Catalan
Contemporary, Fine dining
$-$$
Review
One of my favourite meals in Spain recently came from Suculent, where chef Toni Romero cooks with depth, precision and a strong sense of flavour. His cuisine reinterprets Mediterranean and Spanish traditions through modern technique, always grounded in the best local produce, with broths and juices playing a central role.
Romero trained at elBulli, later working in R&D at Arzak, staging at Akelarre, and cooking at Maison Pic before opening Suculent, where he has developed a style defined by intensity, clarity and comfort.
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