You’ll Lava Cavite’s Asador Alfonso
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Asador Alfonso during the day
The structure was also shaped in such a way as volcanic lava flow. The concrete cantilevered folds vary in measurement from 4 to 6 meters - a feat of engineering which opens up as view decks and also functions as a shading device from the harsh afternoon sun. Material innovation is one of the main considerations: plastic pellets made from recycled plastic bottles and sachets are mixed into concrete, giving various characters of speckled confetti to a very dense, fossil-like texture. All these spaces are peacefully surrounded by sheep, goats, and other farm animals – a diversified development that unites agriculture, food, and leisure.
Inspired by the raw beauty of lava rock formations, this avant-garde structure is more than just a building; it is a testament to the harmonious fusion of nature and human ingenuity. Celebrating the essence of place-making, it stands as a pioneering template of new development while honoring the rich agricultural context. At the heart of this architectural masterpiece lies a profound reverence for the agricultural life highlighted by the tranquil landscape that surrounds the building. Within its walls, domestic spaces seamlessly intertwine with private dining, leisure areas, and cultural destinations, fostering a sense of community and connection.
The architecture itself is a sight to behold, a striking juxtaposition of rugged textures and modernist lines. Textured concrete, imprinted with plastic pellets, forms the foundation of its unique identity. This innovative use of materials not only lends the structure its distinct aesthetic appeal but also underscores its commitment to sustainability. Yet, constructing such a daring design was not without its challenges. The sloping concrete folding roof, and deep cantilevers reaching up to 6 meters, required meticulous planning and execution. Local craftsmanship played a pivotal role in overcoming these obstacles, their expertise ensuring the realization of the vision.
In keeping with the ethos of environmental sensitivity, the architecture seamlessly integrates with its natural surroundings. Local and sustainable materials were sourced and employed, reducing its ecological footprint while preserving the authenticity of its locale. Every aspect of the design, from utilities to amenities, is imbued with a sense of purpose, transforming functional spaces into experiential wonders. Visitors are invited to immerse themselves in a journey of discovery, where every corner tells a story of artisanal craftsmanship.
This is more than just a building; it is a living, breathing testament to the enduring bond between humanity and the land. In its embrace, visitors find a sense of well-being, inspiration, and a renewed appreciation for the agricultural life.
Originating as a private family residence, the project expanded to include a private dining area, enriching further the experience. With a vision to become a hub for more cultural destinations, the property harnesses architecture as a catalyst for place making. Rooted in the ethos of promoting health and well-being through nature, it offers a retreat from city life.
Inside Asador Alfonso (Source: Instagram)
Inside this space is where co-owner and Chef Chele Gonzalez works his usual alchemy. As an authentic Spanish roasting house, it offers more than the usual fare. Inspired by the location, guests are invited to experience traditional and ancestral-style cooking with a contemporary approach from the central plains of Spain, the Castilla region.
Chef Chele Gonzalez (Photo by Dre and Dane Ferrer)
A special roasting oven that is built by generations of specialists and passed on from generation to generation, the Horno Jumaco Maestro Castellano brand, sits at the heart of Asador Alfonso (like that of famous Spanish roasting houses Asador Castellano, Asador Jose Maria, and Asador Candido in Segovia.) It is also the only other one in Asia. From it, such specialties as carabineros or red prawns from Spain, suckling pig (cochinillo) and suckling lamb (lechazo) such as those served in Segovia will be served. Asador Alfonso will also offer such unique dishes as the tawilis boquerones (vinegar-marinated sardinella fish) and homemade Wagyu A5 jamon (ham) that is cured at the restaurant itself. Another special experience will be the steaks that will be offered for grilling on your own table.
Chef Gonzalez using the special roasting oven
Cochinillo (Photo by Ed Simon)
Lechazo (Photo by Ed Simon)
Tosta de boquerón (Photo by Ed Simon)
Jamon de Wagyu (Photo by Ed Simon)
As the asador respects the ways of preparation and cooking from Spain and bases its menu on the best, top quality produce from Spain, plans for the future include creating farms for the vegetables, lamb, pigeon and other local produce. Also, in its cellars are a diverse and significant selection of Spanish wines as well as Champagne, Bordeaux, Burgundy, Napa Valley bottles, New World wines and signature cocktails and aperitivos. All these are prepared by the team of in-house chef, Rodrigo Osorio and are presented by the team of Maître Irene Fernandez.
Rodrigo Osorio (Photo by Dre and Dane Ferrer)
Irene Fernandez (Photo by Dre and Dane Ferrer)
One thing’s for sure, Asador Alfonso will carry the artisanal manner of working with all produce, creating subtle and exceptional dishes to be enjoyed. This exciting new destination promises a diversified development that unites agriculture, food and leisure.
Sustainablity
The paved areas surrounding the main pavilion where the asador sits, pioneers the integration of recycled plastic pellets sourced from post-consumer plastic waste, meticulously processed from white HDPE bottles into high-quality pellets aggregates. Utilizing 160 sacks or 4-tons of these pellets, equivalent to 150,000-600,000 pieces of plastic bottles, the project showcases sustainable materiality, offering diverse textures like confetti, speckled, and fossilized imprints. Complementing this innovation are eco-bricks and eco-lumber, utilizing reclaimed wood, furthering the project's commitment to environmental stewardship.
Inspired by the location, guests are invited to experience traditional and ancestral-style cooking with a contemporary approach from the central plains of Spain, the Castilla region.
In addition to environmental sensitivity, the incorporation of local furniture from Cebu underscores a dedication to supporting local craftsmanship and celebrating Filipino-made products. This conscious choice not only enhances the aesthetic appeal of the space but also empowers local artisans, fostering a sense of pride and community within the project.
Asador Alfonso at night
For Asador Alfonso reservations, message or call +639171507621 or go to tinyurl.com/ReservationsAsadorAlfonso or their Instagram.
Both authors work for Asador Alfonso.
