Asador Alfonso is an authentic Spanish Roasting House led by Chef Chele Gonzalez, located in Alfonso, Cavite, named after King Alfonso XII of Spain. This unique establishment combines architecture, agriculture, food, and leisure, evoking the feel of a Michelin Star restaurant. It stands as a worthy competitor to Antonio’s Restaurant in Tagaytay, which is just five minutes away.
People often ask us, “Is dining here really worth it? Does it live up to the expectations?” In this blog post, we answer that question and offer some tips before you go.
ASADOR ALFONSO
Roasting House
Alfonso, Cavite, Philippines
Friday to Sunday (+ holidays)
11:30am-1:30pm Single Seating
5:30pm-8:00pm (last call) Single Seating until 10:00pm
+639171507621
http://tinyurl.com/ReservationsAsadorAlfonso
IG: @asadoralfonso
ASADOR ALFONSO
Arriving at Asador Alfonso for the first time felt a bit surreal. We decided to walk from the parking area to fully appreciate the beauty of the architecture as we approached. My first impression was that I was entering Camp Falcon from Voltes V, with the Taal Volcano-inspired design and triangle shapes resembling the eyes of an eagle.
As you enter, Maître Irene Fernandez and her team greet you against the backdrop of the excitement and action in the open kitchen.
Co-owner and Chef Chele Gonzalez specializes in authentic Spanish roasting, with dishes prepared by Chef Rodrigo Osorio using the Horno Castellano Jumaco oven, the centerpiece of the open kitchen.
The best tables are those near the open kitchen, where you can watch the live culinary action. The dining area, surrounded by lush greenery and offering a view of the pool, provides an al fresco dining feel with the comfort of air conditioning.
The restaurant is at the center of the 9.4-hectare farm and leisure development called “The Lava Rock,” inspired by the Taal Volcano. The main structure, designed by owner and architect Carlo Calma, embodies this inspiration.
The rooms at opposite ends of the restaurant are the private abode of the Calma family. Yes, that is the family’s private swimming pool, designed for a refreshing dip after dining.
At the other end of the pool, you’ll find a clubhouse and a waiting lounge area where you can relax before and after dining. The entire farm is still a work in progress, featuring unique farm architecture, a man-made lagoon, installation art, and farm animal pets of Sir Pabling throughout the property.
The second floor is designed for group dining functions, while the third floor, at the apex of the volcano-inspired structure, is reserved for private dining. Even the restrooms offer a unique and enjoyable experience. Enjoy the pottery of Maribel, such as the dove table top and other creations displayed around the property.
The overall vibe is high-end but not fine dining, and you can come dressed in casual chic attire.
The menu features traditional and ancestral-style cooking from Spain’s Castilla region. Chef Chele’s food shines brightest when he showcases authentic Spanish cuisine. We used to seek out roasting houses in Spain for their roasted lamb, and now you can enjoy these flavors in Manila.
We had the opportunity to try the set menu, highlighting the best of Asador Alfonso.
5-COURSE HIGHLIGHT
The first course typically includes cocktails, a bread course, and an array of Spanish appetizers served ala Pintxos style. The serving style is usually family-style or communal, offering a relaxed yet high-end dining experience.
Pan y Mantequilla (₱180 per service)
Our Sourdough bread with anchovies’ butter
Jamon de Wagyu (₱1,350)
Our signature homemade cured A5 Japanese Wagyu Jamon
Tosta de Boquerónes (₱390)
Toast of bread with Boquerón marinated in vinegar
Ensalada de Tomate (₱650)
Heirloom tomato, confit tuna onions and Arbequina Olive Oil
Savor the freshly baked sourdough bread with butter infused with anchovies, so delicious that an extra serving comes with an additional charge. The Jamon de Wagyu features thinly sliced wagyu meat, homemade cured and seared on one end, showcasing a brilliant red meat color.
The locally grown tomatoes, cultivated from heirloom seeds from Spain, are served with high-quality Arbequina olive oil, complemented by tuna and onions for contrast. The boquerones, with their fresh, oceanic flavor, prepare your palate perfectly for the main dish.
El Pepito (₱550)
Gin, jalapeño pepper, burnt Rosemary, orange
Vermouth Alfonso (₱550)
Vermouth Rosso, gin and orange juice
I was skeptical about their cocktails because they are often sweet and fruity, but not here.
