Sucapa
Sucapa
Sucapa is the L'Hospitalet project of a couple who met in the kitchen at Barcelona's Gaig before opening their own place in 2010.
Background
About Sucapa
The Story
Sucapa opened in L'Hospitalet de Llobregat in 2010, founded by a couple who met working together at Barcelona's Gaig restaurant before launching their own project. The team has built a following for creative, contemporary Mediterranean cooking centred on rice dishes and seasonal produce. The kitchen operates Wednesday through Sunday and reservations are taken by phone only.
The Cuisine
Sucapa describes its cooking as creative and contemporary cuisine based on Mediterranean and seasonal products. Rice dishes anchor the menu, from arròs Quimet (octopus rice with smoked aioli) to arròs sec de secret ibèric amb ceps (Iberian pork and porcini rice) and fideuà negra with langoustines and calamari. The shorter bites include house croquetas, albergínia escalivada with Mallorcan sobrasada and parmesan, carpaccios of red prawn, old cow and octopus, tuna tartare with avocado and miso, and cap i pota (tripe and trotter stew) with chickpeas. Each week the kitchen runs off-menu specials alongside the published carta.
The Team
Albert Ureña runs the dining room at Sucapa. The restaurant was opened by a couple who previously worked together at the Barcelona restaurant Gaig, where they met before setting up their own place in L'Hospitalet.
Highlights
What Diners Say
Consensus
Sucapa Ratings & Reviews
Professional Ratings
Diner Ratings
4.5
1,049 reviews
Yelp
4.7
7 reviews
Diners rate it 4.5/5 on Google (1,049 reviews) and 4.7/5 on Yelp (7 reviews).
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Reservations
How to Book Sucapa
Booking
Sucapa operates Wednesday through Sunday, with lunch service every day it is open and dinner service on Friday and Saturday evenings. Reservations are taken by phone only at +34 931 803 753, the restaurant explicitly notes it does not accept bookings by email. Advance booking is recommended, especially for weekend dinner service.
Reserve
Experience
Sucapa Dining Experience
Sucapa occupies a straightforward, unpretentious dining space in a residential corner of L'Hospitalet. The focus sits firmly on food and service rather than elaborate decor, with a relaxed room that suits both midweek lunches and weekend dinners.
Navigate
Sucapa Location & Neighbourhood
Getting There
Sucapa is located on Riera de la Creu in L'Hospitalet de Llobregat, just south of central Barcelona. The address places the restaurant in an accessible urban neighborhood with good public transport connections. It's a straightforward journey from the city center by metro or local transport.
Nearby
L'Hospitalet de Llobregat is Barcelona's second-largest municipality, located directly south of the city center with strong transport links. The neighborhood blends residential character with commercial vitality, offering a more relaxed alternative to central Barcelona dining. Its accessibility and authentic local character make it an appealing destination for serious food seekers.
Details
Sucapa Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 13:00–15:30 |
| Thursday | 13:00–15:30 |
| Friday | 13:00–15:30 & 20:30–22:30 |
| Saturday | 13:00–15:30 & 20:30–22:30 |
| Sunday | 13:00–15:30 |
Sucapa hours verified 2026-04-01. Contact the restaurant to confirm.
Contact
Recommended. Reservations by phone only at +34 931 803 753, the restaurant does not take bookings by email.
Good to Know
Social
From restaurantsucapa on Instagram
Sea and mountain ravioli (mar i muntanya)
Small and good bites
Artichokes, mushrooms and botifarra from Calaf
Our open omelette with confit mushrooms and pork belly never fails
Sea bass, avocado, ricotta and limoncello
We are celebrating our anniversary. Those who know us and a bit of our history will remember our beginnings; it has been quite a few years, with some complicated moments, but with effort, trust and perseverance we have kept overcoming them. Thank you for being part of it.
Questions
Sucapa FAQ
Where exactly is Sucapa located in relation to Barcelona?
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Sucapa is located at Riera de la Creu, 9 in L'Hospitalet de Llobregat, just south of central Barcelona. L'Hospitalet is Barcelona's second-largest municipality with strong transport links, making it easily accessible from the city center by metro or local transport.
How do I make a reservation at Sucapa?
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Sucapa takes reservations by phone only at +34 931 803 753. The restaurant explicitly states it does not accept bookings by email, so calling ahead is the only way to secure a table.
Does Sucapa publish their menu online?
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Yes. Sucapa publishes full menus on its website (sucapa.com), including a midday set menu, an à la carte lunch carta (Wed-Sun), a dinner carta (Fri-Sat), take-away dishes and a wine list. The kitchen also runs weekly off-menu specials alongside the published carta.
What are Sucapa's signature dishes and specialties?
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Rice dishes anchor the carta, including arròs Quimet (octopus with escalivada aioli), Iberian pork secreto rice with porcini, dry red prawn rice with carpaccio, and black fideuà with langoustines and calamari. Other house plates include Sebas's cap i pota with chickpeas, free-range chicken cannelloni with a touch of truffle, escalivada aubergine with Mallorcan sobrasada and parmesan, and house-made croquetas.
What days is Sucapa open and when should I make a reservation?
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Sucapa is open Wednesday to Sunday for lunch (13:00-15:30) and Friday and Saturday for dinner (20:30-22:30). It is closed Monday and Tuesday. Reservations are recommended, especially for Friday and Saturday dinner, and must be made by phone.
How much does it cost to eat at Sucapa?
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Sucapa's price range is €25-50 per person with a mid-range price level. However, exact menu pricing is not published online since they prefer seasonal flexibility in offerings. Contact the restaurant directly at +34 931 803 753 for current prices.
What do diners say about Sucapa's quality and service?
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Sucapa has strong diner approval with 4.5/5 stars on Google from over 1,049 reviews and. The restaurant has built a devoted following through word-of-mouth praise for consistent Mediterranean cooking without relying on formal culinary awards.