Tuna – From Head to Tail

The name Balfegó stands for a family business from the Spanish coastal town of L’Ametlla de Mar. The tuna caught in the western Mediterranean are further fed with sardines, herrings, and mackerels off the coast until they reach their optimal fat content. This is exactly where a crucial difference lies: The fat shapes the taste, texture, and melt – and thus the quality of each individual piece. Each fish is individually traceable, down to the catch date, origin, and fat content.

What this quality means on the plate, you will experience this evening in eight to ten courses. Our MIZU kitchen dedicates itself to different parts of the fish and works out their special features with Japanese-inspired precision. Raw or cooked, finely sliced, intensely seasoned, or deliberately pure: Each course opens a new perspective on this extraordinary product.