menu

CHARCOAL-GRILLED MÁLAGA AVOCADOCHARCOAL-GRILLED MÁLAGA AVOCADO, PESTO OF TENDER CORIANDER AND COCKTAIL SALAD WITH FETA CHEESE

14

VEGETABLESTARTERS

BABA GANOUSHCHARCOAL-GRILLED AUBERGINE POUNDED WITH EXTRA VIRGIN OLIVE OIL AND PITTA BREAD

7

CHARCOAL-GRILLED ROAST BIMICHARCOAL-GRILLED ROASTED BIMI (THE WORLD’S HEALTHIEST VEGETABLE) WITH ROMESCO SAUCE

9

SMOKED BURRATA CAPRESECAPRESE SALAD OF SMOKED BURRATA, DRIED AND FRESH TOMATOES, BASIL AND PINE KERNELS

15

POTATO CHIPSPOTATO CHIPS FRIED IN EXTRA VIRGIN OLIVE OIL, WITH A SOUR CREAM DIP

6

TRADITIONAL CAESAR SALAD WITH OLD BEEFTRADITIONAL CAESAR SALAD WITH SHAVINGS OF OLD BEEF COPPA

WITH ANCHOVIES, PARMESAN CHEESE AND CROUTONS16

PRECIOS EN € / I.V.A. INCLUIDO

CHIMICHURRI VEGETABLESCHARCOAL-GRILLED-ROASTED CORN ON THE COB, FIELD PEAS AND KENYA BEANS

12

CHARCOAL-GRILLED EDAMAME CHARCOAL-ROASTED SOY BEANS WITH SALT OR SPICY LEMON SAUCE

7

GRILLEDSTARTERS I

PRECIOS EN € / I.V.A. INCLUIDO

ROAST CHICKEN CROQUETTESA ROAST CHICKEN IN CROQUETTE FORM, SMOOTH BÉCHAMEL WITH SPICES

9

RATATOUILLE PASTY WITH EGGLEÑA-STYLE RATATOUILLE PASTY WITH FRIED QUAIL’S EGG

6

CHICKEN PASTYLEÑA-STYLE SPICED BUTTER CHICKEN PASTY WITH CHEDDAR CHEESE

6

LEÑA SHAWARMACHICKEN LEGS AND THIGHS WITH RAS EL HANOUT, ROLLED UP HOW WE IMAGINE A KEBAB,

WITH FRESH TOMATO, CHEESE IN BRINE AND YOGURT SAUCE

8

CHARCOAL-GRILLED BLOOD SAUSAGECHARCOAL-GRILLED BURGOS BLOOD SAUSAGE AND GREEN APPLE PURÉE

6

6

SMOKED BRISKET PRETZELSLOW-SMOKED BRISKET, TARTARE SAUCE, CUCUMBER AND PICKLED ONION

CHARCOAL-GRILLED SOBRASADA SAUSAGECHARCOAL-GRILLED BLACK PIG MALLORCA SOBRASADA SAUSAGE WITH FLOWER HONEY

8

LAMB KEBABCHARCOAL-GRILLED TURKISH LAMB KEBAB, YOGURT SAUCE AND PITTA BREAD

12

FRIED CHICKEN OYSTERSTHE SWEETEST PART OF THE CHICKEN, FRIED WITH A HINT OF LEMON

10

GRILLEDSTARTERS II

CHICKEN SKEWERSCHICKEN THIGH SKEWER

8

YAKIPINCHO SKEWER OF LEMON CHICKEN WINGS

8

YAKIPINCHO MEATBALLCHICKEN THIGH MEATBALL CHARCOAL-GRILLED WITH A TARE SAUCE GLAZE

8

YAKIPINCHO CHIKEN OYSTER

8

YAKIPINCHO CHICKEN BREAST AND GREEN PESTO SAUCE

8

PRECIOS EN € / I.V.A. INCLUIDO

CARPACCIO OF CURED OLD BEEFSLICES OF CURED OLD BEEF LOIN, BLACK TRUFFLE SAUCE AND PARMESAN CHEESE

16

