Month: October 2024

This October 5th and 6th, Madrid will be the epicenter of gastronomy with one of the most exciting events of the year: Chefs on Fire, where Leña and Smoked Room will have their own space. At the Real Jardín Botánico Alfonso XIII, more than 20 chefs will come together to create a unique culinary experience, where fire will be the true star. Under the flames, these masters will transform ingredients into gastronomic masterpieces, all in an environment that blends art, live music, and nature.

Where will it take place?

The chosen venue, the Real Jardín Botánico Alfonso XIII, is a gem of the Spanish capital. With its vegetation and tranquil atmosphere, it provides the perfect setting for this festival that combines the sophistication of fine dining with the great outdoors. Over the course of these two days, visitors will enjoy not only the aromas rising from the grills but also in the opportunity to watch chefs in action, preparing dishes right before their eyes.

Leña and Smoked Room

Among the participants of Chefs on Fire are Leña and Smoked Room. Leña has solidified itself as a temple for grill lovers, its concept revolving around intense flavors and the tradition of cooking over embers.

On the other hand, Smoked Room, with its Michelin star, is an ode to elegance and precision cooking, where smoke plays a crucial role. This space, renowned for its exclusivity and very limited capacity, has earned international acclaim for its meticulous attention to detail and its ability to transform ingredients through smoking.

Award-winning chefs, live music, and more

In addition to Leña and Smoked Room, the festival will feature over 20 renowned chefs, all celebrated for their talent and creativity in the culinary world. From standout Spanish chefs to international figures, each will bring their unique vision of fire-based cuisine. The result? A feast of flavors where respect for raw ingredients and technique is fundamental.

Chefs on Fire is not just a food festival; it’s a celebration for all the senses. While the chefs transform ingredients into exquisite delights, live bands will provide the perfect soundtrack to the experience.

Chefs on Fire is more than a festival; it’s a celebration of gastronomy, art, and music in a one-of-a-kind setting. It’s a place where fire comes alive in the hands of exceptional chefs and where flavor is elevated through passion and technique. If you’re a lover of fine food and looking for a unique experience, you can’t miss this event. Come and enjoy two days of culinary creativity, in an atmosphere where embers, music, and nature come together to offer something truly unforgettable.

On October 1st, International Sake Day is celebrated, and the world raises a glass to one of Japan’s most iconic beverages: sake. At Smoked Room, we understand that a gastronomic experience goes beyond the plate; it is the perfect union of ingredients, techniques, and, of course, exceptional pairings. Sake is one of those ideal companions, a drink that, much like our cuisine, reflects precision, balance, and respect for tradition.

Originating in Japan, sake is much more than just an alcoholic beverage; it is a true ambassador of Japanese culture. Its history dates back over two thousand years, when the first rudimentary fermentation methods gave rise to what is now one of the pillars of Japanese gastronomy. Over time, sake has evolved, refining and adapting itself until it became a cult drink appreciated worldwide.

What makes sake so special?

Sake stands out for being a deeply versatile and complex beverage, making it a unique sensory experience. Each sip reveals the dedication of generations of master craftsmen who have perfected its production. This liquor is made through a process of fermenting rice, using simple ingredients such as water, koji (a fermenting mold), and yeast, but the final result varies greatly depending on the variety, production method, and fermentation conditions.

Depending on how it is made, sake can present a wide range of aromas and flavors, from sweet and fruity to dry and earthy. The diversity is so vast that each bottle of sake can offer a completely different profile: from a robust, intensely flavored Junmai to an elegant, floral Daiginjo, perfect for the most refined palates.

It is this versatility that allows sake to adapt to a wide variety of situations and dishes. Whether enjoyed on its own, paired with a light meal, or combined with bolder flavors, sake has the ability to enhance each bite, bringing out the nuances of the ingredients without overshadowing them.

A toast to sake, a toast to culture

If you’ve ever tried sake, you know that each sip is a revelation. Its ability to pair with a wide variety of dishes makes it an ideal companion for any type of cuisine, not just Japanese. Its capacity to complement subtle flavors or balance bolder dishes makes it a perfect choice for seafood, fish, meats, and vegetables alike.