Tuna, Caviar and Sherry: Dani Brasserie Celebrates the Art of Tuna “Snoring,” Live with Dani García at Four Seasons Hotel Madrid

On May 13, Dani García’s brasserie on the seventh floor of Four Seasons Hotel Madrid will host the second edition of its most highly anticipated event: an evening dedicated to one star product and the carving of almadraba tuna, with live music and an exclusive menu
Dani Brasserie will be extending this experience from May 14 to 17 with its “The Best of Dani’s Tuna” menu, a special menu initiative that includes some of the most iconic dishes from that evening

April 24, 2025,

Madrid, Spain

Ronqueo, or “tuna snoring,” one of the most unique rituals in seafood gastronomy culture, is an ancestral and traditional way of carving a bluefin tuna by hand that symbolises absolute respect for the product. Inextricably tied to the almadraba tuna fishing technique, every part of the tuna is used for something (from the premium loins to the lesser known cuts, such as the morrillo) and it represents a tradition that has survived for centuries. Loyal to his vision of celebrating Andalusian cuisine through traditions, Dani García is therefore hosting the second edition of this experience at Dani Brasserie in Madrid as part of his tuna snoring tour around the restaurants that make up the Dani García Group.

On Tuesday, May 13, 2025, the iconic terrace on the seventh floor of Four Seasons Hotel Madrid will be the stage for one of the most exclusive gastronomy events of the season: Tuna, Caviar and Sherry. This event promises to be a genuine treat for all the senses at which tradition will combine with haute cuisine from Chef Dani García around three exceptional products: almadraba bluefin tuna, caviar and sherry.

The evening will begin at 6:00 pm with an elegant reception on the restaurant’s terrace. Guests will be welcomed with a signature cocktail or a craft beer to accompany the first course of the night in cocktail reception format designed to open the appetite and create anticipation for what is to come. The bites will include: an o-toro nigiri topped with Ossetra caviar and a delicate matelote nigiri, alongside a version of akami enriched with soy sauce and a silky onion cream, as well as the fried tuna morrillo brioche stuffed with a creamy stew and bathed in its own sauce, one of the stand-out dishes in this course; a version of the almadraba tuna descargamento with yellow bell pepper, coriander and black olive; and a reinterpretation of the classic gilda with slices of mojama salt-cured tuna, piparra pepper, olive and sliced almond.

The ancestral art of tuna carving or snoring (a name that comes from the noise made by the knife as it scrapes against the spine of the tuna) will begin at 7:00 pm. A kind of amphitheatre will be created for this event so that everyone attending can witness the spectacle from the front row. No food will be served during this hour so that everyone’s attention can be focused on this ritual full of precision, respect and beauty.

With the tuna snoring complete, the experience will continue at 8:30 pm inside the restaurant with a dinner especially designed for the occasion. This set meal will pay tribute to the excellence of tuna in various textures and preparations, accompanied by carefully selected sherries. Each dish seeks to create emotions, from an evocative Tomate Nitro with lightly roasted tuna tartare and a roasted onion broth to a delicate glazed tuna parpatana with celery purée or a tuna tenderloin with matelote sauce and shallots in orange gastrique. The sweet finale will take the form of a mandarin sorbet au champagne and a dark chocolate dessert with gianduja and coffee ice cream while the ambience is lifted with live music from DJ Bluesbel.

For those unable to attend on May 13, Dani Brasserie will be extending the experience from May 14 to 17, 2025 with The Best of Dani’s Tuna, a special menu that will be available on those days. This initiative has been created as a temporary adaptation of The Best of Dani spirit, which is the regular section of the menu containing the most iconic dishes from the chef’s career. In this case, the focus will be placed on tuna as the main protagonist with a selection of dishes that featured at the tuna snoring event. They will include the fried tuna morrillo brioche with its creamy stew, the almadraba tuna descargamento with yellow bell pepper, the Tomate Nitro with green gazpacho and tuna tartare, and the tuna belly with beetroot matelote and pickled vegetables. It will also be possible to enjoy the tuna tenderloin cooked with onions in a Josper oven with cauliflower cream, as well as a sweet finale based on pistachio Nutella, brioche and caramelised pistachios. The initiative has been designed to maintain the celebration of tuna season at one of the most special venues in Madrid.

Throughout the event, which will be sponsored by Caspian Pearl Caviar, the restaurant will remain partially open to hotel guests and a limited number of customers not attending the tuna snoring session. Bookings will be exclusively available via OpenTable.

Dani