If you're lucky, your meal will come with a side of live Spanish music.
In Spain, egg dishes are common at dinner, which is typically eaten between 9 and 11 p.m. Here, a look at Botìn's scrambled eggs with black sausage and potatoes.
Luscious Ibérico ham is cut to order.
Here's a look at the full menu.
Clams Botín, another popular dish, features a house sauce of onion, hot chili pepper, garlic, dry white wine, paprika, tomato purée, and laurel leaf.
Hemingway was a glutton for Botín's sucking pig, so much so that he immortalized it in "The Sun Also Rises." From the book: "We lunched upstairs at Botín's. It is one of the best restaurants in the world. We had roast young suckling pig and drank rioja alta."
Crispy skin on the outside, tender meat on the inside, the suckling pig is served with a side of roast potatoes.
Both the lambs and pigs are roasted in the original wood-fired oven, which is nearly 300 years old and made of cast iron.
The restaurant receives suckling pigs from Segovia and lambs from Sepúlveda three to four times per week.
The most famous dishes here are the cochinillo asado ("roast suckling pig") and the cordero asado ("roast lamb").
Botín has four floors and the air of a traditional Spanish tavern. There are three dining rooms: the bodega ("cellar"), the Castilla room, and the Felipe IV room.
The restaurant's name was changed from Casa Botín to Sobrino de Botín ("nephew of Botín") when Mrs. Botín died and her nephew took over. It is now owned by the González family.
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