Tribu at Casa Beatnik Hotel
Surrounded by the lush gardens and vineyard of Casa Beatnik Hotel, Tribu is an ecological six-table restaurant where local, independent farms and sustainable practices are matched with Galicia’s most sought-after ingredients — from its fish markets, terrains and premier producers and purveyors – to create dishes that share a spirit of primitive traditions and modernity.
Tribu is open to both the public and hotel guests. Whether an intimate courtyard dinner beside a crackling fire, a birthday party or a wedding banquet in an elaborate bedouin tent, every celebration at Casa Beatnik Hotel is instilled with our polish and panache.
Bonhomme Group’s Michelin-starred Executive Chef Marcos Campos (Valencia, Spain) and Culinary Director Erwin Mallet (Limoges, France) focus their contemporary worldview to create inventive yet undeniably respectful seasonal menus that share their love for Galicia’s boundless treasures, their passion for cooking with charcoal and wood, and their commitment to sustainable methods.
Our wine cellar, curated and collected by Alvaro Medina (Santiago de Compostela, Spain), one of Galicia’s most respected sommeliers, is filled with a boutique collection of wines from the best producers in Galicia. Our list represents a new generation of iconoclastic winemakers that offer immensely personal expressions that embrace ancestral techniques, indigenous grape varietals and the idiosyncrasies of their landscape.
Designed by Maison Bonhomme, Tribu was built with sustainably harvested and elaborated materials that link the past with the present. Elements from a historic Galician palloza, made of granite and brezo, are combined 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 our culinary team at work from any seat in the restaurant.