There are products that define the calendar. With the arrival of spring, wild bluefin tuna caught using the traditional almadraba method once again takes centre stage in southern gastronomy. A product shaped by time, migration, and the precise point of fat content, whose season marks one of the most anticipated moments of the culinary year.
Within this context, Lobito de Mar, Dani García’s seafood concept, presents a special proposal together with Gadira, the leading name in the selection and treatment of this exceptional product. A collaboration born from respect for origin and raw ingredients, understanding each piece as part of a tradition deeply connected to the land, and recognising tuna as a product intrinsically linked to a territory and a way of doing things.
True to its way of looking to the sea, Lobito de Mar offers a journey that explores tuna through different cuts and techniques, combining raw preparations with others inspired by traditional recipes, always through a contemporary lens. The proposal brings together dishes served raw, where the texture and quality of the product are clearly appreciated, with other creations connected to the traditional cuisine of southern Spain.
The journey begins with bites such as black loin chirashi sushi with cured egg yolk and furikake, or o’toro sashimi with ponzu and yuzu kosho, and continues with dishes such as white loin tiradito with rocoto tiger’s milk, avocado and coriander. The menu gains depth with marinated tuna belly served with potato chips, and with the Cadiz-style fideuá of grilled parpatana tuna collar, a dish that connects directly with the flavours of the south.
Beyond technique, the true value of wild bluefin tuna from almadraba lies in its seasonality. Its catch takes place during a very specific moment of the year, when it reaches the perfect balance between fat and texture. In this process, Gadira’s work is essential: a model that covers everything from selection at origin to the artisanal ronqueo cutting process, ensuring full traceability and absolute control over every piece.
With this proposal, Lobito de Mar once again places the focus on what truly matters: the product, the moment, and the place. A way of understanding gastronomy where the sea sets the rhythm, and where every season has something to tell.
Available from April 27 to May 31 at Lobito Marbella and Madrid.
