Get Inspired

By Kiri Tannenbaum

Eat at the Oldest Restaurant in the World

It's been in Madrid for over 300 years and deemed the oldest continuously operated restaurant in the world. What's their secret? Castilian-style suckling pig and wood-roasted lamb. 

Restaurante Sobrino del Botín, the oldest continuously run restaurant in the world, has been serving a stellar suckling pig (cochinillo asado) over the course of three centuries.

Botín has an unusual history some of which sounds more fable that factual. It’s been reported that Goya worked at the restaurant (circa 1765) as a dishwasher and Hemingway a regular – the latter can be proven, but hard to know if Goya was washing dishes while painting masterpieces. Hemingway, however, not only spent time writing in the upstairs quarters, but as a friend of owner Emilio González, father and grandfather of the current owners, Carlos and Antonio González, he requested to learn how to make paella. Don Ernesto, as the Madrileños called him, was so in love with the restaurant he set the final scene of The Sun Also Rises there where the characters dined on that famous suckling pig.

 

Botín’s suckling pigs are prized. They source them from Segovia where they take their Cochinillo Asado very, very seriously. The strict rules say the breeder’s pigs cannot weigh more than 4-5 kilograms, exclusively milk-fed, with their mothers too eating a specific diet, and sadly, they cannot be older than three weeks.

Lambs come from the same culinary triangle, Sepúlveda-Aranda-Riaza, where it is said Moors, Jews, and Christians all passed through the region roasting the sacred lamb or lechazo. Lambs from the region are, much like the Italian wines DOC demarkation, protected with the European Union’s Protected Geographical Indication (PGI) which also states the animal must be sacrificed at no more than 20 to 30 days and weigh between 5-7 kilograms. Just like the suckling pig, the lambs must also be milk-fed hence its name lechazo stemming from the Spanish word for milk (leche).

The lambs and suckling pigs are roasted slowly, more than 4 hours, in the old wood-fired oven creating a crisp, golden skin. But in case that is not to your liking, the menu at Restaurante Sobrino del Botín spans to seafood and other Spanish classics like gazpacho, garlic soup, white asparagus, stews and they will happily accommodate vegetarians.

botin-interior-madridYou can make a reservation or try the VIP experience with local culinary guide Joanna Wivell who has a exclusive relationship with the González family which includes a guided tour of the restaurant. After the tour, guests dine on a tasting menu of “The Classics of Botín” including the signature suckling pig cooked in the restaurant’s original ovens dating back to 1725.

Sobrino del Botín; Calle de Cuchilleros, 17; +34 913 664 217 or +34 913 663 026; www.botin.es

You Might Also Like

You Might Also Like