- VenueRestaurant
- CuisineGrill
Smoke, Fire and Flavours
Tucked behind a discreet entrance inside Leña Madrid, Smoked Room is a dining experience built on restraint, smoke, and sublime precision. With only 14 seats and a moody, near-monastic interior, it offers one of the most intimate—and acclaimed—culinary encounters in the city. Within just six months of opening, it earned two Michelin stars, a rare and resounding statement of intent.
Chef Dani García blends Japanese minimalism with Andalusian soul, using fire as both technique and metaphor. The tasting menu changes frequently, but always revolves around smoke, embers, and the elevation of prime seasonal ingredients—delicate cuts of fish, grilled wagyu, smoked butter, fermented roots—crafted into something quietly unforgettable.
This is haute cuisine without theatrics. No flamboyance, no excess—just hushed confidence, flawless execution, and a dining room where the fire does the talking.
