Le Smash was born in 2023 from a clear vision: perfect the burger in its purest form. “We sat in another overhyped burger place,” as the story goes, “watching people photograph burgers they couldn’t fit in their mouths, and realized the true essence of a great burger had been lost.”
Late-night taste tests in a small kitchen evolved into Le Smash’s distinct approach: exceptional burgers with uncompromising attention to detail, served in an environment both premium and welcoming. The concept—sketched on a napkin now framed in our flagship location—centered on two words that would become our guiding philosophy: “Smashed. Perfection.”
This philosophy extends everywhere. The spaces, staff, and graphics reflect the same idea: true style comes from authenticity and confidence.
Le Smash defies categories: it’s a burger establishment with meticulous attention to detail that transcends traditional restaurant experiences. As one early customer put it: “They took everything annoying about fancy burger places, threw it away, and doubled down on everything good.”
Company Details
- Employees
- 24
- Founded
- -
- Address
- The Hague, Nl
- Industry
- Restaurants
- NAICS
-
Restaurants and Other Eating PlacesFull-Service RestaurantsLimited-Service RestaurantsCafeterias, Grill Buffets, and BuffetsSnack and Nonalcoholic Beverage Bars
- Website
- http://www.le-smash.com
- Keywords
- Los Angeles.
- HQ
- The Hague
Le Smash Burger Resto Questions
Le Smash Burger Resto's website is http://www.le-smash.com
Le Smash Burger Resto's LinkedIn profile is https://nl.linkedin.com/company/le-smash-burger-resto
Le Smash Burger Resto has
24 employees.
View email and phone details for 24
employees at Le Smash Burger Resto.
Le Smash Burger Resto's industry is
Restaurants
Le Smash Burger Resto's top competitors are
Restaurant Le Smash,
Bite Club,
Shiners Recruitment B.v.,
Confetti Store,
Theonlineboost,
Qeld,
To Build,
Burger Meal,
The Kitchen Dojo,
Binkies.
Le Smash Burger Resto's categories are Restaurants
Le Smash Burger Resto's founding year is 2023
