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Sustainably sourced.
Fire-forged.
Leña is a refined yet approachable "Span-ish" restaurant centered around open-fire cooking. Every dish—whether seafood, vegetables, or meat—is touched by flame, prepared over a live-fire hearth using Michigan-sourced oak, cherry, and applewood and binchotan charcoal. The menu reflects a deep commitment to sustainability, with thoughtfully sourced ingredients from local farms and purveyors.
Complementing the food is a curated wine list featuring organic, biodynamic, and sustainable selections, along with inspired cocktails and vermouths that celebrate the vibrant drinking culture of Spain. At Leña, warmth comes from both the fire and the hospitality.
Executive Chef Mike Conrad leads the kitchen that brings bold, wood-fired flavor to life with seafood and vegetable-forward dishes, all crafted over an open fire.
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At Leña, sustainability isn’t a trend—it’s a guiding principle. By partnering with Michigan-based purveyors like Creekstone Farms, Marrow Detroit Provisions, Motor City Seafood, and Fisheye Farms, Leña crafts a menu that seamlessly blends the vibrant traditions of Spanish cuisine with the freshest flavors of the Midwest. Additionally, our kitchen’s whole-use cooking approach ensures every ingredient is utilized to its fullest potential, minimizes waste, and honors both the ingredient and the producer.
The sparks behind your experience
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