Espai Sucre
Pastry pioneer Jordi Butrón keeps his cool gray, 30-seat, minimalist atelier packed with fans of his all-dessert three- and five-course tasting menus. Expect inspired sweet-savory flavor combos: pear “crackling” and fennel shoots; or chocolate, smoked-tea, and yogurt ice cream. The chef’s dessert pairings feature sweet wines from Spain’s up-and-coming producers. Order the salty toffee cream with smoked whiskey or the extra-virgin olive-oil cake with white peaches and green olives.
As Featured In...
From Travel + Leisure, Dec 2008
“Those of you put off by the cost of eating in Europe, fear no more: after spending more days on the Continent than I did at home last year, I can assure you that...” MORE>>
From Travel + Leisure, Apr 2008
“Expect inspired sweet-savory flavor combos: pear “crackling” and fennel shoots; or chocolate, smoked-tea, and yogurt ice cream....” MORE>>
From the May 2008 Food & Wine Go List
Reservations are still notoriously hard to get at this 30-seat spot in the trendy El Born district, where Spain’s top pastry chef, Jordi Butrón, sneaks savory accents—olive oil, pepper, even bacon—into his virtuoso all-dessert three- and five-course tasting menus. The chef’s dessert pairings feature sweet wines from Spain’s up-and-coming producers.
We loved: Salty toffee cream with smoked whiskey; extra-virgin olive-oil cake with white peaches and green olives.
Last updated May 2008 lastArticle = 12/2008 and lastAward =
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