"Suculent wouldn't strike you as a gastronomic temple from the outside, however, the inside is rustic-chic, with wooden tables and wicker chairs. Books, plants, and jars fill the shelves that line the walls, creating a homey feel. Chef Toni Romero isn't afraid to push the boundaries. His dishes are unconventional, creative, and utterly decadent, so leave the diet at the door and prepare to indulge your inner gourmand. Adventurous eaters will be blown away by combinations like steak tartare served on bone marrow, or beetroot with beurre blanc and smoked eel while those of a more squeamish disposition might baulk at the sight of the glazed cockerel's crest." - Isabelle Kliger, Gemma Askham
David Egui