High above Downtown Dubai, at the crown of Wasl Tower, Lion in the Sun makes its highly-anticipated global debut. An elevated dining experience rooted in fire and flavour at Mandarin Oriental Downtown Dubai, the new restaurant from Majestas introduces a concept shaped by open fire, Mediterranean instinct, and a deeply personal approach to hospitality. Founded by Flavio Briatore and Francesco Costa, Majestas has long been associated with destinations that sit at the intersection of dining, culture, and lifestyle. With Lion in the Sun, the group unveils a more intimate expression of that vision. Inspired by Briatore’s original retreat in Malindi, Kenya, once his private home and later a discreet refuge for figures across fashion, art, and music, the Dubai opening translates that legacy into a contemporary, skyline-facing setting.
Designed by architect Richard Saunders, the restaurant unfolds as a refined salotto in the sky. Warm terracotta, soft whites, and earthy browns shape a space that feels residential rather than theatrical, where flow and comfort guide the experience. Spanning over 8,000 square feet, Lion in the Sun accommodates 160 guests across its indoor dining room and terrace, with capacity expanding for private gatherings. From every angle, the city becomes part of the ritual.
At the heart of the restaurant is the grill. Under the direction of Culinary Director and celebrity chef Batuhan Piatti, Lion in the Sun celebrates the purity of open-fire cooking, positioning it as both technique and philosophy. The menu reads as a tribute to Mediterranean generosity, spanning bold flavours, premium ingredients, and plates designed for sharing.
Starters set the tone with confident simplicity and depth. Tuna tartare arrives finely cut with mirepoix, clean and precise. Endives are dressed in the house’s closely guarded vinaigrette, while Taste of the Aegean brings together coastal notes that feel sunlit and familiar. Wagyu beef tacos introduce a more indulgent note, balanced by freshness and texture, while burrata and fried calamari anchor the menu in comfort and restraint. Mains lean fully into the language of fire. Wagyu ragout fettuccine delivers richness and warmth, while the olive-wood-grilled Wagyu ribeye stands as a smoky signature. Whole seabass, grilled over open flame, reflects the kitchen’s respect for simplicity, allowing smoke, seasoning, and timing to do the work. Sides are treated with equal care. Roasted peppers in olive oil, grilled seasonal vegetables, and a trilogy of tomatoes reinforce the restaurant’s Mediterranean backbone, built to be shared across the table.
This is grilled Mediterranean dining at its most confident. It’s unfussy yet elevated, and undeniably shaped by rhythm rather than spectacle. Fire becomes ritual, and the hospitality group’s legacy concepts are reimagined for Dubai’s pace and perspective.
