Leña Mallorca

About Leña Mallorca

Dani García brings his signature open-fire mastery to the Mandarin Oriental Punta Negra with this sophisticated contemporary steakhouse, where premium dry-aged cuts meet the primal theatre of live-flame cooking. The space channels García's bold, ingredient-forward approach—developed through years of Michelin-starred work—into an elegant but approachable format that celebrates smoke, char, and Mediterranean terroir. Expect impeccable product selection, from exceptional Spanish beef to pristine seafood kissed by the grill, served in a setting that balances refined service with genuine warmth. This is where serious carnivores and fire-cooking devotees come to experience García's vision outside the formal tasting menu format.

Good to know

Order several dishes family-style rather than committing to a single entrée—the kitchen shines when you can sample multiple fire-kissed preparations alongside those standout starters.

The chef

Dani García

Dani García trained at Escuela de Hostelería La Cónsula in Málaga before ascending through Spain's gastronomic ranks to become one of the country's most decorated chefs. He earned his first Michelin star at Tragabuches, followed by two stars at Calima, and ultimately three Michelin stars for his eponymous restaurant in 2019—an achievement he famously celebrated before transitioning focus toward more accessible formats. García's philosophy centers on Andalusian terroir and bold, direct flavors, applying haute technique to ingredients like Iberian pork, local seafood, and now, with the Leña concept, open-fire cooking that honors primal culinary tradition through a contemporary lens.