{"id":66815,"date":"2026-05-11T09:12:08","date_gmt":"2026-05-11T01:12:08","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=66815"},"modified":"2026-09-03T17:34:58","modified_gmt":"2026-09-03T09:34:58","slug":"asador-de-aranda","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/spanish\/asador-de-aranda\/","title":{"rendered":"Asador de Aranda in Makati: Spanish Restaurant Known for Wood-Fired Lechazo"},"content":{"rendered":"
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Asador de Aranda<\/strong> is a Spanish restaurant <\/strong>in Makati<\/strong> specializing in traditional Castilian cuisine<\/strong>, with a strong focus on wood-fired roasting and time-honored Spanish recipes.<\/p>\n

\"\"IMAGE from Asador de Aranda’s Instagram account<\/em><\/span><\/p>\n

Located at the Ground Floor of EcoPlaza Building along Chino Roces Avenue<\/strong>, the restaurant officially opened on May 19, 2026<\/strong> and is now open for lunch daily.<\/p>\n

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\"\"IMAGES from Asador de Aranda’s Instagram account<\/em><\/span><\/p>\n

At the center of Asador de Aranda\u2019s cooking philosophy is purity and restraint, using simple ingredients, patience, and traditional techniques to bring out the natural flavors of each dish. Its wood-fired roasting method makes use of clay vessels and carefully controlled cooking to achieve the texture and flavor associated with classic Castilian cuisine.<\/p>\n

\"\"IMAGE from Asador de Aranda’s Instagram account<\/em><\/span><\/p>\n

One of the restaurant\u2019s main specialties is the Cochinillo Asado also known as Roasted Suckling Pig<\/strong>, sourced directly from Segovia, Spain<\/strong>. Raised under strict welfare standards and fed exclusively on mother\u2019s milk, the suckling pig is known for its tender texture and delicate flavor.<\/p>\n

The cochinillo is slow-roasted in traditional wood-fired clay ovens, resulting in crisp, golden skin and tender meat. Each roast requires around three hours of preparation<\/strong> and is prepared daily in limited quantities, so advance orders are highly recommended.<\/p>\n

Their Roasted Suckling Pig from Segovia <\/strong>is available in three sizes: Whole (Php 17,500)<\/strong>, Half (Php 9,100)<\/strong>, and Quarter (Php 4,800)<\/strong>.<\/p>\n

\"\"Roasted Suckling Pig from Segovia \/IMAGE from Asador de Aranda’s Instagram account<\/em><\/span><\/p>\n

Guests may also start their meal with traditional Spanish favorites such as Jam\u00f3n Ib\u00e9rico Bellota D.O. Extremadura (Php 1,250. 30 grams \/Php 1,650, 40 grams)<\/strong><\/p>\n

\"\"Jam\u00f3n Ib\u00e9rico Bellota D.O. Extremadura \/IMAGE from Asador de Aranda’s Instagram account<\/em><\/span><\/p>\n

For dessert, the restaurant offers Hojaldre Relleno de Crema Pastelera y Nata (Php 355)<\/strong>, a puff pastry filled with pastry cream and cream.<\/p>\n

\"\"Hojaldre Relleno de Crema Pastelera y Nata \/IMAGE from Asador de Aranda’s Instagram account<\/em><\/p>\n<\/div>\n

Founded in 1983<\/strong>, Asador de Aranda has built its reputation around authentic Castilian cooking, traditional wood-fired roasts, and warm Spanish hospitality. The brand has established locations across Spain and the Middle East<\/strong>, with its Makati restaurant marking its first branch in Southeast Asia<\/strong>.<\/p>\n

The Manila branch was brought to the Philippines by Mr. Gerry Apolinario and Mr. Jerome Ngo<\/strong>. Its official opening was attended by His Excellency Miguel Utray Delgado, Ambassador of Spain to the Philippines Ignacio Sanchez Taboada, Consul General of Spain in Manila; and Asador de Aranda owner Mr. Martiniano Palomero Del Cura<\/strong>.<\/p>\n

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With its emphasis on traditional wood-fired cooking, Spanish-sourced ingredients, and classic Castilian preparations, Asador de Aranda offers diners in Makati a taste of Spain through its signature roasts and time-honored dishes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Asador de Aranda in Makati brings traditional Castilian cuisine to Manila with wood-fired specialties, Spanish-sourced ingredients, and a dining tradition rooted in Spain since 1983.<\/p>\n","protected":false},"author":3,"featured_media":69074,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,253,112],"tags":[8689,8692,8693,8449,8325,8691],"class_list":["post-66815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish","category-chino-roces-avenue","category-makati","tag-asador-de-aranda-manila","tag-castilian-cuisine-philippines","tag-chino-roces-restaurants","tag-fine-dining-makati","tag-new-restaurants-makati","tag-spanish-food-manila"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/66815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=66815"}],"version-history":[{"count":4,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/66815\/revisions"}],"predecessor-version":[{"id":69068,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/66815\/revisions\/69068"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/69074"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=66815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=66815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=66815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}