If flavour were to be a culinary discipline, it’d certainly be the one you’d use to describe the style at Suculent restaurant in Barcelona. Promising and highly loved amongst foodies and critics, this place is already trending, yet still has a huge potential. Ready to discover some captivating classics and daring dishes?

Tradition and authenticity in a contemporary interpretation

Located at the vibrant and typical city square Rambla del Raval in the former Raval’s Cellar – a peculiar site, frequented the last century by workers and rascals of every sort – the team at Suculent decided to leave as much authentic elements intact in order to maintain the true spirit of the place. They’ve reused the furniture, they’ve restored all the elements they could and when adding new things, they’ve respected the Cellar’s soul. The same love for authenticity is clearly reflected in their cuisine as well.

“SUCAR LENT” – a unique gastronomic concept

At Suculent restaurant, they have a unique philosophy that isn’t farfetched when you think of most people’s preferences. Slowly dipping defines them, if there’s something to which they give special value at Suculent restaurant that would be broths and sauces. Almost everything they do is thought so you end up dipping it until there’s not a single drop left.

The team states to renew instead of innovating. On the menu you’ll find Mediterranean and Spanish traditional dishes, but prepared with modern techniques, that make what was already good even better. The menu changes continuously and is full of surprises, as it is put together based on the quality of the products that they find every day at the market.

Meet the chef: Antonio Romero

Chef Antonio Romero, known as Toni Romero, is Suculent’s head chef since the opening. Born in Nules (Castellón), Antonio began studying cooking in 2005 at the Costa Azahar Hotel School, in Grao de Castellón. During his studies, he participated in different cooking competitions and was ranked 1st in the Valencian Community and 2nd in the national final of Spain. He also won the Interatún contest and the Truffle dels Ports Maestrats competition. Chef Antonio Romero studied the Higher Degree of Restaurants and Catering Business in Lleida and later went to practices at elBulli. During the last month of his internship, he was added to the main staff of elBulli, as the head of the meat division. In the closing period of elBulli, he worked in R&D at Arzak restaurant, and he held a stage at Akelarre. After finishing the last season at elBulli as a station chef, Antonio Romero went to Maison Pic in Valence (3 *Michelin), where he worked as a station chef as well. Later, he had the opportunity to make the offer and the opening of Suculent restaurant in Barcelona, which opened 6 years ago. At Suculent, chef Antonio Romero recovers and reinterprets popular flavours brought to the present in terms of execution and concept.

Tasting ‘Menu Suculent’ and some classics

We’re happy to follow the chef’s suggestions that consist of a journey through the kitchen, made with classic, new and seasonal dishes.

Appetizer: Tartare of sepia, lemon and almond milk.

Fingerfood: waldorf salad.

Oxtail and black trumpet mushroom croquettes.

Tomato salad, made of two types of tomatoes, tomato water gelée, pickles and garlic flower.

Ceviche of red prawns, avocado, corn and sweet & spicy flavours.

Russian salad with cured tuna belly and crispy potato.

Grilled foie gras, beetroot, lemongrass and yucca chips.

Grilled Norway lobster with fennel and rabbit brain.

Glazed chicken comb canapé, hoisin sauce and Japanese herbs.

Steak tartare over grilled bone marrow and pommes soufflées.

Eel “all I pebre”, chives, garlic flower and a sauce made of garlic and black pepper.

Crispy suckling pig heads, served in lettuce rolls.

Peach, English cream with Earl Grey and crumble.

Chocolate, hazelnut and mandarin.

In short

At Suculent restaurant, chef Antonio Romero recovers and reinterprets popular flavours brought to the present in terms of execution and concept. An experience for all the senses, characterised by powerful tastes, giving special importance to juices and broths, its cuisine highlights the Mediterranean and Spanish cuisine.

Practical information

Suculent restaurant, Rambla del Raval, 45 – 08001 Barcelona, Spain | +34 93 443 65 79 | suculent@suculent.com | https://suculent.com | https://www.facebook.com/SuculentBCN | https://www.instagram.com/suculent_restaurant/

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Text: Sarah De Hondt

Photography: Adriaan Van Looy