Asador Alfonso is a restaurant nestled amidst a 9.4-hectare farm and leisure development. Offering traditional and ancestral-style cooking focusing on authentic Spanish roasting house. The pavilion is inspired by one of the most iconic and active volcanoes of the Philippines - The Taal Volcano. Fire is the heart of the restaurant, with its strategically positioned brick-cladded oven exhaust shaft penetrates all the way to the roof serving as a metaphor for an erupting volcano. Stepping into this private dining sanctuary, guests are enveloped in an ambiance that seamlessly merges with the organic landscape. The ceiling, adorned with swooping, undulating lines of sectional wood, mirrors the contours of the surrounding terrain. Multi-layered topographic ceiling with integrated cove lighting seamlessly conceals acoustical panels to its design. The soft tones reflect the gentle hues of nature, enhancing the overall serene atmosphere of the space.
Meet Maestro, the centerpiece of Asador Alfonso's kitchen. A special roasting oven crafted by Hornos Jumaco Maestro through generations, it's renowned as Spain's finest. This 4-ton masterpiece, unique in Asia, is fueled by wood, and infuses magical smoky flavors into our dishes, from succulent suckling lamb or "lechazo" to crispy cochinillo and more.
It’s really not a Spanish roasting house without this classic celebratory dish— the cochinillo. The milk-fed pigs from Segovia are cooked slowly in Asador Alfonso’s Maestro oven to retain the sweet, delicate flavors of that tender flesh, the skin kissed evenly by the heat from the wood-fired oven until its golden and crisp. Simply delicious!
Prepared and cooked in a manner that is rooted in ancestry, this suckling lamb is slow-roasted to perfection in our oven--which we have fondly named the Maestro--achieving unique aromas and delectably crispy skin. Being milk-fed and free range, it is exceptionally delicate and sublime in texture and flavor.
