Our philosophy

Behind every noble cut there’s a story, but only for those who are willing to discover the secrets of an authentic Spanish ritual.

Authenticity lies at the heart of every dish we plate at el Asador de Pata Negra. As enthusiastic advocates of Spanish culinary tradition for almost two decades, we strive to create with value in mind: believing in the highest quality Denominación de Origen ingredients and the professionalism of our longtime Spanish purveyors.

Asador is a label of credit and responsability. In Spain, the ancestral culinary tradition of taming the flames gave birth to a unique gastronomic ritual we aim to share in the Hungarian capital. As a consequence, our premium cuts take a significantly different direction compared to traditional barbecue restaurants of Budapest.

This is not barbecue, this is asador

Mibrasa©, our one-of-a-kind Spanish charcoal oven combines millenarian culinary heritage with state-of-the-art kitchen technology to satisfy the most discerning connoisseurs of premium meat. We proudly believe in elegant simplicity, seeking to present the natural perfection of the highest quality Spanish products.

Asador offers a unique dining experience for those with a carnivorous appetite: our highly marbled Iberian pork comes from D.O. Guijuelo, the most prestigious protected farming area of Spain, while our Simmental beef cattle are bred in the Castilian farms of Talavera de la Reina (Toledo) and Piedralaves (Ávila).

Animals are slaughtered at the age of 8 to 12 years and depending on the weight of the loins, the meat should receive different kinds of treatment: while whole loins of over 20 kg (8 years old animals) undergo 30 days of dry-aging, the ones over 30 kg (12 years old animals) receive 45 days of dry-aging in order to ensure outstanding tenderness.

Spanish ambience in the heart of Budapest

At Asador we have nothing to hide: over the glowing embers of our charcoal oven as well as in our open kitchen we focus on natural flavours, drawing inspiration from the Unesco cultural heritage of the Mediterranean Diet and the creativity of the most prestigious Spanish chefs.

We are dedicated to offer a new way of enjoying high quality Spanish products in Budapest.

Seafood, like our one-of-a-kind zamburiña scallops, reveal their natural perfection in our asador, sprinkled only with any one of 6 different salts we use. Thanks to a state-of-the-art packaging solution our blue mussels preserve the waters of the Galician fjords, transporting you literally to the Spanish shores of the Atlantic Ocean – authentic culinary journey indeed.

At Asador we are proud of our award-winning Iberian cheese, our San Miguel Selecta premium beer and our varied Spanish wine list that represents 18 of the 78 protected wine regions of Spain. Yet our philosophy may be best reflected in our signature, environmental conscious water management system offering exclusively our own unique, magnesium-enriched water in our restaurant.

This is the story of our noble cut. The story of Asador, home of Spanish meat.