About
The star of the show in all asador restaurants is the wood-fired parrilla grill. The Spanish larder is amongst the very best in the world, so when the finest meat, seafood and vegetables from Spain are cooked to perfection over different types of wood, then the lick of smoke from the grill takes their flavour to another level. This is the essence of Asador 44. Rubia Gallega chuletn steaks, dry-aged for up to 70 days in-house, whole turbot, giant carabinero prawns, octopus, Segovian suckling pig, Pyrenean milk-fed lamb, escalivadatruly some of Spains finest ingredients and dishes can be found on the menu. Attention to detail is crucial and the team at Asador 44 will welcome you to a refined, but very relaxed, modern dining room with the kitchen and much of the produce on show. The food is complemented by an absorbing wine list of 140 bins sourced from all corners of Spain.
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