Starlit Night at Tunateca Balfegó with Yugo The Bunker
I had wanted to visit Tunateca Balfegó already for a long time, their tuna-focused concept is very intriguing. Around once a month they arrange “Noche de Estrellas Michelin” inviting different chefs from around Spain for one night, doing magical things together. This particular night it was Julián Mármol Cruz from Madrid, the brain (and chef) behind Yugo the Bunker that recently received a Michelin star, and Okasan. Marmol and the head chef at Tunateca, Ekaitz Apraiz, had prepared a breathtaking menu together, and I was counting the hours for the experience.
Tunateca, Barcelona. Photo © Barcelona Food Experience.
The menu was paired with wines from Castell d’Encús, all of them wonderfully intriguing. I fell in love with one particular wine: the Ekam 2018, a fresh mix of riesling and albariño.
Tunateca, Barcelona. Photo © Barcelona Food Experience.
The dinner began with aperitifs by Tunateca: among others two types of tuna butter and a tuna belly ceviche and a Nikkei oyster. The Japanese first courses were prepared by Yugo the Bunker: four different types of nigiri that were absolutely mind-blowing. They were made of four different cuts of tuna, and I particularly enjoyed the chu-toro nigiri with gold beluga caviar and white salmon collagen. Just the name of it gives me goosebumps.
Tunateca, Barcelona. Photo © Barcelona Food Experience.
The following set of first courses were a mix of Yugo the Bunker and Tunateca, one of them tuna ear (!) carpaccio, a very surprising dish served with shrimp tartar and sea urchin.
Tunateca, Barcelona. Photo © Barcelona Food Experience.
Then we moved on to the hot nigiris, courtesy of Yugo. Three words: to die for. In particular the kama toro nigiri with tosazu jelly was breathtaking.
Tunateca, Barcelona. Photo © Barcelona Food Experience.
The Tunateka mains were absolutely wonderful, keeping tuna in focus but highlighting seasonal ingredients such as Maresme peas, and mixing in unexpected additions such as sea cucumber.
Tunateca, Barcelona. Photo © Barcelona Food Experience.
For dessert we had a warming bowl of ceremonial-grade matcha tea prepared by the staff at the table, and Japanese petit-fours, and a wonderful sake sorbet with a yuzu foam.
I will write a separate post on Tunateca, because there is so much to say about this restaurant: it is a true experience. But make sure you keep an eye out for their events such as the Noche de Estrellas Michelin. I cannot wait to go back to Tunateca and try items from their menu, they know what they do and they do it well.
Tunateca, Avinguda Diagonal 439, Barcelona (Eixample).
