While chefs around the world are often praised for being creative and forward-thinking leaders in gastronomy, Mallmann has managed to go in the opposite direction and has looked back to the cooking methods of the guachos and even the Indians for his inspiration. Mallmann has left the haute cuisine world behind him and now focuses on a more primal style of cooking which relies on the original methods used by those generations ago. His only cooking requirements are fire, smoke, air, and stone and he can create a masterpiece with just meat, salt and, of course, wine.  

Today, Mallmann runs 9 restaurants around the world, mainly in South America but they also extend to France and Miami and he has also opened a number of pop-up restaurants. He has cooked for some of the world’s most famous people and has starred on many television shows including the Netflix series Chef’s Table.

What we love so much about Mallmann is the simplicity of his cooking. All he needs is good meat and salt. He takes away the theatrics used in some restaurants and brings a good meal down to how it should be – well cooked, simple, and enjoyed with good wine and even better company. For a steak dinner Mallmann says all you need is salt, no other marinades are required. Leave the salt overnight in a container with the meat, rub the meat with your hands to ensure it is covered with the salt, and the next day all you need to do is cook it. Simple.

Mallmann is the author of a number of books, including “Seven Fires” which refers to the seven types of grilling techniques that are used with a flame – the Parilla, Chapa, Infiernillo, Horno de Barro, Rescoldo, Caldero, and our favourite – the Asador.

Mallmann is a firm favourite of ours here at Asador. His knowledge of different cooking methods and the creations he makes with meat and fire are fascinating and truly inspirational. He reminds us that we don’t need to make a meal a theatrical experience with numerous courses, a well prepared and delicately cooked meal is always best enjoyed with a fine glass of wine and good company.

The Terrace at Asador is available for exclusive hire for private dining events of up to 45 people, or for drinks receptions for private or corporate gatherings of up to 60 people. Wine and dine your guests in our heated and fully enclosed Terrace and enjoy our bespoke menus tailored to suit your groups needs.

For a more intimate dining experience be sure to request a table in the Terrace at Asador when booking your meal with us – it is available through lunch and dinner service each day at Asador.

The Art of Barbecue Food

At Asador, we pride ourselves on being a celebration of barbecue food. We curate the best and most inspiring recipes from South America and the Mediterranean to design menus that showcase this ancient art of cooking. It’s evident from our menus that much of our inspiration comes from the Mediterranean, we have travelled across southern Europe and dined with, worked with, and researched the best chefs in Portugal, Spain, Italy and Greece to understand the methods used by some of the world’s greatest outdoor chefs. Our name, ASADOR, and our message ‘The Art of Barbecue Food’ are symbols of the authentic nature of our restaurant, to remain true to this ancient ‘art’, taking inspiration from something started on the grasslands of Uruguay and Argentina and finished on a dining plate in our Dublin 4 Restaurant.

When something is said to be grilled ‘al asador’, it means that the whole animal is skewered on a cross-shaped revolving grill (sometimes referred to as an ‘asado’ or ‘asadore’) and cooked over an open flame. The countries below have developed their own style of ‘asado’ cooking, bringing a uniqueness to each region.

Chile – Cordero al palo

In Chile, the normal version = cordero al palo (whole roast lamb) and is usually accompanied with pebre, a local condiment made from pureed herbs, garlic, and hot peppers; in many ways similar to chimichurri. The dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. The preparation lasts around 5 hours since cooking must be constant and on a low heat.

Brazil – Churrasco

In Brazil, asado is called churrasco, although the cooking is usually faster. Grilled and salted meat in Brazil is generally called “carne assada” and is often cut into small strips and served on a plate or cutting board in the middle of the table for all to partake.  Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers or grills.

Mexico – parrilladas or carne asadas

Parrilladas or carne asadas, incorporates various marinated cuts of meat, including steaks, chicken, and sausages like chorizo, longaniza, and moronga being especially popular. These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions, nopales, and corn.

ASADOR, Dublin, Ireland

Our mission at Asador in Dublin is to give high-quality Irish meat the traditional asado treatment, cooking it over charcoal and wood fires in our open kitchen. While the South Americans have influenced us greatly, we have also taken a lot of inspiration from the Mediterranean style of cooking on an asador grill. We use some mouth watering mediterranean style meats such as Galician octopus, mussels with Sobrasada, sharing fish and pata negra to really bring the authenticity alive. Although the meal is prepared in our restaurant rather than someone’s backyard, we stay true to our roots by using our titular grill, and we continuously look to incorporate lesser-known cuts of meat alongside our own signature fillet and Rib-Eye steaks. It’s the asado way.