5 FAMOUS + HISTORIC Madrid restaurants (including Botin!)

5 FAMOUS + HISTORIC Madrid restaurants (including Botin!)

Explore 5 of Madrid’s MOST historic restaurants & taverns – including Botin, the oldest restaurant in the world! In this video I reveal hidden underground wine caves, tell stories of royal assassination attempts and even eat bull tail stew in a bar right below where Cervantes wrote the second part of Don Quixote!

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When I moved to Madrid, I fell in love with two tings – the history and the food. And over the years I’ve loved spending time in places that combine both… taverns & restaurants that are absolutely dripping with history and atmosphere. In this video, Yoly and I take you to 5 of my favourite historic restaurants and tapas bars… and not only do we eat the food, but also I tell you the stories behind these remarkable places that we’re so lucky to have on our doorstep!




1. First we visit Taberna Antonio Sánchez, which is actually the oldest still-running tavern in the city (not to be confused with Botin, which is the oldest still running restaurant in the world). This place has the most remarkable decor that hasn’t changed since the 1830s. And downstairs is a fascinating hidden wine cellar.

2. Then we head into Madrid’s Literary Quarter to Casa Alberto. These are the streets Miguel de Cervantes’ famous author of Don Quixote lived in. And they’re wonderful to wander. Casa Alberto is always heaving, and it’s perfect for a quick vermouth, or something a little more substantial… like the bull tail stew we order.

3. Next up it’s Taberna La Bola, where we get a special behind-the-scenes visit to the kitchen, where they make their famous cocido madrileño stew the old fashioned way – in clay pots and on a charcoal stove. It’s a huge feast, but it’s worth it!

4. Casa Ciriaco is part bar, part restaurant… and it’s always heaving. I love hanging out in the tapas bar area and sipping on wine, or heading through to the restaurant where it just screams old Madrid with its photos of famous guests.

5. The grande finale! Restaurant Botín… aka Sobrino de Botín. We see the 300-year-old oven, explore the four magical floors and then sit down in Hemingway’s table for a plate of incredible roast suckling pig. A once-in-a-lifetime experience!

Have you visited any of these places? Did you enjoy the experience? Let me know in the comments!

