Espai Sucre

Pastry pioneer Jordi Butrón keeps his cool gray, 30-seat, minimalist atelier packed with fans of his all-dessert three- and five-course tasting menus. Expect inspired sweet-savory flavor combos: pear “crackling” and fennel shoots; or chocolate, smoked-tea, and yogurt ice cream. The chef’s dessert pairings feature sweet wines from Spain’s up-and-coming producers. Order the salty toffee cream with smoked whiskey or the extra-virgin olive-oil cake with white peaches and green olives.