The sand stops at the glass and the dining room begins; in summer the terrace roof slides back and there is little between your table and the Gulf of Riga but a few metres of beach. 36.Line sits on the Dubulti seafront, at Baznīcas iela 2b, where Lauris Aleksejevs cooks over charcoal — sushi and tartares at one end of the menu, whole grilled fish and meat at the other, mains running roughly €20 to €50. It is one of the very few Jūrmala kitchens in the MICHELIN Guide, listed again for 2026.
The Kitchen
Lauris Aleksejevs is the chef and the reason 36.Line exists; he built the restaurant on the Dubulti sand and runs its open charcoal grill. The menu is wider than a beach room usually attempts. It opens with sushi, tartares and dumplings, moves through soups and cold and hot starters, salmon tartare and mussels in a creamy white-wine sauce among them, and lands on the grill, where pikeperch comes with young potatoes and herbs and the duck breast arrives in a ginger-honey marinade with asparagus.
Starters sit around €15 to €20 and mains roughly €20 to €50, which lets the room work as a long beach lunch or a full dinner. Save room for the tiramisu spiked with Riga Black Balsam, the city's black, herbal bitter: it is the signature finish and the most local thing on the menu. The address is Baznīcas iela 2b, on the Dubulti seafront, with a hall for about seventy and a glass-fronted terrace, fitted with a retractable roof, for up to a hundred and twenty more. 36.Line is one of very few Jūrmala restaurants to make the MICHELIN Guide, listed again in the 2026 edition — rare on a coast better known for resort dining than for serious kitchens.
The Room
The room is built to face the water. A glass-fronted terrace with a retractable roof opens onto the beach, so on a warm evening the edge between the dining room and the sand all but disappears; when the weather turns the roof closes and the sea stays in view. The main hall seats about seventy and the terrace holds up to a hundred and twenty more, so at the height of summer this is a lively, full room rather than a hushed one. Daylight does the lighting until dusk, then it warms. Charcoal smoke carries from the grill. Dress is beach-smart, a touch tidier after dark, and service keeps an unhurried pace.
Best for First Date
Book 36.Line for a first date because it takes the pressure off without feeling careless. The beach setting and the walk-in-off-the-sand terrace keep the mood light rather than formal; the menu is broad enough that one of you can order sushi and the other a grilled fish without anyone compromising; and the price band lets you keep it to lunch or stretch to dinner without a scene over the bill. Aim for a late-afternoon terrace table and let the sun drop over the Gulf of Riga between courses. For more rooms that make a first night easy, see our guide to the best restaurants for a first date and the Jūrmala dining guide.
Not for a quiet, candlelit dinner in high summer: with seventy seats inside and over a hundred on the terrace, 36.Line fills and gets loud on warm July evenings.
Frequently Asked Questions
Is 36.Line worth it?
Yes, mostly for the setting and the grill. 36.Line is one of the very few Jūrmala restaurants in the MICHELIN Guide, and Lauris Aleksejevs' charcoal kitchen turns out reliable fish and meat with a sea view you cannot get inland. Mains run roughly €20 to €50, so it scales from a beach lunch to a full dinner. Come for the terrace, the grill 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 fine. Reserve by phone on +371 22010696 or through the restaurant's website, and arrive early to walk the beach first.
What should I order at 36.Line?
Order from the charcoal grill: the pikeperch with young potatoes and the duck breast in ginger-honey marinade are dependable mains, and the mussels in white-wine sauce or the salmon tartare open the meal well. If you want the lighter side, the sushi and tartares are the way in. Finish with the tiramisu laced with Riga Black Balsam, the local bitter, which is the signature here.
What is the dress code at 36.Line?
Relaxed, as a restaurant on the sand should be. Beach-smart works for lunch, and a tidier version of the same for dinner; you will not need a jacket. In high summer people arrive more or less straight off the beach for an early table, while evening service pulls a slightly dressier crowd. Comfort suits the room better than formality.