Botín in Madrid is more than a restaurant, it is a living monument to endurance and excellence. Officially recognized by Guinness World Records as the oldest restaurant in the world, it has welcomed guests since 1725, enchanting royalty, statesmen, travelers, and literary icons alike. Ernest Hemingway wrote of its charms in The Sun Also Rises, while Spain’s beloved painter Francisco Goya once toiled in its kitchen as a dishwasher. Here, tradition reigns supreme: its original cast-iron, wood-fired oven still turns out the signature dishes of succulent suckling pig and tender baby lamb, roasted to perfection with crisp skin and yielding interiors. To dine at Botín is to savor not just a meal, but nearly three centuries of unbroken culinary heritage and a true taste of Spain’s soul.
In contrast, today’s dining scene is defined by relentless change. Trend-driven restaurants ignite excitement, command attention, and then, all too often, vanish as swiftly as they appear. Even among the most lauded Michelin-starred establishments, few achieve the quiet, steadfast devotion that keeps guests returning for generations. Botín’s enduring presence is a reminder that while culinary fashions evolve, there is incomparable beauty, and comfort, in the constancy of a restaurant that delivers, day after day, century after century.
Cochinillo Asado/Roast Suckling Pig
Ingredients
1 (4kg) suckling pig
25 g lard
Water
Salt and pepper to taste
Preheat the oven to 375 ° F. Put salt and pepper to taste in the suckling pig. Spread it with the lard; this will give it a crunchy texture.
Put the suckling pig, ribs down, on a large tray large enough for the pig and any juices it might release.
Cook for 90 minutes with the steam function to make it more tender. If your oven doesn’t have this, put the suckling pig on top in your oven and put a deep tray with water on the bottom; when the water boils, it will steam and give it the desired effect.
After that time, turn the suckling pig roast over and let it cook for an extra 40 minutes. Never increase the temperature. Serve warm.
Ernest Hemingway wrote of its charms in The Sun Also Rises