Name: Restaurante Botin
Address: C. de Cuchilleros, 17, Centro, 28005 Madrid, Spain, Madrid
Telephone: +34-913664217
Price range: 18166
Rating: 4.3

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&#39;s signature is written on the restaurant window. ​

Restaurante Botin

This is a French restaurant, and many of the dish names are written in French. The brunch here includes small platters, salads, croissants, pancakes, scrambled eggs and champagne. In addition, their apple pie is very authentic.

The food, ambiance and service were all exceptional!

The food was incredible, the servers were friendly and helpful, gave great recommendations and explained everything. And we loved the classic charm, you really know that you are in a historic space full of old world style and charm.

No.14 of Local Restaurants in Madrid

As a steak enthusiast this is the place to go, starting off with great bread and amazing quality olive oil. Great wines and the perfect cooking point on the steak. Being very rare on the inside and with an amazing sear outside. If you&rsquo;re not a based meat eater the steak is not the right plate to choose. And the bell peppers(pimientos) are excellent. (RESERVE A TABLE).

It was great! The service the food, all was perfect! The best sushi in the town!

The mushroom risotto was outstanding. Great service and the price was more than reasonable for the quality of food and wines. Highly recommend!

波丁餐厅，Restaurante Sobrino de Botin，号称世界上最古老的餐厅（1725年成立）.餐厅橱窗上的一句话，就让这家餐厅相当物有所值：这是1725开业到现在一直营业的全世界最古老的餐厅，其中烤乳猪所用的老灶始于18世纪。餐厅窗户上写着海明威的签名。  ​

Burrata特别鲜香，和牛塔塔口感细嫩，烤牛眼更是香气四溢。金枪鱼和墨鱼饭也不错。还吃了一大份黑松露披萨～烤乳猪单独吃脆脆的皮，就很棒了！里面的肉还很滑嫩！！

The burrata was especially fresh and fragrant, the wagyu tartare was tender, and the roasted ox eye was even more fragrant. The tuna and squid rice were also good. I also had a large black truffle pizza~ The roast suckling pig was great just by eating its crispy skin! The meat inside was also very tender!!

西班牙番茄冷汤是一种富含维生素的料理。在西班牙，每个地区都有自己的西班牙番茄冷汤，但在这道料理中西红柿和青椒是不变的。 黄瓜和洋葱为这款用橄榄油调味的西班牙冷汤带来清新感和特色， 解渴又提神。

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餐厅一共分为上中下三层建筑结构，在大门口你可以看到百年前的建筑立面模型，也是1725此餐厅开业之初的建筑构造，令人值得惊叹的是这么多年基本上内部设施均为改变，尤其是老式的厨房一直沿用至今。BOTIN餐厅的另一卖点是地下室的用餐区，由地窖改建而成，很有复古韵味，这一层地下排风处理的很好，没有任何憋闷感，如果您在这层用餐仿佛可以回想到十八世纪刚开始营业的BOTIN餐厅当时人们用餐的场景。当您进入餐厅，每个物件都极为精致并富有一定的历史感 ，老式铜制收银机，酒吧的木质收纳柜，通往地下室的斜梯，地下室的储酒柜，经理也破例打开了地下的酒窖让我们浩南国际旅行团队的参观，满满的历史感与沧桑感，据说酒窖里的一种叫piniseria的红酒已经在这里沉睡了79年了，目前西班牙全国储藏也就有100瓶左右，在BOTIN地下酒窖有65瓶左右，以价格6500欧每瓶的价格销售。似乎这个价格有些夸张了，个人认为这样的酒的口感未必多好，但是伴随着每一口红酒的吞咽都会让你产生百年前的无限遐想与回味。  在餐厅大堂一侧的柜子上摆有BOTIN自产的特色盘子与酒壶，上面有着特色图案与花式，如果你喜欢可以和老板商量带走喔。BOTIN 的厨房可以说是全开放式的厨房，你在厨房门口完全可以参观大厨们对菜品的烹饪烧制过程，可以拍照录像，如果大厨比较空闲还可以出来和你合影。餐厅的营销方式做的还是比较好的，毕竟每天世界各地的这么多的人们来这儿参观用餐。随着知名度越来越高，餐价也随之提高，是否未来餐厅的服务以及用餐质量是否也会伴随着相应的提高，我还是有些不确定。与其说是BOTIN餐厅，不如说是一座见证历史的餐厅博物馆，由于历史的悠久，古法制作的菜品，出色的营销推广使得他一直可以传承下去，而且一直保持固有特色～

