Spring brings many good things. Good weather (or it is considered), very long days, seasonal fruits and vegetables … and Rom Tuna From the AlmadrabaWe are planning to use a premium product more than its season.
Dani Garcia This is undoubtedly one of our country’s most famous chefs, ie Ronda is responsible for bringing the gastronomy and production of its land with Spain and the world and creating some restaurants The most popular dishes Our country.
Toro tail, de rose cake, nitro tomato, cherry kaspacho or tuna tartar trio did not recognize the lover of the Good Castronami as the food of the Andalusian cook?
Undoubtedly, Tuna is undoubtedly one of the kitchens of Tuna Garcia, especially its missing products EyebrowThe ‘highlight of the cooks’ is the chef who has to enjoy the best tuna of Almadrabha every year on these dates.
This restaurant from Lopido, Mar de Madridin (George Juan 10), this restaurant This is the most real in the entire Dani Garcia group (They are not less), however we assume that every sugar for the home is. “Its gastronomy feels so much,” says the chairman of the room, which admits that this is the second opinion of the cook and that Tuna wants to be a Red every year.
Live tuna from barbete
“Our red tuna It comes directly from the barbeteRed Duna is the best fishing in the world. Even the Japanese come to this type of Duna, “They are proud of this product from this product.
At the entrance of this restaurant, during the period of the Roundfive season, they should learn to distinguish – and learn to distinguish – they entertain the kitchen of Dani Garcia, in addition to the seafood headed by Lopedo de Mar.
New dishes that respect Barpet’s Tuna
Danny Garcia has the opportunity to create a three -phase tartar, download and rod with Ventresha, except for some of his classics with this ingredient Some incredible uninhabited foods We can try in Lopido de Mar all the rest of May.
One of the dishes to taste Red tuna carcasio. “It is Pasteller From home, this is a food that Dani Garcia has recorded and The only place in the world you can try This dish is in the sea lobedos: this is, to Doha, on the farm and the farm, “they make clear from the restaurant.
Like the Tartar, all three parts of Tuna are delivered in carcasio, comparing the difference of the nuances between one and the other: from exhaust to ventrousa. “There is no dish called carbasio, but this is a type of cut and another type of tartar,” they are Lopedo de Mar.
He White hip chevich or black baki sushiOr other cold dishes made by Dani exclusively to test the ‘The Art of Tuna’ experience.
If we want more, the Sachch tuna ventrick Peppers, the Simichuri Tuna Barbicue And Kisado and tuna andThe main dishes of the letter are the hot options to prove that the NTRAN, in fact, is one of the world’s most classic products in the world.
(Tagstotranslate) gastronomy
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