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The restaurant Tripea, located in the Vallhermoso Market, has just renewed its gastronomic proposal to follow the concept of its beginnings of “enjoy eating”, but giving it a twist and creating the “definitive” menu, as they have called it from the restaurant. Thus, in this new tasting menu, the Tripea team proposes eight dishes that include its already classic hot mussel ceviche, as well as other small bites to eat with your hands and its original version of rice pudding as a final touch.
This new tasting menu will be available from this May at lunch and dinner times and is priced at 50 €. With all the essence of chef Roberto Martínez Foronda, in this new proposal, the chef seeks to “adapt Peruvian references to our gastronomy, either by using national products or by adapting popular recipes or stews”.
Some of the novelties that diners will find this season at Tripea are the octopus with tiger’s milk “a la parmesana” or the tuna ceviche “Carretillero” in gazpachuelo acevichado. There will also be dumplings and chifa dishes, such as siumai stuffed with bacon and jowl, or bao stuffed with sautéed pork loin. The vegetable part will be starred by the confit and fried artichoke, ocopa cream, Serrano cheese, jerky, egg yolk sauce and “Manzanilla”. While the embers touch will be provided by the stewed and bay-smoked cheek, Tom Yum soup reduction, grilled celeriac puree, pickled carrot, hoisin roasted pears, caramelized peanuts, Chinese 5 spices. For dessert, their fun version of coconut rice pudding, purple chicha, blueberries, lotus cracker, candied kumquat, crispy rice, beet powder.
There is also a new liquid proposal
Regarding the liquid part, Tripea’s wine proposal also presents new additions to make this gastronomic experience even more top. Among the novelties present, 8 new references of reds and whites by the bottle, with small jewels of national wineries -such as Fedellos do Couto, Enric Soler- and some French additions specially designed to accompany during the journey of this gastronomic journey. And, of course, the classic “Tripi Sour” made with Pisco 1615 Quebranta, the flagship cocktail of the house that takes us directly to Peru.
So, when do you say you are going to try Tripea’s new proposal?