{"id":27761,"date":"2025-05-20T13:00:12","date_gmt":"2025-05-20T12:00:12","guid":{"rendered":"https:\/\/grupodanigarcia.com\/?p=27761"},"modified":"2025-05-20T13:00:15","modified_gmt":"2025-05-20T12:00:15","slug":"ronqueo-en-dani-brasserie","status":"publish","type":"post","link":"https:\/\/grupodanigarcia.com\/en\/ronqueo-en-dani-brasserie\/","title":{"rendered":"Ronqueo en Dani Brasserie"},"content":{"rendered":"\n

On May 13th, at Dani Brasserie<\/a> in the Four Seasons Hotel Madrid, a very special event took place: the\u00a0ronqueo<\/em> of almadraba bluefin tuna.\u00a0For those unfamiliar with the term,\u00a0ronqueo<\/em>\u00a0is the traditional technique used to professionally cut and break down a tuna, extracting every usable part with care and respect. This demonstration brings people closer to the product, highlighting the importance of origin, quality, and technique behind a great tuna dish.<\/p>\n\n\n\n

Almadraba bluefin tuna is one of the most prized ingredients in Spanish and Mediterranean cuisine.\u00a0Almadraba<\/em>is a traditional and sustainable fishing method used on the southern coasts of Spain to catch tuna. That\u2019s why the arrival of an almadraba tuna at a restaurant like Dani Brasserie is such a significant event.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

The ronqueo<\/em> process, step by step<\/strong><\/h2>\n\n\n\n

On the day of the event, the restaurant was set up to welcome a large tuna. Dani Garc\u00eda<\/a>, alongside the team from Gadira, guided attendees through every step of the\u00a0ronqueo<\/em>, from positioning the tuna to making the most delicate cuts.\u00a0Ronqueo<\/em>\u00a0is not just about cutting; it\u2019s about understanding the anatomy of the tuna to extract each piece in the best possible way.<\/p>\n\n\n\n

During the demonstration, guests observed how the knife moved with precision to make clean, perfect cuts, wasting nothing. They learned that in a proper ronqueo<\/em>, nothing goes to waste: lesser-known parts are used in stews, preserves, or broths, maintaining respect for the product and promoting sustainability.<\/p>\n\n\n\n

The importance of ronqueo<\/em> in gastronomy<\/strong><\/h2>\n\n\n\n

Ronqueo<\/em> is much more than a cutting technique; it\u2019s an art form that is deeply rooted in Spanish culinary culture. Knowing how to properly break down a tuna allows chefs to make the most of every part and honor the quality of the product.<\/p>\n\n\n\n

This event at Dani Brasserie showcased how knowledge and tradition come together to create outstanding dishes. Furthermore, the ronqueo<\/em> technique is essential to preserving the flavor and texture of the tuna\u2014key elements for both chefs and diners.<\/p>\n\n\n\n

Events like this also bring people closer to real gastronomy, helping them understand what lies behind each dish and appreciate the work involved. Sustainability and respect for the product are becoming increasingly important, and ronqueo<\/em> is a clear example of this.<\/p>\n","protected":false},"excerpt":{"rendered":"

On May 13th, at Dani Brasserie in the Four Seasons Hotel Madrid, a very special event took place: the\u00a0ronqueo of almadraba bluefin tuna.\u00a0For those unfamiliar with the term,\u00a0ronqueo\u00a0is the traditional technique used to professionally cut and break down a tuna, extracting every usable part with care and respect. This demonstration brings people closer to the […]<\/p>\n","protected":false},"author":15,"featured_media":23524,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[336],"tags":[435,436],"class_list":["post-27761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dani-garcia-group","tag-dani-garcia-2-en","tag-madrid-en"],"acf":[],"yoast_head":"\nRonqueo en Dani Brasserie | Grupo Dani Garc\u00eda<\/title>\n<meta name=\"description\" content=\"Tuna Ronqueo at Dani Brasserie, Four Seasons Madrid: Tradition, Technique, and Sustainability in the Kitchen on May 13th.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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