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Sucre

Buenos Aires

Modern Argentine cuisine and cocktails with seasonal produce

On the Pass

Fernando Trocca

Pastry Chef

Pablo Villamayor and Esteban Vazquez

A favourite on the Buenos Aires dining scene since 2001, Sucre was set up by chef Fernando Trocca and bartender Tato Giovannoni, two legends of Argentina’s drinking and dining scene who recently opened Sucre in London. Though Giovannoni is no longer involved and Trocca’s involvement is minimal, after 20 years this restaurant, bar and grill in Belgrano remains extremely popular for its stylish interior, cool vibes and delicious food and cocktails.

With a focus on organic and seasonal local ingredients, Sucre serves dishes such as wild mushroom tiraditos and Patagonian ceviche with scallops. An ossobuco risotto from Trocca’s grandmother’s recipe has remained on the menu since day dot, and the juicy empanadas are a firm favourite too. Steak is also in focus, with a strict no-feedlot policy and fantastic ribeyes cooked on open fire. Wash down with a pink negroni from the outstanding cocktail menu.

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