FLAVOUR AND THE SOUL OF LEÑA

Exclusive interview with Chef Dani García at Maxx Royal Bodrum

Leña by Dani García at Maxx Royal Bodrum

Conceived by acclaimed chef Dani García, Leña by Dani García, redefines the traditional grill through a gastronomic concept where fire and live embers take centre stage, transforming primal cooking techniques into a refined, cosmopolitan dining experience. The restaurant’s contemporary interiors echo its culinary philosophy, featuring warm, earthy tones and rich wood finishes that reinforce the connection to fire, while creating an inviting, stylish atmosphere. The menu strikes a confident balance between tradition and modernity, showcasing signature dishes that have become synonymous with the brand, from the iconic grilled avocado and its emblematic burger to expertly selected cuts such as aged ribeye from mature cattle. Together, they embody Leña’s unmistakable identity: a celebration of precision, flavour and a modern approach to steakhouse culture on an international stage.

Attributable to Chef Dani García:

Leña is built around fire as both technique and emotion. How would you describe the restaurant’s identity in one sentence beyond the idea of a steakhouse?

Leña is a celebration of living through fire. It’s a place where technique, emotion and sharing come together to create unforgettable moments around the table. We are much more than a steakhouse; we are a restaurant where fire becomes a language.

• You achieved three Michelin stars and then made the rare decision to close your restaurant at its peak. What mindset drives a decision like that?

I have always believed that gastronomy is about evolution and taking risks. Closing a three-Michelin-star restaurant was not about leaving something behind but about opening new doors. I’m driven by curiosity and by the desire to keep creating experiences that connect with more people around the world.

From Smoked Room’s rapid Michelin recognition to Leña’s global expansion, what connects all your culinary chapters?

The common thread is emotion. Whether it’s a tasting menu at Smoked Room or a dinner at Leña, my goal is always the same: to move people through flavour, hospitality and storytelling. Every project has a different expression, but the soul is identical.

What makes Turkey’s Bodrum coastline a meaningful setting for Leña’s philosophy?

Bodrum has a unique energy. There is a deep connection with the sea, with nature and with the joy of gathering around a table, and that fits perfectly with Leña’s philosophy. Fire feels very natural here. The Mediterranean lifestyle, the beauty of the coastline and the relaxed sophistication of Bodrum make it an extraordinary destination for our concept.

You’ve built a career on combining traditional Spanish ingredients with global techniques. How do you know when a dish has found the perfect balance between heritage and innovation?

When innovation doesn’t hide the ingredient or the memory behind it but elevates it. A dish works when it surprises you while still feeling familiar. Respect for the product and emotion are always the final judges.

Rapid Fire Questions

What is your personal favourite cut or ingredient to cook over fire?

I love cooking red prawns over fire. It’s a delicate ingredient that completely transforms with smoke and heat while preserving its essence.

What is the most memorable dining moment you’ve experienced as a guest, not a chef?

There have been many, but the moments I remember most are those where I felt genuine hospitality and emotion. Great food is important, but the feeling a restaurant leaves with you is what stays forever.

If you could host a dream fire-cooking dinner anywhere in the world, where would it be?

On a secluded beach in the Mediterranean, with the sea in front of us and a long table shared with friends, producers and chefs from around the world.

Is there a flavour profile that you find yourself returning to repeatedly, regardless of the concept or location?

Acidity and smokiness. I love the tension between freshness and fire. It’s a combination that appears in many of my dishes in one way or another.

Leña operates within luxury hospitality environments. How important is collaboration between hotel experience and restaurant identity?

It’s essential. The guest doesn’t separate the restaurant from the hotel experience; they remember the emotion of the whole journey. In places like Bodrum, where hospitality is taken to another level, that collaboration becomes even more important and allows us to create something truly memorable.