We take the juices and shredded meat from a 24-hour duck roast to create these extremely rich croquettes. They are served with a touch of house-made hoisin sauce to provide a sweet, savory balance. The center is almost liquid.
Tips from diners
These are not your regular ham croquettes. The duck flavor is incredibly concentrated. Order at least two per person!
Our most famous cold starter. Large red prawns from a nearby auction are briefly cured in 'leche de tigre' made from their own head juices, lime, and chili. It is served with crispy corn and fresh coriander. It's a shocking, brilliant combination of local product and global technique.
Tips from diners
An absolute mandatory order. The way they use the prawn head juice in the ceviche makes it much more intense than any other ceviche you've had in the city.
Using a blend of local goat cheese and traditional cream cheese. It is much less heavy than a standard cheesecake and has a faint savory, earthy note from the goat cheese. Served with a salted cookie crumble and fresh berries.
Tips from diners
The goat cheese flavor is subtle but it makes it much more interesting than a regular cheesecake. A perfect end to a technical meal.
A classic French technique applied to Mediterranean market fish. The skate wings are poached gently until they flake and are finished with a rich, nutty 'beurre noisette', salty capers, and a hint of lemon. It highlights Romero's technical mastery of classic sauces.
Tips from diners
Skate is a rare find in many Barcelona restaurants. Here it is treated like royalty. The sauce is so good you'll want to lick the plate (which is what the restaurant name implies!).
Our homage to the traditional 'cua de bou'. The oxtail is simmered for 12 hours in a dark red wine reduction until the meat falls off the bone. It is served with a seared slice of premium foie gras and a velvety potato parmentier.
Tips from diners
The sauce is like velvet. This is a very heavy, rich dish — best shared between two people if you're having lots of starters.
Directed by Chef Toni Romero and backed by Carles Abellán, Suculent is dedicated to the sauces and slow-cooked stews that define Catalan comfort food. The name comes from 'sucar lent' (to dip slowly). Located in a beautiful, wood-paneled corner building, it offers a refined but accessible exploration through the soul of the Mediterranean with high-end technique.
The staff here are incredibly knowledgeable about the sauces. Ask them about the logic behind the pairings — they love explaining the 'licking' (sucar) philosophy.
The interior feels like an old neighborhood diner but the food is world-class. It's a great example of 'casual fine dining' in the Raval.
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