i. Biography
We owe ourselves to the customer, and their well-being is very important. They must be comfortable. That premise sits at the center of Juan Carlos Martínez Beltrán’s work at Asador Xixario in Orio, where the grill, the room, and the pace of service are treated as one operation. The cooking is direct, the standards are plain, and the dining room is shaped to keep the meal grounded in ease as well as fire.
Coming Up
Chef, owner, and manager are the three roles that define Juan Carlos Martínez Beltrán’s place at Asador Xixario. That combination puts him in charge of the restaurant’s daily decisions, where product, heat, and hospitality have to stay aligned. The method is clear: keep the cooking anchored in tradition, and keep the experience legible to the guest.
Where They Are Now
At Asador Xixario, Martínez Beltrán’s present work pairs culinary identity with practical attention to guest comfort. The terrace and grill area have been improved with that purpose in mind, so the setting supports the meal rather than competing with it. Comfort is part of the operating philosophy, not an extra courtesy added at the end. When Juan Carlos Martínez Beltrán says, “Customers tell me they are delighted with the change on the terrace,” the point is not decoration but reception: the same grill that defines the food also defines the terms on which people experience it. That is where the restaurant’s character is protected — through heat, discipline, and a room that lets the work be received properly.
Signature
Juan’s signature dishes include besugo a la brasa and chuleta a la brasa. Both speak to the same confidence in directness that defines his work at Asador Xixario: the ingredient is allowed to stand out, the grill is treated with respect, and the result is shaped by restraint rather than excess.
In Their Words “We owe ourselves to the customer, and their well-being is very important. They must be comfortable.”
Honors
The dishes most closely highlighted at Asador Xixario are direct expressions of that discipline. Besugo a la brasa is named among the restaurant’s especially notable dishes, placing the grill at the center of the fish rather than covering it with elaborate technique. Ensalada de tomate con bonito is also highlighted, a dish whose importance rests on clarity and handling. Chuleta a la brasa completes the trio of especially notable work, carrying the same commitment to heat, restraint, and identity through meat rather than fish.
Profile updated July 2026
FAQ
Asked of Juan
What is Juan Carlos Martínez Beltrán's current role?
As of 2026, Juan Carlos Martínez Beltrán is Owner and Manager.
What is Juan Carlos Martínez Beltrán known for?
Local catch handled with restraint and heat discipline rather than elaborate technique.
