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.