In the storied streets of Madrid, a culinary rivalry is simmering to a boil. The Guinness World Record-holding Sobrino de Botín, established in 1725, is facing an unlikely challenge from Casa Pedro—a rustic tavern tucked away in the city’s Fuencarral neighborhood. Casa Pedro’s owners claim it predates Botín by over two decades, asserting a foundation year of 1702.
While Botín has long basked in international fame, complete with literary endorsements from Hemingway to Capote, Casa Pedro is emerging from the shadows of local tradition into the spotlight of global curiosity. Could this hidden gem actually be the world’s oldest operating restaurant?
A Deeply Rooted Legacy in Spanish Culture
Casa Pedro, now managed by eighth-generation proprietors Irene Guiñales and her husband Pedro Guiñales del Valle, sits far from the tourism-heavy Plaza Mayor. The tavern served as a historical pit stop for travelers heading north from Madrid to France. Though its celebrity might not rival Botín’s, Casa Pedro boasts loyal clientele and historical anecdotes of royal guests, including King Juan Carlos I and, more recently, King Felipe VI.
The tavern’s unassuming facade and rustic interiors hide a legacy of endurance. From the War of Spanish Succession to the Napoleonic invasion and Spanish Civil War, Casa Pedro has stood through it all. Its walls whisper stories of conflict, camaraderie, and Castilian cuisine.
A Family’s Quest for Recognition
“It’s frustrating to know the truth and not be able to prove it,” said Irene Guiñales. Her grandfather always insisted Casa Pedro was founded in 1702, and their logo carries that very date. But proof requires more than oral tradition—it demands documentation.
Hiring a historian, the family has uncovered documents dating Casa Pedro’s operations to at least 1750, placing it within striking distance of Botín. Most significantly, land registries from the era of the First Marquess of Ensenada (1743–1754) mention a wine cellar, tavern, and inn on the site. While fires during the Spanish Civil War destroyed Fuencarral’s local archives, the Guiñales family continues their deep dive into national records.
Guinness Criteria and the Race for the Record
Guinness World Records requires applicants to submit robust documentation showing continuous operation in the same location under the same name. According to Botín’s co-owner Antonio González, this was a crucial part of their 1987 recognition.
Botín has only ever closed during the COVID-19 pandemic—a condition that also applies to Casa Pedro. However, Guinness guidelines are private and not disclosed publicly, making Casa Pedro’s journey even more challenging.
Restaurants like Paris’ Le Procope (1686), Rhode Island’s White Horse Tavern (1673), and Rome’s La Campana (claimed over 500 years) could also qualify but face similar hurdles in proving uninterrupted operation.
From Castilian Cuisine to Royal Patrons
Both Botín and Casa Pedro share more than a historic rivalry—they are living museums of Spanish culinary tradition. Signature dishes like roast suckling pig and stewed tripe grace both menus, prepared in kitchens steeped in old-world flavor.
While Botín has charmed literary legends and attracts daily queues of tourists, Casa Pedro’s magic lies in its quiet dignity and commitment to community. Regulars like David González and Mayte Villena have lunched there every Friday for years, unfazed by the looming Guinness pursuit.
“It wouldn’t change a thing for us,” Villena said. “It’s the food, the people, the tradition.”
Can Casa Pedro Rewrite History?
Even if Casa Pedro secures the documentation and Guinness recognition, it may never match Botín’s centrality or foot traffic. Yet for Irene Guiñales, this isn’t just about breaking records—it’s about honoring heritage.
“To think that we could reach that public would be incredible,” she said. “It’s a dream, but it’s a dream worth chasing.”
As Madrid celebrates 300 years of Botín’s legacy, the city may soon raise a glass to another contender quietly keeping Spanish history alive—one Castilian dish at a time.
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