Antonio Romero

The Path

Continuity runs through the career of Antonio Romero. Since 1994, he has been founder of Bodeguita Antonio Romero, while also serving as chef of Suculent in Barcelona. Those two posts point to a cook whose name is attached to different formats, but to the same basic standard: cooking that holds its line over time. From Castellon to Barcelona, the route is one of accumulation rather than reinvention, with each stage adding to the steadiness of the kitchen.

The Work Today

His own description of the work is direct: "Today my cooking style depends on my business model, so something more traditional, but well done, in a casual setting. I still love gastronomy, but I see that people enjoy bistros more." That approach places the emphasis on execution. The current cooking is framed as traditional, but carefully made, and presented in a casual setting that does not ask for ceremony. The point is not novelty for its own sake, but food that feels familiar and is carried out properly. Antonio Romero’s thinking here is practical: keep the standards high, keep the room relaxed, and build the menu around what people actually want to eat.

Signature

Antonio's signature dishes include Tartare meatball pigeon, Cannelloni stuffed with hare, Sea urchin with mushroom ceps toast, Lobster tartar with crispy chicken skin, and Steak Tartare with its marrow. Read together, these dishes show a kitchen working with contrast and texture: game, shellfish, and offal handled through recognizable forms, with richness sharpened by careful composition. The list points to a cook who values depth of flavor and clear structure in equal measure.

In Their Words “Today my cooking style depends on my business model, so something more traditional, but well done, in a casual setting. I still love gastronomy, but I see that people enjoy bistros more.”