Restaurante Tribeca Sevilla – Review

In a city possibly better known more for cold cañas and tasty tapas than destination restaurants, Tribeca Sevilla a refined dining experience that is truly rooted in Andalusia. Set in upscale Nervión, a residential area with wide pavements and quiet terraces, it feels far from the old town crowds yet conveniently in the city centre. The restaurant’s name was inspired by a trip to New York, where the Giménez brothers, Pedro and Eduardo, found something in Tribeca’s energy that echoed their own part of Seville. The result is subtle. Twenty years on, Tribeca remains one of the renowned restaurants in the city where dining has a sense of occasion.

Inside, the atmosphere is calm and deliberate. Three connected spaces open, designed by architect Francisco Barrionuevo, feel spacious and elegant. The setting is minimalist, but not cold. Linen cloths are perfectly pressed. Designer cutlery rests on small, polished stone holders. Plates and bowls are porcelain and ceramic, chosen carefully, to complement the food. The kitchen sits at the centre, enclosed in pale wood. It is semi-open. You see just enough to know what’s happening, writes Andrew Forbes (The Luxury Editor).

Pedro & Eduardo Gimenez

Pedro Giménez ´Capitán de Tierra’ leads the kitchen. He was born here but trained in London and Madrid before returning home to open Tribeca with his brother Eduardo. Chef Pedro has a measured confidence, with a genuine Andalusian warmth, meeting guests at the entrance or at their table with charisma and conversation.

Eduardo ‘Capitán de la flota’ is on the docks, in Cadiz. He oversees the boats, speaks with the fishermen, selects each catch by hand.

This is one of the reasons Tribeca stand apart. The restaurant owns its own fishing vessels and works exclusively with wild seafood from the Gulf of Cádiz. The fish is brought in daily, and their fishmonger, Astaroth in Rota, gives them the kind of access few restaurants ever achieve.

Tasting Menu

Dinner begins without fanfare. A small plate of pre-starters arrives, carefully arranged trio on white porcelain. There’s the restaurant’s signature scarlet prawn tartare resting on a sea anemone crisp. the seafood croquette is gone in a bite, soft-centred and crisp on the outside. And a small sphere that looks like a cherry tomato bursts gently on the palate, revealing a savoury mousse layered with shellfish. The bread, handmade masa madre, light with a thick crust, is  accompanied by a small pool of Andalusian olive oil made from olivos centenarios.

Scallops come next, paired with white asparagus and a dollop of caviar. A sprig of sweet pea adds a note of freshness. Then a red prawn is served whole, the body expertly filleted, the tail peeled, the head left intact. It sits on a black ceramic plate, unadorned. Nothing distracts from the ingredient.

A plate of grouper follows, lightly battered, served with slivers of kumquat and a brush of ginger. The flavours are clear. The citrus is distinctly Sevillano, the ginger soft but present. The restraint is striking. This is the sort of dish you quietly remember days later.

Throughout, sommelier Luis is offering Andalusian and European wines by the glass, to accompany each dish, or choose from the curated wine list.

Meat dishes are feature too. A small tartare of Aberdeen Angus loin with smoked eel is served with thin toasts. There’s a cool, salty depth to it. The duck breast,  Maison Lafitte style, arrives partially sliced, arranged with red endive, beetroot, and a touch of redcurrant. It’s generous, but not heavy.

Before the desert, a vodka and citrus cocktail resets the palate.

Dessert brings a composed plate of egg yolk, Greek yoghurt, aubergine, miso, and a drop of palo cortado. The reference to Andalucia’s classic tocino de cielo is there but not made obvious. It’s a thoughtful finish. Sweet, yes, but with layers that shift with each bite.

Andalusian cuisine

Tribeca is rooted in Andalusia. But it isn’t nostalgic. Pedro doesn’t try to reinvent old recipes or chase trends. What he does instead is respect them, as the menu follows the sea and his cooking follows the ingredients.

In a city where most people dine standing or crowded around pavement tables sharing tapas, Tribeca Seville invites you to sit down properly. It gives you the time, the space, and the kind of cuisine that stays with you. A truly authentic experience.