Restaurant in Seville, Spain
Two decades in, still the fish call.
Tribeca has been one of Seville's most consistent seafood destinations for two decades, with daily Gulf of Cádiz sourcing and a Michelin Plate to its name. The tasting menus — 'Corto' and 'Largo' — require advance reservation and are the format that best shows what chef Jan Sobecki's kitchen can do. At €€€€, it is easier to book than most restaurants at this level in Spain.
If you have already eaten at Tribeca once, the question on a return visit is not whether the kitchen holds up — two decades in business and consecutive appearances in the Opinionated About Dining Leading Restaurants in Europe ranking (including a new #584 position for 2025) confirm that it does. The question is how to get more out of it. The answer: go longer, book the tasting menu, and time your reservation around what the Gulf of Cádiz is yielding that week. This is a seafood restaurant that trades on the day's catch, which means repeat visits genuinely differ in ways that most restaurants at this price point cannot claim.
Chef Jan Sobecki runs a kitchen that is organised around a clear and consistent logic: seasonal produce, high-quality meat, and fish caught that day, much of it sold by the slice and sourced from the Gulf of Cádiz. That sourcing discipline is what separates Tribeca from the broader field of fine-dining seafood restaurants in Seville. At Cañabota, the approach is similar in spirit but the format is more casual and the price ceiling is lower (€€€ versus Tribeca's €€€€). Tribeca's edge is in the layering: the kitchen applies contemporary technique to Andalusian raw material in ways that are specific and considered rather than generic.
The battered grouper with ginger and kumquats is the dish the venue itself flags as a reference point, and it illustrates the kitchen's method well. The base ingredient is local and caught-fresh; the treatment uses acidity and aromatics to add a register that straight frying would not. For dessert, the cherries with amarena, horseradish ice cream, and Giuseppe Giusti balsamic vinegar is an equally precise construction: contrasting temperatures and acid levels doing deliberate work, not decorative flourish. If you ate à la carte on your first visit, the tasting menus ('Corto' and 'Largo', both requiring advance reservation) are the logical next step. They are the format through which the kitchen's sequencing and sourcing intelligence are most fully expressed.
The room itself positions you near the historic Buhaira Gardens, and the visual register is composed rather than theatrical — a deliberate contrast to the showy dining rooms that have proliferated in Seville's centre. The setting rewards attention; it is not trying to distract you from what is on the plate. For anyone comparing the look of the room to somewhere like Abantal, Tribeca reads as quieter and more lived-in, which suits the idea of a restaurant you return to rather than one you visit as a set piece.
Michelin Plate recognition (2025) is the right calibration for where Tribeca sits: technically serious, consistently executed, but not operating at the level of formal ceremony that a star demands. That is not a criticism. It places the restaurant in useful context , closer to the focused precision of Az-Zait and Balbuena y Huertas than to the full architecture of Spain's leading destination kitchens like El Celler de Can Roca in Girona, Arzak in San Sebastián, or Azurmendi in Larrabetzu. What Tribeca offers at €€€€ is a tightly edited seafood-focused experience built on daily sourcing, without the formality or occasion overhead of a starred room. That is a genuinely useful position in the market.
Two decades in business also means the service has depth. This is not a restaurant staffed by people who are learning the room. The team knows what is fresh, knows the menu sequences, and can guide a return visitor toward whatever the kitchen is most excited about that day. That institutional knowledge is an asset that newer restaurants in Seville's contemporary dining scene , however technically accomplished , do not yet have.
For direct peer comparisons in the seafood category across Europe, Tribeca's approach to Gulf of Cádiz sourcing is its clearest differentiator. Spanish coastal seafood at this level of daily-catch discipline invites comparison to places like Gambero Rosso in Marina di Gioiosa Ionica and Alici Restaurant on the Amalfi Coast, both of which operate on similar sourcing principles. The Spanish context gives Tribeca access to specific Atlantic species and preparations that southern Italian kitchens do not have, and the Andalusian flavour grammar , kumquats, ginger, balsamic , sits closer to Moorish-influenced complexity than to the cleaner acids of Italian coastal cooking. Neither is better; they are different answers to the same question about what a serious seafood kitchen should do with what the sea gives it each morning.
