This restaurant has been open since 1725.
, which has been continuously burning for nearly 300 years:"It is our jewel. Our crown jewel," said Botín's deputy manager Luis Javier Sanchez, who has worked at the restaurant for more than 45 years."We never put it out. It needs to keep hot at night and be ready to roast in the morning. That's the reason why we must never put it out. There is a special aroma in there; it's truly incredible.
Though Sanchez describes theas"breathing history," in some ways, the food is intended to taste like history, with each chef learning from his predecessor and then passing the recipes down to the next generation."Our recipes are very old, from when the grandfathers started the restaurant," he added."And we've stayed true to those recipes ever since."Still, Botin Restaurant isn't completely stuck in the past.
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