Suculent - Review - Raval - Barcelona - The Infatuation
"The croqueta is to Spain what the pizza slice is to the US. It’s an ubiquitous snack that started out as an import, the croquette being a French recipe that was adopted here in the 19th century (and you don’t need us to tell you where pizza comes from). For a traditional ham croqueta, head to Bar Canyí, where they use real jamón Ibérico as opposed to the bechamel-heavy deep-frozen gunk you get elsewhere. For a croqueta so good it should come with a warning label, look to Suculent’s duck croquette with its deeply golden panko crust and creamy filling made from 80% juicy, slow-cooked duck confit and 20% butter. Now read that again and try not to drool. RESERVE A TABLE" - Isabelle Kliger
Sara Larsson
