Latvia is situated in Northern Europe. One of the three Baltic States, Latvia is bordered by Estonia to the north, Lithuania to the south, Russia to the east, Belarus on the south east, and the Baltic Sea on the west. The most famous travel spot is the capital Riga, a World Heritage Site.

The best time to travel to Latvia is from June to mid September, when it is warm and plenty of local food is available. January and February are the coldest months. October and November have autumn rains and daylight is short. You will probably not experience a very high comfort level while traveling in Latvia, so this is really a trip for active and self-motivated people.

Half of Latvia is covered with forests which are rich with wildlife. There are many lakes, especially if you go to Latgale region. There are deep river valleys with some sections having sand cliffs on their banks. Heavy industry halted a long time ago, so most places are ecologically clean.

Latvian is an Indo-European language that shares its own Baltic branch of that linguistic family with Lithuanian. The language is spoken natively by most of the 2.4 million residents of Latvia. There is also a lot of Russian language spoken by the Russian ethnic community and older generations and a small Polish-speaking minority. In addition, English is also understood in urban centers.

Latvian cuisine comes from the peasant culture, and is based on crops that grow in Latvia's temperate climate. Rye, peas, beets, and potatoes are the staples; smoked bacon, sausage, and other pork products are favorites. Since Latvia is surrounded by the sea, smoked and raw fish is also available. Lots of things are flavored with caraway seeds, especially cheese and bread. A cheese similar to smoked gouda, but more soft, is the cheapest and, arguably, tastiest variety. Latvian rye bread is heavy and flavorful, and goes well with hearty Latvian meals like pea soup, potatoes, and schnitzels. Restaurants in larger cities often offer stews in clay pots.

Latvian cuisine is typical for temperate and northern countries, high on butter, fat, and grains, low on spice. If you are from the Mediterranean, you will find it bland, but if you come from England or Russia or the Midwestern US, you won't have trouble getting used to it.