Tres por Cuatro, which translates to “three times four,” is a culinary gem that truly celebrates the essence of seasons. With a commitment to using fresh, seasonal ingredients, its menu undergoes a delightful transformation every three months, marking the onset of each season.

At the heart of Tres por Cuatro is a beautiful fusion of traditional Spanish flavors, innovatively reimagined. Imagine indulging in patatas bravas, elevated with tuna tartare and a luscious egg yolk. But the real star is the influence of Mexican cuisine, evident in dishes like the garlic soup pozole. This Mexican touch is a tribute to Alex’s time spent in Mexico, which has profoundly influenced his culinary style. His passion for Mexican food goes beyond just flavors; they craft their own tortillas in-house and cook them to perfection on a traditional comal. A testament to this influence is the ever-evolving taco offering, a seasonal special that’s an absolute must-try.

But it’s not just the food that makes Tres por Cuatro stand out. The ambiance is warm, complemented by a friendly staff. Alex Marugan, the young chef and owner, often mingles with diners, enhancing the overall dining experience. The dishes, while visually stunning, are thoughtfully portioned, allowing patrons to embark on a comprehensive culinary journey, especially when shared.

And as the meal draws to a close, a slice of their delectable cake is non-negotiable. Whether you’re a dessert aficionado or not, it promises to be the perfect finishing touch to a memorable meal.