Can the world’s oldest restaurant weather the storm of the pandemic?

Restaurante Botín, a charming spot in Madrid, Spain, was established in 1725 and holds the prestigious title of the world's oldest restaurant, according to the Guinness World Records.

Like many others, Restaurante Botín had to close its doors when the pandemic spread across Europe.

Antonio González, the general manager of Botín, shared, "Closing the restaurant during the pandemic was heartbreaking, as it had never shut down before, not even during the Spanish Civil War. My grandfather kept it open then."

The restaurant specializes in classic Spanish fare, such as cordero asado (roasted baby lamb) and cochinillo asado (roasted suckling pig). Pre-pandemic, the kitchen received shipments of lamb and pig from the Sepúlveda-Aranda-Riaza region, located about 100 miles north of Madrid, several times a week.

The ambiance is an integral part of the experience, with González describing the restaurant as a "museum of gastronomy." Patrons can dine in one of the many historic rooms across the four-story venue, including González’s personal favorite, the wine cellar.

A bite of history

The restaurant, which first opened nearly 300 years ago by French chef Jan Botín, originally functioned more as a tavern than a formal eatery. In the 18th century, guests were required to bring their own food, as selling food was prohibited by law at the time to protect other businesses.

The Botín family ran the restaurant for generations, passing it down until the 20th century. González’s grandparents took the helm in 1930 and expanded the restaurant further.

Over the centuries, numerous famous authors have dined at Botín, including Ernest Hemingway and F. Scott Fitzgerald. Some, like Hemingway, even referenced the restaurant in their works, including in his novel "The Sun Also Rises."

Generations of guests have visited the restaurant, and fortunately, the pandemic’s closure won't strip them of their Guinness World Record.

Remaining optimistic

After reopening on July 1, the restaurant is serving a fraction of its former crowd. González shared that they once hosted 600 guests daily; now, that number has dwindled to just 60.

Despite the challenges, González remains optimistic. His goal is to minimize their losses and focus on the road ahead.

"I'm looking forward to navigating through this crisis and emerging stronger and better than before," González shared. "This is a great opportunity for reflection and to improve as much as possible."