The BOTIN restaurant is divided into three floors of the upper, middle and lower building structure. At the gate, you can see the architectural facade model of 100 years ago. It is also the architectural structure of the restaurant at the beginning of the opening of 1725. It is amazing that the internal facilities have been changed for so many years. Especially the old kitchen has been used to this day. Another selling point of BOTIN restaurant is the dining area in the basement, which is converted from the cellar and has a retro charm. This floor is well treated with underground exhaust and has no boredom. If you eat on this floor, it seems that you can think of the BOTIN restaurant that opened in the 18th century. People dine at the time the scene. When you enter the restaurant, each object is extremely delicate and has a certain sense of history , old-fashioned copper cash register, wooden storage cabinet of the bar, slanted ladder to the basement, wine cabinet in the basement, the manager also made an exception to open the underground wine cellar for our Haonan International Travel Team to visit, Full of historical and vicissitudes, it is said that a wine called piniseria in the cellar has been sleeping here for 79 years, and there are currently about 100 bottles in the Spanish national storage, and there are about 65 bottles in the BOTIN underground cellar, selling at the price of 6,500 euros per bottle. It seems that the price is a bit exaggerated, personally think that such a wine taste may not be good, but with every mouthful of red wine swallowing will make you have a hundred years ago of unlimited reverie and aftertaste. On the side of the restaurant lobby, there are BOTIN&#39;s own special plates and wine bottles, which have special patterns and fancy styles. If you like, you can discuss with the boss to take it away. BOTIN&#39;s kitchen can be said to be a fully open kitchen, you can visit the chefs&#39; cooking and cooking process of the dishes at the kitchen door, you can take pictures and videos, if the chef is more free, you can come out and take pictures with you. The restaurant marketing is still relatively good, after all, so many people from all over the world come here to visit and eat every day. As the popularity gets higher and higher, the price of meals will also increase, and whether the service of restaurants and the quality of meals will be accompanied by corresponding improvements in the future, I am still a little uncertain. It is not so much a BOTIN restaurant as a museum of restaurants that witness history. Due to the long history, the dishes made by ancient law, and the excellent marketing promotion, he has been able to inherit it, and has always maintained its inherent characteristics.

BOTIN餐厅是吉尼斯世界纪录记在中最古老的餐厅，有着悠久的历史，也是您从公元 1725 年开始营业，迄今已将近 300 年，餐厅位于热闹的主广场外围，从主广场的门廊往前望去，就能看到此餐厅。BOTIN是米其林2星⭐⭐餐厅，用餐价格个人认为是偏贵了点，也许这个星级的评价有一颗星是给它有着近300年的历史吧。站在餐厅门口，木质的外观就给人一种历史悠久的感觉，进到店内，服务生爷爷引导我们西班牙浩南国际旅行团队来到二楼的座位（在这里值得一提的是服务生爷爷都是年轻时就在此工作了，可以说是见证西班牙马德里botin餐馆近几十年的成长与发展），二楼地砖和墙壁磁砖是蓝白相间的配色，再搭配木头色的椅子和天花板装饰，给人感觉也很舒服，室内仅靠吊灯照明，白天有自然光还好，晚间光亮度确实有些偏暗。餐馆的菜式基本上都是一直传承古法制作，比如店家的烤制特色乳猪，都是选用2周大小的乳猪，肉质嫩滑，入口即化。烤制之前这些乳猪都是用白葡萄酒腌制24小时，之后用秘制香料涂抹烤制，猪皮的确香脆可口。一份有24欧左右 ，但是分量基本上算是一人食的分量。我们点了botin特制沙拉，botin特色贝壳，botin炒豆角，伊比利亚火腿肉片（专业的火腿师进行切片，每片的薄厚，大小，基本上都是惊人的一制，手法纯熟），通常大家吃红肉类的食物都是要搭配一款红酒，这样肉类既不会油腻，红酒也可以充分发挥酒香（如果吃海鲜类的食物基本上都是搭配白葡萄酒。海鲜不会腥气）。值得一提的是要品尝西班牙的sangria 水果红酒，乘酒罐子很漂亮，都有刻画餐馆名称，以及1725年餐馆正式对外。sangria做法通常是一红酒＋西班牙特长饮料（casera）＋放入时令切片果数＋有时候少许加入gin酒/martim/伏特加/白兰地等，味道舒缓，香甜可口。但是我们点了一只2012的红酒。大家感觉还是不错～

