Gourmet Tuna menu, at SO/ Sotogrande

Cortijo Santa María 1962 Sotogrande, pays tribute to Barbate tuna with an exclusive menu throughout November 2023.
SO/ Sotogrande’s Executive Chef Leandro Caballero has created a new ‘Tuna Experience’ menu, a five-course gourmet dinner showcasing Bluefin Tuna, the emblematic product of the coast of Cádiz.

Cortijo Santa María 1962 Sotogrande, pays tribute to Barbate tuna with an exclusive menu throughout November 2023. SO/ Sotogrande’s Executive Chef Leandro Caballero has created a new ‘Tuna Experience’ menu, a five-course gourmet dinner showcasing Bluefin Tuna, the emblematic product of the coast of Cádiz.

This week we had the privilege to savour a preview of the new Tuna Experience menu soon to be launched at SO/ Sotogrande SPA & Golf Resort, the five-star hotel in Southern Spain’s most exclusive destination.

To commence the autumn culinary season the resort has created this exclusive tasting menu at Cortijo Santa María 1962, paying tribute to Barbate tuna, one of the culinary jewels of the region.

Available from 1 November, the new menu by Leandro Caballero, Executive Chef of Cortijo Santa María 1962 is also available with a wine pairing.

Throughout the menu, Caballero has showcased different parts of the tuna.

The feast begins with the mojama, which he presents in wafer-thin slices on crispy crackers seasoned with pine nuts and olive oil – an inspired dish.

Then the tuna in tartar with white Malaga coconut garlic soup – bold and original flavours that went down well with everyone at the table.

The ‘ventresca’ tuna belly, thinly sliced, is accompanied by blanched vegetables, prepared with local oranges from San Martín del Tesorillo – this was a favourite.

Then a hearty dish of the priced tuna cheek, slow cooked at low temperature, served with orange and saffron rice.