💃This video was filmed by the spectacularly talented Flamenco Guide

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– When you're in Spain
there are two things that you have to experience and discover, the food and the history. Today in Madrid I'm gonna take you to five of the most historic taverns and restaurants in the city, including the oldest still-running
restaurant in the world. So venga, let's go. Hey, Spain lovers. I'm James Blick, and
welcome to Spain Revealed. This channel's all about helping you explore Spain like a local. When I first moved to this
city about eight years ago, I fell deeply in love with
the food and the history of this wonderful Spanish capital. The places where I could
go and combine both, they were just like magic to this Kiwi boy who'd come from a new-world country. So we're gonna visit five
of my favorites today, places where you can eat food, have a drink, drink wine, drink vermouth, while around you there's memorabilia. They're like museums. There's artifacts from the past, and there are places where so many people have passed through,
generations of people. They're just loaded with
stories, with mystery and wonder. Let's go and check out the first one. We're actually in my original
neighborhood of Lavapies. In this neighborhood is a tavern that opened originally in the 1780s, and it's still going today. We're gonna check that out. I can't wait to explore these places. Okay, so here we are in
Taberna Antonio Sanchez. I hope you guys can hear me. It's pretty loud in here. We're here at about 2:30 on a Saturday. This place is incredible. It's hidden away, you
kind of stumble across it, you might not expect it. But I love coming here for a wonderful little
tumbler of vermouth. This bar has been a wine shop
or a wine storage facility, something like that,
since, they think, 1750. Then already it's been a
tavern since about the 1830s. The decor that we see behind me is from about the 1830s, 1840s. It's just been kept as it is. Again, it doesn't feel doctored up, it's just been preserved. It's wonderful. One thing you'll notice also
behind me are these bull heads. It's called Antonio Sanchez. Antonio Sanchez was one
of the former owners in the 19th century, and his son was also an
owner and a bullfighter. This place has often been
owned by bullfighters. And Antonio Sanchez, when he presented himself to become a professional bullfighter, the bull that he killed in that fight, its head here is hanging up behind me. There's another head
from another bullfighter from this neighborhood. Two bull heads that are
about a hundred years old from former owners. I mean, it's pretty incredible stuff. They're here staring down at you while you're eating your tapas
and drinking your vermouth. You can see here this pulley system that was here that you would turn, I don't want to turn
because I might break it knowing how clumsy I am, they would fill up the
big containers of wine and bring them up with this kind of hand-cranked dumbwaiter thing and then fill up this barrel with it. They'd fill up the wine
to serve it to the guests. But we're gonna head downstairs, because there's a very cool story about what happened downstairs. I hope you can see me. It's pretty dark in here. But under all these old taverns in Madrid there are these caves, and
they were used for storage. Often in a lot of places they've been turned into dining rooms. These guys still have it
as a kind of a storage or as an homage to how these
places were used originally. You can see these guys, tinajas,
these are old wine vats. What would have happened historically way back in 1750 when
this place first existed, wine was made and it
would have been brought in and delivered through these
shafts from the street, you can hear the street up above, and then pumped into these old vats. Of course we saw upstairs, we saw that old hand-cranked dumbwaiter, then it would be cranked up in some sort of barrel or something to then be served to the people or sold to the people who
were actually in the tavern. But there's one thing that I
wanted to show you over here. You'll see it here, it says
the tinaja del Frances. That means the vat of the Frenchmen. And so what the story is, when Napoleon invaded Spain at the beginning of the 19th century, supposedly the people
in the neighborhood here killed a French soldier. They were trying to kick
the French out of Madrid, and to get rid of his body so
there wouldn't be reprisals, they stored his body in
one of these tinajas, in one of these wine vats. Apparently that gave it
its special little flavor. They used to say, you'd come and buy wine, and you'd say I want wine
from the tinajas del Frances, because it had its own little bouquet. I guess the French are
famous for making wine, so there's a lot of jokes around that. God knows if it's true. But I just love this place. Okay, we've left Lavapies and now we're in another neighborhood, the neighborhood alongside, called Huertas or Barrio de las Letras, which means the Literary District. It's called that because this is a place where so many famous Golden
Age Spanish writers have lived during the 16th and 17th century, including the most famous of all, Miguel de Cervantes, the
author of Don Quixote, the first novel and that
book that has been translated so many times that only the Bible has been translated more
times than Don Quixote. Now, in this neighborhood, Cervantes lived in three or
four different apartments. Like a good poor artist, he
never owned his own place, always a renter. The next tavern we're
gonna hit, Casa Alberto, is actually beneath where he lived, supposedly, at one point in his life. This place is full of history. Okay, so here we are in Casa Alberto, and this place is always heaving, it's always full of energy,
particularly in winter, when people cram in to drink
vermouth and have some tapas. There's a restaurant out back. It's been here since 1827. What I love about this place
is all the bits and pieces left over that reflect their history. We've got a lot of
bullfighting memorabilia. We've also got a sign that
says prohibido cantar y bailar. That means it's illegal to sing and dance. Because, if you can imagine, these people didn't hang
out in their living rooms. I mean, in Madrid, they still don't. We come to bars, we come
to taverns like this to meet our friends and hang out. Okay, there is a dish that
is famous in Casa Alberto, and it's bull-tail stew, rabo del toro. If you're standing at the bar, or you're back in the restaurant, you grab a tail, grab a table, not a tail. This is a dish that you've gotta get. It's slowly stewed bull tail. It's stewed for hours, so that
it just falls off the bone. Get in here, Yoly, and I'll show you. We've got the juiciness that it just is literally falling off the bone. Let's try it. Mm. Wow, so rich, so savory and dense. My God, that sauce. The meat is so tender, it's juicy, and the flavors have so much
