Restaurante Tribeca

Food: wow! The dessert with truffle was a sensation. Indescribable. If you like truffles, you mist try it. The sea bass and that sauce was perfection. Maybe even a bit of a large portion. The egg yolk dessert was part of the petit fore with cafe and was another experience for the taste buds. The amuse was a great intro to seafood with razor clam and consomme. Only recommendation is to limit the descriptions on the menu. I tried to understand what they meant which is often difficult to describe. Reduce the written description but allow your waiters to make their recommendations. All the recommended dishes were incredible and I'm happy I listened to my waiter. He was so lovely and patient. The chef stopped by to chat and was very pleasant and seemed to really enjoy serving his creations. He's very proud of his work and should be. The restaurant layout is a bit awkward with its rounded shape, and a little out of the way, but I didn't feel unsafe at all. I enjoyed the walk. They even accommodated a change in my reservation time without a fuss. A wonderful experience overall. Highly recommend.

It's an interesting place, but I believe there are a few aspects that could be enhanced to provide a better or 5-star experience. Some of these observations include: - We received two menus with different prices, and it turned out one of them was outdated, which created confusion. - The daily offers list is extensive; it would be more convenient to have it available for reading before deciding on an order. Presenting it right before ordering can feel rushed… - The starters are quite small as they are meant to be individual portions. It would be helpful to clarify this on the menu, as sharing starters is common in Andalusian restaurants. - The decor of the restaurant doesn't convey a high-end ambiance, so an upgrade in this aspect could be considered. - During our visit on a Saturday for lunch, there seemed to be a hierarchical service structure where one head waiter took orders while other waiters handled tasks like refilling water, serving bread, or bringing coffee. This arrangement made the service somewhat slow and occasionally awkward. - The indoor temperature was too low (as in: cold), and we had to request adjustments to the AC twice, even though it wasn't particularly hot outside. - There was inconsistency in the timing of dish servings; it started slow, then food came suddenly, and then slowed down again. It was also challenging to signal that we were ready to pay. Improved coordination in this regard would be ideal. While these issues may seem minor individually, they collectively influence the overall dining experience. While the food quality was acceptable, addressing these details could significantly enhance the overall experience..!

This is a restaurant I went to while traveling in Spain. I experienced Michelin Guides such as ANGLE and Hisop in Barcelona. I visited Tribeca, which was introduced in the Michelin Guide, close to the hotel I was staying at. This was the worst Michelin Guide restaurant I've ever experienced. Before ordering our food, we said 3 times that we wanted the dish without salt. However, all dishes were cooked with a lot of salt. The first starter dish, "Lobster omelette rolled in pork belly", had such a strong fishy and porky smell that it made me nauseous, and my stomach hurt after one bite. We understood that this was Tribeca food style, so we threw away the dishes after only one bite. Also, there was a lot of salt in the dish, making it very salty. The second main dish, “American Angus ribeye steak.” This dish was also sprinkled with too much salt and was almost inedible. We made sure to ask 3 times before ordering to not add salt to the food and were told they would. It was too salty to eat, but the meat was cooked well. However, we complained because the food was still inedible and they said they would cook it again in 5 minutes. The server's facial expression was quite unpleasant, which made me uncomfortable, and the dish came out 20 minutes later instead of 5, and the server didn't give any explanation. While we were waiting for a new dish for 20 minutes, the main chef came out of the kitchen 3 times. It was the worst service experience of my life. The American Angus ribeye steak was very tough as the fat and fascia were not properly removed and we had to separate all the fat and fascia ourselves. The amount that was cut was significant, and it was a very unpleasant experience. Even though the water was empty, the server did not refill it, and the male main server did not have a good expression until the end, which made us feel very uncomfortable and displeased. I think this kind of place really shouldn't be on the Michelin Guide, so I'm spending a lot of my precious time writing a review. I sincerely hope that people who read my experience don't visit this place.

The chef came and showed me some seafood and recommendations to the menu. I took the clams in Manzanilla sherry. Over all it was a a fantastic restaurant and included dishes on the menu that you will not find anywhere else. Also ask the Sommelier for wine, sherry and Spanish brandy recommendations. They have good ones that don’t break the bank. Thanks Tribeca - will be back again

Fantastic food! Every meal was immaculate and delicious! Service struggles a bit but very much depends on the waiter serving. A little bit too quiet but worth it for the food.

This is great restaurant with a stunning food experience. Chef Pedro is a master of his craft and creates dish after dish of wonderful tasting combinations using high quality ingredients. He's then ably backed up by Head of House Fernando who manages everything with the minimum of fuss but maximum customer service. Tribeca is a must visit in Sevilla and a place we're already lookin forward returning to.

Great food. Mind blowing. Wines are magnificent.

Terrific food and interesting menu. The service was good but not great, but the food came super fast and it was amazing. Definitely go for the seafood as it’s fresh