Located in the district of Chamberí we find this restaurant, serving typical food from the American South, with recipes that pay tribute to its Creole and French past. You can wash down your meal with a vast array of craft bottled and draught beer (regularly rotated), from a host of different places such as the US, Holland, Germany, Great Britain, and Spain.
At the Jimbo Smokehouse the cooking technique they use is the barbecue, smoking meat slowly for hours and then roasting it, so that the meat is very tender and juicy, with the unmistakable flavour of the different woods they use, all in a process that can take up to 12 hours. The star dish on the menu is the meat platter, a selection of four meats including half rack of pork ribs with a homemade barbecue and chilli glaze, chicken thighs off the bone with a citrus rind and black pepper glaze, pulled pork with a brown sugar and spice glaze, and various pieces of brisket, meat from the cow's chest. There are also other dishes such as sardine sandwiches, Iberian pork, or smoked potato with mussels. For those with a sweet tooth, there is a delicious dessert menu that includes toasted marshmallows sandwiched between homemade biscuits and chocolate, doughnut ice cream, or double chocolate cake.
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