A few months ago the new location of Aranda Grill lit the fuse of his bakery in Paral·lel and the (gastronomic) explosion in this crossroads (and neighborhoods) of Barcelona has not been long in coming.
His revolutionary concept of Castilian tapas has penetrated so deeply in the area which has already become one of the favorite options for Barcelonans who want to casually snack on something before going to the theater or to the concert halls and shows that still resist in this avenue designed by the urban planner of the Barcelona modern, Ildefons Cerdà.
The aim of the Palomero family –whose hotel history dates back to the 1960s in Aranda de Duero– is conquer the new generations with the honest gastronomy of this restaurant which, without abandoning the traditional essence of the first Asador de Aranda (currently run by three generations of the same family), has managed to give it a modern twist to his proposal, which obviously could not miss some of its most recognizable classics, such as the croquettes, fried eggs with Iberian or Manchego cheese boards.
Roasted suckling lamb cake.
UNPUBLISHED PROPOSAL
In what is its fourth location in Barcelona (the first to arrive in Barcelona did so more than three decades ago), the Asador de Aranda innovates with an unprecedented sandwich format: the cake filled with suckling lamb or pig's ear.
This artisan bread – with a crispy crust and tasty crumb – so characteristic of Aranda de Duero it is stuffed with roast suckling lamb with its juices in the bakery, the oven of ancient tradition that allows slow and tasty cooking, and is accompanied by lettuce to provide freshness. In the case of the pig's ear cake, it is cooked and served with pear alioli, brava sauce and arugula.
The most classic will also find their more traditional roast dishes, those in which the lamb - sustainably raised by shepherds of Aranda who practice a migration respectful with the environment – is the absolute protagonist. a protagonist with Protected Geographical Indication (IGP) Suckling lamb from Castilla y León which certifies, in addition to its origin, its natural upbringing.
Room of the new Asador de Aranda.
Regarding the interior design of the premises, it should be noted that the room perfectly combines the most functional decoration with the most discreet elegance or, what is the same, the Castilian sobriety adapted to the most modern trends in Barcelona's West End.