Sucede Restaurant, Valencia

Sucede might be one of the most beautifully designed restaurants in Valencia and in combination with an overnight stay in the Caro Hotel it’s a good place for an intimate tête-à-tête. The food is all about creativity, surprises and uniqueness.

Sucede Restaurant

Architectural beauty at the Caro Hotel

The Sucede Restaurant and the Caro Hotel are located in a historical building in the city center of Valencia. The interior design and the combination between contemporary architecture and the renovation of elements of ancient history make this place truly unique. Learn more about this special place in our review of the Caro Hotel.

The chef Miguel Ángel Mayor is inspired by the trends and well-known chefs of the Spanish and Valencian cuisine and presents his own interpretation of this creative cooking style at Sucede with attention to detail and storytelling.

Tasting Menu: The story of Valencia

The extensive tasting menu is a journey through the history of Valencia, which is in perfect harmony with the archeological decor in which you’re sitting in the Sucede restaurant. Like in the ancient history you start by eating the food with your hands, later on in the menu spoons, forks and knives are gradually being introduced.

We start with egg and apple, two classic ingredients the Romans would include in their meals when there’s a celebration. We also taste special grapes and Muslum (a type of non-alcoholic wine made of water and honey).

Next the chef presents his interpretation of the Roman banquet with a variation of small dishes. We have salted tuna biscuit with herbs and edible flowers. A mussel is served with a honey and vinegar seasoning – that used to be a popular way to preserve things. Then we have sardines with a dash of sweetness. The oyster is combined with pear wine. And the figs bread is topped off with trout caviar.

The third course is all about mackerel with a bitter sweet flavored piece of mackerel belly. After that we have mackerel fin, fried in tempura, and served with a dipping sauce of spinach.

Marrow is the hero of the next course. The chef has created a marrow tartlet and a marrow flan with truffle and chestnut cream.

Cartilage, lupins and truffle are up next. The use of truffle was widespread amongst the Romans, as salt was rare and expensive back then. Now yes, we would say there are definitely worse ways to give extra flavor to your food.

Then there’s pickled hare and caviar of oil.

Pigeon and pistachio are next. Then we are served turtledove and apple sphere. The meat is cooked on a rosemary stick bringing out loads of flavor.

At this point we enter the era of the Arabs in our journey through the Valencian history. In the menu this part starts with a hibiscus flower. Next we have hibiscus vol-au-vent. Broccoli spaghetti and some dates and roses water are up then.

Eggplant and yogurt gnocchis are the main flavors of the next dish, first an edible paper leaf and then the gnocchi.

It’s all about rabbits in now when the chef wants to represent an era in which people had not that much to eat, so this dish shows how you can use all the parts of the rabbit to create a tasty meal. The different structures of rabbit are combined with melon here.

We have crunchy rabbit ears, served together with rabbit foie gras. Then there’s rabbit brain and tongue. Then we taste the steamed kidneys of the rabbit. And last but not least we have rabbit stew, served in a melon.