noun [c]; A Spanish word meaning barbecue, grill or spit. May also be known as Parilla, Barbecoa, Varilla, Brocheta.
The idea behind ASADOR is simple, source the best of Irish produce and cook in the most ancient of ways. The living, breathing heart of our open kitchen is our bespoke 1.2 tonne ‘Asador’. Our chefs have spent time in Spain, Portugal & Argentina learning all about the craft of delivering exquisite barbecued food.
We cook all our meats, shellfish, fish and game over fires of lump-wood charcoal and oak & apple hard woods. We use maple and hickory wood chips to add further flavour to our famous steaks.
Our key focus is on ensuring warmth of service and a memorable dining experience for all of our guests. Our front of house team is always on hand to recommend a perfect wine, beer or cocktail pairing for your meal.We opened our doors in November 2012 and have had a lot fun growing with our customers in the last two and a half years. We are looking forward to the next period and ensuring we provide Dublin with the perfect balance of flame, flavour and food!
"'If a job is worth doing its worth doing well, and you'll get that in spades at Asador' "− Ross Golden Bannon
"'it's got a corporate, grown up feel to it, Asador is impressive'"− Catherine Cleary, The Irish Times
"Having eaten here before, the only thing I wanted for the main event was a king-size portion of the baby back ribs… I got what I wanted– sticky, succulent, melt-in-the-mouth carnival"− Ernie Whalley - The Sunday Times
"This is barbecue but not as you know it. You have the opportunity to watch the chefs add to the excitement. The best of Irish produce is guaranteed… go to look and to savour"− IMAGE Magazine
" With an open kitchen at the end of the L shaped room, you can see the chefs working on the 7ft Asador grill suspended over fires of oak, apple and lump wood charcoal."− Lucinda O' Sullivan
Delivered fresh daily from the morning market.
An ancient way of cooking. Modern re-invention.