Leña Marbella – Review

A new chapter for Dani García’s fire-driven grill house has begun. Part of the award-winning Puente Romano Marbella resort, Leña Marbella has entered a bold new phase. This summer 2025, the destination restaurant from chef Dani García reopened with an expanded space, enhanced design, and a renewed sense of identity. Playfully dubbed ‘Leña Marbella 2.0’ on its website, the evolution respects the roots of this pioneering restaurant while embracing its role as a flagship for García’s growing global empire.

This address is personal for the chef. It is here, in this very location, that he earned his three Michelin stars in 2019 before closing the fine dining ConTradicion restaurant to pursue new concepts. Leña was the first of those, a modern grill house built around smoke, technique, and primal elements. Since then, the brand has expanded to Madrid, Barcelona, and Dubai, with further openings planned in Miami, Mallorca, and Ibiza.

Design That Ignites

The original Leña Marbella space remains intact and is as visually arresting as ever. Designed by Astet Studio, it was named the World’s Most Beautiful Restaurant at the Restaurant & Bar Design Awards 2021. The interiors use dark wood, charred tones, and stone surfaces to evoke the essence of the grill, with a sensual, enveloping atmosphere that nods to the ancestral power of fire.

This award-winning area now flows seamlessly into a dramatic new wing, adding capacity for 279 guests, a central bar, and a striking sense of openness. Large glass doors slide open directly onto La Plaza, the social heart of the resort, where diners can sit on the terrace and feel the energy of the square. Inside, the kitchen is cleverly concealed behind smoked-glass doors.

From Fire to Plate

We began with cocktails. The Madagascar, made with Roku gin and house grapefruit and baobab soda, was refreshing and aromatic. The Mule Mule, a blend of Maker’s Mark and ginger-spice soda, had depth and warmth; I think this could well be a new favourite.

To start, in addition to the artisan breads and signature smoked butter, we shared the charcoal-grilled Málaga avocado with coriander pesto, pipirrana and feta. Tender, smoky and beautifully plated on a roasted leaf, sitting upon a vintage-style dish, it was a delight. The foie micuit, shaped like a green apple, was both playful and indulgent, with a delicate lemon-garlic dressing cutting through the richness.

We could not resist the Iconic Burger Bull, two miniature sliders that pay tribute to the burger García once served in his three-star restaurant. Still as tasty as ever. The meat is presented and ground tableside before being prepared in the kitchen.

For the main course, we chose the beef tenderloin cooked medium rare, served with caramelised piquillo peppers, truffled onion purée, and Robuchon-style mashed potatoes. Each element was precise and indulgent, with the purée a standout, velvety and rich, served in a small copper pan.

Instead of red wine, we paired the meal with a chilled glass of Bouzeron Aligoté Doré from Domaine de Villaine. Lively and mineral, with citrus and white fruit notes, it matched beautifully with the smoke and salt of the meal.

A Finale with Flair

For dessert, we ordered the house 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 flair. A waiter approached the table carrying a black wooden box embossed with the Leña logo. He removed the lid to reveal a box of black roses, with the delicate rose pudding nestled at its centre.

Still the Standard

Leña Marbella continues to capture what made the original restaurant so compelling. It is immersive and refined, yet without feeling in accessible. And with its new layout and larger capacity, it remains one of Marbella’s most atmospheric places to dine.