Sucre

About Sucre

Buenos Aires. 2001. ‘Tato’ met ‘Trok’. Together they launched the original Sucre, combining the tradition of Latin American open fire cooking with a big wide world of international influences. Despite opening weeks before the darkest economic crisis in modern Argentine history, it became an institution of South American gastronomy. 20 years later, with more stories to share and wrinkles between them, they’re rejoining forces on the other side of the Atlantic. Bringing Sucre to the heart of DIFC.