Black walls, glass wine cabinets, and the house knives are displayed against a wall of glowing embers. At Leña Ibiza, the Dani García steakhouse on the ground floor of BLESS Ibiza The Site, the evening begins with the scent of woodsmoke and a DJ playing from the central cocktail bar. This is a steakhouse dinner as theatre, elegantly staged for Playa d’en Bossa.
Leña was born in Marbella, where García won three Michelin stars in 2019 before stepping away from fine dining in search of something freer. The group tells that story as a beginning rather than an ending. Once the third star was won, they say, the question became what comes next, and the answer has been a mission to democratise haute cuisine. The contemporary grill house Leña that followed has since opened in Madrid, Barcelona, Dubai, Mallorca and Bodrum, with Miami to come, and its Ibiza edition opened alongside BLESS The Site hotel in June 2026. Anyone who knows the award-winning Marbella original will recognise the look at once. Ibiza has the same darkness, the same glow, the same sense of occasion. Sister restaurant Lobito de Mar is for summery days on the sand while Leña is most definitely for the night.
Start with the Leñero, the signature cocktail of 400 Conejos mezcal hidden beneath a foam of passion fruit, vanilla and citrus, served in a blond wood cup with the brand’s upside-down Ñ dusted in charcoal across the top. From the opening plates came a foie micuit ‘apple’ with green garlic and grilled toasts, charcoal-grilled Málaga avocado with coriander pesto and pipirrana, saucisson sliced wafer thin with lime zest grated over at the table, and a salad of cherry tomatoes and grilled raspberries in a rocoto chilli emulsion, served in a lava-stone bowl beneath broken mint leaves.
Next came the Iconic Burger Bull, baby burgers built on pretzel bread with Havarti and the Bull sauce first created at García’s three-Michelin-star restaurant. Then the centrepiece, a 1.3kg veal tomahawk, presented whole with its bone wrapped in twine and dried flowers, carved off the bone beside the table and served with copper pans of béarnaise and a mild chimichurri. You even choose your steak knife from a designer collection. Premium cuts are priced by the kilo, dishes from the Mediterranean grill and Ibiza spiny lobster can run to hundreds of euros per kilo. We finished with a shared Dubai chocolate coulant of pistachio, milk chocolate and caramelised kataifi, very much of the moment.
One honest note. Leña is run independently of the hotel, and on our visit the service was correct and well drilled but short on warmth and charisma. All the Leña elements are there, but at the time of our visit the essence of Leña was yet to emerge.
Leña is dinner only, from 7.30 pm until half past midnight.
You can read The Luxury Editor Review of BLESS Ibiza The Site here, and you can read The Luxury Editor review of The Unexpected Ibiza Hotel here.
