Té × Vino × Bocado Vol. 2 at Tresiiies

Té × Vino × Bocado Vol. 2 was our second gathering with Tresiiies in Madrid.

The first time was more like a summer bar table: cold tea in wine glasses, small plates, people ordering things twice. This time, the table became warmer and more deliberate. Still casual, still a little messy, but closer to a small course built around tea and appetite.

The food moved through familiar Asian flavours, but not in a fixed or traditional way. A prawn toast became rich and bright. Mapo tofu turned into lasagna. Tea became panna cotta. These were not fusion dishes trying to explain themselves too much; they were more like things that made sense once they arrived at the table.

Each dish had a tea beside it. Some cold, some hot. The pairing was not there to make the meal feel serious. It was there to change the pace: to cool down oil, to soften spice, to give sweetness more shape, to bring the mouth somewhere quieter before the next bite.

The ending was a cup of raw pu’erh from old trees, served with a slice of crystal pear. It felt like a small reset after all the salt, cream, chilli, and warmth — not a grand finale, more like someone opening a window.

There is something interesting about serving tea in a place where people are already eating and drinking.

You don’t need to convince them with a lecture. They understand through the mouth. A cold tea works because the food is hot. A roasted tea works because something is creamy. A pu’erh works because the meal needs an ending that is not heavier than the meal itself.

This is the kind of tea culture we are interested in: not tea as a separate performance, but tea as part of the way people gather, eat, repeat, ask for another glass, and remember a flavour later.

At Tresiiies, tea did not need to be the main character all the time. It just needed to be useful, beautiful, and in the right place.