Sucre by Fernando Trocca

A reimagining of his Buenos Aires institution known for its spin on contemporary Latin American cuisine.

Trocca champions a cooking style that combines traditional Latin American open fire techniques with international influences. Sucre is housed in a 310-year-old building on Soho's Great Marlborough Street - formerly home of the London College of Music. Downstairs is a cocktail bar Abajo overseen by Tato Giovannoni, a stalwart at the top of the World’s 50 Best Bars.

The high-ceilinged restaurant, designed by Japanese architect Noriyoshi Muramatsu pays tribute to the building’s heritage, combining the faded grandeur of its historic fabric with industrial features and bespoke chandeliers consisting of over a thousand cut glass decanters and an open kitchen with a dramatic fire place and wood oven.

Dishes include brill with tarragon and chicken butter sauce, half chicken ‘al ladrillo' with onion fondue, Ibérico pork matambre and Hispi cabbage with burnt onion and blue cheese. 

Ideal For

Open-fire cooking

Signature Dishes

Ox cheek quesadilla; scallop tiradito with jalapeño & pomegranate; Hispi Cabbage with burnt onion and blue cheese; half chicken “al Ladrillo” with onion fondue and brill with tarragon and chicken butter sauce.

Signature Drinks

Pink & Bitter - a distillation of Fernet Branca, coke and fresh cherries, pink grapefruit and pink grapefruit soda and the Something Yellow with Altos tequila, strega, banana, flowers and turmeric.


Beneath Sucre sits Abajo - an “inside out” bar, which takes inspiration from the underground bars and clubs of the early 80s Buenos Aires. The décor pays homage to these reclaimed industrial spaces, with a solid steel bar and eclectic furnishings - whereas the menu features primarily high balls.