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.
