In Suculent, rather than innovating, it is preferred to renew. They recover and reinterpret popular flavors brought to the present in terms of execution and concept, respecting the history and ingredients that make up these dishes; although we also offer more risky elaborations and unexpected combinations. Characterized by defined and powerful flavors, giving special importance to juices and wines, our cuisine highlights the Mediterranean and Spanish cuisine.
|Wednesday||13:00 - 16:00||20:00 - 23:30|
|Thursday||13:00 - 16:00||20:00 - 23:30|
|Friday||13:00 - 16:00||20:00 - 23:30|
|Saturday||13:00 - 16:00||20:00 - 23:30|
|Sunday||13:00 - 16:00||20:00 - 23:30|
Antonio Romero is the head chef of Suculent since its opening. He started studying cooking in 2005 at the Costa Azahar Hotel School in Castellón. He participated in different cooking competitions, such as Spain Skills, being 1st in the Valencian Community and 2nd in the national final. He won the Interatún contest and the Truffle dels Ports Maestrats contest. He studied Superior Degree of Restoration in Lleida, and later went to practice the Bulli. The last month of internship was added to the staff of el Bulli, as the head of the meat division. In the closing period of elBulli he worked in I+ D at the Arzak restaurant, and he held a stage at Akelarre. After finishing the last season in elBulli as starting boss, he went to Maison Pic, in Valence (3 * Michelin), as the starting boss. Later he had the opportunity to make the offer and the opening of Suculent restaurant.
Sommelier: Antonio Lopo
The kitchen of Suculent is characterized by its defined and powerful flavors, giving special importance to the juices and broths, considered the soul of the dish. The Mediterranean and Spanish gastronomy stands out especially.
Welcome Cocktail "Adonis" + 16-course tasting menu.€690 p/p