Founded 2013
Chef Javier Goya, Javier Mayor & David Alfonso
Kitchen seasonal Spanish gourmet
Atmosphere trendy and informal
Triciclo (“tricycle”) is the result of a culinary journey made by the 3 young chefs, all in their mid 30s, who worked together in the beginning of their careers. They each chose a different culinary path, working in top restaurants across Europe – like DiverXo by star-chef David Muñoz (3 Michelin stars) – and eventually returned to Madrid to embark on a common venture.
Triciclo’s vision is simply “the place we would like to eat in”. And the chefs have definitely managed to create a stylish space, which attracts both culinary snobs and more traditional diners. Their seemingly simple menu offers thoughtful skill and produces perfect dishes.
When launched, local bloggers and critics praised the restaurant as being “The ultimate gourmet hotspot.” the British Guardian named it one of “10 best tapas bars in Madrid”, it won a Michelin Bib Gourmand accolade (given to restaurants serving “exceptional food at affordable prices”), and Muñoz himself recommended it as his favorite spot in the city.
Triciclo offers 3 gastronomic routes: from the market – dishes prepared from fresh ingredients, based on seasonal selection. Minimal intervention and maximum flavor; Gourmet – sophisticated, articulated versions of traditional dishes; and Fusion – dishes combining a variety of flavors and ingredients, inviting diners to take an adventurous culinary journey across the globe. Each dish is offered in 3 portions, so one can taste everything with a clean conscience.
- Fresh white and green asparagus with cod pil pil and dried fruits
- Tiradito fresh white shrimp, passion fruit and chili peppers
- Seafood salad and herbs
- Fried brioche soaked in fried vanilla ice cream
One more thing The restaurant's name is not only an allusion to the trio who leads it, but also an homage to one of them: chef David Alfonso was a professional cyclist for 8 years.
Contact Calle Santa María, 28, 28014 Madrid, Spain
+34 910 24 47 98
Website
“Triciclo's simplicity is compensated by a high degree of culinary expertise. This is showcased in well-prepared and attractively presented dishes that encompass the personal and traditional, as well as oriental and fusion influences."
Chef Q&A Javier Goya
- My restaurant's secret:
- to offer the freshness of the best seasonal products at affordable prices
- My 3 most favorite ingredients:
- extra virgin olive oil, tomatoes and seafood
- The dish I love cooking the most:
- I like any dish that you have to cook for hours
- The most exciting moment in my career:
- the opening of our restaurant
- The best cooking advice I have ever received:
- to be tenacious and perseverant
- The person/people that I was most excited cooking for:
- my friends and family
- My guilty pleasure is:
- potato chips
- My ideal last meal would be:
- oysters and roasted lamb
- The next 'big thing' in the culinary world is:
- comeback of traditional cooking
- The best restaurant in the world:
- it’s very difficult to pick one, but I would say NOMA, Etxebarri and anything by the Bulli family
Founded December 2011
Chef Victor Gloger
Kitchen Fish and seafood imports from all over the world
Atmosphere Luxurious
For the last 16 years Chloleys is considered to be one of the leading restaurants in Israel and is regularly ranked by the different guides as one of the best in the country. Chef Victor Gloger, who has over 30 years of culinary experience and creativity, carefully leads a cuisine that combines French classical elements and rare Mediterranean products that are dealt with intelligently – the result is simply marvelous.
In the front of the kitchen there is an aquarium with lobsters and a showcase with the freshest fish. The kitchen itself is stocked with rare products from all around the world like langosteen from New Zealand.
The creative dishes are accompanied with a wine menu that is considered to be one of the best in the country, and therefore has won its seventh consecutive award of excellence by Wine Spectator Magazine. Chloelys is the only restaurant in Israel that can boast to such an accomplishment.
Last summer Chloelys opened a Kosher restaurant in the Exclusive Hilton Hotel on the seashore of Tel Aviv.
- A Ballotine of Sea Bass with Duxelles, Rice and Cream Sauce
- Tuna Tartar on Cold Persimmon Soup Spiced with Ginger and Lime
- Sea fish carpaccio with seared eggplant, black eggplant cream, tomato seeds, Rashid and smoked olive oil
One more thing Chloelys is the only gourmet restaurant in Israel that serves opening dishes of pickles and Syrian olives.
Contact 16 Aba Hillel St. Ramat Gan
03-5759060
Website
"Chloelys is one of the most beautiful restaurants in the country, its’ dishes are easily compared to the best in the world... and together they create a delightful experience"
Chef Q&A Chef Questionnaire for Victor Gloger
- My restaurant's secret:
- stability.
- My 3 most favorite ingredients:
- Butter, olive oil and cheese.
- The Dish I Love Cooking:
- Fish Tagine.
- The most exciting moment in my career:
- For the 50th Independence Day of Israel Shalom Kadosh, Avi Shtainitz, Yoram Nitzan and I cooked alongside with Joel Robuchon, Phillip Brown and Rick Boushmer. At the end of the meal Robuchon gave me a picture signed by him which read “Without you this meal could not have happened”.
- The best cooking advice I have ever received:
- My first teacher at the school of Hotel Management, Patrick Beal taught me that accuracy leads to perfection.
- The person/people that I was most excited cooking for:
- The great Emmanuel Acha Martinez.
- My Guilty Pleasure:
- Stinky cheese.
- My ideal last meal would be:
- Pizza with a big chunk of blue cheese.
- The next 'big thing' in the culinary world is:
- A decline in molecular cuisine. Back to basics with bold flavors and colors.
- The best restaurant in the world in my opinion:
- L’Atelier de Joel Robuchon
Meal Structure