Botín — Restaurant in Madrid

I've been 20+ countries and this was the second biggest let down to date. I'm not sure what I expected of the "oldest restaurant in the world" other than to be a total tourist trap. Tldr: horrible service, mediocre food, prepared to be bumped into and elbowed through the meal.

I showed up on a Sunday at open, 8pm, during a solo motorcycle trip. The line was probably 10m long - I asked the door man whether I had a chance to get in without a reservation (reservations at the time were 3+ weeks out), he blew me off to wrangle some other customers (reasonable) then said possibly, just wait in line. The line fortunately moved relatively quick, maybe 10-15 mins. The host was nice enough and sounded apologetic, suggesting to come back at 9:30. At this point, I was already feeling a bit skeptical that it was going to be a good experience, and was strongly contemplating just going elsewhere after putting in 6 hours on the motorcycle from San Sebastian (amazing place for food and in general). However, I decided that I came all this way and had this pinned for so long that I need to try it.

I showed up later and was told to wait by the front counter. After about 5 mins of dodging other customers and wait staff I asked the host if I should just come back another day, he said no stay right there. Then maybe another 5 mins later or so, he told me to go upstairs. The place was packed - like they fit the absolute most amount of tables possible to maximize seating for good and bad.

I must have just had bad luck and got the old surly waiter that hated his job. He said the absolute minimum amount possible, just staring at you over his glasses. I tried to greet him and he just cuts me off and says "English menu" and hands me the folded paper menu. I begin ordering in English and he doesn't understand so I repeat myself in Spanish to clarify, to which he ignores and repeats the question in English. He then slams every plate, glass, and bottle on the table without a word. He upturns the bottles when pouring, chugging wine and water over the edges of the glasses - not to be seen again at my table until I'm finished eating. I ask for a clarification to the bill and now he chooses to go off in Spanish, too bad I speak enough Spanish to counter, to which he reverts back to English!

The food was okay, but nothing special. The mushrooms were good, I would definitely recommend that if you must eat here. Of course I had the suckling pig pig too - which came as a rib piece and the last bit of the hind leg. The skin on both pieces are still crispy, but definitely starting to be borderline soggy. Bone fragments throughout. The rib meat was tender and juicy but tiny tiny - after a bunch of cutting and scraping maybe three bites of meat. The leg meat was dry and stringy, bad for something even 1/3 of the price. I've had 40 peso chuletas on the streets of Oaxaca better than that. Total for one person came out to 60 euros and I walked away hungry and disappointed.

During the meal, I was elbowed and walked into by wait staff multiple times - not their fault, the restaurant is just cramming so many tables in at the expense of customer experience. That being said, the food came out relatively quick, mine was noticeably quicker than everyone else's in the room. I was in and out in under 45 mins - towards the end I couldn't wait to leave. Total waste of time and calories.

I had absolutely loved every bit of my culinary experience in Spain thus far (and the rest of Europe for that matter) until...

