Cover Pan y mantequilla with croquetas and jamon from Asador Alfonso
Pan y mantequilla with croquetas and jamon from Asador Alfonso
1 / 1
After observing the different needs and expectations of their guests, chef Chele González and his team made a bold choice: divide what was Asador Alfonso into two concepts
When chef patron and co-owner Chele González—along with his business partner Carlo Calma and his family—first opened Asador Alfonso almost two years ago, the idea was clear and simple. “I wanted to bring traditional Spanish cuisine to the Philippines that it has not seen before,” expresses González, “so I thought of doing a traditional Spanish roasting house, which we all felt was perfect for the surroundings and the space.” Despite critical acclaim and commercial success, the team observed that the message is not always clearly received.
After listening to their guests and observing their needs, the Asador Alfonso team decided that creating two different spaces was the solution. They built two new kitchens on the second floor of the structure, where the fine dining Asador Alfonso can provide guests a quieter and more focused experience through multi-course journeys. While downstairs in the main hall, the space is now called Alfonso Roasting Room–this is meant to accommodate larger groups and families with small children, allowing for a more casual and relaxed à la carte experience.
See also: Where to eat for Chinese New Year 2026: 11 special menus you can’t miss
Above The team behind Asador Alfonso
The team behind Asador Alfonso
1 / 1
“With the two new spaces, the message is much clearer, and we are able to manage the expectations of the guests,” González explains. “Upstairs, Asador Alfonso is completely separate from the dining room downstairs. With its own kitchen and space, the restaurant can continue to evolve and grow creatively while still adhering to the ideals of Spanish heritage cuisine.” Guests can choose between two multi-course journeys—either six or ten courses.
Asador Alfonso is now fully dedicated to formal dining: a calm, produce-driven, multi-course experience rooted in Spanish roasting traditions. Precision, pacing and structure define the room, with guests choosing between Heritage, a six-course menu, or Journey, a ten-course progression built for focus and refinement. This is meant for those expecting more finesse and focus with their meal, starting with drinks and amuse bouche at the newly constructed lagoon by Carlo Calma, just a few metres away. Here, guests can take a breather after their drive just to soak in their surroundings, before they are ushered into the dining area, which is accessible through a flight of stairs or elevator. In the serene hush of this new space, executive sous chef Rodrigo Osorio and the kitchen team take premium Spanish ingredients and the finest local produce from surrounding farms to create dishes which honour their roots and culinary heritage.
See also: Setting the scene: these restaurants have the best mood lighting in Metro Manila
Above Escalivada from Asador Alfonso's new Alfonso Roasting Room on the first floor
Above Wagyu tenderloin from Asador Alfonso
Escalivada from Asador Alfonso's new Alfonso Roasting Room on the first floor
1 / 2
Meanwhile, Alfonso Roasting Room on the ground floor provides a more casual and relaxed environment and embraces a different energy. The menu is entirely à la carte, plates are made for sharing, and meals unfold at your own pace. It’s relaxed, lively, and welcoming—ideal for families, groups, and long, unhurried gatherings. “We understand how weekends are really for families wanting to spend time together, they want to go out of town with their children,” González explains. “We want all of our guests to be comfortable, regardless if they are a couple out on a date and want a more elegant setting, or if they are a big family wanting to share stories and a big meal. It is really better to give these two different kinds of diners their own separate spaces.”
Above The interiors of the new Asador Alfonso on the second floor
Above The interiors of the new Asador Alfonso on the second floor
The interiors of the new Asador Alfonso on the second floor
1 / 2
The Roasting Room experience begins with a visit to the lounge upon arrival, which is a space that González and company deems necessary, especially for those driving up from the city. “Sometimes guests arrive up to an hour early, and we cannot blame them since it is difficult to gauge traffic coming here,” he admits, “so we want to give them a comfortable space to relax while we prepare their table.” The à la carte menu features traditional Spanish dishes that the local market has grown to love and appreciate, such as Manchego croquetas, escalivada, fabada de mariscos and callos. The roast signatures cooked in their wood-fire Maestro oven need to be pre-ordered at least a day before to ensure availability, such as quarter, half or whole orders of their cochinillo and a rack of the lechazo (suckling lamb from Segovia) that is good for two to three persons.
See also: These are the best Philippine-made chocolates in town
Above Lechazo (lamb) from Asador Alfonso's new Alfonso Roasting Room on the first floor
Above Manchego croquetas from Asador Alfonso's new Alfonso Roasting Room on the first floor
Lechazo (lamb) from Asador Alfonso's new Alfonso Roasting Room on the first floor
1 / 2
Both concepts, while offering two very different experiences, are still deeply rooted in Spanish cuisine and rely heavily on the Maestro oven to roast vegetables and proteins as well as bake their addictive sourdough daily. “Not one is better than the other, as some guests like to ask us,” restaurant manager Irene Fernandez stresses. “Both restaurants have our award-winning chefs at the helm, and the service in both spaces is equally warm, skilled and efficient.”
When reserving your table for your next visit to Asador Alfonso, do make sure to indicate what kind of dining experience you are keen on having. This way, the team can make sure that you embark on the most fitting gastronomic experience for your needs.
Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
