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.