Dani Garcia and Balfegó celebrate the first kaitai in Qatar’s history

For the first time in its history, Doha hosted a bluefin tuna kaitaide, the ancient Japanese art that consists of quartering a specimen of about 200Kg. There was considerable expectation to see what this was, without a doubt, one of the most spectacular gastronomic events in the world. The prestigious chef Dani Garcia (Marbella) was the master of ceremonies, accompanied by Youssef Meski, Balfegó Sales Area Manager, and Mohamed Ourmous, the master cutter who quartered a 194 Kg bluefin tuna.

The place selected for the celebration was one of the halls of the Kempinski Hotel, where the Lobito de Mar restaurant recently opened by Dani Garcia is also located, one of the main attractions of the modern and luxurious tourist complex.

The event began around 7:00 pm, with the arrival of all the guests, including the Alfardan family, the Spanish ambassador, Mrs. Belén Alfaro Hernández, and businessmen and personalities who could not bear missing one of the most spectacular events ever held in Doha.

The attendees – who were very attentive and active throughout the event, constantly asking questions to both Messrs. Garcia and Meski– were able to learn about the biology, morphology and all the gastronomic versatility of the Balfegó bluefin tuna, considered the best bluefin tuna in the world, present in high gastronomy in more than 30 countries.

Once the sensory journey through each and every one of the different cuts had been completed, Dani Garcia, together with his team in Lobito, presented a show-cooking with different dishes that can be tasted in his restaurant.

The very best of Spanish gastronomy can now also be enjoyed in Doha.