Cortijo Bistronomy

Tuna Festival

Cortijo Santa María 1962 is the venue for the latest edition of the Tuna Festival, a signature culinary event led by Michelin-starred chef Nicolas Isnard, in collaboration with the resort’s executive chef, Leandro Caballero.

This initiative pays tribute to Cádiz bluefin tuna through dishes inspired by Andalusian tradition, creating one of the summer’s most outstanding and evocative gastronomic experiences.

Available in 3-, 5- and 7-course menus.

• Bread ritual: Country loaf of bread with extra virgin olive oil, Cadiz sea salt flakes, spiced fleur de sel, Nazarí olive paste, zirb al-tomat, “Cadiz Coffee” butters and leek ash
• Tuna ceviche with local citrus and ajoblanco
• Red tuna cubes, tomato water and Hojiblanca olive oil
• Almoravid tajine of Almadraba tuna cheek
• Rossini-style tuna
• Route of three artisanal Andalusian cheeses
• Seasonal sweet peach Melba
• Raspberry and cocoa Pim’s

Wine pairing: €45 per person.