Triciclo

Triciclo, Madrid: Pearl Verdict

The seasonal tasting menus at Triciclo sell out regularly, the half-portion à la carte format; which lets you cover significantly more ground in a single sitting; is the main reason to return after your first visit. If you have already eaten here once and stuck to a set menu, the next visit should be à la carte: order in thirds, graze broadly, treat the artisanal cheese selection as a serious final act rather than an afterthought. At the €€ price tier, this is one of the more considered ways to spend a midday meal in the Las Letras district.

About Triciclo

Triciclo occupies a modest, minimalist room on Calle de Santa María in Madrid's Las Letras neighbourhood, a compact, quietly lit space that rewards the kind of lunch where you intend to stay longer than planned. The layout is deliberately unpretentious: no theatrical open kitchen, no ambient noise engineered to signal cool. What you get is a room where the food is clearly the point, the physical scale keeps service personal without feeling formal. For a returning visitor, that spatial restraint is part of the appeal, it does not compete with the plate.

The kitchen is led by Javier Goya alongside Javier Mayor and David Alfonso, the cooking sits at the intersection of rigorous Spanish seasonal sourcing and a genuine openness to Japanese and Peruvian technique. That cross-cultural reference is not decorative: it shapes the way acidity, fermentation, raw preparation appear across the menu. The Michelin Plate recognition in both 2024 and 2025 reflects consistent execution rather than a single headline dish, which is the kind of award that means something over repeat visits.

The menu structure at Triciclo deserves particular attention. Alongside a conventional tasting format (Festival of Classics, Seasonal Tasting, weekly options), the kitchen offers the option to order dishes in half and even one-third portions à la carte. For a second-time visitor, this is the correct approach: you already know the room and the pacing, so use the format to test the seasonal range rather than committing to a fixed progression. Order four to six items in smaller portions and move through the menu laterally rather than linearly.

The Wine Program

Wine program at Triciclo is not listed in detail in the available data, but the venue's positioning, sustainability-focused, ingredient-led, with a kitchen that leans on Spanish seasonal produce and takes deliberate influence from Japanese and Peruvian culinary traditions, points toward a list that works well when it is matching acidity and restraint rather than weight. Spanish natural and artisanal producers are the logical pairing partner for this style of cooking, the Las Letras location places the restaurant in easy reach of wine bars and bottle shops where you can continue an evening after service ends. If wine depth is the primary driver of your booking decision, the €€€€-tier restaurants in Madrid, DSTAgE and Coque in particular, will offer more formally curated cellar depth. Triciclo's strength is value alignment: the wine spend will stay proportionate to the food spend, which is the right structure for a midday tasting session.

Practical Details

Triciclo opens for lunch and dinner Tuesday through Saturday, for lunch only on Monday. It is closed on Sundays. Service runs 1–4 pm for lunch and 8–11 pm for dinner across all open days. Booking difficulty is rated easy by Pearl, which means walk-in risk is lower than at Madrid's starred venues, but the seasonal menus do fill, book at least a week ahead if your visit is time-specific. The address is Calle de Santa María, 28, in the Centro district, within the Las Letras neighbourhood. For broader context on what else to eat, drink, do while you are in the city, see our full Madrid restaurants guide, our full Madrid hotels guide, our full Madrid bars guide, our full Madrid wineries guide, and our full Madrid experiences guide.

Logistics at a Glance

How Triciclo Sits in the Broader Spanish Scene

For context: Triciclo's approach to seasonal produce and cross-cultural technique places it in a similar conversation to Ricard Camarena in València and Casa Marcial in Arriondas, kitchens that treat Spanish ingredients seriously without treating tradition as a ceiling. If you are building a Spain itinerary around this kind of cooking, the next logical steps upward in ambition and price would be Quique Dacosta in Dénia, El Celler de Can Roca in Girona, or Arzak in San Sebastián. Closer to Barcelona, Cocina Hermanos Torres offers a comparable commitment to seasonal Spanish produce at a higher price tier. Azurmendi in Larrabetzu and Martin Berasategui in Lasarte-Oria are the Basque Country benchmarks if you are comparing technical ambition. Within Madrid itself, Deessa and Paco Roncero represent the city's starred tier if you want to spend more and get a longer, more formally choreographed meal.