El Rincón de Esteban- best.suckling.pig.ever

Alright. There is only one thing I need to tell you about this place.




Hear the skin go craaaaack when you fork it, and then savour it with the tender and flavorful meat below.

Okay, now for the less important details. We wanted suckling pig, specifically from the Botin restaurant which holds the Guinness Record for being the oldest restaurant in the world. But we couldn’t remember the name of this place at that time and were of course, too lazy to find out. So we asked the front desk to make reservations at the best suckling pig restaurant in town.

The next day, we found ourselves at the doorstep of El Rincón de Esteban. It was empty, though the tables were all laid out. Odd…

But things started out on the right note. Huge pitted green olives (the biggest I had ever seen) and onions. The vinegar really whetted the appetite. Crunchy mini toasties made even more delicious with a thick slice of pate. And there was that ever-trusty bread roll by the side. A hard crust (you can hurt people with this!) and soft pillowy insides.

Soup was a little salty for us. We learnt from this and asked for less salt in our soups at every restaurant we visited after that.

Rioja is a Spanish red wine produced in Spain’s most prestigious wine region, La Rioja. Like many other parts of Europe, wine is cheap so drink away!

Some sorbet to cleanse the palate.

A humongous lamb shoulder. Tender meat, literally finger-licking-good. But portions not for the faint-hearted 😉

Salmon stuffed with hake and drowned in 2 sauces, cream and squid ink. Couldn’t get enough of the latter.

Mille-feuille fared well in the taste department. But if you tell me mille-feuille I’m kind of expecting crispy puff pastry layers that shatter underneath my fork and luscious Creme Patissiere in between the layers. Oh well. Still good, we finished everything. The tart raspberry coulis saved the day.

Petit Fours and a complimentary drink. The stuff in wrappers are soft figs dipped in chocolate (very satisfying!) , the yellow round things are yemas – a sweet confectionery made of egg yolks and sugar- which mum and I couldn’t get used to, almond (?) tuiles, and plain ol’ chocolate.

Before we left they gave us complimentary miniature bottles of their own extra virgin olive oil. A very nice touch.

When we left (2.30pm), the place was just starting to fill up (yea the spanish take really late lunches and dinners). Every table was reserved. People were refused seats at at the door so please make your reservations to avoid disappointment!

Note: Tipping is entirely up to you but the standard is about 10-15% of your bill. By the way, this place is in Madrid. 

Menu and prices can be found here, restaurant address can be found here