Suculent Restaurant

The secret lies in the sauce

Local produce, fresh from the market, make up the foundation of the food at Suculent. Head chef Antonio Romero has a star-studded past including El Bulli, Arzak and Akelarre. At Suculent, he is more focused on his heritage; the interior is cosy and somewhat cave-like with vintage furniture, and the kitchen is proudly serving traditional, Spanish fare, albeit with a twist, with every other dish being crowned by one of the restaurant’s signature sauces or broths.