At the zenith of autumn, some restaurants in Seville give themselves to the season to take advantage of the spoon and ingredients such as pumpkin, chestnuts, also those that emerge when temperatures finally drop. Thus Tribeca, the acclaimed restaurant of Pedro Giménez in Nervión that, in parallel to its proposal, dedicates the cold season to a selection of stews. Throughout these Stew Weeks it incorporates to its menu these flavors that respond to the slow fire.
After opening this cycle with a classic Madrid stew, the restaurant will continue in the coming weeks with a selection of recipes that speak of territory, memory and market.
Beans with pickled partridge; farm beans with pig’s trotters; Andalusian stew with pumpkin, green beans and compango; fish suquet; cassoulet and artichokes with potatoes and clams.
The premise is the same as always: respect for the product, careful funds and allow the spoon to mark the rhythm of the meal.
Stews in Tribeca with an eye on the sea
The pots star these weeks in Tribeca, which follows the path of deep flavors and excellent fish and seafood from the Gulf of Cadiz that they themselves provide.
And the fact is that the specimens that are worked and served here come from wild fishing and selected through Astaroth, the group’s fishmonger in Rota, and its own fleet of boats, which fish with traditional and sustainable arts.
Craftsmanship, cooking and tenacity are the mainstay of this house that overflows with tradition, technique and contemporaneity. All of them ingredients that he has gathered throughout his long professional career from France to the United States.
In Tribeca there is room for tripe and caviar, Andalusian stew and champagne, stew and mezcal.