The inaugural Asador de Aranda made its debut in 1963 within Castilla y Leon, unveiling its culinary identity through the preparation of succulent meats, skillfully crafted within a wood-fired oven
Renowned for its distinctive approach, the restaurant employs a unique method of slow cooking within clay vessels to further elevate the overall culinary experience, while preserving the inherent nutritional value of the ingredients.
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Boasting a global presence with almost 20 establishments across Doha, Spain, and soon to expand into France, Asador de Aranda continues to expand and welcome diners to traditional Spanish home cooking.
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