Since opening its doors in 2002 Tribeca has been synonymous with the best of seafood fine dining in Sevilla. Brothers Pedro Giménez (chef) and Eduardo Guardiola (sommelier) offer superb quality product brought in daily from their own fishmonger on the Cádiz coast. There’s an impressive selection of over 400 wines along with top notch service from Maître Fernando Trujillo and team. The décor is chic and almost austere with two main dining areas and a couple of smaller rooms. I like being in the front dining area, close to the kitchen.

The short menu changes seasonally and there is also a seasonal tasting menu, with a wine pairing option. Below you can see a la carte dishes from a recent visit and also the spring 2025 tasting menu. Stand outs for me (on both visits) were the simple breaded grouper, corvina al pil pil, carabinero tartare, the deep delicious bouillabaisse and the codfish chip brandada. Also really loved the poached pear with cheese and lavender streusel (and I’m not usually one for desserts). Next time I try a tasting menu I think I’d also like to go with the wine tasting to also sample some of their collection.

Bread/Service Charge: 2.50€

Chaves Nogales 3
Tel 954 42 60 00
Terraza:  Open 21.00 – 23.00 Tuesday – Saturday
Restaurant: Open 13.45 – 16.00 / 21.00 – 23.00 Tuesday – Saturday
13.45 – 16.00 Monday
Sunday closed
€ € € € €

Food 9 | Wine 9 | Service 8 | Ambiance 8

ensaladilla de gambas
mayo made from a prawn broth reduction

gilda

paté de cabracho

bacalao brandade with black olives, bitter orange and crispy onion

breaded grouper with potatoes

Dieppe scallop, Navarra asparagus, beurre blanc, caviar

Angus Aberdeen steak tartare with smoked eel

cocochas de bacalao al pil pil

corvina bilbaína

duck breast “Maisson Lafitte”, beets and purple endive

chocolate bizcocho, rye bread, EVOO

Tasting Menu Spring 2025

codfish chip with brandade, cauliflower foam & quinoa, tomato sphere

carabinero tartare with ortiguilla toast

grilled white asparagus, trout roe, spinach sauce, codium

bouillabaisse

battered grouper with edamame, ginger, kumquat

glazed beef sweetbread, steamed pak choi, pickled walnuts

pear in thyme syrup, cheese flan, and lavender streusel

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Updated April 2025