Buccan
Small plates restaurant · Palm Beach
350 S County Rd, Palm Beach, FL 33480
Highlights
Signature sweet corn agnolotti, tuna crisps, duck confit
Signature sweet corn agnolotti, tuna crisps, duck confit
"Buccan proves that even an island full of millionaires can’t resist a martini and a hot dog. During the winter months, it’s the toughest reservation in Palm Beach—but, refreshingly, not the fanciest. The restaurant has a come-as-you-are attitude that belies the luxury cars at the valet stand and a menu that can appease a table full of disparate tastes. The crudos, tartare, salads, pastas, hot dog panini, and grilled proteins aren’t groundbreaking, but they don’t need to be. Buccan’s secrets to success are its consistent, easy-to-love dishes and the charming staff who smile at you like they’re in a toothpaste commercial." - virginia otazo, katie walsh, ryan pfeffer, mariana trabanino
"A long-standing local favorite that earned Michelin Recommended status in the region's debut guide; frequently recommended by locals as a must-try destination for visitors." - Skye Sherman Skye Sherman Skye Sherman is a travel writer based in West Palm Beach, Florida. Aside from traveling, she's also a pilot, scuba diver, bookworm, and fourth-generation Floridian. Her work has appeared in Travel + Leisure, USA Today, Palm Beach Illustrated, Atlas Obscura, and more. Travel + Leisure Editorial Guidelines
"Buccan proves that even an island full of millionaires can’t resist a martini and a hot dog. During the winter months, it’s the toughest reservation in Palm Beach—but, refreshingly, not the fanciest. The restaurant has a come-as-you-are attitude that belies the luxury cars at the valet stand and a menu that can appease a table full of disparate tastes. The crudos, tartare, salads, pastas, hot dog panini, and grilled proteins aren’t groundbreaking, but they don’t need to be. Buccan’s secrets to success are its consistent, easy-to-love dishes and the charming staff who smile at you like they’re in a toothpaste commercial. Food Rundown Grilled Carrot Salad The sweet carrots look like they were chopped by someone who was texting, but they get along with all the crunchy, creamy flavors on the plate perfectly. It’s simple, but impossible to get mad at. PlayMute video credit: Ryan Pfeffer Short Rib Empanadas While the short rib inside Buccan’s empanadas is good, we can’t justify spending $8 on one of these. It's barely larger than a golf ball. photo credit: Buccan Hot Dog Panini This should be on the table. It’s fun, nostalgic, and exactly what it sounds like: sliced hot dogs pressed into little finger paninis and a side of chili for dipping. It just needs something acidic, like a relish or pickled jalapeño, to cut through the richness. photo credit: Buccan Sweet Corn Agnolotti When it comes to the mains, prioritize pasta. And if you like corn, get this. These agnolotti are large enough that you have to be careful when cutting into them, lest you squirt one of the C-suite executives at the table next to you with a hot jet of sweet corn puree. PlayMute video credit: Ryan Pfeffer Squid Ink Orecchiette This is our favorite pasta. It’s nice and al dente, and notably hearty thanks to the chunks of sausage and the surprise addition of chopped conch. PlayMute video credit: Ryan Pfeffer" - Ryan Pfeffer
"The on-property restaurant cooks Vincentian fare "in flame fed by solid fuel," harkening back to age-old local techniques; the piece emphasizes that these "unique methods" elevate farm-fresh ingredients into bold Caribbean flavors. Noted as one of the numerous dining options within the major new resort, the kitchen leans heavily on traditional processes to produce distinctive local dishes." - Carley Rojas Avila Carley Rojas Avila Carley Rojas Avila is a bilingual travel writer, editor, and content marketer. She is an expert on Latin America, the Caribbean, and Cuba, as she lived and worked in four different countries in that region. Carley founded the digital travel publications Loosely Local and Home to Havana. Travel + Leisure Editorial Guidelines
"A single communal-dining restaurant that offers a set, family-style, two-hour menu highlighting island produce such as breadfruit and mahi mahi and traditional solid-fuel cooking methods (wood, charcoal, husks). Meals are presented with a variety of spices and chutneys in calabash bowls to trace the island’s culinary history; reservations are required." - Heather Greenwood Davis
