El triciclo restaurante madrid
Contenidos
The data provided through this form will be processed by TRICICLO RESTAURANTE Y CATERING SL. CIF B86680659 address at CALLE SANTA MARÍA, 28 – BJ, MADRID (MADRID), 28014 in accordance with the provisions of our privacy policy in order to send you information about our products / services.
The data provided through this form will be processed by TRICICLO RESTAURANTE Y CATERING SL. CIF B86680659 address at CALLE SANTA MARÍA, 28 – BJ, MADRID (MADRID), 28014 in accordance with the provisions of our privacy policy in order to send you information about our products / services.
The data provided through this form will be processed by TRICICLO RESTAURANTE Y CATERING SL. CIF B86680659 address at CALLE SANTA MARÍA, 28 – BJ, MADRID (MADRID), 28014 in accordance with the provisions of our privacy policy in order to send you information about our products / services.
The data provided through this form will be processed by TRICICLO RESTAURANTE Y CATERING SL. CIF B86680659 address at CALLE SANTA MARÍA, 28 – BJ, MADRID (MADRID), 28014 in accordance with the provisions of our privacy policy in order to send you information about our products / services.
Baby tricycle
TriCiclo was born from the illusion of three cooks to bring the best gastronomy to all those who enjoy the food, the mixture of flavors, to try different products… Informal atmosphere and close treatment. Both the dining room and kitchen teams are made up of cooks as we intend that our customers can receive a complete and accurate explanation of each dish and, sometimes, they can see how the dishes are finished at the table.
Due to the current health situation, our menu may be modified, maintaining the same structure and many of the classic dishes of the house. In addition to our usual dishes, every day our chef prepares a series of suggestions with seasonal products.
The preparations for the opening were tough. «Even I, who am always very positive, had moments when I wanted to throw in the towel because of the problems with the construction work,» admits Javier Goya, who with his partners, family and colleagues was in charge of chopping, painting and preparing the premises.
Above all, they wanted there to be a real kitchen, where pots are moved, meats spend almost whole days in the oven and the freshest and most seasonal products arrive daily to be used to prepare not only the menu, which of course would be seasonal, but also various suggestions that will change daily.
Tricycle a la carte restaurant
The preparations for the opening were tough. «Even I, who am always very positive, had moments when I wanted to throw in the towel because of the problems with the construction work,» admits Javier Goya, who with his partners, family and colleagues was in charge of chopping, painting and preparing the premises.
Above all, they wanted there to be a real kitchen, where pots are moved, meats spend almost whole days in the oven and the freshest and most seasonal products arrive daily to be used to prepare not only the menu, which of course would be seasonal, but also various suggestions that will change daily.
