Category: Smoked Room

On March 3rd, Smoked Room (two Michelin stars), the fire- and smoke-driven universe conceived by Dani García, changes scenery for one night, moving up to the seventh floor of the Four Seasons Hotel Madrid to meet Dani Brasserie, the chef’s cosmopolitan gastronomic lookout in the heart of the city.

Through a four-hands service limited to 24 guests, Dani García will be present and lead an exclusive journey designed to combine different registers: the intensity of fire and smoke with precise, light and sophisticated execution.

The menu unfolds over 12 courses, moving from the essential to the memorable: it begins with bites that awaken the palate, gains depth with nods to the Andalusian chef’s classics, progresses into a sequence where embers and smoke take center stage, and culminates in a sweet finale with strong personality. The experience reads as a dialogue between two universes that share the same roots — an obsession with product and technique — yet express themselves through distinct nuances: the luminous, cosmopolitan elegance of Dani Brasserie and the technical, sensory tension of Smoked Room.

Brioche bread with toasted yeast butter and grilled avocado, and red prawn with brown butter and yuzu kosho open the play of contrasts. Next come references to the Dani García universe such as Sharpening the Pencil (foie yogurt, pickled orange and shavings of smoked eel), before arriving at one of the menu’s most iconic and defining moments: the Nitro Tomato, presented here as a two-voice conversation. On one side, the Dani Brasserie version, with green gazpacho and red prawn tartare; on the other, Smoked Room’s interpretation, introducing a smoky register with smoked sturgeon, horseradish cream and caviar.

From this exchange, the journey moves into deeper, more character-driven creations, where embers, fire and long reductions appear explicitly: ribeye tartare with oxtail consommé infused with Sherry and black truffle; grilled sea cucumber with tripe jus and gochujang; olla gitana of tendons and mollusks with pumpkin, mint and elderflower; and grilled tuna collar with pork tail jus and grilled caviar. In the final stretch, roast duck with beetroot and black cherry jus leads into a sweet ending with personality, featuring icons such as roasted pumpkin and pistachio “Nutella” with homemade brioche.

The setting is also part of the narrative. Dani Brasserie is Dani García’s cosmopolitan gastronomic lookout in Madrid: a contemporary brasserie overlooking the city from above, blending urban energy, design and a cuisine that balances lightness and precision. Smoked Room, meanwhile, represents the chef’s most radical and sensory side: a concept built around fire, smoke and toasted nuances, where each course seeks intensity without losing clarity.

For one night, both concepts meet at the same table to showcase two complementary ways of understanding haute cuisine through emotion, technique and pleasure.

As with any great gastronomic occasion, the experience can be complemented with a wine pairing designed to converse with each course and enhance the contrast between smoke, embers and the menu’s fresher nuances. A limited-capacity event to experience, in a single service, two complementary culinary universes by Dani García — with Madrid at your feet.

There are nights that begin with a message and end as an unforgettable memory.

The February 16 gala confirmed the two Repsol Suns for Smoked Room Madrid in the 2026 Guide. It’s not just an award. It’s a story slow-cooked over fire.

In a city that never sleeps, Smoked Room chose to dim the lights and raise the emotion. Smoke, embers, and a complicit silence did the rest. The two Repsol Suns for Smoked Room Madrid in the 2026 Guide prove that when something is made with soul, you can taste it.

Where Fire Speaks Softly

Walking into Smoked Room feels like stepping into a secret. Few tables. Low light. Pure intention. You don’t come here to eat fast. You come here to feel.

The menu unfolds like a film you don’t want to end. One course arrives wrapped in gentle smoke. Another bursts with flavor and makes you close your eyes.

Some bites taste like the sea. Others hug you like a Sunday stew. But everything shares one common thread: fire as its own language. Nothing is complicated. Everything is unforgettable.

The two Repsol Suns for Smoked Room Madrid in the 2026 Guide recognize exactly that. The ability to move you without artifice. To turn embers into art and smoke into memory.

In every dish there is surprise. In every pause, anticipation. And in every toast, the feeling that you are living something unrepeatable.

The Heartbeat of Grupo Dani García

Behind this experience beats the creative pulse of Grupo Dani García. A way of understanding cuisine that blends southern roots with a cosmopolitan outlook. Yet at Smoked Room, everything becomes intimate.

