Javier Aranda

We shape our essence at every step, even those that seem insignificants. They are the true sense of what we are

M Metropoli - Javier Aranda

EME Metrópoli

Awards confirm the public support and they make us try to improve our knowledge. Since the inauguration of Gaytán Restaurant, that has been its spirit.


Michelin Star

Michelin Star: Gaytán Restaurant obtains a Michelin star. That is his second one in Madrid, together with La Cabra Restaurant

Estrella Michelin - Javier Aranda
20161 June
Apertura Gaytán - Javier Aranda


Gaytán: The new restaurant of Javier Aranda was opened in 2016. It was born with culinay and conceptual ambition. Gaytán Restaurant is a tribute to its true roots and a wink towards his grandfather Pedro.

Sol Repsol - Javier Aranda
M Metropoli - Javier Aranda

Sol Repsol and M Metrópoli

La Cabra Restaurant and Chef Javier Aranda continue receiving prestigious awards due to the constancy, perseverance, well-done job and mainly, thanks to a good public acceptance

La cocina, mi forma de vida - Javier Aranda

"La cocina, mi forma de vida"

The prestigious magazine "HOLA " put its eye on Javier to write a cooking blog.


Michelin Star

Michelin Star: Javier achieved for La Cabra the most precious culinary award, at the age of only 27 years old. The success of a great team: 19 cooks, 11 waiters. An important achievement that enlivens even more his desire to continue evolving.

Estrella Michelin - Javier Aranda

Young Values ​​Award Thermomix

Young Values Award Thermomix: It’s an award that recognizes and disseminates the new names in the Spanish cuisine. It recognizes the quality, innovation and creativity of their work.

20136 April

Born... La Cabra

La Cabra is born: With a great dose of enthusiasm and the desire to make things well, La Cabra Restaurant opens its doors. This gastronomic proposal offers different and multifunctional spaces for any type of eater: "Tapería", Gastronomic, Private Room, Cellar and Cocktail Bar.

Apertura La Cabra - Javier Aranda
Jefe de Cocina en Piñera - Javier Aranda

Head chef in Piñera

Head chef in Piñera: It was a wonderful experience. It’s very rewarding to see how a business grows, due to your know how and your daily work, especially when you are only 24 years old

Sant Celoni - Javier Aranda


I started loving the gastronomy in this restaurant. It's due to many reasons: how they work, the care and the affection in the raw material treatment, the perfection in whatever they do



Javier learns what it means to work in a restaurant, where the professionalism and the good work are above all. Those are the lessons that will be always on this mind and he never forgets.


Ars Vivendi

Javier can aspire to several interships, one of them in Ars Vivendi Restaurant, thanks to his teachers. For thim, this is a period full of experiences and knowledges.


El Bohio

Javier continues to evolve and he learns for 8 months in El Bohío Restaurant (Illescas), with Chef Pepe Rodríguez and for whom he has a great deal of affection.
A brutal and beautiful experience


Best dish of Toledo Diputación

Best dish of the “Diputación de Toledo”: Javier identified his passion for restoration industry in the School of Cooking.

1º Premio al Mejor Plato por la Diputación de Toledo - Javier Aranda
Nace Javier Aranda - Javier Aranda

One day...

Javier Aranda was born in Villacañas (Toledo)

Bar El Puente - Javier Aranda

"El Puente" Bar

Pedro, Javier’s grandfather, is the responsible of his passion for cooking. And also for his professionalism when he cooks.

Chef Javier Aranda
Despite his youth , Javier Aranda already has a significant background in the kitchens of Urrechu , El Bohio , Santceloni , Pinera ... Braves enthusiastically present their successful Restaurante La Cabra , with which it has achieved its first Michelin Star ; and with hope and ambition, Gaytan, its most immediate point bet to see the light.