{"id":30503,"date":"2026-03-13T08:14:21","date_gmt":"2026-03-13T07:14:21","guid":{"rendered":"https:\/\/grupodanigarcia.com\/?p=30503"},"modified":"2026-03-13T08:20:47","modified_gmt":"2026-03-13T07:20:47","slug":"tragabuches-presents-its-ode-to-tuna-through-the-perspective-of-todays-leading-gastronomic-talents","status":"publish","type":"post","link":"https:\/\/grupodanigarcia.com\/en\/tragabuches-presents-its-ode-to-tuna-through-the-perspective-of-todays-leading-gastronomic-talents\/","title":{"rendered":"Tragabuches presents its\u00a0ode to tuna\u00a0through the perspective of today\u2019s leading gastronomic talents"},"content":{"rendered":"\n

\u201cLa Barra de Cuatro,\u201d the new gastronomic proposal from Tragabuches<\/a> \u2014 a benchmark of haute cuisine from M\u00e1laga \u2014 pays tribute to tuna as an essential product of its identity. The gathering will bring together at its bar the content creators Nieves Felipo<\/a>, Paula Casado<\/a>, and Marta Iglesias<\/a>, along with winemaker Esther Iglesias<\/a>, with a common thread: tuna as the star of this special edition. Starting March 12 in Madrid and March 13 in Marbella, the experience will open to the public in a bar format, inviting guests to discover this proposal firsthand.<\/p>\n\n\n\n

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In an intimate and approachable format, the bar becomes both the stage and meeting point, allowing guests to experience everything from the front row. Each course is presented while revealing the inspiration behind the dish and the work with the product through different formats, textures, and flavors, guided by the Tragabuches kitchen team. The proposal is completed with a pairing specifically designed to accompany each preparation, creating a sensory journey where gastronomy and wine engage in a balanced dialogue.<\/p>\n\n\n\n

The menu<\/a> begins with an\u00a0XL tuna gilda with octopus and citrus picada, a joint creation by\u00a0Nieves Felipo and Paula Casado. It is a contemporary reinterpretation of the classic, combining raw tuna, tender octopus, piparras, olives, and a citrus touch that adds freshness. Nieves Felipo also presents a\u00a0descargamento tuna tartare with Moscatel grapes and Marcona almond ajo blanco, a cold, clean, and elegant dish that highlights the purity of the cut and the balance between sweetness, acidity, and creaminess. Meanwhile,\u00a0Paula Casado\u00a0proposes a\u00a0Malaga-style casserole enriched with oloroso, where the more gelatinous cuts of tuna are integrated into a marine-based broth with a rich, comforting texture.<\/p>\n\n\n\n

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The pairing, designed by sisters Marta and Esther Iglesias, accompanies the journey with a carefully selected range intended to enhance the product and bring coherence to the whole, where the wines act as the sauce of the dishes. The experience begins with an XL Gilda that tastes of the sea, accompanied by the salinity and striking minerality of Cota 45 Ube Miraflores 2024. This Palomino Fino by Ramiro Ib\u00e1\u00f1ez transports you directly to the chalky albariza<\/em>soils of C\u00e1diz, enhancing the almadraba<\/em> tuna with whispers of yeast and notes of dried fruits.<\/p>\n\n\n\n

The journey continues eastward, seeking balance between the strength of the descargamento tartare and the vibrant acidity of Oremus Mandol\u00e1s Furmint 2023, the most distant project of TEMPOS Vega Sicilia. It is the freshness of Tokaj cutting through the richness, a dance of green apple and citrus that maintains tension on the palate.<\/p>\n\n\n\n

We arrive at port with a tribute to surprise and to the terroir of M\u00e1laga. A return to local roots with a Malaga-style casserole, for which Marta and Esther Iglesias have selected a red wine that defies expectations: Pinot Noir 2024 from Cortijo Los Aguilares. Grown at high altitude, this grape offers one of the most surprising and fresh interpretations of warm climates. It is a wine of delicacy almost unexpected in southern Spain\u2014light, elegant, and deeply aromatic. An elegant, floral, and profound red that brings vibrant depth to the stew, enveloping the strength of the casserole without taking away an ounce of its protagonism. Under the guidance of the Iglesias sisters, origin is always the final destination.<\/p>\n\n\n\n

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With \u201cLa Barra de Cuatro,\u201d Tragabuches reinforces its commitment to quality ingredients and female talent, offering an experience where tradition is reinterpreted through a contemporary lens, centered on the ingredient that defines its identity. This is a special occasion to discover tuna, available at both Tragabuches Marbella and Tragabuches Madrid, at the bar area with no prior reservation required, designed to bring the experience closer to the public in an approachable and direct way.<\/p>\n\n\n\n

Menu available at the bar only until May 17.<\/em><\/p>\n\n\n\n

Marbella \u2013 Monday to Friday for lunch and dinner; Sunday dinner.<\/a>
Madrid \u2013 Wednesday to Friday for lunch and dinner; Sunday dinner.<\/a><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cLa Barra de Cuatro,\u201d the new gastronomic proposal from Tragabuches \u2014 a benchmark of haute cuisine from M\u00e1laga \u2014 pays tribute to tuna as an essential product of its identity. The gathering will bring together at its bar the content creators Nieves Felipo, Paula Casado, and Marta Iglesias, along with winemaker Esther Iglesias, with a common thread: tuna as the star […]<\/p>\n","protected":false},"author":5,"featured_media":30485,"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":[343],"tags":[436,437,438],"class_list":["post-30503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tragabuches-en","tag-madrid-en","tag-marbella-en","tag-tragabuches-en"],"acf":[],"yoast_head":"\nTragabuches presents its\u00a0ode to tuna\u00a0through the perspective of today\u2019s leading gastronomic talents | Grupo Dani Garc\u00eda<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grupodanigarcia.com\/en\/tragabuches-presents-its-ode-to-tuna-through-the-perspective-of-todays-leading-gastronomic-talents\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tragabuches presents its\u00a0ode to tuna\u00a0through the perspective of today\u2019s leading gastronomic talents | Grupo Dani Garc\u00eda\" \/>\n<meta property=\"og:description\" content=\"\u201cLa Barra de Cuatro,\u201d the new gastronomic proposal from Tragabuches \u2014 a benchmark of haute cuisine from M\u00e1laga \u2014 pays tribute to tuna as an essential product of its identity. 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