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CASA LEO
Contemporary Spanish
A tapas spot in Los Feliz where the Iberian flatbreads come topped with caramelized onion, aged cheese, and a drizzle of passionfruit, which sounds like a dare but lands. The menu is built for sharing, moving through small plates and ceviche shots before reaching a wine-braised oxtail stew that finishes with house-made potato chips for crunch. The chef draws on Spanish pantry staples without being precious about it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Bay scallop ceviche
“Start with "shots" of bay scallop ceviche with tender scallops in a vibrant leche de tigre, served atop halved lime wedges.”
Michelin Guide -
Lardons coca
“Choose between a variety of their Iberian flatbreads, including the lardons coca with caramelized onion puree, queso picon and a drizzle of fresh passionfruit topping.”
Michelin Guide -
Rabo de toro
“Proteins like their rabo de toro are a must”
Michelin Guide -
Helen's cheesecake
“Finish your meal with a delicious slice of Helen's cheesecake.”
Michelin Guide
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