Ernest Hemingway was particularly fond of the roast suckling pig (cochinillo asado), referencing the dish in his novels. In The Sun Also Rises, he wrote: "We lunched upstairs at Botín's. It is one of the best restaurants in the world. We had roast young suckling pig and drank rioja alta." And in Death In The Afternoon: "...but, in the meantime, I would prefer to dine on suckling pig at Botín than sit and think about the accidents which my friends could suffer."
You Can Dine At The World's Oldest Restaurant
Have you ever dined in a restaurant so old that the wine bottles are considered museum relics? Travel to Sobrino de Botín behind Plaza Mayor in Madrid, Spain, and you can enjoy traditional Castilian fare from the world's oldest restaurant. French cook Jean Botín opened Casa Botín with his wife in 1725, and it remains the oldest open eatery that has yet to change its location. The Spanish tavern's name has only adjusted once, from Casa Botín to Sobrino de Botín (nephew of Botín) when Jean Botín's wife passed away and left their culinary legacy to her nephew. In addition to ancient wine, Botín serves up traditional, roasted meats from a 300-year-old oven.
Take A Peek Into The World's Oldest Restaurant, Sobrino de Botín
Restaurant co-owner José González and guests delve into the history and mystique of Sobrino de Botín in Madrid. Take a peek into their dining room, where famed painter Francisco de Goya once waited tables.
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Hear The Inspiring Story of Restaurateur Hugo Oretga
Hugo Ortega details his path to living the "American dream." From crossing the Mexican border into Houston, to becoming a citizen while washing dishes, and finally owning several renowned restaurants.
from The Atlantic
Why Do We Choose Certain Dishes Over Others? The Psychology Behind Restaurant Menus
The more syllables in a menu item, the greater the chances you'll choose it. James Hamblin investigates this idea and more with Arthur Meyer, the co-author of FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant.