Cap Negret Hotel
Our first Tuna Butchery: A haute cuisine experience at Cap Negret
On September 19th, we experienced an unforgettable evening at Hotel Cap Negret: our first Tuna Butchering Ceremony, a night that has already become part of our history.
As the grand finale to our fiftieth summer, we hosted an event where haute cuisine took center stage. From the art of tuna cutting to the exquisite flavors served at the table, the evening offered all guests an unforgettable gastronomic experience.
The Ancient Art of Tuna Butchering
The “Ronqueo del Atún” is an age-old technique that consists of the manual cutting of bluefin tuna, honoring the ingredient and making use of every part of the fish. This process takes its name from the deep, rasping sound produced by the knives as they glide along the fish’s backbone a craft that combines skill, precision, and tradition..
More than just a cutting technique, the ronqueo is a true culinary ritual. Through each precise cut, the master butcher reveals the texture, color, and extraordinary culinary potential of the tuna. Witnessing this process becomes both a sensory and educational experience, allowing guests to appreciate the different sections of the fish and to develop a deep respect for one of the most prized ingredients in Mediterranean cuisine.
From Sea to Table
The Tuna Butchering Ceremony at Cap Negret was more than just a dinner, it was a true experience that brought this ancient tradition to life, from the cutting process to the enjoyment of each piece of tuna. Our privileged setting completed the moment: the glow of the sunset over the Mediterranean and the gentle sea breeze created the perfect backdrop for an evening that marked a milestone in Altea’s culinary scene .
The event began with the arrival of the star of the night a 232 kg bluefin tuna . The master butcher began the cutting, while his assistant explained the characteristics of each section, their culinary uses and the importance of tuna in our cuisine.
Following the ronqueo, our culinary team presented an exclusive tasting menu , designed to highlight the unique qualities of every cut. Guests savored creations such as ventresca tataki, tarantelo stew, and morrillo tartare, all perfectly paired with a refined selection of wines and sakes that enhanced the rich nuances of this exceptional fish.
The live music of Álex Escribano didn’t just accompany the evening, it became the soundtrack of the night, where his melodies and chords intertwined beautifully with the Mediterranean flavors.
The Excellence of Mediterranean Cuisine
At Cap Negret, we believe that the true essence of hospitality lies in creating moments that move and awaken all the senses . And our Tuna Butchering Ceremony was undoubtedly one of them.
With this event, we continue to reaffirm our commitment to high-quality Mediterranean gastronomy , showcasing exceptional products like bluefin tuna in dishes where tradition and creativity come together in perfect harmony.
Our sincere thanks to Comimport for making it possible, and to everyone who joined us in sharing this special evening, a milestone in our culinary journey.
Would you like to discover the Mediterranean, one dish at a time?
✨ Don’t miss our next gastronomic event.