Marc Miró
Years of experience cooking in a small fishing village, in direct contact with the fishermen, gives you expertise and exceptional knowledge of the products in daily use, so that you learn to treat them with care and respect. The Mediterranean Sea, clichés aside, continually grants a poetic essentiality reminiscent of our origins which drives us forward. This same prose is applied by the "Marc Miró - Violant Rojas” team both to their cooking and to their restaurant, tradition and innovation at every moment.
Marc Miró
Years of experience cooking in a small fishing village, in direct contact with the fishermen, gives you expertise and exceptional knowledge of the products in daily use, so that you learn to treat them with care and respect. The Mediterranean Sea, clichés aside, continually grants a poetic essentiality reminiscent of our origins which drives us forward. This same prose is applied by the "Marc Miró - Violant Rojas” team both to their cooking and to their restaurant, tradition and innovation at every moment.
Their commitment and mastery when treating red tuna have led them to assess, the restaurant Tunateca Balfegó Espai Gastronomic in Barcelona, the first restaurant in the world devoted exclusively to this product, together with the Koy Shunka Restaurant’s Head Chef Hideki Matsuhisa in Barcelona. The prestigious chef Martín Berasategui accompanies them as ambassador round the world for the Balfegó Group. He has also been called upon to speak at important culinary fairs, such as Madrid Fusión and conferences, such as San Sebastián's Gastronomika.
Their commitment and mastery when treating red tuna have led them to assess, the restaurant Tunateca Balfegó Espai Gastronomic in Barcelona, the first restaurant in the world devoted exclusively to this product, together with the Koy Shunka Restaurant’s Head Chef Hideki Matsuhisa in Barcelona. The prestigious chef Martín Berasategui accompanies them as ambassador round the world for the Balfegó Group. He has also been called upon to speak at important culinary fairs, such as Madrid Fusión and conferences, such as San Sebastián's Gastronomika.
