Toni Romero
Nules-born chef of Suculent on Rambla del Raval — a Repsol Sol restaurant built around recovered Catalan and Mediterranean classics.
- Repsol Soles
1- Restaurants
- 1
Toni Romero is a Castellón-born chef who has led the kitchen at Suculent on Rambla del Raval since the restaurant opened. The restaurant carries one Repsol Sol. His cooking — built around recovered Catalan and Mediterranean classics, with juices and broths as central technique — draws on training at elBulli, Arzak, Akelarre, and the three-Michelin-star Maison Pic in Valence.
From @tonetromero on Instagram
👨🏻🍳 El xef Toni Romero (@TonetRomero), veí del Raval, celebra la diversitat i l’encant del barri, però és conscient que la rambla del Raval potser no és la zona més cotitzada per a tenir-hi un restaurant gastronòmic. “Sabem que hi ha clients estrangers a qui els han dit a l’hotel que no vinguessin”
📸.Jurel curado y ahumado, con ajoblanco, cereza y almendra tierna. ••• 📸.Jurel curat i fumat, amb “ajoblanco”, cirera i ametlla tendra. •••
Steak Tartare on Grilled Bone Marrow with Soufflé Potatoes. The Best Chef Guide 2025 @tonetromero 🔪🔪 (World Class) 📍 @suculent_restaurant #barcelona #thebestchefawards #thebestchef #thebest
Biography
Early years
Romero was born in Nules (Castellón) and trained in some of the most demanding kitchens in Spain — including the late elBulli, where he worked during its closing period.
Career
After elBulli, Romero worked in R&D at Arzak in San Sebastián, completed a stage at Akelarre, and joined the three-Michelin-star Maison Pic in Valence (France) as a station chef. He returned to Barcelona to lead the kitchen at Suculent on Rambla del Raval — a small restaurant in one of the oldest neighbourhoods of the city — where he has been head chef since the opening. Suculent carries one Repsol Sol.
Philosophy
Romero's cooking sets out to recover and reinterpret popular flavours — Catalan and Mediterranean classics translated into present-day technique and concept. Critics consistently single out two markers: defined, powerful flavours and a sustained focus on juices and broths.
Restaurants
On Guidavera
1Accolades
- ·1 Repsol Sol at Suculent
- ·Cooked at elBulli (closing period) and in R&D at Arzak
- ·Station chef at the three-Michelin-star Maison Pic (Valence)
Frequently asked
Does Toni Romero have a Michelin star?
No — Suculent carries one Repsol Sol. Romero trained at the three-Michelin-star Maison Pic in Valence and at elBulli and Arzak earlier in his career.
Where can I eat Toni Romero's cuisine in Barcelona?
Suculent on Rambla del Raval, in one of the oldest neighbourhoods of the city. The cooking recovers Catalan and Mediterranean classics, with defined flavours built around juices and broths.