FOIE-GRAS FOR SPREADING WITHDRESSED TENDER GARLIC

LIKE AN APPLE STUFFED WITH FOIE-GRAS, WITH YOUNG GARLIC AND A LEMON DRESSING14

VEAL SWEETBREADSLIGHTLY CHARGRILLED SLICES OF VEAL SWEETBREAD WITH LEMON, LIKE MY FATHER USED TO MAKE

14

STEAK TARTARE WITH ROASTPINEAPPLE PURÉE

TRADITIONAL STEAK TARTARE, PURÉE OF SLOW-ROAST PINEAPPLE AND BEEF CRUNCH

16

MY MOTHER’S ROAST BEEF-STYLE IBÉRICO PORKROAST BEEF-STYLE IBÉRICO PORK SHAVINGS AND SHREDDED ONION ON A CRUNCHY BASE

14

2 units

2 units

2 units

2 units

2 units

ALSO KNOWN AS TORIPINCHO, A WORD BROUGHT TO THE SPANISH LEXICON

BY DANI GARCÍA. IT’S OUR HISPANO-JAPANESE TAKE ON

TRADITIONAL YAKITORI. CONSISTING OF DIFFERENT PIECE OF CHICKEN

DRESSED, TENDERISEDAND COOKED OVER

BINCHOTAN CHARCOAL.

TRADITIONAL YAKITORI. CONSISTING OF DIFFERENT PIECE OF CHICKEN

DRESSED, TENDERISEDAND COOKED OVER

BINCHOTAN CHARCOAL.

YAKIPINCHOSKEWER OF LEMON CHICKEN WINGS

YAKIPINCHO CHICKEN BREAST AND GREEN PESTO SAUCE

YAKIPINCHO

YAKIPINCHO SKEWEROF CHICKEN THIGH

YAKIPINCHO MEATBALL

THEFIRE’S

ALWAYSLIT HERE

PRODUCT, TECHNIQUE, VERSATILITY AND PASSION. WHEN COMBINED, THEY

MAKES A BEAUTIFUL BLAZE ANDCREATE THE FINEST EMBERS IN

MARBELLA AND THE WORLD.

WE LOVE PLAYING WITH FIRE.SO WE’RE HERE TO

LIGHT THINGS UP!

CHARCOAL-GRILLED SHOULDER OF IBÉRICO PORKSHOULDER OF IBÉRICO PORK 100% CHARCOAL-GRILLED

20

CHARCOAL-GRILLED TOP LOIN OF IBÉRICO PORKTOP LOIN OF IBÉRICO PORK 100% MARINATED IN KOJI AND CHARCOAL-GRILLED

19

DANI GARCÍA’S SUNDAY CHICKENINDIVIDUAL POUSSIN, CHARCOAL-GRILLED AND VERY JUICY

16

15

PRECIOS EN € / I.V.A. INCLUIDO

BURGOS LAMBWOOD-FIRED OVEN-ROASTED LEG OF LAMB AUX FINES HERBES

35

PAN-FRIED BREADED VEAL CUTLET(WIENER SCHNITZEL)

VEAL LOIN PAN-FRIED MILANESE-STYLE IN FRENCH BUTTER

24

OLD BEEF RIBEYE STEAKBONE-IN 600G CHARCOAL-GRILLED RIBEYE STEAK

38

CHARCOAL-GRILLED TENDERLOIN200G CHARCOAL-GRILLED BEEF TENDERLOIN

22

all the firewoodon the grill

INSPIRED BY THE HAMBURGER SERVED AT THE DANI GARCÍA RESTAURANT,WITH THREE MICHELIN STARS

The burger that meant it all made senseAGED BEEF MINCED RIGHT BEFORE YOUR EYES. ONCE YOUR STAFF HAVE CREATED YOUR BURGER,IT GOES STRAIGHT ONTO THE LEÑA GRILL. ALL YOU HAVE TO DO IS ENJOY THE INCREDIBLE TASTE.