The BOTIN restaurant is the oldest in Guinness World Records, with a long history and you have been open since 1725, nearly 300 years ago, the restaurant is located outside the lively main square, from the main square porch to see the restaurant. BOTIN is a Michelin 2 star restaurant. The price of the meal is personally considered to be a bit expensive. Maybe this star rating has a star that gives it a history of nearly 300 years. Standing at the entrance of the restaurant, the wooden appearance gives people a long-standing feeling. When we entered the store, the waiter grandfather guided our Spanish Haonan International Travel Team to the second floor seat (it is worth mentioning here that the waiter grandfather worked here when he was young, It can be said to witness the growth and development of Madrid botin restaurant in Spain in recent decades), the second floor floor tiles and wall magnet tiles are blue and white color matching, and then match the wooden chairs and ceiling decoration, which gives people a feeling of comfort. The interior is only illuminated by chandeliers. It is good to have natural light during the day. The brightness is indeed a bit dark at night. The dishes in the restaurant are basically made by ancient methods. For example, the store&#39;s roasted special suckling pigs are all made of 2-week-old suckling pigs. The meat is tender and smooth, and the entrance is instant. Before roasting, these suckling pigs were made with white wine for 24 hours, and then baked with secret spices. The pig skin was indeed crispy and delicious. One serving was about 24 euros, but the portion was basically a one-person meal. We ordered botin special salad, botin special shells, botin fried beans, Iberian ham slices (professional ham chef sliced, each slice thin, size, basically an amazing one, pure technique), usually everyone eats red meat food to match a red wine, This way meat is not greasy, red wine can also give full play to the aroma (if seafood is basically accompanied by white wine. Seafood will not be fishy). It is worth mentioning that you should taste the Spanish sangria fruit wine, which is beautiful in the wine jar, and has a description of the restaurant name, and the restaurant officially opened in 1725. The sangria practice is usually a red wine ＋ Spanish special drink (casera) ＋ the number of seasonal slices of fruit ＋ sometimes a little gin wine/martim/vodka/brandy, etc., the taste is soothing and sweet. But we ordered a 2012 red wine. Everyone feels good ～

据说这是西班牙最古老的饭店。地点就在马德里市中心离圣米盖尔市场不远。饭店有三层，最下一层其实是地下酒窑，地方很小的，有点象上海的私人小饭馆。我们一行四人，各点了一份主食外加一瓶sangria果酒。烤乳猪跟广东的烤法不一样的，其实就是一带皮小蹄胖，皮脆肉嫩，但吃到最后有点腻。墨鱼仔饭是用墨鱼汁做的，小墨鱼仔又嫩又Q弹。咖啡鸡肉无功无过。烤羊排外焦里嫩，多汁，推荐。这些菜共100欧左右。服务生很多是上了年纪的老头，但态度和蔼又幽默。

It is said that this is the oldest hotel in Spain. The location is not far from the San Miguel market in the center of Madrid. The hotel has three floors, the lower floor is actually an underground wine kiln, the place is small, a bit like a private small restaurant in Shanghai. We four people, each ordered a staple food plus a bottle of sangria fruit wine. The roast suckling pig is different from the Guangdong roasting method. In fact, it is a fatty skin with small hoofs and crispy meat, but it is a bit greasy to eat at the end. The ink fish rice is made of ink fish juice, and the small ink fish is tender and Q-pop. Coffee chicken is useless. Roast lamb chops are tender and juicy, recommended. These dishes are about 100 euros in total. Many waiters are elderly, but they are kind and humorous.

三年前的马德里之行，最值得炫耀一下的当属身临吉尼斯承认的&ldquo;世界最古老餐厅&rdquo;BOTIN就餐。开业于1725年的马德里BOTIN餐厅已近三百年历史，一道烤乳猪招牌菜闻名于世，真正将所谓外酥里嫩的口感做到了极致。在古色古香的环境氛围中吃饭如同穿越历史，不枉我们守候到晚上八点开业进门、以及80多欧元的奢侈消费了。当然，和我们博大精深的中华菜系相比还是相去甚远，回家后在家边吃了顿两百块钱的全聚德，一下就给比下去了。

The most ostentatious trip to Madrid three years ago was to eat at BOTIN, the &ldquo;world&rsquo;s oldest restaurant&rdquo; recognized by Guinness. Opened in 1725 Madrid BOTIN restaurant has nearly 300 years of history, a roast suckling pig signature dish is famous in the world, really the so-called tender taste of the outer and inner. Eating in an quaint environment is like crossing history, we waited until 8 pm to open the door, and more than 80 euros of luxury consumption. Of course, compared with our vast and profound Chinese cuisine is still far from the same, after going home, I ate a two hundred yuan Quanjude at home, and I gave it to the comparison.

Botin是马德里最有名且人气最高的的餐厅之一，它最为有名的便是烤乳猪和火腿汤。乳猪皮脆肉香，入口即化非常的好吃，火腿汤用著名的西班牙火腿汤熬制，鲜香无比好喝的简直欲罢不能。绝对是马德里不可错过的美食。

Botin is one of Madrid&#39;s most famous and popular restaurants, and it is best known for roasted suckling pig and ham soup. The suckling pig skin is crispy and the entrance is very delicious. The ham soup is made with the famous Spanish ham soup. The delicious aroma is simply impossible. It is a must-see food in Madrid.

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Good environment, convenient transportation, worth a visit.

I was there more than a week ago and had to come back before I left Madrid. The food is delicious and the staff are super friendly and warm.

delicious. The steak and black salmon shrimp paella are delicious. Ordering is for two people. There are so many people in Mayor Square at noon on the weekend. It is very comfortable to sit outside and eat.

Everything was perfect. The quality and excellent taste of the food left us in heaven with each plate we tried. We have no doubt, a magnificent experience every time we visit this place thanks to the professionalism of the staff.

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