I can’t begin to describe how overly disappointed I am with this restaurant. After a couple of great dining experiences in Barcelona, and with numerous great reviews, my expectations for Botin restaurant were high.. I expected BOTÍN to exceed beyond all other fine dining experiences I had from different parts of the world. Let me begin with the server, i don’t know if it’s the Madrid’s hospitality, but this man has absolutely no warmth. He seemed angry and did not want to be in the restaurant. He didn’t seem excited to receive guests and would rush things. I felt leaving the place whilst being served by him. He was consistent with his poor service as I observed him served other guests. If I was the owner I will fire him in an instant. Entree - we had bread, butter and soup. The server removed our plates and served the cold bread. I’m used for the bread being served warm and the butter served in a butter dish. Instead we were given three pieces of cold bread and three wrapped butter (similar to what you get in the plane in economy), but at least the plane’s bread rolls are served warm. There was no butter knife, so we had to use the dinner knife. The chicken consommé was a joke. It tasted coloured water. It wasn’t even close to a broth. The garlic soup with egg and ham was better than their chicken consommé, but it wasn’t good either. I don’t know what to make of it, but it seemed like left over dishes put together. For the mains, the roasted chicken with vegetables, it was something I had cooked when I was learning how to cook. Chicken was very dry and vegetables were overcooked. I don’t understand how people are raving about Botin’s roast suckling pig and this is meant to be Botin’s signature dish as well. The honest truth is it was disgusting. Roast suckling pigs are meant to be delicious and juicy, but the one we had tonight aren’t. If this is the level of good in Madrid, then I am dumbfounded because this restaurant does a terrible job. Absolutely terrible!!! There is nothing to be proud of. None of Botin’s dishes are well seasoned. I know Spanish people can cook because the Catalan’s had surprised me in Barcelona. Botin’s cooking is nothing but mediocre. The only thing they did right tonight is the roast potato. For the dessert, again Botin is consistent with their mediocrity. The vanilla ice cream is nothing better than the soft served ice cream from McDonald’s. The chocolate topping seems like the Hershey’s chocolate topping from a bottle. I tried very hard to find something positive with each dish and even hope that maybe Botin would do justice with their mains. When that failed, I hoped for dessert to be better at least. Would I recommend this restaurant? absolutely not. There is nothing to like about this restaurant, not the staffs and definitely not the food. The amount I paid tonight would have been better spent elsewhere. This is definitely one of the worst for me. If I could give this restaurant a zero I would.

I have edited this review by taking down the photo of the server. Whilst the server deserves to be named and shamed, I do acknowledge that I am infringing his privacy. I don’t want my post to cause him any harm no matter how displeased I was with...

Sobrino de Botín: A Culinary Journey Through History in Madrid

Nestled in the heart of Madrid, Sobrino de Botín is more than just a restaurant; it is a living piece of history. Established in 1725, it holds the title of the oldest continuously operating restaurant in the world, according to the Guinness Book of World Records. Walking through its doors feels like stepping back in time, with its rustic wooden beams, cozy brick-lined dining rooms, and an old-world charm that has been meticulously preserved over the centuries.

A Historical Haven

Founded by Frenchman Jean Botín and his wife, the restaurant originally served as a tavern and inn. The Botíns’ nephew later took over, giving the establishment its enduring name, "Sobrino de Botín," which translates to "Botín's nephew." Throughout its long history, Botín has attracted a host of notable figures, including the legendary painter Francisco Goya, who allegedly worked there as a dishwasher before his artistic career took off, and the famous writer Ernest Hemingway, who immortalized the restaurant in his novel The Sun Also Rises.

A Menu Rooted in Tradition

Sobrino de Botín's menu is a celebration of traditional Castilian cuisine, with recipes that have been passed down and perfected over generations. The star of the show is undoubtedly the Cochinillo Asado (roast suckling pig), a dish that has become synonymous with the restaurant itself. The pig is slow-roasted in the original wood-fired oven, which has been in continuous use since the restaurant's opening. The result is a crispy, golden skin encasing tender, succulent meat—a true culinary masterpiece.

Another signature dish is the Cordero Asado (roast lamb), prepared with the same meticulous care and tradition as the cochinillo. Both dishes embody the essence of Castilian cooking: simple, hearty, and full of flavor. Accompanying these mains, diners often enjoy Sopa Castellana (Castilian soup), a rich, garlicky broth with bread, poached egg, and jamón (Spanish ham), or the Gambas al Ajillo (garlic shrimp), a favorite among seafood lovers.

For dessert, the Tarta Botín, a house-made cake with layers of sponge and cream, offers a sweet ending to Dining at Sobrino de Botín is not just about the food; it’s about being part of a centuries-old tradition that continues to thrive in modern Madrid. The restaurant's enduring appeal lies in its ability to transport gĺuests to a different era while offering a menu that celebrates the very best of Spanish cuisine. Whether you’re a history...