THE TRIBES RESTORE
From an etymological point of view, Tribus means three-way genesis.
On the gastronomic side, Tribes It's a Pozzuoli place with three souls: those of the chefs Simone Frattini, Vincenzo Marra and Giuseppe Postiglione.
HISTORY
Three thirty-year-old chefs, three longtime friends with a common purpose: create your own restaurant after years of experience in various structures in regional contexts, national and international, even starred ones.
The dream came true in October 2020 with the opening of Tribus restaurant, on that Via Miliscola di Pozzuoli that runs along the sea.
Three chefs: a small tribe working in harmony. Six hands that strengthen each other.
In the kitchen Vincenzo is in charge of the first courses, Simone manages starters and main courses, while Giuseppe dedicates himself to bread and sweets, but it also has another role: the welcome in the room.
The chef likes to "show his face", tell the guests about the preparations, to establish a relationship of trust.
Vincenzo Marra, Simone Frattini and Giuseppe Postiglione
THE LOCAL
The sign on the street heralds a descending staircase and an outdoor terrace, active in warmer temperatures.
The large room is accessed through glass doors.
60 place settings set between two large rooms, intense colors on the walls. There is also an Instagrammable corner, as in common use today.
A restaurant suitable for families, as well as for younger audiences.
They will return to the tribe, room
They will return to the tribe
THE PROPOSAL
At Tribus every dish is produced internally, from bread to fresh pasta.
Only fresh, seasonal ingredients are purchased for the pantry, and there are no frozen products other than those placed in the blast chiller by the chefs themselves.
The proposal is based on tradition, which for the three chefs, however, is a starting point and not a landing point. They love to change and try new things, as a stimulus for diners, but also for their own work.
The menu is designed to please as many people as possible, even celiacs, with specially made pasta and bread.
There are two fixed points: Fresh pasta buttons with seafood soup (dish that summarizes the experiences of all three chefs) and the sharing starter, convivial dish inspired by Sunday lunches at the grandparents' house which began with many things to taste placed at the centerpiece.
Ad ogni modo, behind every dish there is a common thought of the three chefs.
The wine list has around a hundred references, mainly from Campania and Italy, with some labels coming from the rest of the world.
THE TASTING
On the occasion of the presentation of the venue to the press organized by the journalist Laura Gambacorta, the Tribus chefs have prepared two menus, to meet different dietary needs.
Here is the description of the vegetarian menu and the images of the omnivore menu.
Laura Gambacorta, Vincenzo Marra, Giuseppe Postiglione and Simone Frattini
Sprint start with Artichoke, eggnog and black sesame; excellent eggnog, flavored with soy sauce.
Artichoke, eggnog and black sesame
A seguire, another appetizer, Roasted lettuce and vegetable jus.
Roasted lettuce and vegetable jus
A common vegan dish for both menus: Cauliflower, peanut butter, lemon and truffle. A preparation rich in aromas, those of cauliflower (first boiled and then roasted) and black truffle.
Cauliflower, peanut butter, lemon and truffle
Two firsts: Watercolor selection rice, goat cheese and chives and caprese raviolo.
Watercolor selection rice, goat cheese and chives
Caprese ravioli
As a protein dish, Egg 65°, potato and hazelnut foam.
Egg 65°, potato and hazelnut foam
Household must, Yellow cream millefeuille with lemon and black cherries. The very thin puff pastry is prepared with thyme and cane sugar, to give a nice crunch. No artificial flavors for the cream, only real lemons from the Amalfi Coast.
Yellow cream millefeuille with lemon and black cherries
A project based on three, a magic number, it can only portend good things.
Tuna, roasted leek, katsuobushi e mayo alla soia
Grouper carpaccio with homemade sea bass roe, roasted tomato, reduction of vinegar and shallot oil
Fresh pasta button stuffed with potatoes with seafood soup and white fish tartare
Acquerello selection rice with seared mackerel, goat cheese and chives
Catch of the day and its GDP GDP, artichoke and Taggiasca olive salad
Tribus Restaurant
Via Miliscola, 155 – Pozzuoli, Naples
such. 081/19914371
https://tribusrestaurant.com/
Open from Tuesday to Friday only in the evening.
Saturday open for lunch and dinner.
Sunday open for lunch only.
Closed Sunday evening and Monday.
