Asador Frontón

Frommer's Review

Brainchild of former top pelota star Miguel Ansorena, this Basque bastion of hearty fare opened in 1980, on the first floor of a building overlooking Tirso de Molina square. As befits Spain's most macho province, the Asador specializes in grilled man-size meat dishes of the highest quality and its chuletones de buey (huge beef steak chops) are second to none. No need to be daunted by their size -- when served they are cut into strips for two to share. A popular starter is pimientos del piquillo (spicy peppers), and fish also features impressively in the form of rape a la brasa (grilled angler fish, also shared by two). Finish your meal with the house's own cuajada (junket) or panchineta (cream-filled puff pastry). Such has been the Frontón's success that it's expanded to two other branches in the northern part of the city, notably in Calle Pedro Muguruza, near Cuzco, where the menu is even broader.

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