La Sucursal
In a country where cutting-edge food is considered one of the liveliest indigenous art forms, it’s only fitting that this inventive restaurant sits on the roof of the landmark Americas Cup building (known locally as Veles e Vents, or “sails and winds”). Bright and airy, it’s easily one of the most glamorous eateries in the city. While La Sucursal earned its initial reputation for reinterpreting the Spanish culinary canon, it has evolved into one of the region’s most avant-garde kitchens, offering new takes on seafood with cultural references all around the Mediterranean. Plates tend to encompass a few small but brilliant bites. Expect to be surprised by such combinations as razor clams in tiger milk; sea cucumber with egg yolk, thistle, and an eel sauce; or Wagyu beef with smoked pumpkin.
In a country where cutting-edge food is considered one of the liveliest indigenous art forms, it’s only fitting that this inventive restaurant sits on the roof of the landmark Americas Cup building (known locally as Veles e Vents, or “sails and winds”). Bright and airy, it’s easily one of the most glamorous eateries in the city. While La Sucursal earned its initial reputation for reinterpreting the Spanish culinary canon, it has evolved into one of the region’s most avant-garde kitchens, offering new takes on seafood with cultural references all around the Mediterranean. Plates tend to encompass a few small but brilliant bites. Expect to be surprised by such combinations as razor clams in tiger milk; sea cucumber with egg yolk, thistle, and an eel sauce; or Wagyu beef with smoked pumpkin.
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