Espai Sucre - Essence

This restaurant run by the pastry chef Jordi Butrón is basically a place to enjoy desserts, alternating sweet and savoury dishes. It's a new concept to enjoy food in a place with a modern and pleasant design. They serve up different menus, varying in the number of dishes and the types of food, focussing on sweet or savoury. They all come with a glass of wine selected for each occasion. The dishes combine textures, temperatures and tastes: sweet and savoury, hot and cold, gelatinous and hard. Dishes might include a starter of poultry consommé with wild mushrooms, butifarra sausage and biscotti or the surf and turf dish of capipota (tripe stew) and caramelised eel. You can continue with a symphony of desserts from the lightest to the sweetest: Ginger Ale, cucumber, pineapple and tarragon sorbet; pear, chicharrones and soya bean sprouts; creamy salted caramel, coffee and smoky whisky; or virgin olive oil biscuit, white peach, green olives and San Simón cheese. Other options are raspberry sponge cake; the kefir ice cream and apricot slushie or carrot with coconut, orange and ginger; the chocolate, yoghurt and smoked tea ice cream; the cold spearmint soup with green apple and yoghurt sorbet, or the vanilla cream with coffee, black cardamom and banana. If you prefer savoury flavours, you've got tomato soup with Thai basil, the asparagus and orange sorbet, roast lamb with rosemary and milk biscuit or red mullet with peanut, spinach and honey sponge cake. They have a small separate room for groups inside. The establishment is also a pastry school, where Jordi Butrón gives classes personally.
Average price
Medium
Location
Urban
City
Services
Credit cards accepted
Air conditioned

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