{"id":30823,"date":"2023-04-03T19:51:46","date_gmt":"2023-04-03T18:51:46","guid":{"rendered":"https:\/\/azahar-sevilla.com\/sevilletapas\/?p=30823"},"modified":"2025-04-25T09:50:01","modified_gmt":"2025-04-25T08:50:01","slug":"tribeca","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/tribeca\/","title":{"rendered":"Tribeca"},"content":{"rendered":"

Updated April 2025
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Since opening its doors in 2002 Tribeca has been synonymous with the best of seafood fine dining in Sevilla. Brothers Pedro Gim\u00e9nez (chef) and Eduardo Guardiola (sommelier) offer superb quality product brought in daily from their own fishmonger on the C\u00e1diz coast. There’s an impressive selection of over 400 wines along with top notch service from Ma\u00eetre Fernando Trujillo and team. The d\u00e9cor 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.<\/p>\n

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.<\/p>\n

Bread\/Service Charge:<\/a> 2.50\u20ac<\/p>\n

Chaves Nogales 3<\/a>
\nTel 954 42 60 00
\nTerraza:\u00a0 Open 21.00 – 23.00 Tuesday – Saturday
\nRestaurant: Open 13.45 – 16.00 \/ 21.00 – 23.00 Tuesday – Saturday
\n13.45 – 16.00 Monday
\nSunday closed
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\nFood 9 | Wine 9 | Service 8 | Ambiance 8<\/p>\n

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\u00a0\"\"<\/p>\n

\"\"ensaladilla de gambas
\nmayo made from a prawn broth reduction<\/p>\n

\"\"gilda<\/p>\n

\"\"pat\u00e9 de cabracho<\/p>\n

\"\"bacalao brandade with black olives, bitter orange and crispy onion<\/p>\n

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\"\"breaded grouper with potatoes<\/p>\n

\"\"Dieppe scallop, Navarra asparagus, beurre blanc, caviar<\/p>\n

\"\"Angus Aberdeen steak tartare with smoked eel<\/p>\n

\"\"cocochas de bacalao al pil pil<\/p>\n

\"\"<\/p>\n

\"\"corvina bilba\u00edna<\/p>\n

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\"\"duck breast “Maisson Lafitte”, beets and purple endive<\/p>\n

\"\"chocolate bizcocho, rye bread, EVOO<\/p>\n

Tasting Menu Spring 2025
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\"\"codfish chip with brandade, cauliflower foam & quinoa, tomato sphere<\/p>\n

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\"\"carabinero tartare with ortiguilla toast<\/p>\n

\"\"grilled white asparagus, trout roe, spinach sauce, codium<\/p>\n

\"\"bouillabaisse<\/p>\n

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\"\"battered grouper with edamame, ginger, kumquat<\/p>\n

\"\"glazed beef sweetbread, steamed pak choi, pickled walnuts<\/p>\n

\"\"pear in thyme syrup, cheese flan, and lavender streusel<\/p>\n

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\nUpdated April 2025<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated April 2025 Since opening its doors in 2002 Tribeca has been synonymous with the best of seafood fine dining in Sevilla. Brothers Pedro Gim\u00e9nez (chef) and Eduardo Guardiola (sommelier) offer superb quality product brought in daily from their own fishmonger on the C\u00e1diz coast. There’s an impressive selection of over 400 wines along with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1327],"tags":[78,370,728,1328],"class_list":["post-30823","post","type-post","status-publish","format-standard","hentry","category-tribeca","tag-restaurant","tag-seafood","tag-sevilla","tag-tribeca"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t