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Smoked Room

Dubai

Fire omakase at an exclusive restaurant within a restaurant

Sister space: Already dominant in Madrid's dining scene, globally renowned chef Dani García brought his Smoked Room concept to Dubai in January 2024. Located on The Palm Jumeirah in the St. Regis Gardens dining hub, Smoked Room Dubai follows in the footsteps of its Madrid counterpart in terms of concept and quality. A restaurant within a restaurant, the space is located towards the back of fire-forward steakhouse, Leña. Set in a dark, atmospheric room comprising 14 seats arranged around a semicircular counter, guests look directly into the kitchen consisting mainly of grills placed over an open fire.

Fire omakase: With most dishes on the menu infused with smoke or touched by fire, signatures include amaebi from Hokkaido with brown butter and smoked pepper; seaweed steamed langoustine, smoked cream and claw in Nantua sauce; and wagyu A5 from Saroma served with 34-year-old soy sauce and fresh wasabi. After the main dishes have been served, guests are shown to the lounge for dessert where standouts include burnt pumpkin purée with mandarin sorbet as well as the chocolate, barley miso and smoke.

On the Pass

Jesús Lobato and Dani García

Progressive pairings: The experience is immersive and engaging, with chefs guiding diners through the 11-course menu and explaining in detail the creative and technically skilled dishes. The wine pairing is equally impressive. Although an a la carte wine list is available, Smoked Room’s first edition Matsuri omakase menu features four different wine pairing options, a tea pairing option and a lacto-fermented beverage pairing.

Team work: Blending Andalusian flair with Japanese ingredients and the Middle East’s vibrant culinary scene, Smoked Room offers a dining experience that is both familiar and refreshing. In Dubai, the kitchen is led by chef Jesús Lobato, who brings García's vision to life, while Ugo Calia manages the restaurant.

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