Dinner at Suculent - Restaurant

Dinner at Suculent - Restaurant

at Suculent on 14 June 2021
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Chocolate dessert & stuffed strawberries
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Chocolate dessert & stuffed strawberries
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Aubergine dessert
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Hare Royale cannelloni
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Eel “all I pebre” , saffron ‘aioli’
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Steak tartare over grilled bone marrow
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called @ambassadorbonvivant for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Oyster & peas
.
Grilled foie gras with Café de Paris sauce
.
Roasted pumpkin, Parmesan cream & black truffle
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @tonetromero ‘s cooking. Thanks to some guy called @ambassadorbonvivant for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Lobster brain
.
Lobster tartare with crispy chicken skin
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @chef_toni_romero ‘s cooking. Thanks to some guy called @ambassadorbonvivant for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Red prawn ceviche, avocado & corn
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @chef_toni_romero ‘s cooking. Thanks to some guy called @ambassadorbonvivant for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Cuttlefish & Iberian pork jowl tartare with almond milk
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @chef_toni_romero ‘s cooking. Thanks to some guy called @ambassadorbonvivant for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best

Sea urchin, caviar & mushroom
.
Lunch at @suculent_restaurant in Barcelona. David Egui sums the place up much better than I can here and I hope he doesn’t mind me nicking a small chunk of his excellent article on the restaurant.
Even though I was feeling a little under the weather the day I ate there, I could still recognise some of the brilliance in @chef_toni_romero ‘s cooking. Thanks to some guy called Kristian for introducing me to this hidden gem 🙏🏻
“Despite its brilliant trajectory since it opened in 2012, Suculent remains a well-kept secret of Barcelona; one of those restaurant where other chefs go to feast on their days off. Without pretensions or luxuries, chef Toni Romero has spent years renewing and giving his own twist to traditional Mediterranean dishes, with hints and influences from other cultures.
Here the focus is not necessarily on technique – which is something that Romero knows quite well having spent years cooking at elBulli with the Adrià-brothers, Arzak and Akelarre – as it is on the flavor. Broths and sauces are where the real DNA of Suculent can be found and almost every dish is created with that in mind. The emotional energy of Barcelona is concentrated, reduced and turned into intense bases that cover every single vegetable, piece of fish or meat.”
.
Michelin Guide - 🍽
OAD - 9 (gourmet casual list)
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best