Asador Alto del León

Asador Alto del León, at the top of the mountain pass between Guadarrama and San Rafael, at an altitude of 1,500 m and 57 km from Madrid, in the heart of the Sierra de Madrid. A family business with rustic brick, wooden beams, stone, and wrought-iron lamps, ideal for stopping to breathe fresh air during a ride through the mountains. The cuisine • Charcoal-grilled red meats: the ribeye is "the king of the menu" (from Ávila and red meat), in addition to sirloin, entrecote, churrasco, tomahawk, and t-bone. • Wood-fired oven roasts: suckling lamb, kid goat, and suckling pig. Fresh fish (Huelva prawns, clams, cod, sea bass, hake) and assorted acorn-fed Iberian products, cecina de León, and cured sausages. • Appetizers, soups, salads, mushrooms and asparagus, and homemade desserts (custard, rice pudding, flan, mille-feuille, ponche segoviano). The place • Four dining rooms on the ground floor, two of them private (ent