Catalan
Fine dining
$-$$
Review
At Suculent, chef Toni Romero cooks Spanish and Mediterranean dishes with strong, concentrated flavours. Stocks, sauces and cooking juices give many of his dishes their depth, while modern techniques allow him to revisit traditional recipes.
Before opening Suculent, Romero trained at elBulli, worked in research and development at Arzak, completed a stage at Akelarre and cooked at Maison Pic.
Closed Wednesday
Editor’s Highlights
- Red prawn ceviche, avocado and corn
- Cuttlefish and Iberian pork jowls tartare with almond milk
- Steak tartare over grilled bone marrow
- Stingray with black butter and citric mashed potatoes