At Asador, many of their dishes are prepared on a Basque-style parilla grill using different types of wood to give the rich flavours that diners have come to love.
It takes both time and focus to produce the perfect embers in Asador’s kitchen. In the same way, the genesis of Asador involves honest dreams made to reality—to bring a true Spanish experience that will engage all your senses.
Spain’s most known city for Cochinillo is Segovia—where restaurants have been preparing the same dish for decades. The iconic tradition is to cut the Suckling Pig on a side table with a plate, next to the guests, to prove that the meat is so tender that you don’t need a knife at all.
Their Suckling Pig comes from the same region and they brine it to ensure it gets perfect seasoning. The process of cooking in our handmade stone oven results in the golden and crispy finishing that everyone has grown to love.
