Its name alone evokes one of the most deeply-rooted gastronomic traditions in Spain, that of Aranda de Duero, in Burgos. This region is famous for its wood-roasted suckling lambs, young lambs that have only been fed with their mother's milk and are sacrificed just 25 to 30 days after their birth- and their blood sausage (morcilla). This restaurant, with capacity for 120 diners, has a kitchen that is open all day, a bar for snacks and also offers a home delivery service.
Worth noting also, with Designation of Origin Ribera del Duero, are the wines from this town, which is indeed the capital of the region, located in the south of the province. Thus, Asador de Aranda best represents Castilian culinary roots in several Spanish cities, highlighting the figure of the lamb, which becomes a lifestyle.
Its meat, roasted following ancient techniques or presented as exquisite suckling lamb ribs, is washed down by the best wines in the area as well as by other dishes such as the Piquillo peppers, the scrambled eggs with young garlic, the Iberian ham and loin, the salmon in pickling brine and, inevitably, the morcilla de Burgos (blood sausage). And to round off a good meal, the best home-made desserts.
It also offers different menus: children, vegetarian, halal and adapted for celiacs.
The Asador de Aranda Group has other restaurants in Madrid in Calle Diego de León, 9; Calle Poeta Joan Maragall, 21 (the restaurant here is called La Tahona); in Plaza de Castilla, 3; and on the Motorway to Coruña, km 16,900, in Las Rozas.
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