El Gran Asador Lecanda
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.El Gran Asador Lecanda
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.El Gran Asador Lecanda is a Basque asador on Calle Lagasca in Recoletos, built around fire, listed in the Michelin Guide and holding one Sol in the Guía Repsol. The room is elegant, classic and dimly lit, and the service is polished. It opens every day from 13:00 through to midnight, with its own wine, dessert and cocktail lists.
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Navajas de buceo de las Rías Baixas. Un tesoro del litoral gallego. Su captura, una a una por mariscadores submarinos, se selecciona pieza a pieza con precisión, de ahí la denominación de buceo. Tras su depuración para perder toda la arena, las asamos ligeramente a la parrilla y le ponemos un aliñ
Abiertos todo agosto en nuestro restaurante de Lagasca. Nos vamos a descansar unos días en La Finca. Volvemos el martes 18. 📍Lagasca 📞913907443 #ElGranAsadorLecanda #Lecanda
Costera de Bonito🐟 La pesca de bajura, la que se realiza cerca del litoral, es la más sostenible porque se realiza en pequeñas embarcaciones y con artes tradicionales. En nuestro caso, los bonitos son capturados en el Cantábrico con anzuelo (palangre) y adquiridos a la cofradía de Getaria. Igual
La pesca de bajura, la que se realiza cerca del litoral, es una de las más sostenibles. Se practica en pequeñas embarcaciones y con artes tradicionales que respetan el ritmo del mar y sus especies. Entre ellas destaca el curricán, la técnica más antigua y una de las más utilizadas para la pesca del
Debido a la celebración de la final de la Copa del Mundo de fútbol entre España y Argentina, nuestro restaurante de la calle Lagasca cerrará el domingo 19 de julio a las 17.00 horas. Disculpad las molestias. En nuestro restaurante de La Finca, hemos montado una pantalla gigante para quien quiera v
En nuestras cámaras maduramos los lomos que previamente hemos seleccionado. Carnes todas de origen 100% nacional. Trabajamos Rubia Gallega, Angus y Frisona principalmente. Los llevamos a su punto óptimo de maduración, entre 10 y 45 días según raza y animal. Horas antes del servicio, chuleteamos,
Background
About El Gran Asador Lecanda
The Story
El Gran Asador Lecanda opened in April 2023 on Calle Lagasca in Recoletos, on the same site where David Lecanda began his Madrid career back in 1998, and quickly became a reference for popular Basque grill cooking in the city. The kitchen works over fire, aiming for a taste of the Cantabrian coast, in an elegant, classic, dimly lit room.
The Cuisine
Basque asador cooking, centred on fire, in the tradition of parrilla popular vasca, popular Basque grill, aiming for a taste of the Cantabrian coast. The style is traditional, and the room is dimly lit and classic.
The Story
El Gran Asador Lecanda is David Lecanda's most personal project. It opened in April 2023 in a new building on Calle Lagasca, on the very site where he began his Madrid career in 1998, and quickly became a reference for popular Basque grill cooking in the city. It is recommended in the Michelin Guide and holds one Repsol Sol. The restaurant seats around 100, and the wine list runs to more than 300 references, with more off the list. A second El Gran Asador Lecanda has since opened at LaFinca Grand Café, on Avenida Luis García Cereceda in Pozuelo.
Artisans of Fire
The cooking is an ancestral kitchen renewed, inspired by the old Basque farmhouses and the gastronomic societies, and it finds its fullest expression on the traditional Donostia grill: iron and fire wrapped in holm-oak smoke. Fish rests directly on Orio-style tubular grills or in Getaria-style bream cages, with the aim of doing as little harm as possible to a spectacular product. The fire only takes local, seasonal product: bream, turbot, sole and chops.
Lecanda was a pioneer in keeping its own tanks of live king crab, brought from the Barents Sea off Norway, so the crab is cooked without long freezing or pre-cooking. Wild fish from the grill is the main event, and the meat comes from small producers.
The grill is built to spec, with 8 mm bars set two to three centimetres apart, and the beef is aged for no more than 30 days. The fish comes from Pasajes in the Basque Country, the Galician beef from Cárnicas Luismi, and the pastries from Estela Gutiérrez in Cabezón de la Sal. Other dishes that define the house include a lobster salad with coral vinaigrette, roast piquillo peppers filled with salt-cod brandade and Cantabrian bream with grilled vegetables.
