Sucre restaurant London is brought to you by Fernando Trocca and Renato “Tato” Giovannoni. The two have taken over the 310-year old building that was the London College of Music in Soho and in its place created the new luxury restaurant Sucre. It is based on the original Sucre restaurant founded back in 2001 in Buenos Aires, Argentina.
The venue is split into two, with the restaurant upstairs (named Sucre) and a cocktail bar downstairs (named Abajo). They each have their own entrances and separate menus.
Sucre’s cuisine is a mix of Spanish. Italian, Latin American and other European influences. The restaurant has all been built around the kitchen area, which has a stunning open fire pit, and a wood fired oven. It truly is an amazing visual. The food served at Sucre features many incredible options. The fantastic range of dishes includes the scallop tiradito (tender slices of shellfish in a soy-based sauce, covered in fresh chilli and horseradish). Also highly recommended is the cheese and onion empanada. There are many fish-based dishes available at Sucre including monkfish tail and brill with tarragon. All dishes are designed to be suitable for sharing. For dessert, nothing beats the classic Argentine dulce de leche fondant.
Venturing over to the cocktail bar Abajo, you’ll notice the vibe is a little more chilled out and moody. It’s similar to Tato’s other bar, currently ranked No.7 on the World’s 50 Best list. The original wooden ceiling and steel pillars give off the aura of an ’80s-era Buenos Aires cocktail bar. You’ll also find live music at Abajo bar which features a funky assortment of late 70s Argentine rock and 80s European bands. The superb selection of cocktails is hadlined by the gorgeous Something Orange, which blends corn liqueur with peanut and pumpkin chicha.
Sucre Restaurant London Dress Code & Address
Cuisine: Spanish, Italian, Latin American
Dress Code: Smart Casual
Area: Marylebone
Address: 47B Great Marlborough St, London W1F 7JP
Website: https://www.sucrerestaurant.com
(9 votes, average: 4.44 out of 5)
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