Behind the place

Marrow Room is a small restaurant in Madrid built around a single wood fire and a single bird. There is no fryer, no combi oven, no shortcut version of the menu.

The kitchen runs on oak coals brought in twice a week, and every chicken is brined the night before service so the fire has less work to do and the meat has more to give.

The team is small on purpose: two cooks, one fire, a handful of servers who know the birds by the hour they went on. It keeps the room honest about what it can do well.