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, its gastronomy includes the Kõsei no Hi and Matsuri menus, made up of different dishes in which the diner will be carried away to savour the chef’s innovative creations, which will change in accordance with seasonal produce. 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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