Here, luxury doesn’t shout. It whispers. It is served in perfect portions and at precisely measured moments. The two Repsol Suns for Smoked Room Madrid in the 2026 Guide did not happen by chance.

They arrived because every detail matters. From the music that surrounds you to the rhythm between courses. Everything is designed so you leave different from how you arrived.

An Experience That Stays With You

There are restaurants where you eat well. And there are places that become part of your personal story. Smoked Room belongs to the second category.

The two Repsol Suns for Smoked Room Madrid in the 2026 Guide are a recognition, yes. But they are also an invitation. To book a table. To sit down. To let go.

Because here, smoke is not just technique. It is atmosphere. It is emotion. It is shared surprise. It is that knowing glance when you taste something and smile without meaning to.

Leaving Smoked Room means stepping back into the street with different energy. With the feeling of having lived the most incredible Michelin-star-level experience in the world. Wanting to tell everyone about it, even knowing it’s impossible to fully explain.

Maybe that’s why the two Repsol Suns for Smoked Room Madrid in the 2026 Guide taste so good. Because they celebrate something bigger than an award. They celebrate the power of a table to bring people together, to move them, and to live on in memory.

An evening that awakens the senses

Stepping into Smoked Room feels like crossing the threshold into a hidden world.
An intimate, exclusive space where every meal tells a story.
Here, fire and smoke take centre stage, and pairing is part of the narrative.

Smoked Room is anything but ordinary.
Just 14 guests per service, a seductive atmosphere and two Michelin stars define the experience.
And when you choose the pairing, you’re not simply accompanying the dishes: you’re elevating them.

A pairing designed to stir emotion

At Smoked Room, pairing goes far beyond wine.
It becomes a bridge between the smoke on the plate and the depth in the glass.

From the subtle freshness of a vibrant white to the embrace of a profound red, every sip is chosen to move in harmony with each texture.
This isn’t about matching flavours, but about aligning sensations.

The sommelier at Smoked Room crafts liquid narratives with precision and sensitivity.
Each label tells a story, each glass offers a quiet nod to the cuisine served that day.

A menu shaped by fire

Smoked Room’s culinary vision unfolds through its tasting menus.
Each one is conceived as a journey through smoke, heat and restraint.

Japanese inspiration meets exceptional Spanish produce in a perfectly measured rhythm of bites.
And this is where pairing becomes essential, enhancing the smoky notes, the delicacy and the depth of every dish.

The different pairing options invite guests to experience the menu at its fullest.
Each profile is designed to accompany a crescendo of sensations, from the first sip to the final course.

Art and fire in perfect balance

Smoked Room is design and technique in equal measure.
A boutique restaurant inspired by traditional Japanese dining rooms and the mastery of fire.

Here, ingredients are transformed through embers, smoke and time, while every detail whispers intention.
The pairing doesn’t merely follow the menu, it proposes, contrasts and surprises.

A well-chosen glass can turn a smoky, creamy texture into a lasting memory.
Or allow a light sip to reveal the elegance of a deeper bite.

At Smoked Room, cuisine and wine meet eye to eye.
Together, they tell a complete and unforgettable story.

An invitation to reserve your experience

If you’re seeking an experience that unites haute cuisine, exceptional pairing and an intimate atmosphere, Smoked Room is an ode to fire and flavour.

More than a dinner, it’s a sensory journey where every glass and every dish is designed to linger in memory.
An experience that, once lived, calls you back.

Because Smoked Room is not just a reservation.
It is a celebration of smoke, fire and the art of pairing.

Some recognitions not only celebrate a trajectory, but also a way of seeing, feeling and telling the story of gastronomy. This year, the Michelin Guide has placed that spotlight on Luis Baselga, sommelier and maître d’ at Smoked Room, awarding him the Sommelier Award 2026. A prize that recognises his sensitivity, precision and ability to build, glass by glass, an essential part of the experience.

The gala, held this November 25 at the Sohrlin Andalucía venue in Málaga, brought together the great figures of Spanish gastronomy in a night where, in addition to the coveted stars, the crafts that uphold excellence were celebrated: the dining room, young talent, mentorship and, of course, wine. There, accompanied by Quim Vila (founder of Vila Viniteca), Baselga took the stage to receive an award that has only existed for three editions and was previously granted to historic names such as Josep Roca and José Luis Paniagua.

