Bonhomme Hospitality is a American hospitality group known worldwide for its Chicago restaurants, cocktail bars, music venues and hotels. A little over a month ago, the business group opened by the brothers Alonso Monteagudo, Daniel and Juan Carlos, his first project in Galicia: Casa Beatnik (Lugar de Galegos 6, Vedra).
With the opening of Tribethe business group intends complement the bohemian luxury experiences at Casa Beatnikoffering the client the best that Galicia can offer to the palate around a paradisiacal environment.
“If I had to describe the style of our designs and brands, I would say that we are pure ‘joie de vivre’”
Daniel Alonso, founder and creative director of Bonhomme.
A first class team
The Bonhomme group and executive chef Marcos Campos are also behind the well-known restaurant Porto (In Chicago), which has obtained a Michelin star. With this, the Valencian chef has established himself as the youngest to achieve such recognition in the United States. “Gastronomic awards are always welcome,” says Marcos, “but our main objective is to offer a unique experience and constant improvement“.
So, Chef Marcos has come to Galicia to discover first-hand those Galician products that have already conquered the United States and offer them to the diner through a exclusive kitchen of firewood and coal. In fact, they have a Neapolitan clay oven imported directly from Italy.
@triburestaurant
If Porto offers diners a leap across the Atlantic to discover the west coast of Spain and Portugal, Tribu aims to explore Galician treasures from its own land. “It is a great opportunity to show part of the culinary trajectory of our restaurant in Chicago,” explains the chef, “in which we have had to adapt due to the import difficulties that we have encountered along the way of our growth.”
Despite the notable differences that may exist between the American and Galician culinary sectors, Marcos is clear that “The great similarity between any kitchen is that of being able to move the customer through it.”
“Galician gastronomy is at an incredible moment, recognized nationally and internationally by great chefs from around the world”
Marcos Campos, executive chef of Porto and Tribe
The founder and creative director of Bonhomme, Dani, emphasizes that diversity between the two kitchens, who “In the end we are all human beings, complicated, passionate, capricious… we want to share the experience with visitors, whether in Chicago or here in Vedra.”
Two exclusive menus to travel with the palate
In Tribe the diner will be offered two menu possibilities: tasting and Omakase. The first, more traditional and made up of some of the renowned chef’s most successful dishes. The second, inspired by the Japanese tradition and the ancient techniques of food preservation, such as smoking, curing, pickling and drying. “Both share a spirit of tradition and modernity”Dani explains. For his part, chef Marcos adds that “Creativity always has to be linked to traditional flavors and techniques“.
The menus, which will be Available until October 16have been created by the aforementioned Chef Marcos, his culinary team from Porto and the head chefs of Casa Beatnik: David Galego and Lorena Navarro.
Besides, the team will also collaborate with different chefs from all over the world to bring innovative dishes to Galicia to compose surprising menus. “What most influences my day-to-day life as a chef is multiculturalism, the great luck I’ve had to be able to work in Chicago with professionals from many countries and cultures,” says Marcos.
Tosta Uni (Galician preserves, seaweed, lemon gel and Portuguese cheese on brioche) and the razors of The Compasswith white asparagus and a marine guacamole.
“For me it is a dream to be able to work with products of such high quality that can be found in Galicia”says Marcos when talking about local Galician products and the incredible work of small producers in the area. “Galician gastronomy is at an incredible moment, recognized nationally and internationally by great chefs from around the world”he emphasizes.
tribe will offer two services from Wednesday to Saturday (from 12:00 to 16:00; from 19:00 to 23:00) and one on sundays (from 12:00 to 16:00). It is necessary Advance reservation.
Designed to dream: pure exoticism, bright colors and its own style
Tribe has six tables with 360 degree views of the winery, the lush garden and the imposing vineyard. In addition, diners will be able to observe the culinary team working on the dishes that make up each menu from their seats.
All this in a very special environment, designed by Maison Bonhomme. “If I had to describe the style of our designs and brands, I would say that we are pure joy of living”Dani details.
@triburestaurant
The inside of Tribe links past and present by combining elements of a historic Galician granite and heather palloza with crafts hand made from different parts of the world: cement tiles from Popham Design in Marrakech, suzanis from Tashkent (Uzbekistan), esparto curtains and chandeliers from Jaén. For Bonhomme, travel and culture are at the heart of all her surprising and careful designs. “We are like a tribe of nomads,” explains Dani, “we aspire to transport people and share our passion through experiences.”
In the words of the entire team “Tribu intends to make an unstoppable effort to make Galicia known to the world”.
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