
Los Angeles
16250, Ventura Blvd Suite 115
Encino, CA 91436
+1 - 818 990 9215
+1 - 855 284 2967
F: +1 - 818 501 2098
lax@aviaworldna.com
Houston
3050 Post Oak Boulevard
Suite 1320
Houston, TX 77056, USA
+1 - 713 626 0134
+1 - 855 284 2967
F: +1 - 713 626 1905
hou@aviaworldna.com
UZBEKISTAN
Tashkent
Apex Dolores Network
Turkestanskaya Str. 8
Tashkent 100015
/F: +998 711208980
airbaltic@bcdtravel.uz
If there is no local ticket ofce phone number indicated and you would like to contact airBaltic reservations,
please call +371 67006006; +370 70055660.
airBaltic / CONTACTS
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