From the Japanese, meaning “trust” or
“leaving everything up to the chef”
Culinary technique and mastery are an essential part of every dish, where smoke is the seasoning and the finishing touch for every piece of meat, fish, seafood or vegetable.
The finest chefs in Spain gathered to receive these prestigious awards, where Dani García and Smoked Room were the event’s standouts.KEEP READING
A culinary proposal that varies and evolves depending on the seasonal products available. At the helm of the kitchen is chef Massimiliano Delle Vedove
A personalised selection, labels with an identity and a direct approach is how sommelier Luis Baselga wins over Smoked Room diners
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 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.
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 exclusive concept, with space for 14 diners, devoted to embers and smoke, inspired by how a dining room is understood in Japan.
Enjoy an unforgettable experience in which smoke and fire are the common thread on the Smoked Room menu.GO TO THE SHOP
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