After finishing the last season in el Bulli as chef de partie, Toni Romero went to Maison Pic, in Valence (3 *Michelin) as a station chef as well; and nowadays he owns and runs Suculent Restaurant in Barcelona.
He recovers and reinterprets popular flavours brought to the present in terms of execution and concept. Characterised by defined and powerful flavours, giving special importance to juices and broths, his cuisine highlights the Mediterranean and Spanish cuisine.
It has been almost 7 years since Suculent Restaurant opened in Barcelona and his Steak tartare on bone marrow has been one of its most recognized, praised and even copied dishes since then; and it doesn’t surprise me! The mixture of temperatures and textures elevates its flavor and makes it an unforgettable tartare.
Surprise your guests with this dish without flying to Barcelona!Print
Rambla del Raval, 45. 08001. Barcelona, Spain
Colombian based in Barcelona • Master in Marketing / Gastronomy • PR & Culinary Liaison • Food writer • @nataliabhqz