Red Menu
Our most extensive menu takes you on a gastronomic journey as you sample different parts of the bluefin tuna. Japanese and Mediterranean cuisine combine with Balfego’s bluefin tuna, cooked in a variety of ways, taking centre stage.
The menu includes the following courses:
Appetizers
Chutoro with crystal pepper and smoked oil with thyme vine
Panipuri of bluefin tuna sobrasada and gorgonzola
Nigiri onsen with Basque leek soup
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Vision of Japan
Balfegó’s traditional trilogy of sashimi: akami, chutoro and otoro
Nigiri trilogy:
akami with Iranian osetra caviar, chutoro with shichimi togarashi and otoro yuzukosho
Temaki of tuna belly and kabayaki eel
Otoro and tamago gunkan
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Starters
Tuna secret cut carpaccio with aged Discarlux beef tartar,
quail yolk and tartufatto
Cold ramen of miso, chutoro and spider crab with hot and sour chicken
Akami tartare with red shrimp, aubergine,
hummus and honey, topped with shrimp omelette
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Main courses
Saffron beans with chutoro and pickled oyster
Peking Tuna:
harmonica with spicy hoisin glaze, crispy chicken and cauliflower couscous
Tuna cheek with wild mushroom stew, organic egg yolk, truffle and walnut
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Desserts
Coffee parfait, banana and crème anglaise
Petits fours
Pairing Red Menu
The gastronomic proposal has a pairing option. Our sommelier has studied the organoleptic characteristics of the dishes to create the perfect combination.