wonderful density to them. All right, a delicious
bull-tail stew down. I'm hungry for more. Let's keep eating. Okay, La Bola. Now, tucked into the back
streets of Old Madrid there is this tavern,
this restaurant here. We're very near to the royal palace. This place is a classic. In 1802 there was already
some sort of wine store here, or wine merchants. But in 1870 the current family that still runs it took it over. It was a family that came from Asturias, from the north of Spain, came to the capital to make their fortune. What happened is the mother in the family, she wanted to open a restaurant
to serve some local food to make money for the family. And so they took over this place, it was much smaller back then, and she started making the
local stew, cocido Madrileno. All the businesses in Madrid that are over a hundred years old, you'll get a centennial plaque. La Bola keeps theirs very, very clean. They clean it every day with lemon juice. You'll see here it has the year
it opened officially, 1870, and if you're walking around Madrid and you see one of these plaques, you know that this is a business that's over a hundred years old. It's a great way for the city council to recognize the history of these places. We got the special privilege
to be invited into the kitchen to see how they make the cocido, because here they make
it the traditional way. Lola here, she's been
working here for decades. She's gonna show us how it's made. She's seen a lot of famous
people come through this place. We've got all the ingredients that go into this dish
pretty much right here. We've got hen, gallina. We've got some ham hock, beef, all being put into this clay pot. We've got garbanzos, chickpeas, all in the right order. The order is important. We've got effectively fat, pork
fat, chorizo, and a potato. All get shoved in there,
and then water from Madrid. Important that the water is from Madrid. Gets poured over the top. Now that we have it prepared
here in this handmade clay pot, super traditional, it goes
on the charcoal stove. Okay, so it gets put here. You can smell the cocidos that
have been bubbling away here already for a number of hours. What's so interesting, as it reduces down, they will scoop out, we've got the same
ingredients here, top it up. And it'll keep reducing down. There's no added salt. All the flavor in this dish
comes from those ingredients and the flavors that are already in there. The fact that it's cooking for so long is part of what's so
important for the flavor. I know I'm gonna be eating a lot today, but I can never say not to a cocido. Gracias, Jose Luis. Jose Luis, famous maitre d' here, has just served me the first course, which is a soup with the fideos. A little bit of wine, because
I haven't had enough today. Okay, so remember the cocidos
were cooking away there? Well, this is one of those
that's been finished. This is how the process works. You have these noodles here. I have to put the serviette on, otherwise I'm gonna stain myself. Jose Luis knows me well. Okay, I gotta do this. I feel like a child. This is the sopa, which is the broth of
everything that's been cooked, and all the ingredients
are still in there. I'm gonna eat that next, but
first I eat the sopa, the soup. What is wonderful about this is this soup is simply the broth of the stew. It's hot. I'm gonna burn my mouth, I can tell. Mm. It is the flavor of all those ingredients that have been bubbling away
there for three to four hours. How it works, you start with this, and then you move on to the next course. Now, I'm not gonna finish
this whole plate of soup. Yoly, you can have this one,
because I'm gonna be dead. There we go, there's
everything else that was cooked coming out of that clay pot. This is serious. This is a serious lunch. You have this for lunch,
not necessarily dinner. Because there's so much kind of meaty, chunky flavors in here and
fat and things like that. It's served with pickled peppers. It's also served with these
kind of like spring onions. Cebolletas, they're called here. Again, just that sharpness,
that acidity, that cuts through. This is a tomato sauce with cumin in it that you eat with chickpeas
and supposedly it helps it stop repeating on you, so to speak. This is for one person, right? I mean, you can't quite believe it. This is cabbage that has been fried up in olive oil and garlic, and that is also served with it. Mm, yum, oh my God. One of the things I love about this is a corcido, it's about the food, but it's also about the experience. Eat and drink wine and sit here for hours, because you can't eat this quickly. There's so much food. And you just work away at it. Put a bit of this tomato
sauce on the plate here. Mm, infused with cumin. Wow. One of the theories of
where the cocido comes from is from the Sephardic
Jews who lived in Spain until they were expelled
in the 15th century. There is a Sephardic
Jewish dish called adafina, which is a cocido, a
stew that's slowly cooked with chickpeas and with lamb. The idea behind this dish is that you would start
cooking it on a Friday night and leave it slowly cooking
on the embers of the fire right through until the Saturday, so you could eat it on
the Jewish day of rest, but you didn't have to do anything. You didn't have to cook on that day. Even the pork is really interesting, because one of the theories of why there is now pork in this, the Jews, when they were forced to convert in Spain to Christianity
by the Spanish Inquisition, they started putting
pork into their adafina, into their corcidos stew, to prove that they had
converted to Christianity. A lot of this sort of history is lost in a little bits of mists of time, but who knows, maybe it's true. And I like the story. All right, back to the chickpeas. Phew, okay, I'm feeling
pretty full after that, but we have more eating to do
and more history to discover. So let's go. Okay, so our next stop has
not only wonderful food, but a bloody, fascinating political intrigue story behind it. This is Casa Ciricaco. It was originally a wine
shop, a wine almacena, a place where wine was kept and sold way back in the late 1800s. Then in the 1920s it became a restaurant, and it's been running ever since. You'll see the classic, behind the bus, you'll see the classic red color. A lot of these old taverns,
as I've mentioned before, are red in color to show that
this was a place to get wine. If you were illiterate,
you couldn't read wine, but you could see the red color. We're gonna take you in and
we're gonna explore this place, and I'm gonna tell you the bloody history that happened in this very street, where a bomb was thrown from the fourth floor of this building. Let's go in and check it out. One of the things I love
