Asador De Aranda: The Famous Spanish Wood-Fire Roast Lamb and Chicken Croquettes in Dubai
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Asador de Aranda opened its doors in 1963 in Aranda in Castilla y Leon, at the heart of Spain with a Little boutique Hotel Julia as well as the restaurant Meson El Roble.
Since it was traditional to roast a lamb in the region, during celebration days, when people had to move with raw food to local Tahonas (traditional ovens) in order to have lamb cooked and then return to their houses to consume it.
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The concept success laid in the fact that people could enjoy this gastronomie experience in beautiful locations with high standing comforts instead of going to the Tahonas. The restaurant increasing success made a fast development and many premises were opened in Madrid, Valladolid, Oviedo, Zaragoza Sevilla, Valencia and Barcelona. Nowadays the Company owns more than 20 outlets in Spain
Executive chef Antonio Santos has worked alongside the likes of Heston Blumenthal and Gordon Ramsay, and run several Michelin-starred restaurants. But at Asador de Aranda he’s returned to what makes him happiest – traditional home cooking done well.

Born in the 60s in Spain, Asador de Aranda has barely altered its cooking style. At the heart of it is roasted suckling lamb from Churra sheep prepared in a wood-fired oven. “You cannot call yourself Asador de Aranda if you are using another lamb,” says Santos.
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