Suculent
Restaurant · el Raval ·
Inventive Catalan cuisine with creative meat & fish dishes
Inventive Catalan cuisine with creative meat & fish dishes
"The croqueta is to Spain what the pizza slice is to the US. It’s an ubiquitous snack that started out as an import, the croquette being a French recipe that was adopted here in the 19th century (and you don’t need us to tell you where pizza comes from). For a traditional ham croqueta, head to Bar Canyí, where they use real jamón Ibérico as opposed to the bechamel-heavy deep-frozen gunk you get elsewhere. For a croqueta so good it should come with a warning label, look to Suculent’s duck croquette with its deeply golden panko crust and creamy filling made from 80% juicy, slow-cooked duck confit and 20% butter. Now read that again and try not to drool. RESERVE A TABLE" - Isabelle Kliger
"Suculent isn’t defined by one genre of cuisine, but packs its tasting and a la carte menus with as many delicious dishes as possible. It’s a favorite among chefs for nose-to-tail cooking and fine dining makeovers of grandma’s Catalan comfort food (with influences from Asia and Latin America). Dishes change with the seasons, but don’t miss mainstays such as the beets with beurre blanc and smoked eel, the royal custard of porcini mushrooms with sea urchin, and the braised hare canelon with foie gras and Codium seaweed." - Sam Zucker
"A culinary jewel, right in the heart of the Raval district, where guests have the choice of two contemporary menus (Los Clásicos and Suculent), both with fresh and casual dishes that, in many cases, are presented as dishes to share (you can try the Catalan-style baby broad beans with butifarra de perol and horseradish or their Beurre blanc beetroot, tarragon oil and smoked eel). There's even a hidden table accessed via the rear of the cold room!" - Michelin Inspector
"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
"Chef Toni Romero offers two set menus and a varied à la carte with a focus on broths and jus, featuring Mediterranean classics with a modern twist." - The MICHELIN Guide