STARTERS
These dishes play the important role of welcoming you into my culinary world.
They surprise, balance, respect tradition and, above all, highlight extraordinary products.
If you visit us often, you will always find new creations.
Marennes-Oléron Oysters No. 2
€5.50 / unit
Osetra N25 Reserve Caviar
€55 / 20 g
Carabinero Prawn Tartare with Sea Anemone Bread
€26.00
Pickled Game Partridge Salad
€14.00
Aberdeen Angus Sirloin Steak Tartare with Smoked Eel
€24.50
Cod Cheeks in Pil-Pil Sauce
€27.00
Grilled Foie Gras, Scrambled Eggs, Porcini Mushrooms and Roast Jus
€27.50
Glazed Veal Sweetbread, Steamed Pak Choi and Raisin & Pickled Walnut Vinaigrette
€16.50
OFF THE MENU
Tribeca is also known for its off-the-menu dishes, based on market-fresh products with which we create new and interesting proposals.
We encourage you to ask our front-of-house team about them. As they are seasonal, you will always find variety.
FISH
All our fish are wild-caught and harvested at their optimal moment using traditional fishing methods by Astaroth, our own fleet.
They arrive directly at our fish market in Rota and travel without intermediaries. From the sea to the auction and from the auction to Tribeca.
Information regarding allergens and food intolerances is available.
Confit Red Porgy with Green Asparagus and Nasturtium Pesto
One of my favourite fish from the Gulf of Cádiz, cooked using one of the techniques that, in my opinion, suits it best. Firm and flavoursome, this traditional Tribeca dish brings together two products with intense flavours that complement each other perfectly.
€32.50
Grilled Bluefin Tuna Belly with Gremolata
Barbate bluefin tuna—when it comes to this product, the simpler the better. Its exceptional quality deserves to be enjoyed in all its juiciness and natural flavour. That is why I like to grill it and enhance it with gremolata, a refreshing mix of lemon, garlic and parsley.
€32.50
Battered Grouper with Ginger and Kumquats
Hong Kong and Andalusia share a love for grouper. This delicious fish has always been part of my menus in all its forms. We even took it to Madrid Fusión to give a talk on resting and ageing fish. Today, we prepare it battered, adding an Asian note with ginger and a citrus counterpoint from the kumquats.
€32.50
All fishery products intended to be consumed raw have been previously frozen in accordance with current regulations.
MEATS
Our meat dishes are the result of a constant effort to source the highest-quality products, apply all our experience and expertise, and offer them at their very best.
Maison Lafitte Duck Magret, Beetroot and Endive
Duck is an iconic product of French cuisine and one for which I have a true passion. For years we have worked with the finest representatives of Maison Lafitte, and I am still amazed by their flavour, juiciness and texture.
€28.50
New Zealand Lamb French Cut with Anchovy Butter and Caper Sauce
When a designation of origin is exceptional, it speaks for itself wherever you are. This is the case with the New Zealand lamb we cook here—grass-fed, free-range and without additives or hormones. The contrast with anchovy and caper elevates it to another level.
€33.50
Japanese A5 Wagyu Tenderloin, Grilled Bimi, Confit Egg Yolk and Smoked Eel Sauce
Japanese beef at its highest expression, characterised by the marbling of its intramuscular fat. The dish is accompanied by grilled Asian broccoli, a confit egg yolk that adds creaminess, and a house-made smoked eel sauce that introduces an intriguing sweet-and-savoury contrast.
€75 / 200 g
American Angus Ribeye
Angus Greater Omaha and fire—nothing more. Served with freshly made potato chips.
€14.50 / 100 g
Iberian Pork Cheek Stew D.O. Guijuelo in Puff Pastry
A family-run company based in Guijuelo that works exclusively with its own production, ensuring the highest quality standards and controls. A traditional stew of pork cheeks with prunes and mushrooms, finished in the oven with homemade puff pastry. French influence with Iberian touches.
€24.50
DESSERTS
Our desserts are the final and recommended step to fully understand Tribeca.
Each of the following creations has been designed to complement the symphony of flavours on the menu with sweet bites that combine tradition and innovation, paying tribute to our longtime friend and collaborator, Armando Anta Calbarro.
Egg Yolk Dessert with Greek Yogurt, Miso Aubergine and Palo Cortado
€9.00
Chocolate Sponge Cake, Rye Bread and Extra Virgin Olive Oil
€9.50
Apple Roasted in Cider, Sierra Norte Blue Cheese and Fennel Ice Cream
€10.00
Rum Baba, Spiced Stewed Banana, Cashews and Meringue
€9.50
Calanda Peach with Thyme, Carrot Sponge Cake and Brandy Ice Cream
€9.50
Coffee and Petit Fours
€7.50 €
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T A S T I N G M EN U
SERVED ONLY BY RESERVATION
Extra Virgin Olive Oil – Agura Centenary Olive Trees
Tomato Bread (Pan Tumaca)
Rooster Comb and Grilled Avocado
Aberdeen Angus Tartare and Smoked Eel
Squid Fettuccine “Carbonara”
Aged Grouper Tartare and Osetra Caviar
Scarlet Prawn Salad with Charred Vegetable Gazpachuelo
Fish of the Day
Grilled Foie Gras, Scrambled Eggs and Summer Truffle
Suckling Lamb Loin D.O. Valle de los Pedroches
Pre-Dessert
Egg Yolk Dessert, Palo Cortado Sherry, Yogurt and Flame-Roasted Eggplant
Petit Fours