The Opinionated About Dining ranking has moved Tribeca from #553 (2024) to #584 (2025) in Europe , a small downward shift, but the restaurant was also OAD-recommended as a leading new entrant in 2023, which suggests the ranking is settling rather than declining. At a Google rating of 4.4 across 539 reviews, the broader audience verdict tracks with the critical position: consistently good, worth the price, no obvious weak points. For anyone planning a Seville itinerary across multiple meals, our full Seville restaurants guide is the right starting point, alongside our guides to Seville hotels, bars, wineries, and experiences.
Tribeca is rated easy to book by Pearl, which at the €€€€ price point in Seville is genuinely useful information. The tasting menus ('Corto' and 'Largo') require advance reservation , you cannot walk in and access that format. For à la carte, a booking of one to two weeks out should be sufficient in most periods, though weekends and high tourism season (spring Feria de Abril, late autumn) warrant earlier planning. If the tasting menu is your priority, treat two weeks as a minimum and aim for three to be safe.
| Detail | Tribeca | Cañabota | Abantal |
|---|---|---|---|
| Price range | €€€€ | €€€ | €€€€ |
| Cuisine focus | Seafood, daily catch | Seafood, casual | Modern Spanish, creative |
| Booking difficulty | Easy | Moderate | Moderate |
| Tasting menu | Yes (prior reservation required) | No | Yes |
| Awards | Michelin Plate 2025, OAD #584 | Michelin Plate | Michelin Star |
| Google rating | 4.4 (539 reviews) | , | , |
Smart casual is the practical benchmark at Tribeca. At €€€€ in Seville, the room expects a degree of effort , trainers and shorts will feel out of place , but there is no formal dress code on record. Think along the lines of what you would wear to a comparable restaurant in central Seville: neat, put-together, not overdressed. The room is composed rather than flashy, so the dress register follows suit.
If you are returning for a second visit, move to a tasting menu rather than à la carte , both 'Corto' and 'Largo' require advance booking, so confirm the format when you reserve. For à la carte, the battered grouper with ginger and kumquats is the kitchen's own reference dish and worth ordering. The cherry dessert with horseradish ice cream and Giuseppe Giusti balsamic vinegar is one of the more technically precise endings in Seville's seafood category. The day's fish sold by the slice is the format that leading reflects the Gulf of Cádiz sourcing , ask what is freshest when you arrive.
Yes, with the right expectations. Tribeca's format accommodates solo diners at the à la carte level without friction. The composed, quieter room works better for solo eating than a noisier tapas format. The tasting menus are available solo too, with prior reservation. At €€€€, solo dining here is a deliberate choice rather than a fallback , if you want a lower-cost solo seafood option in Seville, Cañabota at €€€ is the more practical alternative.
Three things worth knowing before you arrive: the tasting menus are only accessible with a prior reservation, so you cannot decide on the day; the fish is largely sourced from the Gulf of Cádiz and sold by the slice, so the à la carte menu shifts with availability; and the restaurant has been operating for twenty years, which means the kitchen and service team are not experimenting , what you get is a settled, confident expression of seafood cooking with Andalusian and contemporary influences. The Michelin Plate (2025) and OAD ranking (#584 in Europe for 2025) give you calibration on where this sits in the broader field.
For à la carte, one to two weeks is sufficient outside of peak periods. For the tasting menus ('Corto' or 'Largo'), book at least two to three weeks out , these formats require advance reservation by the restaurant's own rules, not just as a practical precaution. During Seville's busiest windows (spring fair season, major holidays, late autumn weekends), push that to a month for the tasting menu format. Pearl rates the overall booking difficulty as easy, which means last-minute à la carte slots are possible, but do not rely on that for a special occasion.
