A brand new chapter for Dani García’s fire-driven grill home has begun. A part of the award-winning Puente Romano Marbella resort, Leña Marbella has entered a daring new section. This summer season 2025, the vacation spot restaurant from chef Dani García reopened with an expanded area, enhanced design, and a renewed sense of id. Playfully dubbed ‘Leña Marbella 2.0’ on its web site, the evolution respects the roots of this pioneering restaurant whereas embracing its function as a flagship for García’s rising international empire.
This deal with is private for the chef. It’s right here, on this very location, that he earned his three Michelin stars in 2019 earlier than closing the effective eating ConTradicion restaurant to pursue new ideas. Leña was the primary of these, a contemporary grill home constructed round smoke, method, and primal parts. Since then, the model has expanded to Madrid, Barcelona, and Dubai, with additional openings deliberate in Miami, Mallorca, and Ibiza.
Design That Ignites
The unique Leña Marbella area stays intact and is as visually arresting as ever. Designed by Astet Studio, it was named the World’s Most Stunning Restaurant on the Restaurant & Bar Design Awards 2021. The interiors use darkish wooden, charred tones, and stone surfaces to evoke the essence of the grill, with a sensual, enveloping ambiance that nods to the ancestral energy of fireplace.
This award-winning space now flows seamlessly right into a dramatic new wing, including capability for 279 visitors, a central bar, and a putting sense of openness. Giant glass doorways slide open straight onto La Plaza, the social coronary heart of the resort, the place diners can sit on the terrace and really feel the vitality of the sq.. Inside, the kitchen is cleverly hid behind smoked-glass doorways.
From Hearth to Plate
We started with cocktails. The Madagascar, made with Roku gin and home grapefruit and baobab soda, was refreshing and fragrant. The Mule Mule, a mix of Maker’s Mark and ginger-spice soda, had depth and heat; I feel this might nicely be a brand new favorite.
To begin, along with the artisan breads and signature smoked butter, we shared the charcoal-grilled Málaga avocado with coriander pesto, pipirrana and feta. Tender, smoky and superbly plated on a roasted leaf, sitting upon a vintage-style dish, it was a delight. The foie micuit, formed like a inexperienced apple, was each playful and indulgent, with a fragile lemon-garlic dressing chopping by means of the richness.
We couldn’t resist the Iconic Burger Bull, two miniature sliders that pay tribute to the burger García as soon as served in his three-star restaurant. Nonetheless as tasty as ever. The meat is introduced and floor tableside earlier than being ready within the kitchen.
For the principle course, we selected the meat tenderloin cooked medium uncommon, served with caramelised piquillo peppers, truffled onion purée, and Robuchon-style mashed potatoes. Every factor was exact and indulgent, with the purée a standout, velvety and wealthy, served in a small copper pan.
As a substitute of crimson wine, we paired the meal with a calming glass of Bouzeron Aligoté Doré from Domaine de Villaine. Full of life and mineral, with citrus and white fruit notes, it matched superbly with the smoke and salt of the meal.
A Finale with Aptitude
For dessert, we ordered the home signature, the Rose Pudding, described on the menu as ‘Rose flan with artisan ice cream and milk meringue cream’. This signature brioche with toasted butter arrived with theatrical aptitude. A waiter approached the desk carrying a black wood field embossed with the Leña emblem. He eliminated the lid to disclose a field of black roses, with the fragile rose pudding nestled at its centre.
Nonetheless the Normal
Leña Marbella continues to seize what made the unique restaurant so compelling. It’s immersive and refined, but with out feeling in accessible. And with its new format and bigger capability, it stays certainly one of Marbella’s most atmospheric locations to dine.
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