A unique tuna cutting ceremony at Marsa Malaz Kempinski’s Palazzo ballroom under the title ‘The Art of Tuna’ on Monday presented an educational experience and entertaining one.
The culinary event was hosted by the Lobito de Mar restaurant where Málaga’s famous chef Dani García paid special homage to southern Spain’s most iconic delicacies: which is known as the bluefin red tuna.
The culinary event represented an ode to the exquisite Spanish delicacy and was held in a unique display of art and tradition in front of a huge crowd that included the Spanish and Italian ambassadors.
Chef Dani Garcia presented the programme in collaboration with the Balfegó Group, the leading experts in the capture, feeding, study and sale of red tuna on the international market.
The ceremony started with a Kaitai experience. This is a tradition dating back to generations which the group has learned from Japanese masters and which consists of the accurate breaking down of a red tuna fish, in this particular case, weighing 172kg.
One of the representatives from Balfego, Youssef Meski, explained the characteristics of each piece and the rarities of the species, and two of the major parts of the fish were sampled: the marrow and the meat from the backbone.
During the event, there was a live demonstration of the traditional method of breaking down the tuna into the different cuts. As a proud ambassador of red tuna, Chef Dani gave a live masterclass preparing various dishes using the different cuts of tuna. That includes a porterhouse carpaccio of tuna with fried eggs, the tuna belly and loin duo with citrus pipirrana salad and the salt-roasted nape with Boston lettuce. This was followed by a special beverage specially devised to complement the flavours enjoyed.
This experience formed part of an initiative by the Dani García Group to bring this spectacle of tradition and know-how to some of its main venues, both in Spain and internationally. Thus, throughout the month of May, the Puente Romano Beach Resort hotel in Marbella, Dani Brasserie at the Four Seasons Hotel Madrid, BiBo Beach House in Tarifa and Lobito de Mar in Doha will all be taking part in this entertaining event.
Located in the luxury gardens of the Marsa Malaz Kempinski island, The Pearl, Lobito de Mar is so much more than just a restaurant. With an offering based on the flavours and dishes that chef Dani García experienced as a child, the promise is to provide the finest Mediterranean cuisine in Doha.
Lobito de Mar’s opening in Doha in March marked the first Lobito de Mar venue to have opened outside of Spain. This is a restaurant that takes its inspiration from the most popular and representative dishes and products from traditional cooking in the south of Spain, where the quality of the produce is always the star of the show.
Lobito de Mar joins BiBo Doha, located in the luxury St. Regis hotel in the Al Gassar resort, as part of the portfolio of restaurants that bring the universe of Dani García to the Qatari capital.
With an easy-going vibe and an innovative approach, the Dani García Group arose from a cutting-edge vision, the love of good cooking, a refined sense of good taste and a range of other passions shared by Dani García and his partners, Laura and Javier Gutiérrez.
The culinary event represented an ode to the exquisite Spanish delicacy and was held in a unique display of art and tradition in front of a huge crowd that included the Spanish and Italian ambassadors.
Chef Dani Garcia presented the programme in collaboration with the Balfegó Group, the leading experts in the capture, feeding, study and sale of red tuna on the international market.
The ceremony started with a Kaitai experience. This is a tradition dating back to generations which the group has learned from Japanese masters and which consists of the accurate breaking down of a red tuna fish, in this particular case, weighing 172kg.
One of the representatives from Balfego, Youssef Meski, explained the characteristics of each piece and the rarities of the species, and two of the major parts of the fish were sampled: the marrow and the meat from the backbone.
During the event, there was a live demonstration of the traditional method of breaking down the tuna into the different cuts. As a proud ambassador of red tuna, Chef Dani gave a live masterclass preparing various dishes using the different cuts of tuna. That includes a porterhouse carpaccio of tuna with fried eggs, the tuna belly and loin duo with citrus pipirrana salad and the salt-roasted nape with Boston lettuce. This was followed by a special beverage specially devised to complement the flavours enjoyed.
This experience formed part of an initiative by the Dani García Group to bring this spectacle of tradition and know-how to some of its main venues, both in Spain and internationally. Thus, throughout the month of May, the Puente Romano Beach Resort hotel in Marbella, Dani Brasserie at the Four Seasons Hotel Madrid, BiBo Beach House in Tarifa and Lobito de Mar in Doha will all be taking part in this entertaining event.
Located in the luxury gardens of the Marsa Malaz Kempinski island, The Pearl, Lobito de Mar is so much more than just a restaurant. With an offering based on the flavours and dishes that chef Dani García experienced as a child, the promise is to provide the finest Mediterranean cuisine in Doha.
Lobito de Mar’s opening in Doha in March marked the first Lobito de Mar venue to have opened outside of Spain. This is a restaurant that takes its inspiration from the most popular and representative dishes and products from traditional cooking in the south of Spain, where the quality of the produce is always the star of the show.
Lobito de Mar joins BiBo Doha, located in the luxury St. Regis hotel in the Al Gassar resort, as part of the portfolio of restaurants that bring the universe of Dani García to the Qatari capital.
With an easy-going vibe and an innovative approach, the Dani García Group arose from a cutting-edge vision, the love of good cooking, a refined sense of good taste and a range of other passions shared by Dani García and his partners, Laura and Javier Gutiérrez.
