Restaurante Botin Review

Restaurante Sobrino de Botin is known as the oldest restaurant in the world (established in 1725). The sentence on the restaurant window makes this restaurant worth the money: it is the oldest restaurant in the world that has been in operation since 1725, and the old stove used for roasting suckling pig dates back to the 18th century. Hemingway's signature is written on the restaurant window. ​

Gazpacho is a vitamin-rich dish. In Spain, each region has its own version of gazpacho, but tomatoes and green peppers are constant in this dish. Cucumbers and onions bring freshness and character to this gazpacho seasoned with olive oil, which quenches thirst and refreshes.

BOTIN restaurant is divided into three layers of structure. At the gate you can see the building facade model of a hundred years ago, which is also the building structure when the restaurant opened in 1725. What is amazing is that the internal facilities have basically been changed over the years, especially the old-fashioned kitchen which has been used till now. Another selling point of BOTIN restaurant is the dining area in the basement, which was converted from a cellar and has a retro charm. The underground ventilation of this floor is well handled, and there is no stuffiness. If you dine on this floor, it seems that you can recall the dining scene of people at BOTIN restaurant when it first opened in the 18th century. When you enter the restaurant, every object is extremely delicate and has a certain sense of history, including the old copper cash register, the wooden storage cabinet in the bar, the inclined ladder leading to the basement, the wine cabinet in the basement, and the manager also opened the underground wine cellar for our Haonan International Travel Team to visit. It is full of history and vicissitudes. It is said that a kind of red wine called piniseria in the wine cellar has been sleeping here for 79 years. At present, there are only about 100 bottles stored in Spain. There are about 65 bottles in the BOTIN underground wine cellar, which are sold at a price of 6,500 euros per bottle. It seems that this price is a bit exaggerated. I personally think that the taste of such wine may not be very good, but every sip of red wine will make you have infinite reverie and aftertaste a hundred years ago. On the cabinet on one side of the restaurant lobby, there are BOTIN's own special plates and wine jugs with special patterns and patterns. If you like, you can discuss with the boss to take them away. BOTIN's kitchen can be said to be a fully open kitchen. You can watch the chefs' cooking process of the dishes at the kitchen door, and you can take photos and videos. If the chef is free, he can come out and take a photo with you. The restaurant's marketing method is still relatively good. After all, so many people from all over the world come here to visit and dine every day. As the popularity increases, the price of meals also increases. Whether the service and dining quality of the restaurant will also improve accordingly in the future, I am still a little unsure. Rather than saying that it is a BOTIN restaurant, it is better to say that it is a restaurant museum that witnesses history. Due to its long history, dishes made using ancient methods, and excellent marketing promotion, it has been able to be passed down and has always maintained its inherent characteristics~

BOTIN restaurant is the oldest restaurant in the Guinness World Records. It has a long history. It has been in business since 1725 AD and has been nearly 300 years. The restaurant is located outside the lively main square. You can see this restaurant from the porch of the main square. BOTIN is a Michelin 2-star ⭐⭐ restaurant. I personally think that the price of the meal is a bit expensive. Maybe one star of this star rating is given to it for its nearly 300-year history. Standing at the door of the restaurant, the wooden appearance gives people a sense of history. Entering the store, the waiter grandfather guided our Spanish Haonan International Travel Team to the seats on the second floor (it is worth mentioning here that the waiter grandfathers have worked here when they were young. It can be said that they have witnessed the growth and development of the Botin restaurant in Madrid, Spain in recent decades). The floor tiles and wall tiles on the second floor are blue and white, and the wooden chairs and ceiling decorations make people feel very comfortable. The interior is only illuminated by chandeliers. It is okay to have natural light during the day, but the brightness is indeed a bit dim at night. The dishes in the restaurant are basically made by traditional methods. For example, the restaurant's roasted suckling pig is made of 2-week-old suckling pigs, which are tender and melt in your mouth. Before roasting, these suckling pigs are marinated with white wine for 24 hours, and then roasted with secret spices. The pig skin is indeed crispy and delicious. A portion is about 24 euros, but the portion is basically enough for one person. We ordered botin special salad, botin special shells, botin fried beans, and Iberian ham slices (sliced ​​by professional ham chefs, the thickness and size of each slice are basically amazing, and the technique is skillful). Usually, people eat red meat with a red wine, so that the meat will not be greasy and the red wine can fully exert its aroma (if you eat seafood, basically pair it with white wine. Seafood will not smell fishy). It is worth mentioning that you should taste the Spanish sangria fruit red wine. The wine jars are very beautiful, with the name of the restaurant engraved on them, and the restaurant was officially opened to the public in 1725. Sangria is usually made with red wine + Spanish specialty drink (casera) + seasonal sliced ​​fruits + sometimes a little gin/martim/vodka/brandy, etc., which tastes soothing, sweet and delicious. But we ordered a 2012 red wine. Everyone felt it was good~

It is said that this is the oldest restaurant in Spain. It is located in the center of Madrid, not far from the San Miguel Market. The restaurant has three floors, and the bottom floor is actually an underground wine cellar. It is very small, a bit like a private restaurant in Shanghai. There were four of us in our group, and we each ordered a main course plus a bottle of sangria. The roast suckling pig is different from the roasting method in Guangdong. It is actually just a fat little hoof with skin, crispy skin and tender meat, but it is a bit greasy at the end. The cuttlefish rice is made with cuttlefish ink, and the small cuttlefish are tender and chewy. The coffee chicken is neither good nor bad. The roasted lamb chops are crispy on the outside and tender on the inside, juicy, and recommended. These dishes cost about 100 euros in total. Many of the waiters are elderly men, but they are kind and humorous.

The most impressive thing about my trip to Madrid three years ago was dining at BOTIN, the "oldest restaurant in the world" recognized by Guinness. BOTIN, opened in 1725, has a history of nearly 300 years. Its signature dish, roast suckling pig, is world-famous, and truly achieves the ultimate in the so-called crispy outside and tender inside taste. Eating in an antique environment is like traveling through history. It was worth our waiting until 8 pm to open the door and spending more than 80 euros. Of course, it is still far from our extensive and profound Chinese cuisine. After returning home, we had a 200-yuan Quanjude meal at home, which immediately made it look better.

Botin is one of the most famous and popular restaurants in Madrid. It is most famous for its roast suckling pig and ham soup. The suckling pig has crispy skin and fragrant meat, which melts in your mouth and is very delicious. The ham soup is made with the famous Spanish ham soup, which is so delicious that you can't stop eating it. It is definitely a delicacy that you can't miss in Madrid.