Tag: Smoked Room

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.

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.

On 25 June, haute cuisine lovers in Madrid were surprised with a unique gastronomic experience, thanks to Asador O’Pazo’s visit to Smoked Room. From Galicia, where it has established itself as a benchmark for Galician cuisine, the team brought an exquisite blend of the sophistication of Galician tradition.

From Galicia to Madrid

At Asador O’Pazo, they control the fire to cook the best products offered by the sea and the land of Galicia, choosing only the highest quality, and always as close and fresh as possible. They are Óscar and Manuel Vidal, two brothers who grew up in a family dedicated to the hotel business within the Scala Hotel Group. They have spent more than a decade perfecting their own project full of personality, the steakhouse ‘O Pazo’ (1 Sol Repsol Guide), located in the heart of Galicia, in Padrón, 25 kilometres from Santiago.

Fusion as art

Asador O’Pazo’s visit to Smoked Room was not only a showcase of our country’s talent, but also a celebration of gastronomic fusion as an art form. In an increasingly globalised world, the ability to combine different cultures in a harmonious way is an invaluable asset.

Fusion of flavours at Smoked Room: Matías Perdomo from Milan to Madrid

On 3 June, haute cuisine lovers in Madrid were treated to a unique dining experience, thanks to the visit of renowned Uruguayan chef Matías Perdomo to Smoked Room. From Milan, where he has consolidated his reputation as the first Uruguayan chef to receive a Michelin star, Perdomo brought with him an exquisite blend of the sophistication of Italian haute cuisine and the authenticity of South American traditions.

From Milan to Madrid

Matías Perdomo is a leading figure in the international culinary world. With his talent for fusing different culinary traditions, he has achieved recognition that transcends borders. In his restaurant in Milan, Perdomo has managed to combine the elegance of Italian cuisine with the intense and authentic flavours of Uruguayan parrillada, creating dishes that surprise and delight the most demanding diners.

Matias Perdomo’s arrival at Smoked Room was a long awaited event for many. This restaurant, known for its intimate atmosphere where smoke is the main ingredient, was the perfect setting for Perdomo to showcase his art. During his visit, diners had the opportunity to enjoy a special menu that combined the best of both cultures.

Fusion as art

Matias Perdomo’s visit to Smoked Room was not only a showcase of his culinary talent, but also a celebration of fusion as an art form. In an increasingly globalised world, the ability to combine different traditions and cultures in a harmonious way is an invaluable asset. Perdomo, with his work, reminds us that cooking is a universal language that can unite and surprise.

May 6th marked a culinary milestone in Smoked Room’s vibrant gastronomic scene, which achieved two Michelin Stars in just six months. This seasonally changing and evolving proposal had the honour of welcoming acclaimed Swedish chef, Niklas Ekstedt, for a unique event: A 4 Manos. A day that fused Ekstedt’s mastery of Smoked Room with the talent of the kitchen team, promising a gastronomic experience like no other.

From the moment you walked through the doors, the aroma of the smoky kitchen enveloped you, anticipating what was to come, the creations that Ekstedt and the Smoked Room team had so painstakingly prepared.

FIRE OMAKASE

The menu was a fusion of flavours and techniques, designed for the most discerning palates. Dishes such as Flambadou oyster, citrus tomato dashi beef fat and beurre bloc to cold smoked reindeer, morels and wild garlic leaves to Aburi mackerel. Each dish was a masterpiece of impeccable presentation and harmoniously balanced flavours.

Smoked Room, an exclusive concept, with space for 14 diners, dedicated to embers and smoke inspired by the Japanese way of understanding a dining room, allowed not only for an exceptional gastronomic evening, but also in the shared experience.

Ekstedt’s passion and commitment to cooking was reflected in every dish, while the Smoked Room team worked in perfect harmony to ensure that every detail was carefully executed. Guests were able to enjoy fine dining, creating experiences.

All in all, it was an unforgettable day, where the senses melted with the smoke.