Review: An Argentinian feast at Sucre London

Every once in a while, you find a restaurant in London that seems unassuming at first, but as soon as you enter, you’re transported into a whole new world. That is how it feels to be at Sucre in Soho, London, where hidden behind a discreet door, you will find a room filled with chandeliers made out of decanters, bright patterns, high ceilings and a clientele that seems to be having the time of their lives. Gone is the touristy hustle and bustle of London and the nearby Carnaby Street, instead, you find yourself feeling like you’re smack dab in the middle of Buenos Aires.

Feeling like you’re in Argentina is the whole point, as the restaurant has brought the craft of South American fire cooking to London. The brainchild of Argentinian chef Fernando Trocca, Sucre specialises in using flame, smoke, and carefully sourced ingredients to create bold and unforgettable flavours. 

Related: Tempus Hot List: August 2025Our meal starts with a round of their signature cocktail Sucre Spritz: a spin on the classic aperol spritz made with malfi rosa gin, aperol, apricot and prosecco. This is accompanied with some of the most incredible small bites I’ve had in recent memory. 

We sampled some delicious padron peppers alongside some brioche with cultured butter that was so good, I’d come back just to have it again and again. The stand-out, however, was the lamb belly with garlic labneh and gremolata. Served as a starter, it was the perfect fusion of Mediterranean and South American flavours, with the juiciest sauces making for a finger-licking appetiser.

The South American celebrations continued in the form of my monkfish main course with salsa macha and spring greens. The sauce was beautifully spiced and the fish was fall-of-the-bone, melt-in-your-mouth delicious. We also ordered a side of broccolini, and as someone who is a huge fan of this vegetable, I can safely say it was some of the best broccoli I’d sampled at a restaurant.

Related: Review – Roka Mayfair serves up a refined Japanese delightMy friend decided to try the Hereford rump cap, and based on his reaction, suffice to say, it was absolutely incredible. The steak was perfectly juicy and the fries we ordered for the table made a great pairing for the meat. We paired this part of our meal with a limited edition signature cocktail that the restaurant had concocted for the month. Made with agave, blanco, lemon juice and yuzu, it was a great summery cocktail to pair with our meals.

My favourite course of the evening, however, was dessert. Let me preface this by saying that I am not someone who normally likes sweet flavours, so my love for the dish that followed was just as much a shock to me as it was to my friend. We ordered two desserts: the basque cheesecake with strawberry compote – which was absolutely amazing, as cheesecakes are wont to be – but the dulce de leche fondant with mascarpone and hazelnuts was what stole the entire show for me.This is one dessert that, after one bite, went straight to my hall of fame of dishes that I will never, ever forget and keep coming back to sample more. Once you break into the fondant, you are met with the delicious, gooey goodness of the dulce de leche, which goes so perfectly with the mascarpone ice cream that you can’t help but leave the plate completely clean. It is not an exaggeration to say that I will be returning to Sucre plenty more times just to eat this dessert again.

Dining at Sucre is the closest you’ll get to finding true South American flair in London. Chef Fernando Trocca has masterfully recreated a slice of Argentina in the heart of Soho – complete with a great atmosphere, welcoming staff, delicious drinks and some incredible food and a dessert to die for. If you’re looking for a piece of Buenos Aires in London, I couldn’t recommend Sucre more.

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