Tunateca

Our most extensive menu takes you on a gastronomic journey as you sample different parts of the bluefin tuna. Japanese and Mediterranean cuisine combine with Balfego's bluefin tuna, cooked in a variety of ways, taking centre stage. The gastronomic proposal has a pairing option. Our sommelier has studied the organoleptic characteristics of the dishes to create the perfect combination. We show you the selection of wines and spirits. The menu includes the following dishes:

∙ Tuna sobrassada cream puff with honey icing ∙ Sangacho butter with milk bread ∙ Tuna belly and oyster ceviche with pisco sour foam ∙ Tunateca Cappuccino ◦ Pairing option | Vitis Picapoll Grape Ale

∙ Balfegó's traditional trilogy of sashimi: akami, chutoro and otoro ∙ Akami nigiri with white kombu seaweed ∙ Chutoro nigiri with shichimi togarashi ∙ Otoro nigiri with Yuzu Kosho ∙ Tamago otoro gunkan cured in soya ◦ Pairing option | Gekkeikan Daiginjo

∙ Otoro carpaccio with soured porcini emulsion, shiitake mushrooms macerated in shoyu dashi and black truffle ◦ Maridatge | Atalier ∙ Our traditional tartare with pistachio ice cream and mustard caviar ◦ Pairing option | Marimar Estate Acero

∙ Chutoro confit with starflower and creamy romesco and cockles ◦ Pairing option | La Coma ∙ Tuna in 'mole poblano' sauce with foie gras ganache, spiced banana foam, and crunchy pig's trotters ◦ Pairing option | Néctar PX ∙ Braised tuna belly with port reduction, enoki, chestnut, apple and heart ganache ◦ Pairing option | Font de la Figuera Tinto

∙ Japanese sponge cake with sour textures, mango ice cream and yoghurt and raspberry powder ◦ Pairing option | Sweet de Clos Figueres ∙ Petits fours

Akami, chutoro and otoro

with ume warishita, served with homemade kizami wasabi and stir-fried shiitake

with tomato ponzu sauce and basil oil

with dashi stock, ikura roe marinated in soya, and a bed of daikon oroshi

*Sweet green chilli and citrus fruit

with gari and yuzu, with a refreshing ginger and citrus fruit flavour

with black garlic and tempura flakes

*Red spicy radish

coated in marinated akami and grated turnip

* Tuna belly and pickled Japanese turnip

*Mix of seven Japanese spices

with avocado and sesame sauce

with kizami wasabi and leek

with egg marinated in

with shichimi togarashi

An elegant, long, and very creamy caviar. It comes from the Russian sturgeon -Acipenser gueldenstaedtii- or the Persian sturgeon -Acipenser persicus-, which is found in the Caspian Sea.

Soft wrapping and divine flavour. It comes from the kaluga sturgeon -Huso dauricus- and schrencki caviar -Acipenser schrenkii- both found in the Amur River, China.

Considered the most exclusive caviar of all. It comes from the beluga sturgeon -Huso huso- native to the basins of the Caspian, Black, Azov and Adriatic seas.

Japanese degustation with chutoro or otoro nigiri Mediterranean degustation with potato omelette and belly

with burrata, sun-dried tomato, olive paste and basil mustard

with creamy egg yolk and gochugaru

ponzu sauce, kizami wasabi and sake and green shiso granita

with mustard ice cream, tomato tartare, olive tapenade and Mediterranean oil foam

quail egg yolk and sukiyaki sauce

with ceviche a la piedra and yellow aji

with broken eggs, roasted onion cream and winter truffle

with fried eggs and potato chips

with French fries, green salad and roasted red pepper

with foie gras and onion textures

with port reduction, enoki, chestnut, apple and heart ganache

with black garlic cream, parmesan spheres, black truffle, chickweed and chives

with tuna back cheek and leek pil pil

with monkfish liver, braised Tudela lettuce heart and scampi marmitako

Provençal gizzards and tonka bean ice cream

tuna fin with micro salad, cauliflower foam, lime, ginger and fried chicken rinds

with peach flambée, pineapple ice cream and lime and galanga Chantilly

Orange and bay leaf gel, passion fruit tocinillo, foamed citrus butter, fizzing lime crystal and lemon ice cream

with white brownie, toffee, cream and passion fruit ice cream

with crunchy orange roll stuffed with Cabrales cheese, walnut ganache, honey gelatine and Armagnac and plum ice cream

with sour textures, mango ice cream and yoghurt and raspberry powder

Porto

Sweet aged wine

Pedro Ximénez

Petit Manseng

Furmint, zéta and Hárslevelü

Sémillon, Sauvignon blanc and Muscat Sauternes

Hondarrabi zuri zerratie and Izkiriot handi

Garnacha

Apple or peach

White pomace liquor

Herb liquor

Whisky liqueur

Brandy

Brandy

Brandy

Cognac

Gin

Gin

Galician gin

Mediterranean gin

Barcelona gin

UK gin

UK gin

French gin

Vodka

Vodka

Vodka

Scottish whisky

Irish whisky

Malta Highlands whisky

Japanese Double Matured Blended whisky

Japanese Whisky Cup - 30€ Shot - 24€

Japanese Whisky Cup - 40€ Shot - 33€

Islay Single Malt

Highland Single Malt

Bourbon

Martinican white rum

Dominican rum

Cuban rum

Guatemalan rum

Venezuelan rum

Tequila shot

Orange or Lemon

"caña" cup

Blates Amber Ale ABV: 5,8º

India Pale Ale ABV: 6,2º

100% Arabic Pure Ethiopia

Coffee with liquor

Coffee with liquor

100% chamomile flowers

Traditional tisane

Anise, lemon verbena, chamomile and liquorice

Lemon, orange, rose petals and orange blossom

Pu-Erh, pineapple, rose petals and hibiscus

Japanese tea with cherries

100% high-quality ceylon

Cocoa, almonds and rose petals

Cinnamon, ginger, cloves, black pepper and cardamom