![]() The scars left by the war are still visible today, and the upper balcony, destroyed by shrapnel, has never been repaired. Amparo fled the city with the children while Emilio stayed behind to care for their home, turning the restaurant into a military canteen. The start of the Spanish Civil War in the 1930s put an end to their expansion plans. They lived above the restaurant and worked alongside their three children. It’s the same oven used in 1725, and legend has it that the fires that fuel it have never been extinguished.Īt the start of the 20th century, Amparo and Emilio Gonzalez bought Sobrino de Botín. ![]() Along with the ingredients, part of what makes the meals so special is the oven. The meat - the famed Segovia suckling pigs and lambs - arrives three to four times a week from farms in the nearby provinces of Sepúlveda, Aranda, and Riaza. You can hear diners cracking through the crispy skin of the pork throughout the restaurant as you enjoy your meal. Today, slow-roasted meats are the specialty at Botín, and locals pack the house to try the cordero lechal (roast suckling lamb) and the famous cochinillo. Famous staff have passed through as well - Francisco Goya is said to have washed dishes here in 1765 before he became a famous artist. Over the centuries, this tavern has served traditional, hearty food to local diners and famous guests like Hemingway, Benito Pérez Galdós, and Spain’s king. His nephew opened a restaurant in 1725, which took on the name Sobrino de Botín (Botín’s Nephew). ![]() In the early 1700s, French chef Jean Botín moved his family to Madrid to work as a palace chef.
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