Restaurante Tribeca

We had tuna cheeks, oysters, lobster, and the dessert with meringue and egg yolk. Everything was tasty. Staff were friendly and accommodating. We had made reservations beforehand.

At Tribeca, the experience is defined by precision, respect, and a genuine dialogue between the Chef and his team and the guest. This is a restaurant where hospitality is not performative but deeply ingrained, guided by a Chef who listens attentively and cooks with intention. Fish is treated with particular intelligence and restraint. Each preparation demonstrates a clear understanding of technique temperature, timing, and texture are managed with confidence, allowing the natural character of the product to remain at the forefront. There is no unnecessary intervention; instead, the kitchen shows maturity in knowing when to step back and let the ingredient speak. The result is fish cooked with accuracy, elegance, and quiet authority. The dining room experience is further elevated by a thoughtful sommelier whose work goes well beyond the conventional. The wine pairing is handled with sensitivity to both the menu and the guest, while the spirits collection deserves special mention. The selection of tequila and mezcal is exceptional not only extensive, but curated with a depth and seriousness that rivals, and in some respects surpasses, what one often encounters in Mexico itself. Each bottle feels chosen for character rather than display. Tribeca is a restaurant of substance: respectful to its guests, rigorous in its craft, and confident without excess. A place where technique serves pleasure, and where professionalism is expressed through calm precision rather than spectacle.

I went to Tribeca on a local friend’s recommendation. The food was honestly very good, and the wine was well-priced compared to other places. However, the service and overall atmosphere felt a bit underwhelming, which took away from the experience.

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

Extreme good service. The food was quite good but not according to the price level in my opinion.