You can walk straight off the Dubulti sand into 36.Line, where a glass-fronted terrace with a retractable roof faces the sea. Chef Lauris Aleksejevs cooks a wide grill-led menu over charcoal, from lighter sushi and tartares to whole fish and rack of lamb. Starters run €6.50 to €29.50 and mains €15 to €49, so it stretches from a beach lunch to a full dinner. The restaurant earned its place in the Michelin Guide, the rare Jūrmala room to do so, and it seats seventy inside with room for a hundred and twenty more on the terrace.
The Kitchen
Lauris Aleksejevs runs the kitchen at 36.Line, on the Dubulti seafront, with a menu built around an open charcoal grill. The range is unusually wide for a beach restaurant: it opens with sushi, tartares and dumplings, runs through cold and hot starters and soups, and lands on grilled fish and meat.
The standouts are the Chilean sea bass, the grilled rack of lamb and the bouillabaisse, with a Riga Black Balsam tiramisu to finish. Starters are priced from €6.50 to €29.50, mains from €15 to €49 and desserts from €3 to €11, which lets the room work as both a casual beach lunch and a proper dinner. The restaurant sits at Baznīcas iela 2b in Dubulti, on the sand, with a hall for seventy and a glass-fronted terrace, fitted with a retractable roof, for up to a hundred and twenty more. 36.Line is one of the very few Jūrmala restaurants in the Michelin Guide, listed in the 2026 edition, which marks it out on a coast better known for resort dining than for serious kitchens.
The Room
The room is built around the sea. A glass-fronted terrace with a retractable roof faces the beach, so in summer the line between the dining room and the sand almost disappears; in cooler months the roof closes and the view holds. The main hall seats about seventy and the terrace up to a hundred and twenty, so it can feel lively and full at peak times rather than hushed. Lighting is bright by day and warmer at night. Dress is relaxed, in keeping with a beach restaurant, though dinner pulls a tidier crowd. The charcoal grill scents the air, and service moves at a steady, unfussy pace.
Best for First Date
Book 36.Line for a first date because it takes the pressure off. The beach setting and the walk-in-off-the-sand terrace keep things relaxed rather than formal; the wide menu means neither of you is stuck if one prefers sushi and the other a steak; and the price range lets you keep it light or push the boat out without a scene. Aim for a late-afternoon terrace table as the sun drops over the Gulf. For more easy first-date rooms, see Best for a first date and the Jūrmala dining guide.
Not for a quiet, intimate dinner in peak season. With seventy seats inside and over a hundred on the terrace, 36.Line fills up and gets loud on summer evenings.
Frequently Asked Questions
Is 36.Line worth it?
Yes, especially for the setting. It is one of the few Jūrmala restaurants in the Michelin Guide, and chef Lauris Aleksejevs' charcoal grill turns out reliable fish and meat with a sea view you cannot get inland. Mains run €15 to €49, so it scales from a beach lunch to a full dinner. Go for the grill, the terrace and the easy mood by the water.
How hard is it to book 36.Line?
Easy in the off-season, much harder on summer weekends when Jūrmala fills with day-trippers from Riga. Book ahead for July and August and for any Friday or Saturday evening, and ask for a terrace table when the weather is good. Reserve by phone on +371 22010696 or through the restaurant's website; arrive early to walk the beach first.
What should I order at 36.Line?
Order from the grill: the Chilean sea bass and the grilled rack of lamb are the kitchen's calling cards, and the bouillabaisse is a good shared starter. If you want the lighter side, the sushi and tartares open the menu well. Finish with the tiramisu laced with Riga Black Balsam, the local bitter liqueur, which is the signature dessert here.
What is the dress code at 36.Line?
Relaxed, as you would expect from a restaurant on the sand. Beach-smart works for lunch, and a tidier version of the same for dinner; you do not need a jacket. In high summer people come more or less straight from the beach for an early table, while evening service draws a slightly dressier crowd. Comfort fits the room better than formality.