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Feasting the Traditional (Hemingway-Approved) Way in Madrid
The moment you take a bite of the cochinillo asado (roast suckling pig) or any of the other specialties of the house at Restaurante Botin, it'll all seem worth it. The crowds, the waiting time for a table, the (let's face it) mildly tourist-trap vibe of the place won't matter. Because that pork is mesmerizing: succulent, bursting with flavor, infused with just the right amount of smokiness from the kitchen's 18th-century wood-fired oven. There's a reason Ernest Hemingway rhapsodized about the cochinillo asado in two of his books and why Botin has been around for nearly 300 years: this is traditional food done right. No fusion, nothing trendy, just timeless deliciousness. This is the beaten path at its finest.
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