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In the bustling heart of Madrid, tucked away in the historic Austrias district, stands a culinary monument that has outlasted empires, wars, and revolutions. Sobrino de Botín, widely known simply as Botín, celebrated a monumental milestone in 2025: its 300th anniversary. Founded in 1725 by French cook Jean Botín, this legendary establishment holds the Guinness World Record as the oldest continuously operating restaurant in the world, a title it wears with quiet dignity and the aroma of roast pork.

The Soul of the Kitchen

While the restaurant has evolved since its early days as an inn where travellers would cook their own meat, one thing has remained constant: the fire. The true heart of Botín is its original wood-fired oven, which has been in continuous use since the restaurant opened three centuries ago.

Considered the "soul" of the establishment, this oven has cooked countless meals and witnessed the passage of history. Since 1930, the stewardship of this flame has belonged to the González family, who have meticulously preserved the venue's authenticity and traditions.

A Menu Written in History

Botín’s cuisine is a tribute to classic Castilian gastronomy, resisting modern fads in favour of timeless flavours. The undisputed star of the menu is the cochinillo asado (roast suckling pig). Sourced from Segovia, the piglets are slow-roasted in that centuries-old oven until the skin is shatteringly crisp while the meat remains impossibly tender. This dish is not just food; it is a piece of literary history, famously immortalised by Ernest Hemingway in his novel The Sun Also Rises, where he declared it the best suckling pig in the world.

Beyond the pig, the menu features other stalwarts of Spanish cuisine. The lechazo (roast baby lamb) is prepared with equal care in the same wood-fired oven. Diners also flock for the garlic soup with egg, callos a la madrileña (a spicy tripe stew), and delicate seafood options like baby squid in its ink or Botín-style clams.

To finish, the house speciality Tarta Botín—a layered confection of meringue, sponge cake, and cream—provides a nostalgic, sweet end to a savoury journey.

Dining in a Museum

Eating at Botín is an immersive experience that transports guests back to the 18th century. The restaurant spans four floors, each oozing with character. The cellar, with its ancient brick walls, offers an intimate, cavernous atmosphere, while dining rooms like the "Castilla" and "Felipe IV" are decorated with traditional tiles and period furniture.

As Botín celebrated 300 years, it stands as more than just a place to eat. It is a living testament to Madrid’s history, a place where the fire never goes out, and where the hospitality remains as warm as it was in 1725.

Red wine contains antioxidants, particularly resveratrol, which has been associated with potential health benefits. However, it's important to note that any potential benefits are likely only seen with moderate consumption, meaning one glass per day for women and up to two glasses per day for men.

Moderate consumption of red wine has been linked to a reduced risk of heart disease, certain types of cancer, and improved cognitive function. However, excessive consumption can lead to negative health consequences, such as liver disease, high blood pressure, and addiction.

It's also important to note that while red wine does contain antioxidants, these can also be found in other foods such as berries, nuts, and dark chocolate. So, while moderate red wine consumption can be a part of a healthy diet, it's not necessary to consume red wine to obtain the benefits of antioxidants.

Resveratrol is found in the skin of grapes and in red wine and is conjectured to be a partial explanation for the French paradox, the puzzling fact that people in France enjoy a high-fat diet yet suffer less heart disease than Americans.

David Sinclair is a renowned Harvard geneticist who has done extensive research on ageing and longevity. He has suggested that antioxidants are essential for maintaining good health and longevity. According to Sinclair, antioxidants help combat oxidative stress, which is a major cause of ageing and age-related diseases.

However, Sinclair has also cautioned against relying solely on antioxidant supplements to obtain these benefits. He believes that the best way to get antioxidants is through a healthy and varied diet, which includes a variety of fruits, vegetables, and other nutrient-rich foods. In addition, Sinclair suggests that intermittent fasting and other forms of calorie restriction can help activate the body's natural antioxidant defences and promote longevity.

As Spain continues to solidify its reputation as a global gastronomic powerhouse, the results of the 2025 World Cheese Awards have given expats and locals alike a new reason to celebrate. Held for the first time in Switzerland, the "Oscars of the Cheese World" saw Spanish cheesemakers defy the home-turf advantage of the Swiss to bring home a staggering haul of medals.

For the readership of Eye on Spain, who know that a good meal starts with the best local ingredients, here is the breakdown of Spain’s big wins and what to look for at your local charcutería.

The "Super Gold" Elite

Out of over 5,000 entries from 46 countries, only 110 cheeses were awarded the prestigious Super Gold—the highest possible distinction. Spain claimed an impressive 20 of these spots.

Notable winners included:

• Catalonia’s Rising Stars: L'ovella del Pirineu and Sarró de búfala proved that Catalan sheep and buffalo milk cheeses are world-class.

• Castilla y León Dominance: From Palencia, Quesos Cerrato won for their "Umami" cheese, while Valladolid’s Quesos Quevedo struck gold with their aptly named Queso Adictivo.

• Andalusian Excellence: Cádiz continues to be a hotspot for boutique dairy, with Quesos Pajarete’s semi-cured goat cheese taking a Super Gold.

• Extremadura's Tradition: The region's raw goat milk cheese (Curado de cabra leche cruda) and the Oveja al romero Gran Reserva (rosemary-crusted sheep cheese) were standout winners.

