Bookings now open for Asador 44, Cardiff’s new concept Spanish restaurant

Asador 44, Wales’ first Spanish ‘Asador’ restaurant, officially opens its doors to the public at the end of this week, but diners keen to be one of the first to try it out can already view the full menu and book a table at www.asador44.co.uk.

Asador 44 will initially be open from Wednesday to Sunday and as well as the full menu, they will also be offering a £10 weekday lunch menu, Wednesday to Friday.

Owen and Tom Morgan, the same duo behind award winning restaurant  Bar 44, have been working on the project since 2015 when they spent months travelling Spain to find the best ingredients from top producers; for instance sourcing their ‘old cow’ 700g sirloin steaks from 9 year old Asturian ex-dairy cows.

Originating from the heart of Northern Spain, asador means barbecue, grill or spit in Spanish. Diners at the new restaurant can expect to share and enjoy a handpicked selection of meat, fish and vegetables, all chargrilled and slow cooked over charcoal and wood.

Asador 44 Owen Morgan

The changing menu is complimented by a modern and exclusive wine selection, handpicked by the restaurants’ Head Sommelier, Fergus Muirhead. The wine list is 99.5% Spanish; but also includes one Welsh sparkling wine. A bespoke wine preservation and storage system means that customers will have the option to purchase wine by the glass, from entry level wines right through to top end Spanish vintages.

In addition, dry ageing cabinets on the restaurant floor mean that diners will be able to see the expertly sourced Galician, Asturian and Welsh meat ageing while they dine. Next to these cabinets there is also a ‘cheese cave’ which boasts 30 types of Spanish queso, enough to create a different savoury and sweet menu each week!

Owen said, ‘Through our existing bars and restaurants we have gained a fantastic understanding of what our customers want and love about Spanish produce right here in Wales. Asador 44 is a culmination of our passion for Spanish food and culture and a showcase of all the amazing produce we’ve sampled travelling around the Spanish regions.”

I’m heading over to to Asador 44 for their launch night this week, so you can expect a full review of the food, drink and atmosphere very soon. I’m sure it’s going to be bloody good!

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