The story
Triciclo is the realisation of a shared dream between two friends, chefs Javier Goya and Javier Mayor. After years working together in professional kitchens, they asked themselves a simple question: “What would the restaurant we’d love to eat at be like?” The answer opened on 2 July 2013 in Madrid’s Barrio de Las Letras, a neighbourhood steeped in literary history, art and a vibrant culinary scene.
The space they found in the heart of Las Letras fit their vision perfectly. What began as a two-person project has grown into a group of over 50 people, but the original restaurant remains its heart—the “older brother” of an expanding family in Madrid’s ever-evolving food landscape.
At Triciclo, the philosophy is straightforward: care for the origin of every ingredient. The kitchen works with carefully selected local suppliers to bring seasonal, fresh produce to the table. The spirit of slow food guides the cooking—pure, unpretentious, and rooted in the flavours that have always defined Spanish cuisine. The team calls it “cocina pura,” a cuisine that lets the ingredients speak for themselves.
The menu changes with the seasons, an echo of what nature provides at each moment. This commitment to quality and sustainability has earned Triciclo a place among the Michelin Recommended restaurants in Madrid, a recognition that aligns naturally with the restaurant’s dedication to a high-level dining experience without losing the essence of good eating.
Triciclo was also conceived as a place of learning and growth. The kitchen has welcomed some of Spain’s and the world’s best chefs, who have passed through its fires and shared its tables. The restaurant’s wine cellar, described as “the jewel of Triciclo,” reflects a belief that a bottle of wine holds as much philosophy and wisdom as any book. Whether you come for lunch or dinner, the atmosphere is one of relaxed enjoyment—a place where the goal is simply to make you feel seduced by each dish and eager for the next.
Recognition
Ambience
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