This modern, smart tapas bar is the epitome of what you might consider the local food movement; terroir. De los Atunes literally means 'of the tuna' and that's what on offer here. In many different and creative ways. Chef Jose Melero known locally as 'The Master of Tuna' says;
“We never buy tuna less than 30 kilos in weight and mostly around 10 years old. We are extremely careful who we buy it from and we freeze it at minus 60 degrees – or ‘calidad sashimi’ – so we can use it all year round.”
The almadraba, the fishing of bluefin tuna is limited only to May and June when the fish migrate to the Mediterranean. Zahara de los Atunes is perfectly located as the straits are quite narrow. We went twice on this trip and ate most of the tapas dishes on the menu, nearly all tuna based. There wasn't anything we didn't love, it is all superb and very reasonably priced. On the very first evening of our holiday we begin, sat around a barrel in the bar area (my preferred spot) there is a larger room to the rear and side plus seats out front. It's usually really busy. These shots below were before all the Spanish turn up at 9pm (never earlier).
Albondiga de Atún. (€3.25). Exactly like a meatball made with meat. It makes you realise how versatile tuna actually is.
Kokotxas are normally hake or cod throat, popular in the Basque country.
Carabineros. You may have seen me mention these giant scarlet prawns before. They're certainly no cheaper in Spain. But they're worth it. We scoop out the hot brain juices with little spoons.