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The history of Sobrino de Botín

MADRID – Before Sobrino de Botín was a restaurant, it was a single-story home and cellar, believed to have been around since the 16th century.

It was not until the 18th century that the French cook, Jean Botín, and his wife bought the home with plans on making it an inn. The original home was remodeled with additional floors to accommodate travelers, as well as a kitchen originally used as a bakery. This is also when the restaurant’s iconic ceramic wood-burning oven was built.

After Jean Botín and his wife died, the inn passed down to their nephew, Candido Remis. The Botíns never had children.

It was Remis who changed the name from Casa Botín to Sobrino de Botín, which translates to Nephew of Botín.

Remis and his family went on to operate Sobrino de Botín until the 20th century when the reins were passed on to Emilio González, the first generation of the González family, who started at the restaurant as a cook. The González family has operated Sobrino de Botín ever since.

The restaurant strives to provide excellent cuisine, great hospitality and good service, according to co-owner Carlos González.

“I believe that part of the success is due too the [restaurant’s] ancient history,” said Berta González, a fourth-generation family member involved with the restaurant. “I think that people come here because it’s amazing to see a restaurant that has never closed since 1725. It’s amazing to see, and if you can also eat good then it’s the whole package.”

One of the restaurant’s most popular dishes is the suckling pig brought in every day from Segovia, and cooked in the original ceramic oven.

“It is an old, Castilian style of roast,” Carlos said. “It is a very special taste.”

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