The first time I visited Casa Botin was in April 1979, when my mom introduced me to world traveling. My younger brother David was studying at the University of Madrid and my mom thought it would be a good idea to visit him and spend some time seeing Southern Europe. She was visionary. We visited Spain, Italy and Greece and had a spectacular time. We spent 6 weeks in Europe. I was hooked.Casa Botín restaurant dates from 1725, when the ground floor of what was previously a small inn (since the late 16th century) was reformed and around the same time a log-fired, cast-iron oven installed. This type of oven is typical of Castillian restaurants, where roasts of all types (meats, fowl) are the mainstay of Castillian cuisine. The restaurant has 4 floors and is located in Cuchilleros street, a short walk from Plaza Mayor.
Joan and I re-visited Casa Botin for a late lunch. There is obviously a good reason this restaurant has been around since 1725 (the oldest restaurant in the world according to the Guinness Book of World Records). We entered on the ground floor went downstairs to the the "bodega" or old wine cellars. Main courses in Spanish restaurants can be very spartan where vegetables are concerned and Botín is no exception. This is just the way it goes- the Spanish tend to separate their vegetables and serve them up as starters.
We had a sampling of their famous fare -- Dried Iberian Pork Loin, White Asparagus with Mayonnaise, Calamari, and the house specialty -- Roast Suckling Pig. We accompanied it with a Marques De Riscal Tempranillo 2005. The suckling pig was fantastic - the meat was very tender and covered with "crackling" - the crisp, roasted skin which cracks when cut and tastes simply delicious. Incredible!!
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