An establishment founded in 1725, it has a rich history which includes a young Francisco de Goya who worked there as a dishwasher. It all started when a French chef, Jean Botín, and his Asturian-born wife, opened a small inn.
The wood-fired oven dates from that time, still used today to roast suckling pig and lamb at the premises of Cuchilleros, moved there in the decade of the 40s. When the couple died, the business was taken over by a nephew of Botín’s wife. It is currently run by the third generation of this family. The restaurant occupies four floors and still has the atmosphere of the original inn, despite a series of refurbishments.
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