The fish and meat tartare dishes are an important part of the renowned gastronomic offering at the Borne neighbourhood’s Café Kafka, both the fish and meat are finely chopped by hand using a knife. Tartare is a recipe of Central Asian origin made popular during the 19th and 20th centuries its name is an abbreviation of the  "à la tartare" (una salsa) que acompania la carne crudo. Created by Fernando Póveda (Barcelona 1987), who graduated fromn the prestigious Hoffman, started working at Café Kafka after gaining additional experience at Xalet de Montjuïc. The secret behind his versions of the tartare lies in the provenance of the ingredients; wild Alaskan salmon, filet steak from Leon, Spain, and Mediterranean Tuna as well as the elaboration of the eponymous sauces.

Price: 21.50 Euros

Café Kafka, C. Fusina 7  08003 Barcelona

www.cafekafka.es