I was pleasantly surprised by the El Pepito curated gin & tonic, which featured a delightful blend of burnt rosemary, orange, a hint of spice from jalapeño pepper, and a secret ingredient. It was mildly sweet and enjoyable, and even as the ice melted, the drink remained flavorful until the last sip. I expected the Vermouth to be overly sweet, but it was smooth with a refined sweetness and a good alcohol kick. People will pay for a really good cocktail to enjoy.
Carabinero (₱2,900)
Flat grilled Spanish red prawn
Yes, Carabinero in Alfonso! These are our favorite Spanish red prawns from the Mediterranean waters, which we often seek out in the markets when we travel to Spain. They are a bit expensive due to their limited supply, and importing them into the country is a luxurious treat to enjoy on this side of the world in Asia.
They are the sweetest and juiciest fresh prawns you’ll ever enjoy. To fully appreciate them and make it worth it, you must savor the juices from the head. It’s a bit indulgent, packed with umami and cholesterol from the shrimp roe and brains. The prawn’s juices are a rich, bloody red—be sure to have some sourdough bread on hand to dip into the red sauce for a delightful barquito experience. Simut sarap!
Arroz de Calamares (₱1,200)
Squid and onion stew rice in clay pot
Chef Rodrigo Osorio, who hails from the Cantabria region like Chef Chele, often presents the main dishes and explains the story behind them. He highlights what makes these dishes authentic and special compared to the commercialized versions available in Manila.
I love how they serve the paella just like in Spain, with a thin layer of bomba rice, a caramelized crisp layer of socarrat, and just the right amount of squid as toppings.
My only comment is that they served the paella as a separate course from the carabinero and the lechazo. It would have been nice to pair the paella with the other meats, so keep in mind to specify that you prefer the main dishes to be served family-style all together.
Lechazo (₱7,900)
Slow roasted Spanish suckling lamb rack
Served with stew potatoes and greens salad
This was the highlight of the meal for us—you used to have to travel to Spain to experience the authentic taste of lechazo. We often sought out roasting houses in Barcelona or Segovia to enjoy this dish. They imported Spanish suckling lamb and roasted it with oakwood in a Horno Castellano Jumaco oven.
The lamb meat was still smoky, served with its own jus and a crisp skin. While I would have loved to pair it with the paella, the baked potato medallions and greens provided just the right texture and carbs. You can choose which part you prefer—the ribs are delicious, but the upper part is meatier.
Flan de Teresa (₱390)
Vanilla flan récipe family
The dessert was similar to leche flan but lighter, made with whipped cream and topped with caramel syrup. It was a nice sweet finish, but next time, we’ll try an array of desserts for a more satisfying ending.
FINAL THOUGHTS
Dining at Asador Alfonso is like experiencing an authentic roasting house in Spain. All ingredients are flown in fresh from Spain, and dishes are roasted in the heritage Horno Castellano Jumaco oven. You’ll receive a warm Cantabrian welcome from Head Chef Rodrigo Osorio and Head of Front of House Irene Fernández with a backdrop of Modern Art Architecture inspired by the Taal Volcano.
Considering the cost of flights to Spain, the experience of enjoying Carabinero and Lechazo locally is well worth it. I don’t think there are other similar dining experiences in Asia. We love the Pan y Mantequilla, Jamon de Wagyu, El Pepito Cocktail, Carabinero, Arroz, and Lechazo. The entire ambiance and space are conversation pieces, making dining here creatively inspiring. It’s high-end but not fine dining, and you can go in your casual chic attire. Our Gen Z kids in Manila are lucky to have access to such unique dining experiences.
To make the experience truly special, it’s best to enjoy it with a group of friends or host a big family celebration. The roasts and shared moments will create lasting memories. With only 30-40 seats available per single seating service and open only on weekends (or holidays) for now, be sure to reserve in advance.
Congrats to Chef Chele, Carlo Calma, Chef Rodrigo, Maître Irene and Asador Alfonso for an awesome concept and experience!
ASADOR ALFONSO
Roasting HouseAlfonso, Cavite, Philippines Friday to Sunday (+ holidays)
11:30am-1:30pm Single Seating
5:30pm-8:00pm (last call) until 10:00pm +639171507621 http://tinyurl.com/ReservationsAsadorAlfonso
IG: @asadoralfonso
Live an Awesome Life,
Founder & Digital Creator, Our Awesome Planet
Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights.
P.S. I love how the Horno Castellano Jumaco oven is beautifully integrated into the kitchen, and despite the open kitchen setup, you don’t end up smelling like roasts.
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