Suculent
76-80
Tradition served with a twist
Chef Antonio Romero’s resume features stints at some of the most renowned restaurants in Spain, such as El Bulli, Arzak, and Akellare, as well as over ten years at Suculent. Here, the menu is Mediterranean cuisine based on the idea that everything starts with the ingredients. Many dishes listed on the menu may, at first glance, feel familiar, but they reveal a different side when presented on the plate. Reinterpreting classic Catalan cuisine is part of Romero’s signature cooking style. The dining room staff is knowledgeable yet relaxed, allowing guests to sit back and enjoy the journey.
Sustainability highlights
- Menu influenced by the seasons
- Staff trained and advised on issues relating to sustainability
- Cooking that reinterprets and refines traditional techniques and recipes
Information
Head Chef: Antonio Romero
Rambla del Raval, 45, Ciutat Vella, 08001 Barcelona, Spain
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