Hotel Los Rastrojos

The change at the restaurant is striking. It now has a modern, elegant look that still feels welcoming, with thoughtful decor and soft jazz adding warmth. The food was delicious, beautifully presented, and had some surprising flavors. Service was excellent, too. This new chapter has really lifted the place. Congratulations to the team!

Los Rastrojos gave me one of the best meals I've had in Aranda de Duero, and the little touches made the evening feel special. The staff handled the booking kindly and professionally, and the pre-dinner tour introduced the place's history and the care behind it. It was a charming way to set the scene before dinner. The room felt warm and elegant, and the pick-up and drop-off service meant I could enjoy the evening without worrying about transport. The wine list was extensive and thoughtfully chosen, with plenty to pair with the food. The specialty meats were extraordinary, prepared with real skill and respect for local cuisine. Every bite felt carefully done and high quality. Los Rastrojos went well beyond what I expected. It's one of the best restaurants in Aranda de Duero, maybe the best, and I'll definitely return.

Aranda needed a place like this, and reopening in this format was a great move. The decor is tasteful, the atmosphere lovely, and the food is excellent in my view. The Okelan ribeye is a real treat. Service is friendly, attentive, and professional, with Ernesto, the manager, bringing an extra level of quality and professionalism. Congratulations.

The staff were very friendly, though a newly reopened place still has a few small details to work on. We came for a family meal over the weekend and enjoyed vermouth at the bar with a selection of delicious creamy croquettes. The restaurant has a surprising style, with live music from a singer playing guitar and harmonica. There was a lot to choose from. I recommend the croquettes, crunchy cheese and berry salad, and Andalusian-style baby squid. Two people had the tasting menu and were very happy with it. Meat lovers have plenty of options too: we enjoyed sirloin, steak tartare, and especially the Lurra AA beef sirloin from San Sebastián, with a good Ribera del Duero crianza. The hake in koskera sauce and cod in pil-pil sauce were a little disappointing. For dessert, those with a sweet tooth liked the grandmother's fried milk, Belgian chocolate croquettes, and rice pudding croquettes.