A Look Back at EspaiSucre

16 Years Later, the World’s First Dessert-Only Restaurant is Going Strong

Espaisucre, or “Sugar Space” as it is known in English, flaunts a fairly impressive claim to fame. When it opened its doors at the turn of the millennium, this dessert-only restaurant leapt into the limelight with the declaration that it was the only eatery of its kind. Since then, this unique little enterprise has inspired a series of copycat dessert bars, all of them wanting a taste of the Espai Sucre appeal. It was not just the originality of the idea that launched their success, however. Espai Sucre is an artisan’s passion project, born out of founder Jordi Butrón’s love for food, and expertise in molecular gastronomy - the study of the chemical changes that occur in ingredients during the cooking process.

Of course, a dessert-only restaurant is only as good as its desserts. The food comes at you in courses, each of them preceded by a small teaser dish, either salty or savory. Although many of the portions for the main dishes are rather small, the pricing is very appropriate to what you get, and what the courses lack in size, they make up for in number. I had the pleasure of sampling some unusual flavor combinations, and the contrast made all the difference. One course included a local coca bread pastry, topped with sausage, pear, and a glaze of honey that made its presence known without being too overbearing.

Another one combined a modest goat cheesecake with raspberries, some slightly spicy red pepper, and ginger. The contrast between flavors, instead of overpowering each other, made each other pop, like seeing orange next to blue. Many of the dishes use ingredients that are local delicacies and reflect Spanish culinary tradition, although it is evident that the staff is not afraid to marry classical baking techniques with a little modern flair.

The chefs crafting these treats have an excellent eye for visual detail as well, and sometimes it felt as if I had been chowing on an edible modern art expo.

The servers were as knowledgeable about the dishes as the pastry chefs, and were able to address any questions we had, and even made some great wine recommendations. This was an important trait because each course gave us the option to pair a wine with it. Overall, the waitresses were well-equipped to deal with international clientele in a timely manner, and the pacing between courses was appropriate, never leaving us waiting for the next one.

Located in an older area of Barcelona, Spain, Espai Sucre sports an elegant yet simple atmosphere. It has only about 25-30 seats, adding an air of exclusivity - especially because it is almost perpetually booked, and reservations must be made with some forethought and time in advance. Its unusual operating hours (open from 9 p.m. to 11:30 p.m.) shrink the window of opportunity even further. So if you ever plan on satisfying your sweet tooth in Barcelona, plan ahead. The experience is worth it.

About the Author
Andreas Galliker, AUI’s SVP of Product Management, joined AUI in 1991 as R&D Chef. He then joined the Sales Team as Corporate Account Manager, and was promoted to National Sales Manager in 2004. In 2009, he was appointed SVP of Product Management. Andreas trained as a professional pastry chef in Switzerland through a three-year apprenticeship and by working at various confectionary shops, such as the legendary Confiserie Sprüngli in Zürich. He is affiliated with the Resort Food Executive Committee, an organization that represents an elite group of chefs associated with four- and five-star resorts throughout the country. Andreas travels extensively to research the latest culinary trends.