Atún, Caviar y Champagne "Edición Madrid" | Tuna, Caviar & Champagne | Four Seasons Madrid


“La música que nace del atún” o “el arte del despiece del atún”, así es como se conoce popularmente el ronqueo del atún rojo de almadraba, un ritual milenario que se celebra cada primavera cuando esta especie migra desde el Atlántico Norte hasta el Mediterráneo.

Este acontecimiento se presenta como el culmen para los amantes de un producto tan codiciado como el atún rojo y llega por fin a Madrid de la mano del célebre chef Dani García y bajo el nombre de Atún, Caviar y Champagne “Edición Madrid”, tras varias temporadas organizándolo en Marbella.

Atún, Caviar y Champagne “Edición Madrid” culminó con la actuación de los DJs Sandro Bianchi y Mestiza, que pusieron el broche de oro a este gran evento, convirtiéndose en el pistoletazo de salida perfecto para una nueva temporada de terraza en Dani Brasserie, que ya se ha posicionado como una de las azoteas más deseadas de la capital.

“The music that comes from tuna” or “the art of tuna quartering” – 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.

This event is a high point for fans of such a highly sought-after product as bluefin tuna and it has finally arrived to Madrid at the hands of the famous Spanish chef Dani García and under the name of Tuna, Caviar, and Champagne “Madrid Edition”, after organising it for several seasons in Marbella.

Tuna, Caviar and Champagne “Madrid Edition,” concluded with a performance by the DJs Sandro Bianchi and Mestiza, who added the final touch to this great celebration, previously unseen beneath the skies of Madrid and marking the start of a new terrace season at Dani Brasserie, which has positioned itself as one of the most popular roof terraces in the capital.

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