Smoked Room

Smoked Room

Omakase お任せ
From the Japanese, meaning “trust” or
“leaving everything up to the chef”

It’s all smoke

Culinary technique and mastery form an essential part of every dish, where smoke becomes a form of seasoning and the finishing touch for every piece of meat, fish, seafood or vegetable.

Dani García’s heritage

Haute cuisine by Dani García, with a Japanese spirit in the concept and design that translates into an aesthetic of exclusivity and immediacy.

Two Michelin stars in just six months

The finest chefs in Spain gathered to receive these prestigious awards, where Dani García and Smoked Room were the event’s standouts.

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Experience curated to the millimetre

A culinary proposal that varies and evolves depending on the seasonal produce available. At the helm in the kitchen is chef Massimiliano Delle Vedove

A wine menu with its own tales to tell

A personalised selection, labels with an identity and a direct approach is how sommelier Luis Baselga wins over Smoked Room diners

Embers

A place from where you feel the heat of the fire. The embers are where it all begins. They shape the creation of each and every dish, as everything spends time cooking over the embers at some point in the process, or at the very end.

Smoke

Smoke is the common thread of our menu, the restaurant’s indisputable beating heart. All the dishes on the menu have a touch of smoke, the hallmark of Smoked Room.

Origin

Fire and embers as the basis of our creation. The chef and his team show their entire creative process, making the hospitality shown and the way they move around their space create a subtle, unique impact that leaves its mark.

An intimate and exclusive space

An exclusive concept, with space for 14 diners, devoted to embers and smoke, inspired by how a dining room is understood in Japan.

A unique service, where every day is different.

EXPERIENCES

Menu and wine for two people

Enjoy an unforgettable experience in which smoke and fire are the common thread on the Smoked Room menu.

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