Tribeca can accommodate groups, though the venue does not publish a specific private dining or group booking policy in available data. For groups of four or more, booking well in advance is sensible at €€€€ , the room is not large enough to absorb walk-in groups without disruption. The tasting menu format works well for groups where everyone wants the same experience and dietary requirements are manageable. For a larger private group event in Seville, contacting the restaurant directly to discuss options is advisable. Almansa · Pasión & brasas is worth considering as an alternative for groups that want an asador format with more flexibility on format and spend.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Tribeca | Seafood | €€€€ | A stone's throw from the historic Buhaira Gardens and taking its name from the famous district in New York, Tribeca can now be considered a classic culinary haunt in Seville after two decades in business. Here, everything revolves around seasonal produce, working with high-quality meat and, in particular, fish caught that day (much of it sold by the slice and mostly sourced from the Gulf of Cádiz). The proposal? Two tasting menus ('Corto' and 'Largo', both only available upon prior reservation) and a traditional à la carte menu with contemporary touches. We recommend trying the battered grouper with ginger and kumquats, and for dessert, the cherries (from Jerte or El Bierzo), amarena, horseradish ice cream and Giuseppe Giusti balsamic vinegar.; Michelin Plate (2025); Opinionated About Dining Top Restaurants in Europe Ranked #584 (2025); Opinionated About Dining Top Restaurants in Europe Ranked #553 (2024); Opinionated About Dining Top New Restaurants in Europe Recommended (2023) | Easy | — |
| Abantal | Modern Spanish, Creative | €€€€ | Michelin 1 Star | Unknown | — |
| Cañabota | Seafood | €€€ | Michelin 1 Star | Unknown | — |
| Manzil | Contemporary Spanish, Modern Cuisine | €€€ | Unknown | — | |
| Sobretablas | Andalusian, Contemporary | €€ | Unknown | — | |
| Almansa · Pasión & brasas | Asador | Unknown | — |
A quick look at how Tribeca measures up.
Tribeca sits at the €€€€ price point and has operated as a Seville dining institution for twenty years, so dress accordingly: neat, put-together clothing is appropriate. There is no evidence of a formal dress code in the venue data, but arriving in beachwear or athleisure at this price level would feel out of place. Aim for the same standard you would at a comparable Michelin-recognised restaurant.
The venue record specifically calls out two dishes: the battered grouper with ginger and kumquats, and the dessert of cherries (Jerte or El Bierzo), amarena, horseradish ice cream and Giuseppe Giusti balsamic vinegar. If you want to cover more ground, the 'Largo' tasting menu is the format built around Chef Jan Sobecki's seasonal, day-caught fish sourcing from the Gulf of Cádiz. The à la carte is available if you prefer to pick, but the tasting menus require prior reservation.
Pearl rates Tribeca as easy to book at the €€€€ level, which removes one barrier for solo visits. The à la carte option means you are not locked into a multi-course format if you are eating alone, giving you more flexibility than venues that only offer tasting menus. Nothing in the venue data suggests a counter or bar setup, so confirm seating arrangements when booking.
The tasting menus ('Corto' and 'Largo') require advance reservation — they are not available on the door. The kitchen is built around day-caught fish from the Gulf of Cádiz, so the menu shifts with what is available; do not arrive expecting a fixed list. Tribeca holds a Michelin Plate (2025) and has appeared in Opinionated About Dining's Top Restaurants in Europe for consecutive years, so the €€€€ pricing has documented credentials behind it.
Pearl rates Tribeca as easy to book, which at this price point in Seville is genuinely good news. That said, the tasting menus ('Corto' and 'Largo') require prior reservation by the venue's own policy, so you cannot walk in and request them. A week or two of lead time should be sufficient for most visits, but booking further ahead for weekend evenings is sensible given its two-decade standing in the city.
The venue offers both tasting menus and a traditional à la carte, which gives groups flexibility in format. Nothing in the venue data specifies a private dining room or maximum group size, so check the venue's official channels to confirm capacity for larger parties. For groups that want a shared experience, the 'Largo' tasting menu is the natural format, provided all guests are aligned on a multi-course fish-focused meal.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
