Aitana

The story

Aitana Aranda de Duero: Michelin-Recommended Asador for Traditional Lechazo

At Aitana in Aranda de Duero, the focus is clear: wood-fired lechazo asado, roasted slowly for over two and a half hours until the meat reaches its optimum point. This is the signature dish of a restaurant that describes itself as "tu asador en Aranda de Duero" – your roast house – and it has earned a place in the Michelin guide, where the restaurant is listed as Recommended.

The man behind the stove is chef Valentín González Monge, who brings more than forty years of experience to the kitchen. Born in the Sierra del Segura in Jaén, he settled in the Ribera del Duero region and built a restaurant that balances tradition with a contemporary vision. "We are proud of our work," the team says, and that pride shows in the careful sourcing and preparation of ingredients.

The Chef and His Philosophy

Chef González Monge combines a passion for cooking with a deep respect for nature. He works with dry raw materials – no water, just a touch of salt – to let the natural flavours shine. The wood-fired oven is visible from the dining room, reinforcing the connection between the kitchen and the guest. This approach has earned the restaurant recognition in Spain's most important gastronomic guide: the Michelin guide, which highlighted Aitana in both 2020 and 2021, and continues to recommend it.

Signature Dishes

While lechazo asado is the star, the menu offers a full range of traditional Castilian cooking. Starters include asadillo de pimientos, morcilla de Aranda (local blood sausage), and a revuelto de la casa. The Ribera menu pairs a half-bottle of Ribera del Duero roble wine with a starter, a main of lechazo, a green salad, a homemade dessert, coffee, and a liqueur – all for 55 euros.

Other standout dishes include mollejas de lechazo (sweetbreads) with the "Aitana touch", cocochas de bacalao (cod cheeks) – one of the most requested plates on the menu – and confit de pato, a classic that receives a personal interpretation. Seasonal vegetables are treated with respect, and the restaurant also offers vegan and vegetarian options, with customised menus available upon request.

The atmosphere is welcoming and unpretentious, with a focus on generous, honest cooking. Aitana also caters for events and private parties, offering personalised menus and attentive service. For anyone seeking the essence of Castilian roasting – and the reason behind its Michelin recognition – this is a place that delivers.