The Carta
Starters include 100% acorn-fed Ibérico ham, Santoña anchovies, a Russian salad with bluefin tuna tartare, cachopo croquettes and Tudela artichokes in a kokotxera. There are Lecanda's marmitako, a refined fabada, asador rice and Lidia bull's oxtail, while seafood runs to king crab by the 100 g, Galician lobster, wild Balearic spiny lobster, Miño elvers, hake kokotxas from Pasajes and Bermeo squid. From the grill, chuletones are priced by the kilo: domestic Angus at €95, Friesian farmhouse cow at €115 and select aged Rubia at €130. Desserts include pantxineta and a cheesecake for two, and the bar pours classic cocktails and a long sherry list by the glass.
Booking El Gran Asador Lecanda
The Lagasca restaurant is open every day from 13:00 to midnight, without a break. Reservations are taken by phone on 913 907 443 or by email at reservaslagasca@elgranasadorlecanda.com; the contact form on the website does not accept bookings. The restaurant also hosts events.
The Chef
David Lecanda
The Sommelier
Rafael Molina (Sommelier)
The Team
El Gran Asador Lecanda is David Lecanda's most personal project. Born in Bilbao and raised in Llodio, he came to Madrid on 21 September 1998, aged 22, to open El Pimiento Verde with his uncle, Sito Tejeiro, a Basque restaurant that has since grown to seven branches in the city; the Lagasca site is where that Madrid story began. The kitchen here is led by chef Oskar Reboredo, from Sestao, with Adil Erradi Rodríguez heading the service and Rafael Molina in charge of the wine.
Highlights
What Diners Say
Consensus
El Gran Asador Lecanda Ratings & Reviews
Professional Ratings
Diner Ratings
Restaurant Guru
4.9
837 reviews
TripAdvisor
4.0
78 reviews
4.6
764
El Gran Asador Lecanda ranks #56 of 1001 rated restaurants in Madrid. Professional recognition includes 1 Repsol sol. Diners rate it 4.9/5 on Restaurant Guru (837 reviews) and 4.0/5 on TripAdvisor (78 reviews).
Reservations
How to Book El Gran Asador Lecanda
Experience
El Gran Asador Lecanda Dining Experience
Elegant and classic with the lights kept low, so it reads as an evening room even at lunch. Service is polished and attentive, and the cooking is traditional, centred on the grill, in a Basque asador holding a listing in the Michelin Guide and one Sol in the Guía Repsol.
Navigate
El Gran Asador Lecanda Location & Neighbourhood
Address
C/ Lagasca, 46, 28001 Madrid, Spain
Get directions→Getting There
Calle Lagasca, 46, in Recoletos, between Plaza de Cibeles and Puerta de Alcalá on the Salamanca side. Wide pavements, stately buildings, and eating that leans formal.
Nearby
Recoletos runs along the grand boulevards between Plaza de Cibeles and Puerta de Alcalá, where the buildings are stately and the pavements are wide. The eating leans formal and expense-account, with classic dining rooms sitting beside newer, sharper kitchens. It shades into Salamanca as you go east, and the prices follow.
Nearby landmarks
Landmarks within walking distance of El Gran Asador Lecanda.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of El Gran Asador Lecanda.
Details
El Gran Asador Lecanda Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | 13:00–00:00 |
| Tuesday | 13:00–00:00 |
| Wednesday | 13:00–00:00 |
| Thursday | 13:00–00:00 |
| Friday | 13:00–00:00 |
| Saturday | 13:00–00:00 |
| Sunday | 13:00–00:00 |
El Gran Asador Lecanda hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
El Gran Asador Lecanda FAQ
Does El Gran Asador Lecanda have a Michelin star?
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No. It's listed in the Michelin Guide, a listing rather than a star, and it holds one Sol in the Guía Repsol.
Where is El Gran Asador Lecanda?
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Calle Lagasca, 46, in Recoletos, on the Salamanca side of central Madrid between Plaza de Cibeles and Puerta de Alcalá.
When is El Gran Asador Lecanda open?
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Every day from 13:00 to midnight, with continuous service and no afternoon break, so a late lunch works as well as dinner.
How much does dinner cost at El Gran Asador Lecanda?
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Over €100 per person. Chuletones are priced by weight, from €95/kg for Angus up to €130/kg for the Vaca Añeja Rubia Selecta, and whole shellfish runs from about €120/kg.
How do you book a table at El Gran Asador Lecanda?
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By phone on 913 907 443 or by email at reservaslagasca@elgranasadorlecanda.com; the contact form does not take bookings.