La Olma

La Olma is an asador with a wood-fired oven inside the town of Pedraza, on Plaza del Álamo, a few steps from the Plaza Mayor, with a dining room and terrace. It opened in 2005 and prides itself on sourcing its produce from the province: the bread and water of Pedraza, the suckling pig from Hermanos Gómez, the lamb from Muñoz Berzal, of Riaza, the black pudding from Cantimpalos, the chorizo from La Matilla, the vegetables and leeks from El Carracillo or the free-range chicken and cockerel from Sanchonar. For cooking it uses water treated with an alkaline system, which the house defends as enhancing flavour and reducing salt.

Suckling pig, lamb and cochifrito

The roasts are the heart of the menu. The roast suckling pig comes out of the wood-fired oven with Carbonero el Mayor potatoes; the cochifrito is confit and browned over baker's potatoes. The lamb is served by the quarter, recommended for two; the front quarter carries a €4.50 supplement. Note: the roasts come without a side, and salad or baker's potatoes are ordered separately. For grilled meat, suckling lamb chops or Galician veal entrecôte with potatoes.

What is not roast

The menu has dishes less usual in a village asador: red-legged partridge in mole poblano, Ibérico pork cheeks pibil-style, pig's trotters with snails, free-range chicken pepitoria, oxtail in red wine or wild boar sirloin escabeche on boletus. For starters, black pudding from the pig slaughter (four pieces), ham or mushroom croquettes, "the trio" with the two croquettes and the black pudding, raw-milk sheep's cheese from Escalona del Prado or judiones de La Granja. For fish, gilthead bream on salmorejo, cod or red tuna on pisto. The desserts have family names, such as the Janine cheesecake or the B y B turrón flan, which is gluten- and lactose-free.

The website does not publish the menu prices: ask when you book.

When it opens

Every day at midday, from 13:30 to 16:00. On Fridays and Saturdays it is also open in the evening, from 20:30 to 23:00. For a Sunday in Pedraza, it is one of the tables with published fixed hours.

Booking the roast

By phone, on 921 50 99 81, or at [email protected]. At weekends, book: Pedraza gets many visitors at lunchtime. If you want suckling pig or lamb for several people, say so when you book.

Between the wall and the castle

Lunch fits between the walk around the town and the visit to the castle with the Zuloaga museum. In July, on the first two Saturdays, have dinner before the candle concerts.