Smoked Room

Two chefs working in a modern kitchen. One chef is holding something in both hands, while the other is preparing food with utensils.

Everything is smoked

18 July - 20 August

Smoked Room is one of Madrid’s most talked-about restaurants, earning two Michelin stars just six months after opening in 2021. Drawing inspiration from Japanese omakase traditions, the restaurant uses smoke as a central element in its dishes—both as a seasoning and a final touch.

Head Chef Massimiliano Delle Vedove is renowned for his precision and ability to create innovative dishes that blend Japanese technique with Spanish haute cuisine. 

Smoked Room can be experienced in The Japanese Pagoda from July 18 to August 20.

Person carefully placing an ingredient on a small dish, focused on the task in a kitchen with dramatic lighting.

Journey through flavour & smoke

Smoked Room is more than just a restaurant—it is a journey through flavour and smoke. The tasting menu, Todo es humo (“Everything is smoke”), features delicate dishes crafted from the finest seasonal ingredients, including aged fish, premium meats, shellfish, seaweed, and vegetables, all prepared over an open flame or lightly smoked.

It is precisely this fusion of flavour, texture, and smoke that makes Smoked Room one of the most exceptional dining experiences in Europe.

Table setting with a bowl of soup, a pot with steam, and a folded napkin with cutlery. The bowl contains green liquid with herbs or spices.

Caviar Terrace Bar

Discover a new dimension of Smoked Room with the newly opened Caviar Terrace Bar. On the terrace behind the Japanese Pagoda, you're invited to enjoy light, refined dishes in magical surroundings.

The menu is crafted with the same precision and aesthetics as the Spanish restaurant, offering delicate plates centred around shimmering caviar – and not least the iconic burger from Dani García – all served with a view of the blooming gardens.

Where: Behind the Japanese Pagoda, Tivoli
When: Wednesday to Sunday from 12:00 PM to 5:00 PM
No reservation needed for the Caviar Terrace Bar.

Various items on a dark stone surface: sliced fruit on a small plate, a ladle in a bowl of creamy liquid, two empty brown bowls on a woven mat with purple flowers, and a dessert with pink and white garnish.
Dimly lit restaurant with several tables set for dining. Guests are seated at some tables, and a waiter is attending to one. Large windows show an evening scene outside.
Elegantly plated dish in a black bowl with lobster meat on creamy yellow sauce, garnished with purple flowers and green leaves.

Much more

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    TRI

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    The acclaimed Scottish chef visits with a taste of the personal and refined style

  • Hand pouring sauce over a dish on a white plate. The dish is covered with a thin, translucent layer. The hand also holds a copper pot.

    Odette

    Simply one of the world’s best restaurants

  • Various dishes plated on plates and bowls, including chocolate-covered balls, bread on ice cubes, and a dessert with green garnish.

    COME

    A culinary experience blending modern Mexican flavours with strong Mediterranean influence

Restaurant & BarThe Japanese PagodaSmoked Room