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. The menu includes the following dishes:

∙ Chutoro with roasted aubergine and grilled monkfish pil-pil style ∙ Tuna belly and scallop tartar with Iberian hollandaise sauce and morels ∙ Tuna dim sun with hoisin sauce and duck reduction with five Chinese herbs ∙ Miso soup with potato foam and truffle

∙ Balfegó's traditional trilogy of sashimi: akami, chutoro and otoro ∙ Akami zuke nigiri with wakame seaweed ∙ Akami and kizami wasabi nigiri ∙ Chutoro nigiri with Iranian ocetra caviar ∙ Chutoro nigiri with sischimi togarashi · Otoro yuzukosho nigiri · Otoro and tamago gunkan

∙ Tuna secret cut carpaccio with aged Discarlux beef tartar, quail yolk and sukiyaki sauce · Chutoro tataki with Sant Carles de la Ràpita shrimps stone ceviche ∙ Our traditional tartare with pistachio ice cream and mustard caviar

∙ Confit cheek tuna, cod tripe casserole and broad beans with a chickpea base ∙ Grilled head meat tuna, razor clam sashimi with velouté sauce and iodinated chicken with saffron ∙ Ripened bluefin tuna sirloin with foie gras and onion texture

∙ Citrus mango compote, coconut ice cream and crunchy biscuit with condensed milk foam and lemon ∙ Petit fours

Our Blue 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. The menu includes the following dishes:

∙ Chutoro with roasted aubergine and grilled monkfish pil-pil style ∙ Tuna dim sun with hoisin sauce and duck reduction with five Chinese herbs ∙ Miso soup with potato foam and truffle

∙ Balfegó's traditional trilogy of sashimi: akami, chutoro and otoro ∙ Zuke nigiri akami with chives and ginger ∙ Chutoro nigiri with momiji-oroshi ∙ Otoro nigiri with gari and yuzu ∙ Otoro blowtorch roasted tosazu nigiri

∙ Otoro carpaccio with boletus in a tangy emulsion, Shiitake macerated in shoyu dashi and black truffle ∙ Our traditional tartare with pistachio ice cream and mustard caviar

∙ Caramelised chutoro in a fisherman’s sauce with Thai-style jumbo red shrimp essence and cockle-flavoured bubbles ∙ Tuna in 'mole poblano' sauce with foie gras ganache, spiced banana foam, and crunchy pig's trotters ∙ Braised tuna belly with port reduction, enoki, chestnut, apple and heart ganache

∙ Citrus mango compote, coconut ice cream and crunchy biscuit with condensed milk foam and lemon ∙ Petit 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

The traditional Japanese way of serving tuna on a lightly seasoned rice ball

*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

TEMAKIS

* Tuna belly and pickled Japanese turnip

*Mix of seven Japanese spices

GUNKANS

ROLLS

with avocado and sesame sauce

with kizami wasabi and leek

DONBURI

with egg marinated in

with shichimi togarashi

with boletus in a tangy emulsion, Shiitake macerated in shoyu dashi and black truffle

with pistachio ice cream and mustard caviar

with aged Discarlux beef tartar, quail yolk and sukiyaki sauce

with Sant Carles de la Ràpita shrimps stone ceviche

and creamy potato with black truffle

cod tripe casserole and broad beans with a chickpea base

razor clam sashimi with velouté sauce and iodinated chicken with saffron

with foie gras and onion texture

with Thai-style jumbo red shrimp essence and cockle-flavoured bubbles

with foie gras ganache, spiced banana foam, and crunchy pig's trotters

with portreduction, enoki, chestnut, apple and heartganache

coconut ice cream and crunchybiscuit with condensed milk foam and lemon

baked to order with caramel ice cream

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