Asador Alfonso

About 80 kilometers from Metro Manila, this modern, minimalist property takes inspiration from Taal Volcano and sits on nine hectares of lush fields. Spanish chef Rodrigo Andres Osorio helms at the kitchen, ingredients sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and charact. Highlights include melt-in-your-mouth house-aged A5 Wagyu ham Jamon de Wagyu and the classic roasted suckling pig Cochinillo, both showcasing the chef’s dedication to tradition and craftsmanship. Warm service, genuine hospitality, and a splendid atmosphere creates the perfect setting to escape the bustle of the city and immerse yourself in a truly memorable gastronomic journey.

• The kitchen centres on a four ton Hornos Jumaco Maestro roasting oven, positioned as the heart of the room.
• The architecture echoes Taal Volcano, with a brick clad oven exhaust rising through the pavilion like an eruption.
• A destination dining setup outside Metro Manila, set across a large rural property designed for long, celebratory meals.

Signature Ingredients

• Cochinillo, milk fed suckling pig roasted over wood
• Lechazo, slow roasted suckling lamb
• Wood fire roasting
• Spanish sourced ingredients for the roasting house repertoire
• Jamon de Wagyu style cured beef, served as a signature item

A modern Spanish roasting house set in a farm and leisure development in Alfonso, Cavite. The kitchen is built around a large wood fired roasting oven, used for celebratory centrepiece dishes such as cochinillo and suckling lamb, alongside Spanish larder driven cooking. The dining room is designed as a pavilion inspired by the form of Taal Volcano, with fire as the visual and culinary anchor.