Melo Villareal

"The Cochinillo Asado is hands down the best suckling pig I’ve tried so far! The meat is juicy and flavorful, and surprisingly not oily."

Lance Richardson

"I drink one bottle of rioja alta, and the roast young suckling pig is indeed very big, though its crispy skin, breaking like the crust on a pie, conceals pork so sweetly succulent it's impossible not to overindulge."

Niamh Shields

"A sheet of crisp light crackling lay on top, and it was all so gorgeous, porky, rich and moist. I ate it all, and I ate it swiftly. Joy with every bite."

Leslie Cheng

"I got the bony part of the pig which I loved. There was more crispy skin and the meat near the bones was even more delicate. It was very juicy, smokey and very flavorful. It was really worth it."

Amy Bingham

"They are seasoned with bay leaves, smoked paprika and white wine then slow roasted in Botín’s three-century-old wood fire oven. The skin is crunchy. The meat is succulent. The experience is one-of-a-kind."

Thomas Rees

"Its skin a rich shade of caramel, brittle under the weight of a knife. Breathtaking in its succulence, it’s accompanied by nothing but a brace of roast potatoes to mop up the juices."

Joanna O'Leary

"The roast suckling pig mostly met my high expectations. The meat was tender and moist, and the skin, delightfully salty and crisp. Surrounding the pig were some baked taters, which nicely soaked up the excess juice."