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.

Julián Mármol from Yugo the Bunker in Madrid and Ekaitz Apraiz from Tunateca

Julián Mármol from Yugo the Bunker in Madrid and Ekaitz Apraiz from Tunateca

Yugo the Bunker Tunateca Balfegó Barcelona

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.

Nigiris in the making, Tunateca Balfegó Barcelona

Nigiris in the making, Tunateca Balfegó Barcelona

Nikkei oyster with tuna belly ceviche

Nikkei oyster with tuna belly ceviche

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.

Nigiris prepared by the team at Yugo the Bunker

Nigiris prepared by the team at Yugo the Bunker

Tuna ear carpaccio with shrimp tartar and sea urchin

Tuna ear carpaccio with shrimp tartar and sea urchin

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.

Julián Mármol from Yugo the Bunker

Julián Mármol from Yugo the Bunker

Kama toro nigiri with Japanese barbecue sauce

Kama toro nigiri with Japanese barbecue sauce

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.

Tuna sirloin

Tuna sirloin

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.

Japanese petit fours

Japanese petit fours

Sake sorbet with yuzu foam

Sake sorbet with yuzu foam

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.

Tunateca, Barcelona

Tunateca, Barcelona

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, 08036 Barcelona (Eixample).