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Josper grills run hot here, and the whole room smells faintly of embers before you've sat down. Leña is a meat-forward restaurant from celebrity chef Dani García, with Tomahawks and T-bones as the main event and yakipinchos, a smoky riff on yakitori, keeping things interesting between cuts. The tableside Caesar salad, assembled in front of you with aged beef, is either a great bit of theatre or a provocation, depending on your mood.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tomahawk
“the different cuts of premium meats (Tomahawk, T-bone, Txuletas...) are the main protagonists”
Michelin Guide -
T-bone
“the different cuts of premium meats (Tomahawk, T-bone, Txuletas...) are the main protagonists”
Michelin Guide -
Txuletas
“the different cuts of premium meats (Tomahawk, T-bone, Txuletas...) are the main protagonists”
Michelin Guide -
Caesar salad
“Before your eyes, they will prepare what they say is the real Caesar Salad, made on the spot with slices of mature beef.”
Michelin Guide
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