Sucre

When we walked in, we were immediately impressed by the interior — the dining hall is set in a former music school, with a unique atmosphere, high ceilings, and elegant, luxurious decor.Sucre’s culinary concept revolves around “fire cooking” — food prepared over an open flame.Now to the food.A promising start — freshly baked, fluffy rolls served with salted butter.Starter:“Jerusalem artichoke, pear, sorrel”— I’m a fan of artichoke, and this was an interesting starter, both visually and taste-wise. I’d recommend it if you find yourself in this place.“Sirloin steak” — it didn’t evoke any emotion. We asked for medium, but it was clearly served rare. I do understand it’s difficult to get a sirloin to medium without losing juiciness or making it rubbery, but in that case — why offer it at all?“Celeriac risotto, winter chanterelles, smoked almonds, aged Parmesan”. It was the first time in my life I encountered a flavorless risotto. Honestly, I’d rather call it “rice porridge” — the kind you make for kids in the morning, just not sweet. Usually, a dish is either “bad” or “good”, but this risotto was simply… “nothing”.The underwhelming mains obviously took away any desire to try dessert.It was one of those moments when you leave a restaurant full, but not satisfied.