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Suculent
The kitchen at Suculent works without a fixed genre, cycling through seasonal dishes while maintaining a steady hand with nose-to-tail preparations and refined takes on Catalan home cooking inflected with Asian and Latin American notes. Braised hare cannelloni layered with foie gras and seaweed, porcini custard crowned with sea urchin—the place treats grandmother's recipes as a launchpad rather than a constraint.