TWO BABY BURGERS, BULL SAUCE, PRETZEL AND HAVARTI CHEESE

SURF & TURF AS IT SHOULD BE½ ROAST LOBSTER WITH CAFÉ DE PARIS SAUCE AND BEEF TENDERLOIN WITH

MASHED POTATO AND MEAT JUS

45

A5 WAGYU BEEF SIRLOIN100G OF A5 WAGYU BEEF FROM KOBE, TAMARI SOY SAUCE AND FRESH WASABI

45

TOMAHAWK

RIBEYE

SKIRT STEAK

AGEDAT LEÑA, WE AGE OUR MEAT TO

BRING OUT ALL ITS FLAVOUR. YOUNGER BEEF IS AGED FOR 15

DAYS, AND OLDER BEEF CUTS ARE LEFT TO AGE

FOR 45 DAYS.

FOR 2 / 3 GLUTTONS

PRECIOS EN € / I.V.A. INCLUIDO

1.3KG CHARCOAL-GRILLED YOUNG BEEF TOMAHAWK STEAK

70

SOME FISHCHARCOAL-GRILLED

SALMON LOINCHARCOAL-GRILLED SALMON LOIN

15

CHARCOAL-GRILLED SEA BASSWHOLE CHARCOAL-GRILLED SEA BASS, LEMON RIND CONFIT AND EXTRA VIRGIN OLIVE OIL

25

BEEF TOMAHAWK

OLD BEEF SIRLOIN STEAK1.3KG OLD BEEF SIRLOIN STEAK BONE IN, CHARCOAL-GRILLED

89

MADE IN USA SMOKED BEEF RIBSLOW-SMOKED BEEF RIB, OLD BEEF SAUSAGES, COLESLAW AND

HOME-MADE BARBECUE SAUCE

65

SLOW-SMOKED BEEF BRISKET, OLD BEEF SAUSAGES, COLESLAW, PICKLES ANDHOME-MADE BARBECUE SAUCE

60

MADE IN USA SMOKED BEEF BRISKET

all the firewoodon the grill

BEEF PORTERHOUSE STEAK1KG CHARCOAL-GRILLED YOUNG BEEF PORTERHOUSE STEAK

58

SAUCESBÉARNAISE

CHIMICHURRI CREAMED PORTOBELLO MUSHROOM

MUSTARDPEPPER

FOYOT2

PRECIOS EN € / I.V.A. INCLUIDO

GARNISHES

ONION AU GRATIN WITH TRUFFLECREAMY ONION WITH TUBER MELANOSPORUM BLACK TRUFFLE,AU GRATIN WITH GRUYÈRE CHEESE (DANI GARCÍA’S FAVOURITE)

8

GREEN ASPARAGUS AU GRATINGRILLED GREEN ASPARAGUS WITH A LEMON AND FRESH DILL BÉARNAISE SAUCE

6

CREAMED SPINACHBABY SPINACH IN A SMOOTH BÉCHAMEL SAUCE AU GRATIN WITH CHEESE

6

FRESH LETTUCE LEAVESFRESH LETTUCE LEAVES DRESSED WITH EXTRA VIRGIN OLIVE OIL AND LEMON

4

POTATO FRIESOLD GALICIAN FLASH-FRIED POTATOES

4

PIQUILLO PEPPERSPIQUILLO PEPPERS CARAMELISED WITH EXTRA VIRGIN OLIVE OIL

4

MASHED POTATOMASHED POTATO WITH BUTTER, IN HONOUR OF ROBUCHON

4

MAC AND CHEESECOQUILLETE PASTA WITH A CHEDDAR CHEESE AND PANKO SAUCE

5

+34 952 764 252www.grupodanigarcia.com

lenadanigarcia lenadanigarcia