The Cortijo Santa María 1962 restaurant at SO/Sotogrande SPA & Golf Resort has been celebrating the Atlantic bluefin tuna’s ancient migration through the Strait of Gibraltar with a series of special seasonal menus designed by Michelin chef Nicolas Isnard.
Executive chef Leandro Caballero explains the festival’s deeper significance: “We honour one of the great treasures of our seas, a species that has the privilege of travelling vast distances across oceans, passing through our coastal waters. The tuna is well-known yet remains largely mysterious, which is why we created this homage called the Tuna Festival, originally conceived as ‘the great journey of the tuna’.”
These magnificent fish cross the Strait of Gibraltar annually on their journey from the Atlantic Ocean to the Mediterranean, where they feed, mate and spawn. This migration has been exploited since Phoenician times and later by Romans, Arabs and Christians using the traditional almadraba fishing method, which continues today along the Andalusian coast.
A Culinary Migration in Three Acts
Michelin chef Nicolas Isnard has designed three distinct menus that trace the tuna’s journey through different culinary traditions. The French chef’s collaboration with Cortijo Santa María 1962 reflects his mastery of traditional and contemporary flavours, blending Mediterranean and French heritage with clear inspiration from Andalusian gastronomy and regional produce.
The festival has unfolded across three phases, each presenting an exclusive menu where this prized fish takes centre stage. Following the successful Nikkei menu earlier this season, two distinctive menus remain available for guests.
Nikkei Menu (Previously Featured)
The festival opened with Japanese Peruvian fusion cuisine, highlighting the tuna’s qualities through dishes that incorporated citrus fruits and toasted seeds alongside traditional Japanese cutting techniques. Featured dishes included:
- Tuna Ceviche with quinoa salad, white miso and herbs
- Tuna Sashimi with tiger’s milk, citrus and mint
- Confit Tuna Cheeks with Tom Kha sauce
- Cherry and Dulce de Leche Pavlova for dessert
Mediterranean Menu (Available until 20th July)
This menu represents the moment when tuna reaches the Strait of Gibraltar, leaving cold ocean waters and strong currents for warmer seas. The dishes combine the starring ingredient with local produce to create spectacular flavours:
- Barbados Red Tuna Tartare with pomegranate and Arbequina olive oil
- Stewed Confit Tuna Cheeks with chickpeas and smoked paprika
Asian Menu (21st July – 14th September)
The final phase honours the adoption of tuna in Asian cuisine. Executive chef Caballero notes that tuna’s influence in Asian countries wasn’t particularly popular until the 1960s, when Tsukiji fish market, backed by restaurateurs, created preparations and combinations that elevated the fish to excellence, making it indispensable in Asian culture and recipes.
This menu features exotic dishes including:
- Tuna and Takuan Rose with dashi broth, green apple gel and wasabi
- Dried bonito
- Green Curry Confit Tuna Cheeks
- Tuna Belly Tataki with corn, Thai pomelo, mint, coriander pesto and Sturia caviar
Year-Round Bistronomy
Beyond the festival, the five-star resort has formed a permanent partnership with chef Isnard to create a series of “Bistronomy” menus available throughout the year, focusing on seasonal ingredients.
This collaboration reinforces SO/Sotogrande SPA & Golf Resort’s commitment to culinary excellence through a unique experience where creativity, quality produce and Isnard’s technical mastery combine in every plate.
You can read The Luxury Editor SO/ Sotogrande review here.
Contact Details
Address: Cortijo Santa María 1962, Avenida Almenara s/n, 11310 Sotogrande (San Roque), Cádiz
Website: www.so-sotogrande.com/es
