The story
Row on 45 is a modern European restaurant in Dubai Marina, at PO Box 118500, Al Emreef Street, Dubai, United Arab Emirates. It holds two Michelin stars (2026), and its kitchen under chef Jason Atherton cooks modern European dishes with Japanese influences across a 17-course tasting menu.
Atherton built the menu around his culinary discoveries and his travels. He has worked alongside chefs including Pierre Koffmann, Marco Pierre White and Ferran Adrià, and the menu carries that background. Daniel Birk leads the kitchen as executive chef, and Rahul Shrestha is chef de cuisine. The cooking takes British ingredients and adds Japanese clarity of flavour and Mediterranean lightness.
The 17-course menu changes with the seasons. Ingredients named on the menu include Hokkaido scallop, deep-sea carabinero, A5 Saroma wagyu and 100-year-old balsamic vinegar. A 17-course vegetarian menu follows the same structure, with dishes such as kabu turnip, shiitake and golden beetroot. Guests with allergies or dietary needs should tell the team in advance, since the restaurant cannot cover vegan, gluten-free or dairy-free menus.
The meal moves through several rooms in three acts, with fringed lampshades, art deco wallpaper and plush velvet chairs. Seating is limited to 22 diners each evening, so an advance reservation is required. Head sommelier Lorenzo Abussi curates the wine pairings, which feature European wines and Japanese sake, and a non-alcoholic pairing is also available.
Recognition
Ambience
Details
History
Much of the theatrical element of dining at Row on 45 comes from the décor of the multi-setting Dubai restaurant, which is designed like a luxurious aristocratic-inspired penthouse but with captivating quirky touches, such as eccentric portraits, thrown in for good measure. The 17-course meal progresses in three acts as diners move between the rooms, as if at a lively dinner party. With fringed lampshades, art deco wallpaper, plush velvet chairs and gorgeous dinnerware, the attention to detail is remarkable.The modern European dishes (with Japanese influences) tell the story of chef Atherton’s creative expertise developed over his long career working with other illustrious chefs at some of the world’s finest restaurants and inspired by his travels.Changing seasonally, the 17-course tasting menu at Row on 45 seeks to surprise and delight through ingenious dishes prepared with ingredients such as Hokkaido scallop, deep-sea carabinero, samegarei fish, 100-year-old balsamic vinegar and A5 Saroma wagyu.Herbivores can enjoy an elaborate meal. There’s a 17-course vegetarian tasting menu that showcases Atherton’s talents equally well.Pairing menus curated by head sommelier Lorenzo Abussi feature premium and rare European wines and Japanese sake. On the non-alcoholic beverage pairing menu, you’ll find pinot noir with cold-press merlot and notes of morello cherry and licorice.
Excellent cooking
Location
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