Suculent
Behind an unassuming shopfront near Fernando Botero’s famous cat, chef Toni Romero produces some of Barcelona’s most adventurous cooking. Two great value tasting menus are offered, featuring boundary-pushing creations like steak tartare nestled on grilled bone marrow, and sea urchin with cep mushrooms. Most dishes are also available on the à la carte menu, which includes a section devoted entirely to caviar. Try cuttlefish and pork cheeks with almond milk and a dollop of roe.
Behind an unassuming shopfront near Fernando Botero’s famous cat, chef Toni Romero produces some of Barcelona’s most adventurous cooking. Two great value tasting menus are offered, featuring boundary-pushing creations like steak tartare nestled on grilled bone marrow, and sea urchin with cep mushrooms. Most dishes are also available on the à la carte menu, which includes a section devoted entirely to caviar. Try cuttlefish and pork cheeks with almond milk and a dollop of roe.
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