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In the middle of the Almadraba bluefin tuna season, the restaurants of La Máquina present a new edition in which the product is praised through its elaborations.
The new wild bluefin tuna days are based on the art of fishing typical of the Cadiz coastline using sustainable and environmentally friendly practices. A philosophy practised by La Máquina, as a national benchmark in its use of the highest quality raw materials.
From 4 June, diners can enjoy in all its restaurants recipes prepared with the best version of this fish caught in the Cadiz coastline by the traps in its best season.
An ode to the red gold of the sea
During this new edition, La Máquina offers in its culinary spaces exquisite dishes such as the three cuts of wild red tuna Tuna T-bone steak: the loin, the tarantelo and the ventresca; the grilled wild red tuna Tarantelo; the grilled wild red tuna Ventresca; the fried wild red tuna Mormo with caramelised onion; the wild red tuna Tartar; the grilled wild red tuna Morrillo; or the grilled or “roasted” wild red tuna Parpatana, among other recipes.
The wines chosen to pair this exclusive experience are Mandolas 2021 from Bodegas Oremus and Alión 2020 from Bodegas Vega Sicilia, white and red respectively.
The restaurants participating in the event are: La Máquina Caleido in Cuatro Torres; El Jardín de La Máquina, in Pozuelo; La Máquina La Moraleja, in Plaza de la Moraleja-Alcobendas; Casa Narcisa, in Paseo de la Castellana 254; Casa Nemesio, in Paseo de la Castellana 260; La Cantina, in Calle Sor Ángela de la Cruz 22; La Máquina Chamberí, in Calle de Ponzano 39; La Máquina Jorge Juan, in Calle Jorge Juan 12; La Parrilla de La Máquina, in Calle Jorge Juan 22 and in the Gourmet Spaces of El Corte Inglés Vagón de La Máquina (Goya, Castellana and Gran Vía).
