Asador Alfonso:One address, two experiences

The one-star Michelin restaurant Asador Alfonso has reached a turning point as it re-imagines fine dining and the family table.

The restaurant has now been intentionally divided into two. Upstairs is Asador Alfonso: a fine-dining restaurant rooted in Spanish roasting traditions… a multi-course dining room, which has, for me, served its best set menu to date. Downstairs is Alfonso Roasting Room, a relaxed, à la carte space meant for families, groups, and unhurried meals.

Chef patron and co-owner Chele Gonzalez says, “We realized we were hosting two very different kinds of guests. Some were looking for quiet and focus. Others came with families, kids, and a lot of energy. Trying to force both into the same room didn’t work for anyone.”

Asador Alfonso began during the pandemic as a personal project, serving family and friends in an informal setting. Over time, it grew into a serious restaurant with more expectations. Guests arrived looking for refinement, structure, and the discipline of fine dining. At the same time, the space remained a gathering place for large groups that wanted to linger.  The apprehension became clear and Chele noted, “Fine dining needs precision. When you mix different dining rhythms, noise levels, and expectations, the experience starts to fall apart.”

Asador Alfonso on the second floor is now fully dedicated to formal dining. It is a produce-driven restaurant that sources the best seasonal ingredients from Spain and builds its menu around them. Guests choose between the six-course menu “Heritage” or the 10-course “Journey” menu.

Chele says, “These aren’t traditional tasting menus, they’re structured experiences. The pacing matters. The progression matters. Upstairs, we can protect all of that.”

Downstairs, Alfonso Roasting Room is a casual, à la carte restaurant offering a relaxed setting. The menu draws from the same Spanish roasting traditions, with fire-driven cooking that produces signature Spanish dishes such as lechazo or suckling lamb and cochinillo (suckling pig) alongside a broader selection meant for sharing. Guests decide how long they stay and how much they order. Chele points out, “Not everyone wants a fixed menu or a long format. Downstairs is about comfort. Good food, no pressure.”

Under the same Asador Alfonso leadership team, Alfonso Roasting Room upholds the same standards for ingredients and technique, expressed in a more relaxed way. Needless to say, the a la carte menu is as enjoyable as the multi-course menu.

Both restaurants are anchored by the same core principles: Spanish cuisine, traditional techniques, and a dedicated Spanish roasting oven and are led by Chele, his executive sous chef Rodrigo Osorio, and restaurant nanager Irene Fernandez.

Whether one prefers a set menu or wants an a la carte menu, Asador Alfonso will produce the same result — familiar, generous food meant to be enjoyed together. *

(Asador Alfonso is located at Lot 3308 Barangay Road, Esperanza Ibaba, Alfonso, Cavite. Call (0917) 1507621 for inquiries or reserve through www.dishcult.com/restaurant/asadoralfonso.)