A bone-in steak on the grill held with tongs, flames rising behind it

Wood-fired signature cooking · Madrid

Ascuro. Produce, fire and time

An intimate dining room in Chamberí where holm oak, oak and vine cuttings set the pace of every seasonal dish.

Book a table See the menu

Discover

A holm oak log turned into glowing embers

Philosophy

What remains when the flame dies down

An ember is what stays alive once the flame has gone. That still, patient heat is where we cook.

Produce
We work with a dozen growers less than 100 km away and with small day boats from the Cantabrian Sea. The menu changes when the market does, not when the calendar says so.
Fire
One wrought-iron grill and a wood oven. Holm oak for meat, vine cuttings for fish and oak for the vegetables that call for smoke.
Time
Beef aged for up to 45 days, our own ferments and a dining room in no hurry: the table is yours all evening.

From the grill

This season’s plates

See the full menu

Oyster warmed in the embers
€7each
Opened over the coals and finished with toasted seaweed butter and a few drops of lime.
- Molluscs
- Milk
Confit artichoke finished over the embers
€19
Artichoke from Huerta del Soto confited in olive oil, charred on the grill and finished with herb oil and smoked salt.
Vegan
None of the 14 regulated allergens
Aged beef sirloin, matured for 45 days
€46
Avileña beef from the Guadarrama mountains with its jus, roast peppers and an ember-baked potato with smoked butter.
- Milk
- Celery
Chocolate, embers and salt
€13
A 70% dark chocolate cream made with soya lecithin, smoked milk ice cream, egg yolk and flaky salt.
Vegetarian
- Milk
- Egg
- Soya

Gallery

The room, the fire, the table

Select an image to view it full screen.

The chef

Lucía Arandia

Chef and founder

“You don’t master embers, you listen to them. My job is to wait for exactly the right moment.”

She grew up among the pine forests of Soria and learned to cook over wood before she ever used gas. After training in grill houses in the north and in signature kitchens across Europe, she opened Ascuro in 2019.

Meet the team

Tasting menu