Restaurante Botin

This is a very nice hotel, with authentic Spanish ham and paella, and some western-style strong soups.

This is a very good Spanish restaurant with excellent ham and paella and it is very good

A famous restaurant in Spain. Understand it is the earliest restaurant in the world(since 1725)

Bording Restaurant, Restaurante Sobrino de Botin, boasts the oldest restaurant in the world (founded in 1725). A word on the window of the restaurant makes the restaurant a good value for money: it is the oldest restaurant in the world that has been open since 1725, and the old cooker used by roast suckling pigs started in the 18th century. The restaurant window has Hemingway's signature on it.

Sobrino de Botín restaurant is definitely one of the must-visit restaurants in Madrid. Boding, which started in 1725, is said to be the oldest restaurant in the world, certified by the Guinness Book of World Records. (But in fact, there are yakiniku shops near Chitose in Kyoto). Hemingway used to love it the most. I once said in "The Sun Also Rises" that this is one of the best restaurants in the world. The official website of Podin Restaurant can reserve "tickets", "dining seats" and "tickets + dining seats" of the restaurant. The three methods can be selected according to the actual situation. It’s hard to find a cellar here, so remember to book a seat on the official website as soon as you can. If there is no place for that day, you can also try your luck late at night. There may be a place around 10pm. I booked a cellar seat for dining alone. There are several classic dishes that must not be missed in Podin's restaurant, including Spanish characteristics. "Roast suckling pig" Roast suckling pig is Bodin's signature dish. If the number of people is small (two people), ordering a small portion is enough. The suckling pig skin is very crispy and fragrant. I still prefer the roast suckling pig in Cantonese cuisine, but it also has a special flavor. "Sangria" sangria is a must for almost every meal in Spain. The most special thing about sangria here is the hip flask, which has the classical beauty of the European Middle Ages. "Bodin Salad" Bodin Salad is full of portions, and it's always a vegetarian meal. "Cheese Cake" A sweet and delicate Cheese cake, a large piece of very solid. Many people come to Sobrino de Botín more of a feeling, for Hemingway and its long history.

Nice restaurant, recommended to try, the surrounding environment is also good

The BOTIN restaurant is divided into three floors of upper, middle and lower structures. At the gate you can see the facade model of the building a hundred years ago. It is also the architectural structure of the restaurant when it opened in 1725. What is amazing is that it is basically the interior for so many years. The facilities have been changed, especially the old-fashioned kitchen has been in use today. Another selling point of the BOTIN restaurant is the dining area in the basement, which is converted from a cellar. It has a retro charm. The underground ventilation on this floor is well handled without any feeling of boredom. If you dine on this floor, you can think of ten The scene of people dining at the BOTIN restaurant, which just opened in the eighth century. When you enter the restaurant, every object is extremely delicate and has a certain sense of history. The old copper cash register, the wooden storage cabinet in the bar, the inclined ladder leading to the basement, the wine storage cabinet in the basement, the manager also made an exception to open the underground The wine cellar allows us to visit by the Haonan International Travel Team, full of sense of history and vicissitudes. It is said that a red wine called piniseria in the wine cellar has been sleeping here for 79 years, and there are currently 100 bottles in Spain’s national storage. There are about 65 bottles in the BOTIN underground wine cellar, sold at a price of 6,500 Euros per bottle. It seems that the price is a bit exaggerated. I personally think that the taste of this kind of wine may not be so good, but the swallowing of every sip of red wine will make you have endless reverie and aftertaste a hundred years ago. On the cabinet on the side of the restaurant lobby, there are special plates and flasks produced by BOTIN, with special patterns and fancy 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. At the door of the kitchen, you can watch the chef’s cooking process of the dishes. You can take pictures and videos. If the chef is relatively free, you can come out and take a photo with you. The marketing method of the restaurant is still relatively good, after all, so many people from all over the world come here to visit and dine every day. With the increasing popularity, the price of the meal will also increase. I am still a little uncertain whether the service and the quality of the meal will be accompanied by a corresponding improvement in the future. It is not so much a BOTIN restaurant, as it is a restaurant museum that witnesses history. Due to the long history, the dishes made by ancient methods, and the excellent marketing promotion, he can always pass on, and has always maintained its inherent characteristics~