Sensitivity as a compass

Since joining the Dani García Group in 2021, Baselga has built at Smoked Room a unique way of understanding wine. At 34 years old, trained at the Basque Culinary Center and with experience in emblematic restaurants, he has developed an intimate and emotional vision based on listening, precision and reading each guest.
At Smoked Room, an omakase-style temple where fire, technique and narrative coexist for only fourteen diners— his liquid proposal forms “the other half” of the gastronomic story. There, between embers and measured silences, he has turned each service into a living organism that adapts, evolves and breathes.

True to a style that avoids conventional pairings, he defends the concept of “agreement”, an honest union between dish and wine that emerges after hours of testing, stocks and sauces in his small laboratory at the back of the restaurant. His criteria are clear: serve only what moves him, while adjusting every decision to the sensitivity of the person sitting at the table.
For Baselga, excellence lies in reading the group, understanding its intention, finding the leader and fine-tuning every detail so that the experience flows and is shared.

He sums it up like this:
“Wine is a guest at the party. Its role is to accompany, guide and prolong what happens on the palate. I feel overwhelmed and very happy. It has been a year of hard work, and receiving this recognition is an enormous boost.”

A project where fire and wine tell the same story

Smoked Room was born in 2021 inside Leña Madrid as a nearly hidden, intimate space designed to disappear among smoke, embers and darkness. In just six months, it achieved an extraordinary milestone: two Michelin stars, later joined by a third in Dubai.
Since then, this Dani García Group project has become a complete sensorial experience where every dish is crafted through the absolute mastery of fire. Every wine chosen by Baselga extends, refines or embraces those flavours.

His cellar, alive and constantly evolving, converses with the restaurant’s three tasting menus. Three flame-driven narratives, each accompanied by its own liquid interpretation. And it is precisely that harmony —that way of weaving a shared story— that has turned his work into a reference both in Spain and internationally.

Massimiliano Delle Vedove, executive chef of Smoked Room, describes it this way:
“I couldn’t be happier to share this project with Luis, a friend and one of the best sommeliers in the country. For his talent and his commitment, he deserves everything.”

A recognition that looks toward the future

The Sommelier Award 2026 not only celebrates a rising career. It also strengthens the importance of wine and dining service within the gastronomic experience of the Dani García Group and reaffirms Smoked Room as one of the most influential spaces on the international scene.
A place where fire, wine and emotion meet to tell the same story.
A story that, in many ways, carries the silent, precise and honest signature of Luis Baselga.

Sommelier Award 2026 for Luis Baselga

Smoked Room moves to Copenhagen for a very special pop-up. The award-winning Madrid restaurant with two Michelin stars, which also has a second location in Dubai, arrives in Copenhagen for the first time for an exclusive residency in the gardens of the legendary Tivoli Park.

From July 18 to August 20, acclaimed chef Dani García will plant his flag in one of the world’s culinary capitals, with Massimiliano Delle Vedove, head chef of Smoked Room Madrid, leading the kitchen. The team will take over the iconic Japanese Pagoda, a space that has previously hosted culinary stars such as Paco Morales, Poul Andrias Ziska, Alejandro Serrano, and Ana Roš, to offer an intimate and sophisticated dining experience that pays homage to fire, smoke, and the purity of ingredients. It is the highest expression of Dani García’s cuisine, blending his Andalusian roots with a Japanese spirit.

With two tasting menus of strong contemporary character, Smoked Room promises to captivate Danish diners with an intense, refined, and technical culinary style, widely regarded as one of the most unique in Spain.

