Leña serves up an irresistible duality for its guests: the balance between Dani García’s technique and his sense of respect for the product.
How would you describe your culinary philosophy?
Leña is the 2.0 Steakhouse where the ability to create global but savoury recipes unites with a perfect technique on the ember. At Leña we cook all kinds of products but specially, best quality meats.
What is your current culinary obsession?
Democratize the kitchen in order to make it accessible for all kinds of diners that seek a home feeling in our restaurants, where we achieve the highest quality level in every facet.
How would you define your cooking style?
Cosmopolitan and savoury using the smoke as a guiding thread.
What was the most memorable meal you either cooked or ate?
A charcoal grilled turbot and taste each and every part separately.
How has the way you cook evolved as your career has progressed?
It has evolved from a more technical cuisine towards a more direct one allowing us to have a greater reach. But most certainly, with the product as the key cornerstone.
What is your favourite Krug food pairing?
A charcoal grilled piece of meat with a high streak of fat and light maturation. The complex and multidimensional textures that Krug offers, perfectly pairs with powerful and smoked dishes.
When is your favourite time to enjoy Krug?
Krug has a unique duality as it can be either a great aperitif and a magnificent pairing throughout the whole meal. However, my favorite moment to enjoy Krug would be any but always with great friends.
