Celebrating the heart of Galicia: Our newest restaurant is now open
NOW OPEN: TRIBU!
Surrounded by the lush gardens and vineyard of Casa Beatnik Hotel, a bold transformation of an 18th century Galician pazo, Tribu is a six-table restaurant offering guests the perfect setting to experience the best the region has to offer, from Rubia Gallega beef and spectacular seafood to rare vegetables, wild game and wine.
Led by Executive Chef Marcos Campos, Tribu is a homecoming of sorts for the acclaimed chef, born in Valencia, Spain. At Tribu, Chef Marcos Campos is further freed to explore and experiment with both the Galician ingredients that he loves and new products, from the land and from the sea, that until now he has not been able to incorporate in Chicago due to import controls.
For Tribu’s Debut Menus, running through October 16th, Chef Marcos and the culinary team of Porto are collaborating with Casa Beatnik Hotel’s culinary team to present two multi-course experiences. Tribu’s international culinary team combines their contemporary worldview to showcase the most sought-after sustainable ingredients from Galicia — from its fish markets, forests and premier producers and purveyors – to create hyper-seasonal tasting menus. Dishes share a spirit of tradition and modernity, with inventive compositions created by incorporating ancestral preservation techniques (smoking, curing, pickling, dry-aging) and cooking exclusively over charcoal and wood.
Starting this Fall and in subsequent seasons, Chef Marcos will also partner with different chefs from around the world who share his passion for Galicia’s boundless treasures and his love for cooking exclusively with charcoal, wood and ancestral preservation methods. Together, they will create Tasting Menus with dishes from their award-winning kitchens abroad and new journeys that marry a ‘kilometer 0’ philosophy with their nomadic culinary backgrounds.
Tribu’s wine cellar takes guests on a journey through the Iberian Peninsula and the islands of the Atlantic and Mediterranean. The producers on our list create wines that are deeply evocative of the lands and landscapes they farm by combining an experimental craft mentality with a profound respect for the agricultural history of their regions. Their small-production, must-try bottlings are bold, daring and refreshingly unpredictable. The culinary cocktails at Tribu combine our favorite seasonal elements and spirits with unexpected ingredients and flavor combinations — from squid ink and seaweed to smoke.
Designed by Maison Bonhomme, Tribu’s interiors link the past with the present by taking elements from a historic Galician palloza, made of granite and brezo, then combining them with the finest handmade crafts from around the world: cement tiles from Popham Design in Marrakech, suzanis from Tashkent, and esparto curtains and chandeliers from Jaén. Added to this nomadic environment are 360 degree views of the winery, garden and vineyard, plus the ability to observe the culinary team at work from any seat in the restaurant.
Tribu’s intimate setting means guests can learn the details behind the dishes and wine being served in front of them directly from the chefs and sommelier making and pouring them. Questions can be asked, stories will be shared and connections will be made.
From our pastoral surroundings in the Ribeira do Ulla, guests are just a short drive away from the fishing villages and farmsteads of the Atlantic Coast of Spain. This is Galicia profunda, a rural paradise set against an arresting backdrop of vineyards, working farms and picturesque villages spanning lush mountains and rugged coastlines, a celebration of our connection to nature and its ever-changing seasons. Galicia is an extraordinary setting that evokes that rare feeling of a place that’s seemingly untouched and slightly lost in time, a destination for global nomads, who arrive to discover the excellence of its culinary treasures, winemakers, chefs, purveyors and artisans.
