Review| January 2019| Brett Salway

My most recent discovery was ASADOR 44, set in the heart of Cardiff’s castle quarter area. I would describe it as a modern-day Spanish steak house, which would appeal to anyone wanting an authentic Catalan experience.

The inspiring decor combines beautiful glossed wood, glass and leather to stay fitting with the Spanish theme. You really encounter something special with the lavish surroundings and airy space. Their open kitchen also really adds to your experience of the Mediterranean way of life. The restaurant is brought to you by the owners of bar 44, which is again in keeping with the modern continental theme.

I was served with three appetizers to start, which were smoked sardines, crispy pigs head and Spanish olives. The smoked sardine was served on a squid ink cracker which was a favourite of mine. The crispy pigs head was served with burnt apple mustard, which really stimulated the senses.

I then chose the sharing sirloin steak which was mouth-watering. It was served medium rare and succeeded all my expectations. I also have to mention the charcoal oyster mushrooms, which were truly exquisite. All of the dishes are cooked over their charcoal grill for that unique taste.

They have an extensive wine list from the Spanish region, which will meet and exceed the expectations of the most articulate of connoisseurs. I chose the Beriona Rioja Gran Reserva 2008, which was recommended by the in-house wine expert. It is of the Tempranillo grape variety, medium bodied and had vibrant aromas of plums, blueberries and figs. It was a perfect pairing with my main course. They also have an excellent sherry by the glass menu, which further enhances the Spanish experience.

I would highly recommend ASADOR 44 because it really met my expectations in every way possible. From the incredibly knowledgeable staff to the original Spanish motif, this restaurant really hits all the right notes for me. Below is the restaurant address and links to their social media pages.


14-15 Quay Street,


CF10 1EA.



Published by VALLEY TIMES

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