about these Madrid taverns, restaurant, is there's always a bar in the kind of entry area where you can go and have some tapas, have a beer, have a glass of wine in a really informal atmosphere, and there's always so much noise. You can hear the noise behind me. I'm gonna take you now
through to the dining room and tell you about this fascinating, bloody story that we have
connected to this place. You can see all the photos on the wall of all the people who have eaten here, newspaper articles about Casa Ciriaco, but there's something in
particular I wanted to show you. This picture up here. In 1906 there was an assassination attempt on the king and queen of Spain. This is literally the street just outside where I introduced the
bar, the restaurant. The carriage of the king and
queen on their wedding day was coming up the Calla Mayor, and a guy called Mateo
Morral, an anarchist, threw a homemade explosive device, a bomb, disguised in a bunch of flowers, from the fourth floor of this building down into the street to try
and kill the king and queen. You can see up here, Casa
Ciriaco, the name of the bar, and this is just after
the assassination attempt. Looks like dead horses,
I think, on the street. There's chaos around, there's confusion. 25 people died, a mixture
of civilians and military. The king and queen survived. They tend to have good luck, I feel, the royal families in this world. Finally, Mateo, he escaped, he got away, but he was caught in a
village here in Madrid within a few days and he was assassinated. I love this photo here which shows, it's not dated, but shows
some famous Spaniards, artists, writers, eating and
drinking here in the tavern. It doesn't look a lot different
from what it does out there. People are dressed a little different, but the waiters are still
in their white coats, they've still got their silver platters. It's still people sitting on
benches with marble tables, still that very Madrilenos
idea of a tavern. Really, really beautiful, love it. Okay, let's keep exploring. We're gonna leave the more
austere Castilian dining room and go through the hallway into
the more formal dining room. It's still got the same decor, with all these wonderful pictures from the history of the place, the newspaper articles,
drawings by diners, famous people who have been here, and you'll see a lot of
bullfighting memorabilia back here. Madrid, it's waning a little bit, but Madrid has a really
strong bullfighting history. It's a lot of these traditional
places you'll see that. We've seen that already in the
places we've been visiting. But there's one thing in
particular I wanted to show you. Remember the guy I told you about who attempted to assassinate
the king and queen, Mateo Morral from the fourth
floor of this building? Here you have him from an old, obviously, a photo from the time just
after he'd been captured. And then over here, don't look if you're a
little bit squeamish, you have a photo after he'd been executed. Next stop, we're gonna go
downstairs into the bodegas, into the caves beneath. The humidity rises, of course. You'll see this big dining table. I mean, this is a place to have a feast. This is a place to have a banquet. Over here you have some
sort of loading device that would have been used
potentially to bring wine up and down from the street
when it was delivered. But there's something
really, really special I want to show you, a collection of wonderful old
wines that the current owners found when they took over the restaurant. This selection of wines from
throughout the 20th century. We aren't quite sure, it's a little bit of a lucky dip if you were opening one of these, what it would be like, but just to look at the old
labels and to touch them and just to think what it was like, what was happening in the world when these wines were bottled, is staggering. Here we have one of the
most famous wines in Spain, one of the most expensive wines in Spain. You can see Vega Sicilia here. I would say that might be '60s, perhaps, but here we have a really
international brand a lot of people might have heard of, Marques de Riscal Rioja, from 1917. Look at this wonderful old label. Covered in cling film to
keep the moisture out. Here we have the jewel,
the joya de la casa, and this is Vega Sicilia Unico. This is one of the most
famous wines in Spain, and this is from 1917. But if it had've been
kept in the right way, these would all be
drinkable, more or less. It's like looking at
old historic paintings. And amongst these bottles
of wine, just randomly, a stuffed chicken. God knows why. It's what I love about these places, they're just cabinets of curiosities. Okay, so this dish is really interesting, and it's famous here at Casa Ciriaco. Gallina y pepitoria. Gallina is hen, so this is
not chicken, this is hen. It's a little more robust in flavor. This pepitoria dish, well, this sauce and this dish as a whole, may originally have Moorish origin. We're not quite sure. Look at how it's perfectly
cooked and so juicy. I often get really
excited when food is hot and end up burning my mouth, so Yoly has to tell me to slow down. Mm. Delicious, moist, almost
like a roast chicken, but this has been stewed. It's so moist on the inside. That sauce has just a touch of saffron. It has a beautiful touch of almond to it. There's onion, red pepper, green pepper, to create this very
unique and original sauce. I shouldn't eat with my hands. Sometimes I get excited and burn my mouth or I eat with my hands. Let's try it. Mm, very good. And of course a rioja. Yoly, you hungry? – [Yoly] Getting there. – All right, your turn. Okay, welcome to the grand finale, Botin. This is the oldest still-running
restaurant in the world. It first opened in 1725, but this building has been here for a couple of hundred
years even before that. In the last 300 years, this restaurant has only
been in two families, and that is astounding. One of the things that means is that its kept its wonderful food, wonderful integrity, and
the food is delicious. I'm gonna eat in here roast suckling pig. Okay, so here we are in the first room in the downstairs part of Botin. We can already see the magic
of the place, this history. All the decoration, the paintings, the photos of the owners and their family. But the real magic is
just a few steps that way. In the oven the wood is oak wood, and that creates a really
intense heat in there. This oven, this beautiful
stone oven, is from 1725. You can see all the suckling
pigs lined up behind me, these beautiful animals. I don't know. It depends if you're a meat-eater or not how you feel about that, but you can really see what you're eating. The skill that's required
by Roberto behind us to control cooking these pigs
