About Asador 44
Brothers Owen and Tom Morgan opened Asador 44 on Cardiff's Quay Street in 2016 — the fourth venue from their Grupo 44 group after the Bar 44 tapas bars, with the company registered the year before.
The kitchen is built around a wood-fired parrilla grill: dry-aged retired dairy-cow beef and Rubia Gallega (Galician Blonde) sirloin, suckling pig and whole legs of lamb, all cooked over charcoal. Start with the boquerones in yuzu dressing; a full dinner runs roughly £50 to £60 a head, with a cheaper set lunch.
The dining room sits beneath the Parador 44 boutique hotel — dark, low-lit, with an open kitchen and an almost entirely Spanish wine list weighted toward the north. Galician, Riojan and sherry pours dominate the by-the-glass selection.
Asador 44 appears in the MICHELIN Guide (a listing, not a star) and in The Good Food Guide, and is widely treated as Cardiff's reference room for live-fire Spanish cooking.
Why It's Right for <em>Impressing Clients</em>
A confident, fire-led menu, an all-Spanish wine list and a low-lit room make Asador 44 an easy choice for a client dinner in Cardiff. Order a shared rib of Galician beef carved at the table, and let the floor team route a northern-Spanish red alongside it.
Who It's Not For
Asador 44 is not the place for vegetarians or anyone after a light, quick meal — the menu leans hard into aged beef and whole-animal grilling, and the dark basement room suits a long dinner rather than a fast lunch or a child-friendly outing.
Frequently Asked
Who owns Asador 44?
Asador 44 is owned by brothers Owen and Tom Morgan, the team behind the Bar 44 Spanish tapas bars and the Grupo 44 group in South Wales. Asador 44 was their fourth venue, opening on Quay Street in Cardiff in 2016 after the company was registered in 2015.
What is the signature dish at Asador 44?
The kitchen is defined by its wood-fired parrilla grill. The standout opener is the boquerones with yuzu dressing, and the headline mains are dry-aged retired dairy-cow beef and Rubia Gallega Galician sirloin cooked over charcoal, alongside suckling pig and whole legs of lamb carved for the table.
How much does dinner at Asador 44 cost?
Expect to spend roughly £50 to £60 per person for a full dinner of starters, a fire-cooked main and a glass or two from the Spanish list. A more affordable set lunch is available, and large shared cuts such as a whole rib of Galician beef are priced by weight.
Does Asador 44 have a Michelin star?
No. Asador 44 is listed in the MICHELIN Guide but does not hold a star; the Guide entry recognises its quality without awarding one. It also features in The Good Food Guide and is regarded as Cardiff's leading address for Spanish live-fire grilling.