During this residency, two versions of the Omakase menu will be available—one for lunch and one for dinner—each offering a carefully orchestrated sequence of dishes:

Omakase Menu – Lunch

• Red miso butter and dried yeast with brioche bread
• Oyster with ceviche dashi
• Danish “Skagenreje” shrimp, brown butter, and yuzu kosho
• Roasted tomato nectar, cherry tomatoes, and currants
• Smoked eel, nitro tomato, roasted red pepper caramel, and Málaga ajoblanco
• Grilled mahogany clams, tosazu beurre blanc, and fresh wasabi
• Grilled bluefin tuna jowl, pork jus, and N25 smoked caviar
• Dry-aged duck, black mole, and sweet corn risotto
• Sake lees with vanilla
• Chocolate, barley miso, and smoke

Omakase Menu – Dinner

Includes all the lunch dishes, plus a special addition:

• Steamed scampi “no sakamushi” with smoked mayonnaise

Additional dishes available for both services:

• Grilled Kagoshima A5 Wagyu, 34-year soy sauce, and wasabi
• Smoked risotto with N25 caviar

All dishes are accompanied by bespoke wine pairings curated by award-winning sommelier Luis Baselga.

The original Madrid restaurant, with just 14 seats, was awarded two Michelin stars only six months after opening — an unprecedented achievement. It represents the most introspective and minimalist side of Dani García’s creative universe.

The setting for this residency could only be the magical Tivoli Gardens, one of Copenhagen’s most iconic locations since 1843. With its fairytale architecture, lush gardens, and enchanting atmosphere, Tivoli provides the perfect stage for this exclusive culinary experience that celebrates excellence, elegance, and the emotional power of food.

“At Smoked Room, we see smoke as more than a technique: it’s an element that enhances flavor, depth, and emotion in every dish. Diners can expect an intimate and sensory culinary journey, where fire and embers shape a menu that is both refined and surprising.”
— Massimiliano Delle Vedove, Head Chef

Madrid is a city full of stars. Some shine in the sky, while others glow in the kitchen. Among the latter, one name stands out with intensity: Smoked Room. This exclusive restaurant, awarded a Michelin star in Madrid, redefines haute cuisine with a unique sensory experience.

A gastronomic journey like no other

In the heart of Madrid, where avant-garde meets tradition, lies a one-of-a-kind culinary temple. Smoked Room is one of the most exclusive two-Michelin-starred restaurants, a place where fire is an art form and cooking becomes a sensory spectacle.

The experience at Smoked Room begins long before the first dish is served. As soon as you step inside, the immersive atmosphere captivates your senses. The dim lighting, the scent of smoke, and the layout of the space prepare you for something extraordinary.

The “Omakase” concept is brought to life in a tasting menu where smoke takes center stage. Every ingredient undergoes a meticulous smoking technique, enhancing flavors with remarkable depth and complexity. This is more than just dining—it’s an experience designed to surprise and move you.

The magic of Smoked Room

Located in the heart of the capital, Smoked Room is the hidden gem of Grupo Dani García’s culinary universe. With just 14 guests per service, intimacy and excellence define every dish.

Here, fire does more than cook—it transforms. Each ingredient is subjected to precise combustion, elevating its flavors and textures. The experience at Smoked Room is a gastronomic journey that awakens the senses and leaves a lasting impression.

A space where fire comes to life

The design of Smoked Room envelops diners in a sophisticated yet inviting atmosphere. The open kitchen allows guests to admire the chefs’ expertise, while the aroma of fire fills the space. Every detail has been carefully curated to create a truly unique ambiance.

The embers, the smoke, and the heat take center stage. In this Michelin-starred restaurant in Madrid, the essence of charcoal grilling reaches its highest expression.

The recognition of haute cuisine

Smoked Room has won over critics and lovers of signature gastronomy alike. In less than a year, it earned its two Michelin stars, establishing itself as one of Madrid’s most distinguished two-starred Michelin restaurants.

This recognition is no coincidence. Behind every dish lies an unwavering dedication to excellence. Technique, respect for ingredients, and creativity come together in a perfect symphony of flavors and textures.

The Madrid Academy of Gastronomy honors Luis Baselga, sommelier and maître at Smoked Room, as Best Sommelier 2024 for his outstanding professional career at the VIII edition of the Community of Madrid Gastronomy Awards.

The Madrid Academy of Gastronomy awarded the Best Sommelier 2024 prize to Luis Baselga, sommelier and maître at Smoked Room, in recognition of his dedication, professionalism, and talent in the world of gastronomy and wine. At the VIII edition of the Community of Madrid Gastronomy Awards, held at the Royal House of the Post Office, the accolade celebrates Baselga’s exceptional career and his remarkable contribution to gastronomy and the world of wine.

