From Spain to Manila
Asador de Aranda is a renowned Spanish restaurant with roots in the Castilian tradition of wood-fired lamb roasting. Founded 40 years ago, we began in Madrid’s Plaza de Castilla and have since grown into a culinary institution with multiple locations across Spain and the Middle East, and now in Southeast Asia, with our first branch in Makati.
Our Way of Cooking: Purity and Restraint
Our process is of the Castilian technique that relies on simplicity, clay pots, and wood-fired ovens to highlight the natural tenderness of the meat.
Our signature dish is Spain’s Lechazo Asado, the hallmark of centuries-old Castilian cuisine. We roast it the traditional way, in clay dishes inside wood-fired ovens (hornos de leña) for hours and hours, with the simplest yet most authentic ingredients, ensuring a delicate flavor and a melt-in-your-mouth texture.
The Suckling Lamb
Our lamb is tender, flavorful, and raised in harmony with nature. Free‑grazing on open pastures, the animals grow in a sustainable environment that respects both the land and future generations. This natural lifestyle ensures meat that is real, healthy, and ethically produced.
Suckling lambs, fed exclusively on their mother’s milk, yield meat of incomparable juiciness and delicate texture. Rich in high‑quality protein and essential amino acids, this ingredient is of exceptional quality—something that shines through unmistakably in the flavor and refinement of our dishes.
