Tatau

This gastro-bar with a difference will definitely take you by surprise! It is the project of a couple (Tonino and Arantxa) who have always focused on the personality of their cuisine without being afraid to incorporate influences from elsewhere. The name Tatau connects with the charisma of Tonino and his tattoos, a chef who says that the different stages in his life history have left a “mark” and are represented through his culinary creativity. The restaurant features a fun décor as well as a striking bar and high tables designed so that guests can savour his tapas and “raciones” as they observe the preparation process. His cooking is based around a single tasting menu entitled Du Jour, which is enhanced by daily suggestions and game-inspired dishes (another menu called Saison is also available during the game-hunting season). Here, time-honoured flavours are to the fore in local ingredients such as Verdeña olive oil from Loscertales, trout from El Grado, Latón de La Fueva pork etc.

Oldschool Cookink and tattoo-seafaring branding

• Tatau markets itself with a tattoo-inspired narrative: 'Tatau, Oldschool Cookink' and 'Tatau es una experiencia que marca, como los tatuajes que antaño dejaron huella en la piel de los marineros en cada puerto.' This branding fuses body-art imagery with a maritime culinary identity.

Craft-first philosophy rooted in tradition and environment

• The restaurant emphasizes cooking 'con cariño, técnica y dedicación' and highlights a deep respect for roots, temporality, and surroundings: 'el mimo por el detalle, el amor por este oficio, el profundo respeto a nuestras raíces , a la temporalidad y a nuestro entorno.' This signals a distinctive, craft-focused ethos.

Social initiative: Camisetas Solidarias

• The site features a 'Camisetas Solidarias' initiative, indicating a charitable merchandise program associated with the restaurant, showing a commitment to social impact beyond dining.

Signature Ingredients

• Ternera del Pirineo: carne de alta calidad de la sierra pirenaica, reconocida por su gran terneza y sabor intenso, base de platos que destacan la procedencia y la técnica de la casa.
• Angula de monte: angulas de montaña, un ingrediente raro y lujoso que aporta delicadeza y un toque marino único para realzar la ternera.
• Vieira: vieira fresca, marisco de alto valor que aporta dulzor suave y textura delicada, a menudo combinada con otros elementos para un equilibrio de grasa y mar.
• Papada: panceta de cerdo curada y grasa rica en umami, utilizada para contrapesar la suavidad de la vieira y enriquecer el plato.
• Trucha de El Grado: trucha fresca de la región, destacada por su frescura y sabor de río, presentada en formato tartar para realzar acidez y textura.
• Pera de la Litera: pera de la Litera, aportando notas frutales brillantes para contrarrestar la grasa y enriquecer postres.
• Yogurt de Fonz: yogurt regional que aporta cremosidad y un toque ácido suave, complementando postres y platos.
• Manzana: manzana de la región utilizada en la tarta de manzana, reconocida por su aroma y caramelización al hornearse, cerrando la experiencia con un toque dulce.