Le canard : Challans duck breast and foie gras duo, mango with ginger vinegar and fresh coriander


Baja-inspired food with Mexican and Asian influences fall under one of two preparation methods at Leña Brava. The Fire side of the menu lists seafood, duck, chicken and beef, made in the oven or one of the three open-fire hearths. The Ice section has seafood and raw bar items such as oysters, uni, ceviches, aguachiles and salads.

Owner/Chef: Rick... More


Came by without reservation on a Sunday evening. Got seated without any problem. We chose from the daily specials as well as from the regular menu. Everything came nicely presented and piping hot. Decent homemade food, we could have been at grandma´s kitchen. Service was exceptionally efficient yet very friendly. Will be back if next time in the city.... More


Had lunch here the day they have reopened after their winter holiday. We have heard so many good things about this place, were really looking forward sampling the menu. What a let down. Most of the dishes came lukewarm, under seasoned, boring. Roasted mackerel was overcooked, therefor dry, trout sushi was a joke, pork sausage was just about okay. The... More


Third lunch with Master guide Peter K in as many days, this time back in Hong Kong with a nice group which included Gaggan Anand and his family.
And of course we had to order the suckling pig, which was entirely different from the Macau versions as it did not have rice on the inside. The skin has perfectly crispy with the prefect few millimetres of... More


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