Just-sliced entraña with pink center, coarse salt crystals catching light, thin ribbon of smoke curling off seared crust

ASADO

Montevideo · Wood-Fired Since the First Ember

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Dawn to Midnight

A single beautiful day,
unhurried.

Weathered hands selecting bright red and yellow peppers at a morning Montevideo feria market stall
06:14

Feria, Mercado del Puerto

The day starts here, not in the kitchen.

Whole cuts of beef wrapped in white butcher paper on a wooden counter, tied with brown twine
06:45

Whole cuts, butcher paper

Rib racks arrive before the sun is fully up.

07:30

“We never order by the gram. We order the whole animal and find the meal in what it gives us.”

— Rodrigo Ferreira — Head Parrillero

Stone mortar with fresh green chimichurri being pounded by hand, herbs and garlic visible
09:00

Chimichurri, stone mortar

Pounded by hand. Every morning. No blender.

09:15

Take the ritual home

Our chimichurri kit — mortar-ground herbs, hand-picked peppers, and the recipe we've never written down until now.

Order Chimichurri Kit — $38
Glowing white embers in a deep fire pit, heat visible in the air above them
10:30

Embers, not flames

We build the fire at 10am. It's ready by 6.

Whole rib rack hanging vertically over glowing ember pit, smoke rising, fat beginning to render
11:45

The hang

Rib racks go up at noon. They come down when they're ready.

12:00

6 hrs

minimum hang time over white-ash embers before a rack is considered

Candlelit restaurant table set with linen napkins, clay bowls, and a hand-labeled wine bottle
17:30

Table 7, candlelit

The room fills slowly. The smoke was here first.

Hand pouring deep red wine from a hand-labeled bottle into a wide-mouthed glass on a wooden table
18:00

Tannat, hand-labeled

Uruguayan vineyards. Nothing imported.

18:30

“I haven't cried at a restaurant since my grandmother's kitchen. The smell of the smoke did it.”

— Valentina Suárez — guest, November 2025

Rustic wooden board with sliced grilled bread, chimichurri in a clay bowl, and coarse salt
19:00

Pan y chimichurri

Bread arrives first. Always.

19:30

The Long Table

A single 24-seat table for groups who want the full estancia experience — private fire, your own parrillero, wine service from the cellar.

Book the Long Table
Close-up of perfectly seared beef with pink center on a wooden board, coarse salt and fresh herbs
20:00

Entraña, coarse salt

Sliced at the table. No exceptions.

Dulce de leche dessert in a clay bowl with a single candle burning in soft bokeh background
22:00

Postre de la casa

Dulce de leche, slow-cooked overnight.

22:30

Give the evening

Send someone you love to Asado. Gift cards start at $75.

Send a Gift Card
Dying embers glowing orange-red in a deep fire pit at the end of a long evening service
23:45

Last embers

The fire outlasts the service. It always does.

Parrillero in worn apron tending glowing white-ash embers in a deep fire pit, smoke rising in the golden afternoon light

“The fire doesn’t care what time your reservation is. You wait for the fire. The fire never waits for you.”

— Rodrigo Ferreira, Head Parrillero

The Ritual

A wood-fired method
older than restaurants.

Asado is not a technique. It’s a Sunday. It’s your uncle arguing about the fire while your grandmother sets the table. We brought that afternoon to a dining room. The smoke did the rest.

1974

Year the first Asado fire was lit in this building

120+

Kilograms of wood burned per service night

4

Cuts we serve. Nothing more. Nothing less.

0

Microwaves, gas burners, or shortcuts of any kind

Close-up of orange-red fire embers glowing in darkness
Overhead view of rustic wooden dining table set for evening service with candles and clay pottery
Sliced beef with perfect pink center on dark wooden board with scattered coarse salt
Long wooden table set for 24 guests in a candlelit room, wine glasses catching firelight, linen napkins folded beside clay bowls
Private Dining

The Long Table.
24 seats. One fire.
All yours.

Reserve the entire room for your group. Your own parrillero manages the fire from start to finish. Wine comes from the cellar — you choose the bottles before the night begins. The kind of evening that loosens ties and loosens conversation.

  • 12–24 guests
  • Dedicated parrillero for the evening
  • Full cellar wine selection
  • Custom menu built around your group
  • Available Thursday–Sunday evenings

From $1,800

Minimum 12 guests · Includes fire service, wine pairing, and a full evening at the table

Book the Long Table

Enquiries: longtable@asado.com

The Pantry

Take a piece of the morning
home with you.

Stone mortar with vibrant green chimichurri, whole garlic cloves, dried red peppers, and fresh oregano on a wooden surface
Ships nationwide

The Chimichurri Kit

Mortar-ground herbs, hand-picked Uruguayan peppers, coarse sea salt, and the recipe we’ve never written down until now. Everything you need to pound a proper chimichurri on a Sunday morning.

Order Chimichurri Kit — $38

Gift an evening

Send someone the smoke, the fire, the long table. Gift cards from $75.

Send a Gift Card
Hand-labeled Uruguayan Tannat wine bottle beside a full glass on a wooden table with warm candlelight

Cellar selection

Uruguayan Tannat & Albariño — ask your server