Nobody quite understood why Dani García closed his three-Michelin-star restaurant, Dani García, in Marbella in 2019. Yet, shortly after, he opened Smoked Room in Madrid as part of his ever-expanding empire, now boasting over 25 restaurants.
For Smoked Room, the name says it all—especially when you consider the full title: “Smoked Room – Fire Omakase.” Fire and smoke define the experience, served in the meticulous style of omakase. The restaurant is tucked inside the Hyatt Hotel, just a few steps down. While there is a private table, the true heart of the space is an intimate counter with around eight seats (if I remember correctly), arranged in front of the grill. Here, guests can follow every step of the action, with an angled mirror above the kitchen providing an overhead view—making it abundantly clear that the experience is meant to be immersive.
The Experience
Presentation is a crucial part of the journey at Smoked Room. As you enter, you’re greeted with a glass set atop sliced truffles, their aroma subtly infusing the glass. This is then filled with Riesling—an incredible match. The same truffles are transformed into a decadent truffle butter, served alongside a beautiful brioche.
The first real dish of the menu was sweet, fatty shrimp from Motril paired with a rich brown butter sauce—a simple yet powerful opener that put both product and flavor front and center.
The same philosophy carried through to a lightly smoked hamachi, served with a honey-like sweet tomato and yuzu. A dish of remarkable balance—the deep sweetness of the honey harmonizing perfectly with the bright acidity of the yuzu. Simplicity at its best.
Then came something a little more complex: smoked “sturgeon nitro tomato” with generous amounts of horseradish, finger lime, N25 caviar, and almond milk. The nitro tomato is a Dani García signature—depending on your perspective, it’s either an homage to his journey or a technique that feels a bit dated. Regardless, the flavors were incredible. I love when extreme flavors collide yet manage to find equilibrium.
The next dish aimed for a similar bold contrast but, for me, fell short: wild pigeon chawanmushi with sea urchin. Too much iron in one dish—it overwhelmed rather than complemented.
Back on Track
Redemption arrived swiftly. I dubbed the next dish “ceviche” because it had all the classic components—high acidity, fresh oceanic brininess from grilled mollusks, and a smoky tomato twist. Not a traditional ceviche, but undeniably delicious.
Redemption arrived swiftly. I dubbed the next dish “ceviche” because it had all the classic components—high acidity, fresh oceanic brininess from grilled mollusks, and a smoky tomato twist. Not a traditional ceviche, but undeniably delicious.
The Japanese influence at Smoked Room is undeniable, and the next dish leaned fully into it: miso soup with king crab. Pleasant, though it didn’t leave a lasting impression.
Then came my favorite dish of the night: clams in Tosazu beurre blanc with fresh wasabi. The sauce was everything—smoky, rich, yet cut through with the sharp heat of wasabi. I struck up a conversation with the sommelier, mentioning my love for aged wines, and she graciously paired it with the legendary 2004 Viña Tondonia White. A privilege to taste.
Despite being listed last on the menu, teardrop peas (guisantes lagrimas ) stole the spotlight. Incredibly fresh, bursting with natural sweetness, they were served with dry-aged grouper and smoked pork belly—a dish layered with depth and umami.
The same could be said for the next course: lobster tail, aged in seaweed, paired with rooster stew and yellow chili sauce. Deep, umami-rich flavors, bound together by smoke.
Nestled in the head of the lobster was even more lobster, infused with koji and the ever-delicious maitake mushroom, with finger lime providing just enough brightness to counter the dish’s intensity.
A Powerful Finish
The final savory course was roasted quail with almond mole. I adore a good mole—it’s almost mythical in its complexity. Each bite reveals layers of flavors so seamlessly intertwined that deciphering them feels impossible.
For dessert, I encountered something I’d somehow never tried before: dried persimmon, stuffed with Comté and covered in grated truffle. Incredibly rich and potent.
To close, a seemingly classic pairing—vanilla ice cream with caramel. Only here, the vanilla was infused with sake lees, and the caramel was made with soy. A familiar combination, elevated to another level.
Final Thoughts
Smoked Room isn’t just a restaurant—it’s a theatrical experience built around fire, smoke, and exceptional ingredients. Some dishes pushed boundaries, some celebrated simplicity, and a few felt like pure indulgence. A big part of the experience was an excellent wine pairing. The reason was a skilled sommelier. She started by serving the first couple of wines blind which I thought was very interesting. As we chatted a bit during the meal she adjusted the menu based on my comments fx that I love wine with age. So for that reason she pulled out an amazing Rioja from 1985 and probably the most rare wine I have tried so far – a white 2004 Viña Tondonia. Personalizing the menu is just as it should be in a world of fixed menues.
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