Tribeca is your trusted bar in Alicante!
A meeting place where good vibes, tasty food, and sustainability come together.
Throughout these years, we have evolved to adapt to the lifestyle of our customers. That’s why, in addition to preserving the tradition of German sausages and gourmet burgers, you can now also find healthier options such as bowls or salads on our menu.
For us, caring for the environment, sustainability, and inclusion are of great importance.
We ensure that all the ingredients we use are of the highest quality and that our dishes are well-balanced. Thanks to our own garden, we obtain locally sourced vegetables to supply our dishes. We work with suppliers who share our values, and we are always striving to improve and adapt to new trends.
We look forward to welcoming you to Tribeca with good music, sports programming, and incredibly delicious bites!
We carefully select the ingredients for our products, always prioritizing quality, sustainability, and local sourcing.
In 2020, we put Terramón Farm into production, a 15,000 m2 estate in Mutxamel from where most of the vegetables we use in our kitchen come from.
The farm follows biodynamic and permaculture principles, without the use of any chemicals, transforming previously abandoned and compacted land into a fertile horticultural and fruit-growing space. The warm temperatures in Alicante, efficient water usage, and organic matter have allowed us to achieve delicious results that we proudly serve on our tables.
Our meats are organic, and some of them have Protected Geographical Indication. When they arrive in our kitchen, we take care of grinding and selecting the best cuts for our burgers and sandwiches.
Every day, we set the Pan San Román Bakery in motion, which supplies Tribeca and the other restaurants in the Gourmet group with artisanal bread and pastries made with high-quality ingredients.
María José San Román was born in Valladolid, but she arrived in Alicante at a very young age during her childhood. Here, she began her career in law but later abandoned it to dedicate her life to the kitchen, where she found her calling.
María José is an energetic woman, full of curiosity, and always in constant evolution. She started by reading everything about cooking in foreign publications and worked hand in hand with Michelin-starred chefs like Joan Roca from El Celler de Can Roca.
As a faithful ambassador of Mediterranean cuisine and the traditional flavors of rice and saffron, she travels the world showcasing the best of our land, as well as in the restaurants of the Gourmet Group. María José dedicates a significant part of her time to research on classic ingredients of our gastronomy, such as saffron, rice, and Extra Virgin Olive Oil, of which she is an international ambassador.
Her principles are clearly visible in every restaurant and in every action she decides to participate in. Additionally, she is the president of Mujeres en Gastronomía (Women in Gastronomy), an association that seeks to provide more visibility to women in the hospitality industry.
The Gourmet Group was born in 1975 with the creation of the Frankfurt, now known as Tribeca. Since that date, our passion for gastronomy has been growing along with our experience.
After the success of Tribeca, four years later, the idea of Taberna del Gourmet emerged. It became a meeting place centered around a classic bar, where people could enjoy fresh products, gastronomic classics, and the best seafood.
By the mid-1990s, we decided to go all-in with Monastrell. First at Playa Muchavista, where later our grill restaurant La Vaquería would be located, and then in the center of Alicante.
In recent years, in addition to our restaurants, you can also find Tribeca and Taberna del Gourmet corners at El Corte Inglés in Federico Soto (Alicante).
Our gastronomic commitment is based on quality ingredients, attention to detail, and sustainability, which are fundamental pillars of our group’s restaurants.
As a base, the traditional Coca, on top of which the crunchy touch is provided by the corn chips, we continue with the explosion of flavors through chili con carne, guacamole, melted cheese, fresh pico de gallo and the spicy touch of jalapeños.