Quay Street, Cardiff. 029 2002 0039 / www.asador44.co.uk
Food ***** Atmosphere ****
From the team behind the hugely successful Bar 44 group of restaurants, Asador 44 is a move away from tapas and the most widely known facets of Spanish cuisine. Inspired by the asador (grill) restaurants of northern Spain, it specialises in serving some of the best meats and produce from Spain to give diners a different Spanish experience that fully appreciates the diversity of the country’s cultures and cuisines. Only a stone’s throw away from Bar 44 and Curado on Westgate Street, the area has turned into something of a Spanish quarter that guarantees a good evening out.
As we entered Asador 44, we were greeted by a cacophony of smells: fine cheeses, beautiful sweet-smelling meats, woods and spice. We were sat at a comfortable table and first decided to sample some wine – they sell a mammoth list of Spanish wines that’d make a sommelier blush. Then, a selection of starters: octopus and chistorra (Basque sausage), cured belly pork and house made breads. The size of the starters is perfect – serving just enough to get you excited for the mains. While it was all beautiful, the octopus was absolutely exceptional and even converted my non-seafood loving dining partner.
Meat lovers are spoiled for choice at Asador 44 and are able to choose custom cuts from an extensive list. We go for the Asturian ex-dairy cow entrecote, who live significantly longer lives than average. It’s beautifully prepared and expertly cooked, almost melting in your mouth like butter. They also serve roast lamb legs and turbot, which I’ve told myself I’ll be picking next time. While they did serve sumptuous sounding desserts, I was more tempted by the cheese and chose a reasonably priced selection of traditional Spanish cheeses, among them the strongest blue I’ve ever had. Arranged in order of strength by the expert staff, the cheese is as much of an experience as the beef at Asador 44, and with their wines, it’s one of the finest dining experiences in Cardiff.
words LUKE OWAIN BOULT