The tasting menu runs through quisquillas in beurre noisette, a reinterpreted tomate nitro with sturgeon foam, horseradish and caviar, ginger chawanmushi with grilled squid, and a smoked risotto with white truffle, finishing on a sake lees granita with vanilla and soy caramel.

The fire comes from several woods, oak, cherry and holm oak among them, and the style is haute cuisine stripped back, with fewer, more direct dishes rather than a parade of tiny bites. Plates on the 2026 menu have included a corn chawanmushi with grilled leek, king crab and sea urchin; Motril shrimp with brown butter and yuzu kosho; a 'fake nitro tomato' with smoked eel mousse; grilled bluefin tuna cheek with pig's-tail jus; duck with sake crêpes suzette and yuzu bigarade; and chocolate with barley miso and smoke.

Smoked Room was born in 2021 as a nearly hidden, intimate space inside Leña Madrid, Dani García's grill restaurant in the Hotel Hyatt Regency Hesperia. Within six months it made its Michelin Guide debut with two stars at once, a feat the restaurant says no establishment had achieved since 1936. Dani García, one of Andalusia's most internationally known chefs, backs the project, and Massimiliano Delle Vedove runs the kitchen.

It also holds two Repsol Soles and placed 185th in OAD's Europe Top Restaurants 2026, and its sommelier, Luis Baselga, was named best sommelier at the Premios Metrópoli before winning the Michelin Guide's Sommelier Award for Spain in the 2026 guide.

Smoked Room is hidden inside Dani García's Leña Madrid, in the Hotel Hyatt Regency Hesperia: a dim, theatrically staged space of just fourteen seats, a Japanese-style bar for six plus two tables in a semi-hidden reserved area. There is no separate waitstaff; the sommelier and chefs serve every course themselves, with wine pairings built dish by dish rather than bottle by bottle.

Baselga works out the pairings in a small lab at the back of the restaurant. He talks about an 'acuerdo', an agreement between dish and glass, rather than a classic pairing, and treats the wine as a guest at the party whose job is to carry on what's happening on the palate.

The concept is a fire omakase: haute cuisine in which every dish passes through embers and smoke, inspired by the philosophy of traditional Japanese dining. There are several menus of different lengths: Hachi at €180 per person, Kōsei no Hi at €210, Jū ni at €220, built around a course-by-course wine pairing, Matsuri at €280 and Hoshi at €500. Shibumi is a paired two-Michelin-star experience designed for two, also sold as a gift.

Smoked Room serves lunch and dinner from Wednesday to Saturday and is closed Sunday to Tuesday. With just fourteen guests per service, reservations go quickly; they can be made online on the restaurant's own site or by WhatsApp. The whole room can also be booked for a private group of up to fourteen. The nearest metro stations are Gregorio Marañón and Rubén Darío.

Madrid is the original, but the concept now travels. Smoked Room Dubai opened in December 2023 at the St. Regis Gardens hotel on Palm Jumeirah and won a Michelin star six months later, making Dani García the first Spanish chef to earn a star in Dubai. Smoked Room has also staged a residency in the gardens of Tivoli in Copenhagen.