Asador The Singular

ASADOR

Set within the former blacksmith’s forge of the Puerto Bories cold-storage plant, Asador brings together open-fire cooking and industrial heritage. A custom-built grill and open kitchen place each preparation in full view, with a menu centered on Patagonian ingredients from land and sea, alongside vegetables cooked over the embers.

Chef in a white jacket plates dishes at a restaurant counter lined with wine glasses and prepared meals.

A MENU BUILT AROUND FIRE

The menu brings together dry-aged Puerto Natales beef, guanaco and lamb; king crab, Magallanes scallops, trout and octopus; as well as vegetable dishes and sides designed for sharing.

Fire is applied with different levels of intensity, from direct cooking over the embers to smoking and the slower heat of the oven. The menu changes according to season and ingredient availability.

A space where the industrial memory of the former cold-storage plant is transformed into a contemporary experience centered on fire.

Pedro Kovacic, Architect

FIRE IN FULL VIEW

Eight meters long, Asador’s custom-built grill combines two double-sided wood-fired parrillas, a charcoal oven and a smoker. Designed to remain lit throughout service, it gives the kitchen precise control over heat, smoke and timing, making fire a constant presence within the room.

Industrial-style restaurant dining room with brick walls, open-fire grills, metal hoods, and set tables.

Industrial-style restaurant with set tables, vintage machinery, exposed beams, and tall factory windows letting in daylight.

LIVING HERITAGE

Asador occupies the former blacksmith’s forge of the Puerto Bories cold-storage plant, part of a complex designated a Chilean National Historic Monument. The intervention preserves the building’s structure, materials and traces of its former use, introducing new elements with precision and restraint.

Pedro Kovacic, the architect responsible for the restoration of Frigorífico Puerto Bories and the architectural design of The Singular Patagonia, conceived this intervention as a continuation of the adaptive-reuse process that has guided the project from the beginning.

VIEW MENU

Meat, zucchini, carrots, onions, and bread grilling over glowing coals on a large barbecue grill.

The Transformation of the Former Forge

Discover how a new chapter was added to the building without erasing the traces of its industrial past, as told by Pedro Kovacic, the architect responsible for the restoration of the historic complex.