How we got here

Smoke Kitchen opened on Calle del Pez with one idea: chicken cooked over real charcoal, without apology or filler. The kitchen is small on purpose, so every bird gets the same attention.

The team is five people, most of whom started as regulars before they started as staff. Nobody here learned the grill from a manual; it was taught hand to hand, shift to shift.

We buy from a single poultry supplier outside Madrid, brine every bird the night before, and light the coals fresh each morning. There is no walk-in freezer big enough to cut that corner even if we wanted to.