in this really ancient way. The heat that gets in there, he has to move them around to
different parts of the oven where it's hotter or cooler. I'm gonna see if we can go inside. These pigs are slow-roasted
in this oven for three hours until the skin is crackly,
the meat is juicy. This is not a modern dish. This is not modern eating. This is a dish from Segovia, about an hour to the north of Madrid, and this is medieval eating. This is from the days of
kings and queens and knights, banquets and large piles of meat, and you get served your
quarter of your pig with also potatoes. Remember it's only been in two families for the last 300 years, and I think that's a huge part of it, that it hasn't been sold to
some kind of investment company or something like that that
only has money on their mind. I just want to point out
this kitchen behind me, a little more modern. They say that Goya, the famous artist, was actually a dishwasher here. Obviously he was a contemporary
of this restaurant, so maybe it's true. They also say that Hemingway,
who loved this place, and we'll see his table upstairs, they say he tried to make
paella once in this kitchen. I don't know if it's true,
but it's a great story. I love this old phone. I mean, I wonder if literally
Hemingway used this phone to make calls while he was sitting here drinking bottles and bottles
and bottles of rioja. But anyway, let's head upstairs
and check out some more. What I love is that every
room, every section of Botin feels a little different. The cellar is dark and very atmospheric. We'll check that out in a moment. Then on the ground floor it's very ornate. Here on the first floor
it's much more austere. Look at these beautiful blue tiles and the light that comes
in through these windows. It's the perfect place to
sit and have a wintry meal. I love this picture here, which is Madrid back in the 16th century. You can see up here, this is the Alcazar, which was the old castle
before it burned down and the modern palace was
built here in the 18th century. You can see the city walls around Madrid. Often people don't think of
Madrid as a medieval city, but this gives you a
real insight into that. I love this picture. I love to sit here and just
look at it while I eat. You know, when I moved to Madrid and started exploring these places, I had grown up in New Zealand
just so in love with history, but New Zealand is not the kind of place where you can eat in a
restaurant that's 300 years old. This room, the top floor,
again quite austere, and I actually really love it. It's very Castilian. It's not ornate. These tiles are so simple, but there's something
very beautiful about that. The paintings and the way the light just falls into these
rooms is just gorgeous. I'm in love. I love it. I'm working up an appetite. We still have to explore the downstairs, and then we're gonna eat. Watch your head, Yoly. You can smell the humidity
already when you come down here. Beautiful brick, the vaulted ceiling. Originally this was
where the wine was kept. Then there was a flood and
a lot of the wine was lost. Historically they were built
to support the building, partly because Madrid has
aquifers running under it, and so there's a lot of humidity. You needed these spaces both for storage, but it's also to support
the building above it. But we can even go deeper. Look at this beautiful old embroidery. One of the beautiful things about Botin and these historic restaurants is that everywhere you
look they're museums. There's a new little thing to look at, and each thing you could
spend almost half an hour looking at it and
wondering about the history and who made it and when it's
from and where it came from. Look at this wonderful wooden statue. I have no idea, this is
not Antiques Roadshow, but I would say that is
probably 16th century. I would say. To think that that's just sitting here in a corner of a restaurant here. Okay, we're gonna go even deeper. Really watch your head this time, Yoly. – Oh no.
– And the camera. – [Yoly] Yeah, I know. – Really humid down here. We've gone even deeper and
you can see the humidity and touch the slight layer
of mold on the walls. This wine that we've got here is no longer able to be drunk. They don't actually use this as a cellar. The humidity's too high. Madrid is also full of underground tunnels that aren't actually generally
accessible to the public. There's just so much
mystery and magic down here. You can imagine all the
people who've walked down here and thought about this
as a place of escape or to store wine. Little alcoves, God knows
what was kept in there. My mind just blows when I think. My curiosity goes into overdrive. (speaking Spanish) The most famous diner and
drinker in Madrid's history is obviously Hemingway, and this supposedly was his
table, right here in the corner. One of the owners, Antonio, said that they're not sure 100% if maybe this was the table, if he might have sat at many tables, but one thing I have read is
that particularly later in life he was getting very paranoid. I'm just around a little corner, so I can make sure that nobody's
going to come up behind me. I think he was paranoid about the CIA. I've got my rioja, very Hemingway. I've also got my book of Hemingway. I'm here feeling the whole experience. If you do have a chance to
read For Whom the Bell Tolls while you're here in Madrid, it really just amplifies
the whole experience. (speaking Spanish) As you can see, the plate is so simple. It is a portion of the roast suckling pig, three potatoes, and a glass of rioja wine. Look at this. It is so juicy in there. The crackling skin. You can hear it crackling. Look at that juicy meat inside. Listen to that crackle. You can see how juicy that meat is. We've got the crackling
skin on the outside. – [Yoly] Yum. – The pig, obviously, being so young, it has this wonderful tenderness. You can taste the smokiness
from the oak wood. There's so much flavor going on in here, so many layers of flavor. I can't stop. Yoly, you're up next. If you do want to have something
light and crisp with it, I do recommend order a
salad, a really simple salad, and that will cut through the fat and provide a kind of freshness to it. That, this, a glass of
wine, and good company, I can't imagine a better
way to have lunch. Guys, if you're in Madrid, do come and visit some of these places. The food, the history is just
such a magical experience you might not be able to get all five in. If you have been to these places, let us know in the comments below. If you want to keep exploring Spain with myself and with Yoly, then subscribe. There's a wonderful community
of Spain lovers here. I'm gonna get back to this food. I'm crazy full right now, but there's always room for a little more. Keep exploring Spain, and we'll
see you in the next video. Thanks, hasta luego, ciao.

