Sobrino de Botín Menu 2026: Full Dish Guide, Must-Orders & Visit Tips

Sobrino de Botín holds the Guinness World Record as the oldest restaurant in the world, having operated continuously since 1725. It is most famous for its cochinillo asado — a whole suckling pig of exactly 21 days old roasted in a wood-burning clay oven that has never been extinguished in three centuries. The restaurant is also closely associated with Ernest Hemingway, who immortalised it in The Sun Also Rises.

The restaurant is at Calle de Cuchilleros, 17, in the La Latina neighbourhood of Madrid, Spain — just a short walk from the Plaza Mayor. It spans four floors of a medieval building, with a famous wine cellar in the vaulted basement.

Yes, a reservation is strongly recommended. The restaurant is consistently one of Madrid's most booked tables and walk-ins are rarely accommodated, particularly at dinner and on weekends. Book directly through the official website at botin.es or by phone: +34 913 664 217.

The cochinillo asado (roast suckling pig) is the dish to order — it has been the restaurant's signature for nearly 300 years. The cordero asado (roast baby lamb) is an equally celebrated option. For starters, the sopa de ajo (garlic soup with poached egg and sherry) and judiones de La Granja (giant white bean stew) are traditional Castilian classics that few restaurants prepare as well.

Sobrino de Botín does not publish prices on its website, and prices change seasonally. It is a mid-to-upper-priced traditional restaurant by Madrid standards — more expensive than a casual tapas bar but far more affordable than international tasting-menu restaurants. Budget estimates from recent visitors suggest roughly €50–80 per person including wine and service, but confirm current prices directly at botin.es or with the restaurant.

The restaurant's fame rests on its roast meats and traditional Castilian cooking, which is very meat-forward. However, the menu does include vegetarian options such as ensalada mixta, tortilla española, espárragos de Navarra (white asparagus), and various egg-based dishes. Vegans will find the options limited — contact the restaurant in advance if you have dietary restrictions.

Yes. Ernest Hemingway was a genuine regular at Botín during his years in Spain and referenced it in the closing pages of The Sun Also Rises (1926). A plaque marks his preferred table on one of the upper floors. Hemingway wrote that the roast suckling pig at Botín was among the best things he had ever eaten.

The restaurant's wood-burning hornillo — a beehive-shaped clay oven — has been in continuous use since the restaurant opened in 1725, meaning it has been burning for approximately 300 years without interruption. The oven is a focal point of the kitchen and can be seen during restaurant tours.

Yes. The restaurant offers behind-the-scenes tours of the historic building, including access to the 18th-century wood-burning oven, the vaulted wine cellar, and — according to the restaurant — a passage said to have once connected to the nearby royal palace. Contact the restaurant directly at botin.es to inquire about tour availability and booking.