Dani Brasserie at Four Seasons Hotel Madrid Opens the Terrace Season with a Ronqueo del Atún

“The music that comes from tuna” or “the art of tuna quartering" - these are popular terms for the almadraba bluefin tuna quartering process, an age-old ritual that takes place each spring when this species migrates from the North Atlantic into the Mediterranean. The name - ronqueo - comes from the sound made by the knife as it scrapes against the spine when cutting the tuna because it is similar to a man snoring (the Spanish for which is ronquido). This event is a high point for fans of such a highly sought-after product as bluefin tuna and perfectly marks the start of a new terrace season at the restaurant, which has positioned itself as one of the most popular roof terraces in the capital. Tuna, Caviar and Champagne “Madrid Edition” will therefore take place on Thursday, May 5, 2022, on the seventh floor of Four Seasons Hotel Madrid. Dani García has finally brought this event to Madrid after organising it for several seasons in Marbella.

With its privileged location at the heart of luxury and gastronomy in Madrid, and next to the recently opened Galería Canalejas, the terrace at Dani Brasserie will become the place-to-be for the second consecutive year to enjoy a unique experience, where the recipes by Dani García are complemented by the exotic cocktails from the Head Bartender Raúl Navarro.

More specifically, the almadraba tuna fishing season and, by extension, the ronqueo del atún take place between the months of April and June, this being the period when tuna fish pass through the Strait of Gibraltar and reach the coast of Cadiz. Once on Andalusian soil, the traditional tuna quartering process is performed by hand to extract all the various parts of the animal: loin, low-fat belly, belly flap, tenderloin and tail, as well as the internal organs. This is why the tuna is considered to be the “pig of the sea,” because absolutely every part of the animal can be used for something. “The same piece of tuna can be prepared in a plethora of different ways to produce a multitude of recipes. When preparing this meat, it’s also important to know about the variety in terms of fat infiltration to be found in each part of a tuna,” explains Dani García. Dani Brasserie will have experts from Gadira on-site for its particular ronqueo on May 5. This company is committed to fixed, selective and sustainable fishing based on a tradition that dates back more than 3,000 years. “Being from Andalusia and so close to Barbate, and after travelling around the world, I can most definitely say that it’s very hard to beat the tuna from Gadira. They have an exquisite product, as well as enormous credibility,” says Dani.

In turn, the chef from Andalusia has worked with Ismael Paul as head chef and his team to design a special menu for the occasion, which will be enjoyed following the ronqueo process. The meal will begin with an o-toro nigiri with white soy sauce and a panipuri of Cadiz tuna with braised onions. This will be followed by four main courses: red tuna descargamento, yellow bell peppers, coriander and black olives; Tomate Nitro, green gazpacho and tuna belly tartar with Baeri caviar; wood smoked tuna morrillo, tender wheat, coconut and kimchie; and tuna Wellington and a home-cooked truffle matelote sauce. For dessert, a yuzu sorbet with champagne and a finale of dark chocolate, gianduja and Arabic coffee ice-cream. Furthermore, an adapted version of this special menu that is equally focused on almadraba bluefin tuna will continue to be offered on subsequent days (until May 8).

Tuna, Caviar and Champagne “Madrid Edition,” which will take place on the terrace at Dani Brasserie, will conclude with a performance by the DJs Sandro Bianchi and Mestiza, who will add the final touch to this great celebration, previously unseen beneath the skies of Madrid.

Dani

• 3 Calle de Sevilla, 28014 Madrid

Event Program:

• Welcome cocktail: 6:00-7:00 pm
• Ronqueo: 7:00-8:00 pm
• Special dinner: 8:00-10:00 pm
• Afterparty and DJ: 10:00 pm - 1:00 am

Pricing:

• Dinner on May 5 + ronqueo: EUR 195 per person
• Special menu on May 6, 7 and 8: EUR 150 per person

Reservations:  

• (+34) 913 306 210
• dani.madrid@fourseasons.com

The restaurant is also part of Four Seasons Lead With Care program, an extensive set of preventative and safety measures put in place to ensure a safe experience for both guests and the Hotel’s own staff, more important today than ever before.