2025 Bluefin Tuna Gastronomic Festival in L’Ametlla de Mar!

On April 4th, the Bluefin Tuna Gastronomic Festival kicks off in our beloved town, and with it, we officially welcome the beach season and the good weather — and we can't wait!

For the first time — and hoping the decision proves to be a good one — we’re moving the festival forward to April, coinciding with the start of Easter Week. This year is also special for us, as we’re celebrating 10 years of enjoying bluefin tuna since we opened in March 2015, and I’d like to take a moment to look back.

The Story of the First Bluefin Tuna Gastronomic Festival

I still remember, and I probably always will, the very first Bluefin Tuna Gastronomic Festival — back when I hadn’t yet started the adventure of opening my own business.

It was 2012, and despite some people saying the world would end (hehe), it didn’t. That year, the Local Gastronomy Club was formed, with many restaurants in our town joining in. The initiative, promoted by L’Ametlla de Mar Town Council and led by the local Tourism Department, brought many great ideas, some of which still live on today.

It’s worth remembering that we were coming out of a deep economic crisis, and from my perspective, there had also been a big shift in how people spent their leisure time — especially when it came to dining out. But hey, that’s a topic I could write another whole article about.

Putting L’Ametlla and Bluefin Tuna on the Map

Let’s continue. It was a year of change, and alongside the formation of a working group between Tourism and local restaurateurs, we added a key ingredient to the mix: Balfegó, the strongest company in our town.

Speaking from partial or total ignorance, I think the opportunity was clear — to put L’Ametlla de Mar and Mediterranean Bluefin Tuna on the national culinary map.

And that’s exactly what happened. I remember that on the very first day, we ran out of tuna at the restaurant, and Balfegó had to open up their facilities and supply us with more so we could keep serving customers. It was a total success, including at the tents set up at the port, which were full of people.

The Growth of the Festival and the Creation of the “Tapa Roja”

Year after year, the festival kept growing. We introduced the “Tapa Roja”, a small tapa offered to visitors, and now the event has become one of the most popular in our calendar, drawing more people than ever.

Bluefin tuna has become one of the most in-demand ingredients in our restaurant. At La Subhasta Espai Gastronòmic, it has driven us toward a more sophisticated type of cuisine. We’ve even incorporated Asian culinary influences into our dishes thanks to it.

Bluefin Tuna in the Culture and Cuisine of L’Ametlla de Mar

As far back as I can remember, bluefin tuna has been fished and eaten in local homes. People used to catch them right off the coast — hence the name of the beach “L’Almadrava.” For those who don’t know, almadrava is a traditional tuna fishing method.

At home, we typically ate tuna as fillets, either grilled or lightly fried with tomato and green beans — a lifelong classic. The more seasoned cooks would also use the innards to prepare a traditional stew known as "romesco de butxi."

That said, it wasn’t common to find tuna on restaurant menus. It was only available freshly caught, starting in May.

Balfegó and the Festival's Organization

All the fame this product has gained is thanks to our local company Balfegó. We've all learned from them and grown by their side.

Once the festival was well established, it was the Town Council and the Tourism Department who took over organizing the event — always with our support and, of course, Balfegó’s collaboration.

La Subhasta’s Gastronomic Offer for the 2025 Festival

So, after 14 years of being part of the festival, we’re still here, offering you the chance to enjoy a product we can now consider part of L’Ametlla de Mar’s heritage.

At La Subhasta Espai Gastronòmic, we’ll be serving a special tasting menu during the 10 days of the festival. I’ll be working mainly with the loin of the tuna, served raw or lightly cooked — think sashimi, tartare, tataki, and carpaccio. These are just some of the preparations you’ll get to enjoy.

We’ll also be offering the Tapa Roja, a tapa featuring bluefin tuna paired with a craft beer or a wine from the Terra Alta region, at a very reasonable price.

We look forward to welcoming you — and making sure, as always, that you have an amazing time!