Earlier menus have run to a steak tartare with purple potato chips, a cold green tomato soup with olive tapenade and blue fish, morcilla with pine nuts and raw portobello, a stuffed zucchini flower with classical forcemeat, and monkfish with potato purée and capers, finishing on strawberries with lemon verbena and vanilla cream.

Chef Aitor Sua trained in Paris under William Ledeuil at Ze Kitchen Galerie and at the historic Grand Véfour before opening Trèsde young, on Calle de la Cava Alta. He had grown, in his words, a little tired of the tasting menu and wanted something more direct, so the restaurant is built around three courses: starter, main and dessert. It holds a Michelin Bib Gourmand and one Repsol Sol, and Sua was a finalist for Cocinero Revelación at the 2024 Premios Metrópoli. Lucas Fernández runs the dining room.

The three friends started planning the restaurant over video calls during the pandemic, while living between Spain, France and Germany. Before opening, they tested their idea at five eight-guest dinners at Fonte, a design and innovation space in Madrid, asking guests to rate the formula and the price. In autumn 2022 they found the former Matritum premises on Cava Alta, and Trèsde opened in early April 2023, with the three-course 'Fórmula EPP' at €41.

The number three runs through everything: three partners, three staff at the start, three courses, three choices in each, and the 3D look of the neon acrylic cutlery rests Fernández designed with his father; très, besides, is very French. The room is a long space of about 100 square metres with 10 tables and 28 seats, bar, dining room and kitchen, and a cellar and store in the basement. In June 2026 it made the news when Zendaya and Tom Holland ate there.

The seasonal carta is built around the Fórmula EPP (entrante, plato, postre) at €56, with a three-glass wine pairing for €25 more; dishes can also be ordered individually. Snacks cost €6 each: a spéciale oyster, an anchovy, or scallop with lardo, with caviar for €5 extra. Starters (€21) include vitello tonnato with caperberries, parmesan and orange, garden tomatoes with roast-garlic focaccia and Garrotxa cheese, and a Waldorf ensaladilla with smoked eel. Mains (€31) are Ibérico presa in a crust with Marcona almond, a Rossini fillet with seared foie and Port jus, or the day's fish. Desserts (€10) run to rice pudding with coffee caramel, a tart of the day, panna cotta and aged cheeses. Much of the produce is organic, from Cultivo Desterrado, Rafa Monge's project in Sanlúcar de Barrameda reviving traditional growing methods such as the navazo sand gardens; Sua met Monge as a supplier at Saddle and went to Sanlúcar to learn from him, and the carta shifts almost daily with what is available. Prices include VAT.

The room is contemporary against its old La Latina surroundings: no tablecloths, playful touches such as neon acrylic cutlery rests, and a space quiet enough for real conversation. Service is warm and attentive.

Trèsde serves lunch from 13:30 to 15:00 and dinner from 18:30 to 22:00. Book through CoverManager from the restaurant's site, call 609 004 105, or email info@tresderestaurante.com.