The Cortijo Santa María 1962 restaurant at SO/Sotogrande SPA & Golf Resort has been celebrating the Atlantic bluefin tuna’s historic migration by way of the Strait of Gibraltar with a sequence of particular seasonal menus designed by Michelin chef Nicolas Isnard.
Govt chef Leandro Caballero explains the pageant’s deeper significance: “We honour one of many nice treasures of our seas, a species that has the privilege of travelling huge distances throughout oceans, passing by way of our coastal waters. The tuna is well-known but stays largely mysterious, which is why we created this homage known as the Tuna Pageant, initially conceived as ‘the good journey of the tuna’.”
These magnificent fish cross the Strait of Gibraltar yearly on their journey from the Atlantic Ocean to the Mediterranean, the place they feed, mate and spawn. This migration has been exploited since Phoenician instances and later by Romans, Arabs and Christians utilizing the normal almadraba fishing methodology, which continues at this time alongside the Andalusian coast.
A Culinary Migration in Three Acts
Michelin chef Nicolas Isnard has designed three distinct menus that hint the tuna’s journey by way of totally different culinary traditions. The French chef’s collaboration with Cortijo Santa María 1962 displays his mastery of conventional and modern flavours, mixing Mediterranean and French heritage with clear inspiration from Andalusian gastronomy and regional produce.
The pageant has unfolded throughout three phases, every presenting an unique menu the place this prized fish takes centre stage. Following the profitable Nikkei menu earlier this season, two distinctive menus stay obtainable for visitors.
Nikkei Menu (Beforehand Featured)
The pageant opened with Japanese Peruvian fusion delicacies, highlighting the tuna’s qualities by way of dishes that included citrus fruits and toasted seeds alongside conventional Japanese chopping methods. Featured dishes included:
- Tuna Ceviche with quinoa salad, white miso and herbs
- Tuna Sashimi with tiger’s milk, citrus and mint
- Confit Tuna Cheeks with Tom Kha sauce
- Cherry and Dulce de Leche Pavlova for dessert
Mediterranean Menu (Out there till twentieth July)
This menu represents the second when tuna reaches the Strait of Gibraltar, leaving chilly ocean waters and robust currents for hotter seas. The dishes mix the starring ingredient with native produce to create spectacular flavours:
- Barbados Purple Tuna Tartare with pomegranate and Arbequina olive oil
- Stewed Confit Tuna Cheeks with chickpeas and smoked paprika
Asian Menu (twenty first July – 14th September)
The ultimate section honours the adoption of tuna in Asian delicacies. Govt chef Caballero notes that tuna’s affect in Asian international locations wasn’t significantly well-liked till the Nineteen Sixties, when Tsukiji fish market, backed by restaurateurs, created preparations and combos that elevated the fish to excellence, making it indispensable in Asian tradition and recipes.
This menu options unique dishes together with:
- Tuna and Takuan Rose with dashi broth, inexperienced apple gel and wasabi
- Dried bonito
- Inexperienced Curry Confit Tuna Cheeks
- Tuna Stomach Tataki with corn, Thai pomelo, mint, coriander pesto and Sturia caviar
12 months-Spherical Bistronomy
Past the pageant, the five-star resort has shaped a everlasting partnership with chef Isnard to create a sequence of “Bistronomy” menus obtainable all year long, specializing in seasonal substances.
This collaboration reinforces SO/Sotogrande SPA & Golf Resort’s dedication to culinary excellence by way of a novel expertise the place creativity, high quality produce and Isnard’s technical mastery mix in each plate.
You’ll be able to learn The Luxurious Editor SO/ Sotogrande evaluate right here.
Contact Particulars
Deal with: Cortijo Santa María 1962, Avenida Almenara s/n, 11310 Sotogrande (San Roque), Cádiz
Web site: www.so-sotogrande.com/es
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