By Chef Jose Icardi
LEYNIA is a new Argentinean Grill inspired by flavors from Japan, melding the rustic allure of open flame cooking with the dreamy setting of SLS Cancun. Guests will be delighted with theatrical touches like tableside food and drink presentations served from roaming Bicicletas.
LEYNIA is perfect for a quick bite or refreshing beverage - guests can enjoy one of our many artisanal teas, freshly squeezed juices and signature coffees, or perhaps sample one of our signature menu items such as our Saturday and Sunday Brunch which includes bottomless drink options, unlimited maki selections, meat from the parilla, jamon station, healthy corner and sweet and savory desserts.
Events & Catering
Whether you are planning an intimate dinner for friends, a corporate luncheon, or an extravagant soirée, sbe’s best-in-class service, versatile venues and award-winning catering will guarantee that your event will be a success.
Hailing from Buenos Aires, Argentina, Chef Icardi received his degree in international cuisine from IAG. In 2001, he was recruited to work at The Loews Miami Beach Hotel under Master Chef of France, Chef Marc Elher, where he garnered 4 Diamonds in the first year. He's subsequently worked as Executive Chef at sbe's Katsuya Restaurant at SLS South Beach. In 2015, Icardi expanded his culinary role with sbe as Executive Chef of The Restaurant at The Raleigh. He then created Leynia at the iconic Delano South Beach, where he served as Executive Chef, bringing forth imaginative Argentinian fusion cuisine. In 2018 Icardi launched Diez y Seis, a Mexican restaurant with a renegade take on classic cuisine. Paying homage to Mexico's culinary contributions, Diez y Seis delivers a twist on the classics, at Shore Club South Beach.