Buenos Aires, Argentina

On the pass:

Fernando Trocca

Pastry chef:

Melissa Amato

Style of food:

Market cuisine with influences from Italy, Spain, Japan and Peru

Standout dish:

Black ceviche


Calle Sucre 676, Belgrano, Buenos Aires

+54 11 4782 9082

Traditional Argentine with international influences

Combining Argentinian with Italian, Japanese, Peruvian and Spanish influences, Sucre brings international flavour and a modern twist to the gastronomic map of Buenos Aires. Chef Fernando Trocca focuses his menu on both simplicity and seasonality, with stunningly choreographed dishes including burrata with wild boar ham and burnt figs, and a dulce de leche volcano, all cooked in the open kitchen of this slick, modern restaurant.

Trocca, who is also executive chef of UK restaurant group Gaucho, is a strong believer in educating his customers about different cuts of meat, as well as keeping costs down, so the menu includes strip-loin and skirt steak alongside ribeye. The well-known TV chef’s training included a stint under the renowned Massimo Bottura of Osteria Francescana in Modena, Italy, explaining the international influences at his Sucre restaurant, which opened in 2002.

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