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
Akami with roasted aubergine and grilled hake pil-pil style
Tuna belly and scallop tartar with Iberian hollandaise sauce and Tunateca truffle
Tuna dim sun with hoisin sauce and duck reduction with five Chinese herbs
Miso soup with potato foam and truffle
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Vision of Japan
Balfegó’s traditional trilogy of sashimi: akami, chutoro and otoro
Chutoro nigiri with Iranian ocetra caviar
Chutoro nigiri with shischimi togarashi
Otoro yuzukosho nigiri
Tuna tartar temaki
and kabayaki baby eel
Otoro and tamago gunkan
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Starters
Tuna secret cut carpaccio with aged Discarlux beef tartar,
quail yolk and tartufatto
Our traditional loin tartare with Maresme peas and parsnip puree
Asparagus stuffed with chutoro, spider crab mayonnaise and yuzu mask
with leeks
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Main courses
Creamy tuna cheek rice
with spring mushrooms and garlic
Grilled head meat tuna, razor scallop sashimi with velouté sauce and
iodinated chicken with saffron
Ripened bluefin tuna sirloin with foie gras and onion texture
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Desserts
Mango citrus tartare with red berries, coconut ice cream, crunchy sponge cake and lemon foam
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.