  1. ATTN: Ok I went to Jerusalem and that marble dish was no where to be found, But I went to Morocco and you can find that dish everywhere. So The pork story is correct and they forced the Muslims (Moores those days ) to convert to
    Christianity and force them to eat pork. Furthermore, the same thing happened to the ‏ jewish communities but by forcing them to eat pork. The bottom line if that was a famous Jewish dish they should inherited that generation after generation but it’s not since I couldn’t find is anywhere in isreal, in Morocco you can buy the same on the street

  2. Me encanta la calidad de tus vídeos, realmente parecen pequeños documentales de televisión. Aunque me da pena no entender muy bien lo que dices y mira que lo intento jeje. Me encanta ver como disfrutas la comida y como transmites nuestra cultura gastronómica, que como sabes, es casi como una religión. Aquí la comida une mucho, de hecho, los mejores recuerdos que poseo es en una mesa comiendo. Esos momentos familiares no tienen precio!! Espero ver mucho más de tus vídeos y que te dejes caer
    por alicante a comerte un buen arroz a banda o un buen
    caldero de pescado. Un beso grande, sigue así!!

  3. Bravo! I'm hooked on your videos now! I subscribed after seeing two videos earlier this week but you've got me wanting to move to Spain! My favorite of the 5? I'd say La Bola but I will be happy to go to all of them when I get to Madrid! Thank you for sharing your passion for the history of Spain and the incredible food and wine!

  4. Looks amazing 😁 I love all your informative clips I have just binge watched 1/2 of them. I was just wondering could you give some more information on Spanish vegetarian food please. How to order where to go ect

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