restores, and referred specifically to a rich, highly flavored soup. According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today. It opened in the year seventeen twenty-five.

The modern sense of the word was born around the year seventeen sixty-five when a Parisian soup seller named Boulanger opened his establishment. The first restaurant in the form that became standard, with customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours, was the Grand Taverne de Londres, founded in the year seventeen eighty-two by a man named Beauvilliers.

While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. The restaurant became established in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; while at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together and the French tradition of dining out was born. In this period the star chef Auguste Escoffier, often credited with founding classic French cuisine, flourished, becoming known as the Cook of Kings and the King of Cooks.

Restaurants then spread rapidly across the world, with the first in the United States opening in Boston in the year seventeen ninety-four. Most continued on the standard approach of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service a la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the year eighteen ten, from where it spread rapidly to England and beyond.