El Gran Asador Lecanda

A Basque asador on Lagasca: an iron grill, holm-oak smoke, old Galician cows and fish from the Cantabrian Sea.

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By Silas Brand · Steakpedia editorial voice · Who writes

How to book

Why go

Iron and holm oak. El Gran Asador Lecanda builds its kitchen around a traditional Donostia-style grill, in the house's words "iron and fire wrapped in holm-oak smoke". Fish comes first on its pages. Then the chop. The beef list is short and exact: three chuletones by the kilo, from older Galician cows, farmhouse Friesians and Angus raised in Salamanca. David Lecanda opened it in April 2023, on the site where he started in Madrid in 1998. Guía Repsol gives it one Sun, in 2025 and again in 2026. The Michelin Guide lists it at €€€.

What to order

Vaca añeja rubia selecta (chuletón)
Vaca frisona de caserío (chuletón)
Angus nacional (chuletón)

Aged≤ 30 days

Firewood

BreedRubia Gallega, Galician crossbred, Frisona, Aberdeen Angus

Price$$$

Opened2023

Not published: grade.

01What to order

Vaca añeja rubia selecta (chuletón)€130 per kg on the online menu: older Galician Rubia and crossbred cow.
Vaca frisona de caserío (chuletón)€115 per kg; farmhouse Friesian, "pure breeds of northern Spain", per the menu.
Angus nacional (chuletón)€95 per kg; Aberdeen-Angus raised in Salamanca.
Rodaballo del Cantábrico a la brasa (turbot)Market price. The house calls its grilled wild fish the first protagonists of the menu.
Rabo de toro bravo de lidia (oxtail)€34; Guía Repsol calls it one of the dishes guests repeat most.
Pimientos de Calahorra al horno€15, from the sides for fish and meat.

02The beef

Galicia, the farmhouse, Salamanca. Per Guía Repsol in February 2025, the beef comes from Cárnicas Luismi, which selects loins of farmhouse Friesian cows raised in Galicia, and the house never ages it beyond 30 days. The online menu names three chops: vaca añeja rubia selecta, Galician Rubia and crossbred, €130 per kg; vaca frisona de caserío, €115 per kg; Angus nacional, Aberdeen-Angus raised in Salamanca, €95 per kg. The solomillo and the steak tartare, €36 each, come from old cows of Galician and Portuguese breeds. No source gives the aging of each cut below that 30-day ceiling. Repsol adds one habit: the meat comes out of the fridge the night before it meets the grill.

03The fire

A Donostia-style grill fed with holm oak, per the house. Guía Repsol measured it in 2025: rods about 8 mm thick, set 2 to 3 cm / ¾ to 1¼ in apart. The house names the two Basque traditions it works from, the tubular rods of the Orio grills and the Getaria-style cages for bream. Turbot and bream on one side, the chop on the other. Order the chop by the kilo.

04The story

David Lecanda was born in Bilbao and grew up in Llodio, between Álava and Biscay, per Guía Repsol. He began in Madrid in 1998 with El Pimiento Verde, which Time Out says he ran for more than 25 years. In April 2023 he opened El Gran Asador Lecanda in a new building on those same foundations. The bread jugs on the table come from his Cofradía San Roque. The kitchen is led by Oskar Reboredo, from Sestao. El Español reported the first Repsol Sun in March 2025; the guide lists it again for 2026. A second house now works inside LaFinca Grand Café, in Pozuelo.

05The practical

Calle de Lagasca 46, Salamanca; the nearest metro is Serrano, line 4. Open every day, 13:00 to midnight. Bookings on 913 907 443 or reservaslagasca@elgranasadorlecanda.com; the Michelin site does not take them. Bread, service, appetizer and petits fours cost €5 per person. Repsol counted room for about 100 guests. Time Out put the average bill at about €80 in 2023; El Español gave €80–100 in 2025. The cellar holds more than 300 wines.