A gastronomic space with the best tuna in the world

In the center of Barcelona, ​​in a very elegantly designed gastronomic space, you can taste the best tuna in the world in different formats and styles. Located at the intersection of Carrer Muntaner and Avinguda Diagonal is Tunateca Balfegó, a restaurant created to promote the bluefin tuna that this family business from Ametlla de Mar catches in the Mediterranean Sea between May and June. They are obsessed with sustainability and fish quality, so for the capture and slaughter, they use a method that avoids stress and suffering for the animals, which directly impacts their excellent taste and gastronomic value. "The tunas come from the Atlantic and have swum so much that they arrive fat-free. Balfegó catches them, transfers them to pools, feeds them with the bluefish they would eat in the wild, and slaughters them when they reach the optimal fat content, only upon customer request," explains Alejandra Ormeño, executive chef. The slaughter is carried out using the technique Ike Jime, an artisanal method that requires great precision to avoid stressing the animals, and the speed with which they work allows the meat to stay tender and fresh for longer.

All this information has made us even more hungry, and we can't wait to try Tunateca's offering. We're at the bar to be greeted by Kenta Takano, sushiman from the establishment, who works on some pieces that he'll soon be serving us. We've been recommended the Red tasting menu (€117), which is the most comprehensive, and it's truly a spectacle. carasao (typical of Sardinia) with tuna pâté and green pepper; tuna sobrasada with crumbs with bread and crispy bacon, Maó cheese cream and honey; otoro (the most prized part of the belly) smoked with creamy beetroot and citrus caviar, and the magnificent fritter filled with capipota liquid, tuna, and black aioli. The starter is extraordinary, with fantastic product quality and a very high level of cooking. Barro, from Costador Terroir Mediterranis, Joan Franquet's project in Conca de Barberà. Try it if you have the chance, because it's wonderful. sashimi Balfegó: akami, chutoro and otoro. We continue with the trilogy of nigiri, and we finish the Japanese vision with the temaki tuna tartar with bull braised. The cold dishes are still missing: the tataki Tuna loin with corn soup and carpacciootoro with apple tartar, sashimi scallop and ice cream kimchi White. And the hot dishes: the jewel in the crown, which for us is the Peking tuna cannelloni with mushroom béchamel and crispy chicken, and the grilled aged tuna sirloin with potato parmentier. After this spectacular, only dessert remains (one kombucha of piña colada and a tiramisu) and the small fours.

We enjoyed a top-notch culinary experience and learned to appreciate the work of the Balfegó family and the team that makes Tunateca shine in the center of Barcelona. You can enjoy a tasting session for €135 or take part in the sushi workshop with a menu also offered by specialized chefs (€159).