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Overview

Average rating from 1 meal 9 / 10
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Restaurant Views: 1,011
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Chef

Massimiliano Delle Vedove

Cuisine

Contemporary, Progressive Asador

Foodle Reviews

on 22 May 2024

On fire @smokedroom.dg 🔥

- Langoustine, black currant, celeriac, solaris wine - - Virrey, gazpachuelo, alpine asparagus -
- Reindeer, morels, ramson -
- Duck, carrots, sake infused crepe suzette, yuzu -
- Mushroom soufflé, spruce, blueberry -
- Chocolate & Smoke -

Foodtastic fire battle by @massidv @niklasekstedt @danigarcia7

on 18 May 2024

On fire @smokedroom.dg 🔥

- Flambadou, beurre blanc, oyster, beef fat -
- Roasted yeast butter, grilled avocado -
- Motril shrimp, noisette butter, smoked pepper -
- Tear peas, potato, mangalica pork -
- Chawanmushi, sweet corn, sea urchin, king crab -
- Squid, white asparagus, gooseberries, sugar kelp -
- Mackerel, dashi tomato, kakigori, coriander oil -

Foodtastic fire battle by @massidv @niklasekstedt @danigarcia7

on 02 Jan 2024

Duck with carrots, Sake infused Crepe Suzette and yuzu berigarde sauce
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Wagyu A5 From Kagoshima, 34 years aged soy sauce and fresh wasabi
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Hoshigaki with Comté Cheese
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Charcoal pumpkin and tangerine
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Tarta di rose and lots of vanilla
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting... More

on 02 Jan 2024

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Smoked hare “anolini”, consome and fresh herbs
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
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Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
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#achefabroad... More

on 02 Jan 2024

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Smoked risotto with white truffle
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Dashi tomato
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad... More

on 01 Jan 2024

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Charcoal baby eel, Vin jaune velouté and hazelnut praliné
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad... More

on 01 Jan 2024

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Charbroiled “Conchafina” with tosatsu beurre blanc and fresh wasabi
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad... More

on 01 Jan 2024

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Tomato nitro with smoked eel, red caramel and “ajo blanco malagueño”
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad... More

on 01 Jan 2024

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Smoked tuna, roasted tomatoes essence and yuzu
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood... More

on 31 Dec 2023

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Seaweed “puchero”, smoked caviar and mint
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood... More

on 31 Dec 2023

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Grilled goose barnacles bourguignonne style
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood... More

on 31 Dec 2023

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Quisquilla from Motril, noisette butter and smoked pepper
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On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad... More

9 / 10
on 19 Jul 2023

Dani Garcia's culinary journey has been nothing short of remarkable. After earning three Michelin stars at his restaurant in Marbella, he made a surprising announcement that the same year, he would be closing its doors. Instead of fading into the background, Dani ingeniously decided to leverage his three-star fame by conceptualizing innovative dining experiences, executed by talented young chefs.

One such concept is the captivating "Smoked Room," a Japanese-influenced Omakase counter restaurant... More

on 16 Jun 2022

Calabaza a la brasa y mandarina. Dorayaki de limón ahumado. Tarta di rose y mucha vainilla.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina extremadamente precisa y preciosa, redonda, que da brillo a un derroche... More

on 16 Jun 2022

Wagyu A5 de Kagoshima, cebolla trufada con queso Comté ahumado y pan brioche. Albóndiga de pato madurado, ostra asada al sarmiento y puré de apio a la brasa.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina... More

on 16 Jun 2022

Espardeña con pesto de shiso verde y gazpachuelo ibérico. Bogavante a la brasa y salsa de pimienta verde. Virrey reposado con sabayón de miso y palo cortado.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina... More

on 16 Jun 2022

Percebes a la brasa a la Bourgignon. Puchero de algas, caviar ahumado y hierbabuena.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina extremadamente precisa y preciosa, redonda, que da brillo a un derroche de materias... More

on 16 Jun 2022

Tomate nitro de anguila ahumada, caramelo de pimiento asado y ajoblanco. Dashi de tomate moluscos y puré de aguacate ahumado.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina extremadamente precisa y preciosa,... More

on 16 Jun 2022

El Aperitivo: mantequilla de levadura tostada y aguacate a la brasa. Negroni viejo.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina extremadamente precisa y preciosa, redonda, que da brillo a un derroche de materias... More

on 16 Jun 2022

Tartaleta de Wagyu A5, mostaza de cerveza y shiro kombu. Quisquilla de Motril, mantequilla noisette y pimienta ahumada.

Llevaba unos cuantos meses queriendo subir aquí una excepcional cena en el Smoked Room de Dani García en Madrid. Un derroche de producto, de cocina y de virtuosismo en unas brasas que apenas asoman en los platos, de sala y de bodega. Un lujo que traduce en quince pasos sobresalientes en los que apenas se perciben altibajos. Una cocina extremadamente precisa y preciosa, redonda,... More

on 12 Dec 2021

SMOKED ROOM

Aos que observamos cansaço no que é hoje o modelo de restaurante fine dining, Dani Garcia e Javier Gutiérrez dão resposta e procuram o futuro com SMOKED ROOM.
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Do Japão vem a inspiração conceptual: a cozinha kappo/conceito de barra/diálogo com o cliente. O menu omakase/com as escolhas do Chefe. O espaço intimista.
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No prato temos cozinha hedonista, grande produto, fogo e alguns clássicos de Dani Garcia. Serviço de excelência, sempre presente e dialogante, sempre com um... More

on 23 Nov 2021

Arnaud Ente ⚡️⚡️⚡️

on 20 Oct 2021

Qué despliegue de producto, de técnica, de sala, de servicio, de bodega y de detalles en el @smokedroom.dg de Leña Madrid. Su menú a 135€ es un derroche de materia prima y generosidad en quince pases sin apenas altibajos. Una de las comidas del año sin ninguna duda. @danigarcia7 @lenadanigarcia @mr.holyglory @laurigut

Recommended in Madrid

Address

Hotel Hyatt Regency Hesperia, P.º de la Castellana, 57, 28046 Madrid, Spain

Hours

Open hours

Phone

+34 911 08 62 77

Website

https://grupodanigarcia.com/es/