A New Chapter Unfolds

In summer 2025, Chef Dani García’s signature concept Leña Marbella unveiled a bold reinvention dubbed “Leña Marbella 2.0.” The destination grill-house in Puente Romano Beach Resort relaunched with a dramatically expanded footprint, fresh design elements, and a more defined sense of purpose as the flagship venue for García’s growing international restaurant group. The relaunch solidifies Leña’s position not just as a top Marbella dining destination, but as a brand ambassador for modern Spanish grilling on the global stage.

Design That Breathes Fire

Originally conceptualized by the award-winning design firm Astet Studio, Leña’s interiors are a masterclass in balancing raw materiality with refined aesthetics. The design celebrates the primal essence of cooking with fire, featuring charred timber, dark stone, rich leather textures, and glowing embers, all under sculptural lighting that mimics the flicker of flame. This new phase expands seating to accommodate up to 279 diners and introduces a dramatic central bar space that acts as a visual and social anchor. With retractable glass doors connecting to the vibrant La Plaza courtyard, the experience seamlessly transitions between intimate indoor spaces and Marbella’s lively alfresco nightlife.

A Menu Forged in Smoke & Technique

Leña Marbella takes fire cooking to an art form. The culinary philosophy is centered on extracting deep, rich flavors through carefully managed heat and smoke. State-of-the-art Josper grills and binchotan charcoal are central to the kitchen’s operations, lending signature char and complexity to the dishes. Aged cuts such as Tomahawk, ribeye, and A5 Japanese wagyu are cooked with precision, often served with elevated sides like truffle potato purée, grilled piquillo peppers, or creamy roasted leeks.

But it’s not all about meat. Charcoal-grilled Málaga avocado with coriander pesto, smoked baba ganoush, and the foie micuit green apple creation reflect Dani García’s fine-dining roots. For a playful touch, the “Iconic Burger Bull” presents two sliders crafted from hand-chopped beef, served in miniature sourdough buns an homage to García’s earlier ventures into elevated comfort food.

Seafood fans aren’t left out: grilled seabass, Atlantic octopus, and robata-cooked prawns sit alongside land-focused entrées. The massive 3.3 kg ox steak is a theatrical table centerpiece, offered with custom-designed steak knives carved from exotic wood, a reflection of the detail García invests into every aspect of the guest experience.

Drinks & Wines with Depth

The beverage program is just as curated. Cocktails feature bold, smoky notes and fresh botanicals. Signature options like the Madagascar (Roku gin with baobab soda) and Mule Mule (Maker’s Mark with house-made ginger soda) are layered, aromatic, and presented with modern elegance. The wine list is vast, featuring over a thousand labels, with premium Spanish vintages alongside international selections from Burgundy, Napa, and the Rhône Valley. Sommelier guidance is available to help guests pair selections with the intensity and richness of flame-grilled fare.

Atmosphere & Guest Experience

Leña Marbella blends elegance with energy. Inside, diners enjoy moody lighting, sculptural textures, and open-kitchen theatre, while outside, the terrace overlooks the resort’s buzzing social hub, La Plaza. Service is intentionally warm, balancing fine-dining polish with the relaxed spirit of Marbella’s coastal lifestyle. Diners praise the attentiveness and detail-oriented staff, who navigate the menu with passion and knowledge.

Although Leña enjoys widespread acclaim, it's not immune to occasional criticism. A small minority of reviews have pointed to inconsistency in execution or inattentive service on busy nights. However, these are the exception. The overwhelming consensus highlights Leña as one of Marbella’s most dynamic culinary destinations.

A Global Vision Fired into Life

Leña Marbella is the original outpost of a concept that has expanded to Madrid, Barcelona, and Dubai, with further openings planned in Miami, Mallorca, and Ibiza. It represents the evolution of Dani García’s culinary identity, moving from the haute cuisine of his three-Michelin-starred ConTradición into a more elemental, accessible, yet no less refined style. Fire, smoke, and the soul of Andalusia come together in a way that’s both rustic and sophisticated.

García’s vision for Leña is to create a global network of restaurants that celebrate grilling in all its forms, rooted in Spanish tradition but executed with global flair. Marbella remains the heart of that mission, a flagship that continues to evolve, setting the benchmark for everything that follows.

In Summary

• Opened/Reimagined: Summer 2025 as “Leña Marbella 2.0”
• Location: Puente Romano Beach Resort, Marbella, Costa del Sol, Spain
• Design: Sensual and dramatic, by Astet Studio
• Cuisine: Flame-focused meats, inventive vegetables, standout seafood, signature cocktails
• Ambiance: Refined but energetic, with both indoor intimacy and lively terrace vibes
• Clientele: Jetsetters, gourmands, and Marbella’s stylish elite
• Notable features: Ox steak ritual, handmade steak knives, 1,000+ wine list

It's a statement

Leña Marbella is not just a restaurant, it’s a statement. Combining the ancient power of fire with cutting-edge culinary technique, it elevates the grill-house concept into something truly remarkable. Whether you’re drawn by the smoky aroma of aged steak, the visual drama of open-fire cooking, or simply the sophistication of its setting, Leña Marbella promises an experience that is both rooted in tradition and boldly modern.