Latvian cuisine is typical of northern countries, especially close to Finland; it's high on butter, fat, and grains, low on spice except for caraway and black pepper. If you are from the Mediterranean, you might find it bland, but if you come from England or the Midwestern US, you're not likely to have trouble getting used to it. Latvian cuisine comes from its peasant culture, and is based on crops that grow in Latvia's maritime, temperate climate.
Rye, wheat, oat, peas, beets, and potatoes are the staples; smoked bacon, sausage, and other pork products are favourites, smoked and raw fish is common. Many types of food are flavoured with caraway seeds, especially cheese and bread. A cheese similar to smoked gouda, but softer, is the cheapest and, arguably, tastiest variety. Latvian rye bread is heavy and flavourful, and goes well with hearty Latvian meals like pea soup, potatoes, and schnitzels. Restaurants in larger cities often offer stews in clay pots.