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, served up with an impressive selection of over 400 wines along with top notch service. From March to October (approximately) you can also enjoy their more casual terrace with its “lighter” menu featuring canapés and daily specials (though you can also order from the restaurant menu). For this review the focus is on the terrace & bar menu. Full disclosure: I was recently invited to try out a few dishes on the terrace, but as always my opinions here are my own.
I didn’t actually know until now that Tribeca had a small (just five tables) seasonal terrace. Which comes as a nice surprise as, at least for me, it opens up the possibility of enjoying the food here more often. And enjoy it we did. Maître Fernando offered to suggest a few dishes and we loved each one, starting with an exceptional ensaladilla de gambas, the mayonnaise made with a seafood broth reduction. The bacalao brandade with black olives and Sevilla bitter orange was creamy and delicious. This was followed by perfectly marinated salmon with thinly sliced pickles and salsa blanca, and then some fabulous tuna belly chicharrones topped with manteca. Finally a “tortilla vaga”, more like a French omelette, with toasted hazelnuts, topped with black truffle and melted guanciale (wow!). We finished with their house dessert: tocina de cielo (egg yolk flan) with greek yoghurt, confit aubergine in miso with a palo cortado reduction… like what? I don’t even like desserts and this one blew me away.
If you’ve never been to Tribeca this is a great way to get to know some of their fab dishes in a more casual and relaxed way. And if you have been, well you already know what I’m talking about.
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 9 | Ambiance 8
ensaladilla de gambas
mayo made from a prawn broth reduction
bacalao brandade with black olives, bitter orange and crispy onion
house smoked and marinated salmon with pickles and sour cream
tuna belly chicharrón fried in pork fat, topped with the manteca
“tortilla vaga” with toasted hazelnuts topped with black truffle and guanciale
tocino de cielo – egg yolk flan with greek yoghurt,
confit aubergine in miso with a palo cortado reduction
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