Malaga-born chef Dani Garcia, awarded three Michelin stars for the new defunct Dani Garcia 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.

Its gastronomic proposal is the Smoked RooM-  Fire Omakase, a menu composed of 15 dishes selected by the chef so that diners can enjoy his innovative creations, which will vary according to which ingredients are in season. 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.