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TRIBECA BISTRÓ
Tribeca Bistró
Cocina clásica con alma joven y acento neoyorquino
Words: Editorial staff - Photography: Tribeca Bistro
In a prime corner of central Ma-
drid, a short walk from Cibeles
and the Puerta de Alcalá, Tribeca
Bistró has emerged with a defi-
ned personality and a clear purpose:
to rescue classic European cuisine
and present it with a youthful, relaxed,
and accessible air. A proposal that
combines technique, flavour, and a
cosmopolitan spirit that looks to New
York without renouncing its roots. In
just a few months, the restaurant has
earned its place on the Madrid gas-
tronomic scene thanks to a formula
simple in appearance – good food, a
dynamic atmosphere, and reasonable
prices – but difficult to execute with
such coherence.
A Project Born from a
Dream
The story of the restaurant is, above
all, a story of passion. And it has a
name: Diego Santa Rosa. Mexican
by origin and Madrilenian by choice,
Diego grew up with the conviction that
his life would be linked to gastronomy.
After training in Mexico City, he deci-
ded to cross the Atlantic to study at
the prestigious Luis Irizar school in
the Basque Country.
His time in restaurants like 887, Casa
Urola, and Aitana gave him a solid
foundation that today translates into
a respectful, well-executed repertoi-
re. That dream took shape by joining
forces with Diego Amigo, a hospitality
professional, entrepreneur, and foun-
der of a canned wine brand aimed at
a young audience. His vision comple-
ments that of the chef: strategy, sen-
sitivity towards the client, and a clear
bet on projects with soul.
The team is completed by chef Gerar-
do Méndez, who joined after his time
at Her and in the kitchens of Rosetta in
Mexico City, adding his own style mar-
ked by product and an eye for detail.
A Place Designed for
Every Day
From its name, Tribeca Bistró sets
a roadmap: to reinterpret European
bourgeois cuisine with approachabi-
lity and naturalness. Its menu reco-
vers traditional recipes, executed with
technical rigour and presented in the
dining room with a touch of freshness.
The venue breathes this duality: ele-
gance without solemnity, a cared-for
aesthetic without pretension, tables
that invite conversation, and an at-
mosphere where the murmur is part
of the charm. The restaurant has bet
from day one on a contained average
bill and a surprisingly competitive daily
menu for the area. The menu is desig-
ned for sharing, with balanced por-
tions and suggestions that work just
as well for a quick weekday lunch as
for a special dinner. Diego sums it up
simply: “For two, the ideal is about five
dishes. Something to nibble on, two
starters, and a main. From there, wha-
tever you fancy.”
The European Recipe
Book as a Compass
Tribeca Bistró has sought to champion
a repertoire that, amidst the whirlwind
of culinary trends, seemed forgotten.
Its philosophy is clear: return to the
classics, but without falling into nos-
talgia. Thus, the sole meunière is fini-
shed tableside with hazelnut butter and
parsley; the steak tartare is chopped to
order and aromatised with a light touch
of chipotle; and the marinière mussels
are served Belgian-style, accompanied
by fries. The roast beef, with a silky
parmentier and three sauces, and the
grand breaded pork chop, inspired by
the milanesa, also shine.
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