The Most Decorated: Quesos El Bosqueño

If you are looking for a brand that consistently delivers, look no further than Quesos El Bosqueño from the Sierra de Grazalema (Cádiz). They became the most-awarded Spanish dairy of the 2025 competition, bagging 20 medals in total. Their experimental infusions—such as sheep cheese cured in aged rum and goat cheese with Oloroso sherry wine—continue to push the boundaries of traditional Spanish cheesemaking.

A New Honor: The “Es La Leche” Award

The 2025 awards introduced a new category celebrating the foundation of all great cheese: the milk. The inaugural Es La Leche Award was presented to Galician producer Airas Moniz. This award recognises their commitment to sustainable herding and the exceptional quality of the milk from their Jersey cows, highlighting the move toward eco-conscious farming in Spain.

Shopping Guide: What to Look For

Beyond the Super Golds, several other Spanish staples performed brilliantly:

• Mahón-Menorca DOP: This Menorcan classic picked up 10 medals across its various producers, proving its consistency.

• Blue Cheeses: For fans of the "stinky stuff," keep an eye out for Azul de Bunker (Aragón) and the famous Valdeón blue from Queserías Picos de Europa, both of which took home Gold.

Looking Ahead: The Awards are Coming to Spain!

While the Swiss dominated the top podium this year, the tide may turn in 2026. The World Cheese Awards Super Jury announced that the next edition of the competition will be held in Córdoba, Andalusia.

For those living in or visiting Spain, this is the perfect excuse to explore the "Cheese Routes" of the peninsula. Whether it’s the smoky Idiazabal of the north or the creamy Torta del Casar of the west, Spain’s cheese scene has never been more vibrant—or more globally recognised.

** Pro Tip for Expats: Many of these award-winning cheeses can be found in the gourmet sections of El Corte Inglés or specialised local queserías. Look for the World Cheese Awards seal on the packaging to ensure you're tasting a world champion!

Online travel agent, loveholidays, looked for the sunniest European destinations. Where’s the best destination for Brits to escape the UK winter?

The best winter sun destinations are:

1. Almeria, Spain
2. Las Palmas, Spain
3. Larnaca, Cyprus
4. Cadiz, Spain
5. Seville, Spain
6. Valletta, Malta
7. Valencia, Spain
8. Faro, Portugal
9. Barcelona, Spain
10. Marseille, France

Almeria, in sunny Spanish Andalucia, was ranked the brightest city for a break in the winter sun.

The beautiful destination has an average of six hours and 18 minutes of sunshine between December and February.

Almeria’s top attraction is the Parque Natural de Cabo de Gata, Andalucia’s largest protected coastal area.

A visitor wrote on Tripadvisor: “We really enjoyed Cabo de Gata and went to Playa de Los Genoveses. The whole area was very unspoilt.”

Another said: “The views in this park are amazing. The seas, the mountains and especially the pine smell, make it worth a trip.”

Tourists can also visit the Alcazaba of Almeria, a fortified complex built in the time of the Moors.

A tourist wrote on Tripadvisor: “This is a magical place with incredible views. Well worth a visit- and we’ll come back!”

Almeria can enjoy highs of 16 degrees in January with the temperature rarely dropping below nine degrees.

Spain has once again cemented its reputation as the global leader in high-quality olive oil production. In the newly released 2025 Evooleum Awards—the prestigious international contest dedicated to finding the world’s best Extra Virgin Olive Oils (EVOO)—Spanish producers have secured an impressive five out of the top ten spots.

The results serve as a powerful testament to the country's dedication to agricultural excellence, with 64 of the list's "Top 100" hailing from Spain.

The Spanish Champions

The 2025 edition of the Evooleum Guide, now in its tenth year, showcased a variety of flavours and regions, but Andalusia and Castilla-La Mancha proved particularly strong. The five Spanish oils that cracked the elite top ten include:

• Valdenvero Hojiblanco (Ciudad Real): Ranking third globally, this oil is celebrated for its fascinating tasting notes of artichoke and cut grass. The brand also took home accolades for Best Female Producer and Best Olive Mill Master.

• Knolive Epicure (Córdoba): A fruity and aromatic blend of Hojiblanca and Picuda varieties.

• Señorío De Camarasa (Jaén): A Picual oil distinguished by unique nuances of fresh tomato and banana.

• Parqueoliva Serie Oro (Córdoba): A green, fruit-forward Picuda and Hojiblanca blend known for its slightly spicy finish.

• Rincón De La Subbética (Córdoba): An Hojiblanca oil praised for its citrus and herbal profile.

A Tradition of Excellence

Spain's dominance in the sector is no accident. The country is the world's largest producer of olive oil, represented in the guide by 67 different brands. This success is underpinned by rigorous quality control and advanced extraction methods that ensure low acidity and high polyphenol content.

Furthermore, Spain’s multiple Protected Designations of Origin (DOP) systems guarantee authenticity and traceability, while a growing focus on organic and sustainable farming has strengthened the country's competitiveness in demanding international markets.

The "Michelin Guide" of Olive Oil

Often regarded as the most influential judging event in the sector, the Evooleum Guide is distributed annually to 2,000 Michelin-starred restaurants and entries on "The World's 50 Best Restaurants" list.

This year’s edition features a prologue by Chef Jordi Cruz of the three-Michelin-starred ABaC Restaurant in Barcelona, as well as healthy recipes from Chef Rodrigo de la Calle of El Invernadero. Beyond the rankings, the guide serves as a comprehensive resource for culinary professionals, covering topics from health and food pairings to olive oil tourism.

With half of the top ten titles and a majority of the top 100, the 2025 awards confirm that when it comes to "liquid gold," Spain remains the gold standard