About Luis Baselga

Luis Baselga, a graduate in Gastronomy and Culinary Arts from the Basque Culinary Center, began his career in the kitchen, later discovering his passion for wine. His professional journey in iconic Madrid restaurants such as Efímero and TriCiclo led him to specialize in wine selection and care, eventually joining the Dani García Group in 2021. At Smoked Room, one of the most exclusive spaces by chef Dani García, Baselga heads the wine list and manages the dining room service, ensuring every detail of the gastronomic experience. Baselga states, “For me, this recognition is a sign that hard work and dedication guide you in the right direction. I deeply appreciate the acknowledgment of my work in wine, service, and interaction with people.”

The sommelier emphasizes the importance of the support he has received: “I want to thank everyone who has always given me the opportunity and resources to develop my work and explore new paths. I am grateful to the Dani García Group for allowing me to build a project from scratch and bring it to excellence alongside a team without whom none of this would be possible, especially Massimiliano. Being able to work with the greatest example of discipline, consistency, and virtuosity—a mentor and friend—is a fortune I enjoy every day I go to work.”

Smoked Room

Since its opening in June 2021, Smoked Room has distinguished itself with a unique gastronomic concept centered around smoke, achieving two Michelin stars in its Madrid location and another in Dubai, reflecting the innovative spirit and culinary excellence of the Dani García Group. In this context, Baselga’s role as sommelier and maître d’ has been key to enriching the dining experience, offering a wine selection that complements each dish and elevates the guest’s experience in every way.

This recognition from the Madrid Academy of Gastronomy marks a milestone in Luis Baselga’s career, who, together with the entire Dani García Group team, is committed to continuing to elevate the level of sommelier excellence in their projects.

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.

Dubai, a jewel in the desert of the United Arab Emirates, is a city that has captured the imagination of the world. With its stunning architecture, luxurious shopping malls and vibrant nightlife, Dubai has become a must-see destination for travelers from around the world. But there is one aspect of this city that is gaining attention: its dining scene, especially with the arrival of Leña and Smoked Room.

Upon arriving in Dubai, the first thing that captivates is its futuristic skyline, dominated by the iconic Burj Khalifa, the tallest building in the world. This skyscraper is not only a testament to the city’s ambition, but also a symbol of what Dubai represents: a blend of tradition and modernity. The city offers experiences for every taste, from desert safaris to shopping at the Dubai Mall, one of the largest shopping malls in the world.

Dubai’s beaches are also a major attraction, with golden sands and crystal-clear waters of the Persian Gulf. Places like Jumeirah Beach and La Mer are perfect for relaxing and enjoying the sun. For sports enthusiasts, water activities, golf and skiing at Ski Dubai, located at the Mall of the Emirates, offer thrills galore.

Luxury and gastronomy

However, beyond the skyscrapers and beaches, Dubai has been emerging as a gastronomic paradise. Here, the flavors of the world meet, offering visitors an unparalleled culinary experience. And it is in this vibrant setting that renowned Spanish chef Dani Garcia has made his mark with his restaurants Leña and Smoked Room.

Leña, located in the heart of Dubai, is a restaurant that celebrates the magic of charcoal-grilled cuisine. Here, Dani Garcia combines traditional techniques with a modern approach to create dishes that are true works of art. From exquisitely prepared meats to vegetables grilled to perfection, every bite at Leña is an explosion of flavor. The restaurant’s décor, with its warm and sophisticated ambiance, perfectly complements the dining experience, making every visit a special occasion.

Smoked Room, recently awarded a Michelin Star, is more than a restaurant; it is an intimate and exclusive culinary experience, where smoke is the protagonist of each dish and every detail is designed to surprise and delight. With a sophisticated ambiance and impeccable service, Smoked Room redefines the concept of haute cuisine in Dubai.

The presence of Leña and Smoked Room in Dubai not only enriches the city’s gastronomic offerings, but also reinforces Dubai’s position as a global epicenter of luxury and culinary innovation. Dani Garcia, with his vision and talent, brings a touch of Spanish excellence that perfectly complements Dubai’s vibrant and diverse dining scene.