Founded in 2002 by chef Pedro Giménez, and now run in conjunction with son Eduardo (in charge of the bodega), Tribeca has established a solid reputation as one of Seville's best restaurants. The design and décor are modern, with three dining spaces (two large, one small and private) for up to 80 diners, around a central kitchen with a wood surround. The menu is small, but is updated every three months to include seasonal products, and fish and seafood are selected direct from the markets.

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