Malaga-born chef Dani Garcia, awarded three Michelin stars for the now defunct Dani García Restaurant, conveys all his passion for haute cuisine, flame-grilling, and hospitality at this restaurant located in the Hyatt Regency Hesperia Madrid hotel. This is a unique and exclusive new culinary space devoted to flame-grilling and smoky flavours. Technique is an indispensable part of every dish, turning smoke into the dressing, giving a unique flavour to each fish, vegetable, seafood, and meat dish. Boasting two Michelin stars since 2022 and one Repsol sun.
Designed by the architectural studio Astet and Neolith, this boutique restaurant has a limited seating capacity for 14 guests, six at the bar and eight in the dining room.
With the chef Massimiliano Delle Vedove running the kitchen, i its gastronomic proposal consists of three tasting menus: Kõsei no Hi, in which each dish has been designed to surprise with the best cuisine in an exclusive and intimate atmosphere; Matsuri, an exclusive experience in which each creation is in perfect harmony of flavours, smoke and grills; Kintsugi Truffle Edition, a sensory experience in which white truffle become the driving thread. The menus can be rounded off with Hachi, Hoshi and Jū ni pairings. The dishes are made using smoking, charcoal, and ageing techniques, inspired by Japan both in the concept and the design of the dishes.
Smoked Room also has a wine cellar and wine list directed by Luis Baselga. It also offers an array of spirits and cocktails, customised for each customer.
Dani Garcia has another restaurant in this hotel. Leña is a steakhouse where, as in its namesake in Malaga, a balance is struck between technique and respect for the product.
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