The Zahara Tuna Festival

A great gourmet gig on the Costa de la Luz

Starring wild tuna, an eco-Phoenician way of catching them and some of Spain’s future Michelin star chefs turning out tapas worthy of Tate Modern


Ferran Adriá of El Bulli fame and a party of top Catalan chefs watch the raising of the  almadraba, a circular eco-Phoenician trap net Foto: Julio González

Tuna Festival of Zahara de los Atunes, May 16-21st, 2017

Read about one of the Big 4 Tuna Festivals of Cadiz or skip to the bottom to check out tips and 2017 dates 


IT WAS ORANGE AND ROUND WITH A TINY LEAF,  just like the oranges which hang from the trees all along the twisting whitewashed streets of  Zahara de los Atunes during the merry month of May. Perfect down to the patina of its skin.

Paripé de Mandarina (Mandarin Deception), was created for Zahara’s annual Tuna Festival, a contest that sees talented chefs from three dozen local restaurants competing to create the tastiest designer tapas …

… tuna burgers and lollipops, bars of tuna wrapped in gold leaf, tuna with ice cream, tuna shaped like a yacht floating on a green sea

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Tuna boat Photo Juanito El Costero

… or fashioned into miniature pizzas with their own printed boxes. There was even liquid tuna, wittily named Gin Tunic. Huge thought goes into the presentation to give a humorous twist, or to disguise.

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Havana cigar Photo Carlos Yebra


At the astoundingly reasonable price of €3.50 for each tapa including a beer, wine, soft drink or chilled manzanilla, a sherry made for tuna that gets its flavour from the salt sea breezes  it’s a no-brainer for fish aficionados.

And you get to vote for the best dish! If you go, you’ll soon have the irresistible urge to join in the Babel of tongues debating which one should win at this great international social mixer.

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Social mixer

My bet was on the tuna toffees being served further down the beachfront at Atlanterra (Zahara’s posh sister resort). The short scenic drive (or  beach walk if you’re up for it) runs past fields growing with wild flowers down to the waterfront grazed by horses and the cutest foals.

Cute foal

The tuna toffee didn’t disappoint either although it was another deception – two little sweet-shaped cubes wrapped in shiny paper, presented in a pretty tin that turned out to be ginger-flavoured tuna tataki.

Prize-winning tuna toffee, Restaurant El Tejar

I didn’t win a prize but I was right about the toffee tuna, which won the award for Most Original Tapa. I remember it  every time I reach for a paper clip – the souvenir tin came in handy!

How to do the Tuna Festival

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Tuna-ing up for the parade

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Don’t forget your stamp!

Fish lovers travel from far and wide to the Costa de la Luz to taste the first succulent almadraba tuna – caught by an ancient method dating back to Phoenician times as these Leviathans leave the cold Atlantic for their warmer Mediterranean spawning grounds.

During festival week there are as many fish fanciers on land as there are tuna in the sea. To crunch numbers, the population of this pretty maritime pueblo of 1,300 residents fills up with another 15,000 hungry souls who devour 65,000 tapas made from 200 tuna weighing around 200 kilos apiece.

But it’s so well organised  – the Spanish are aficionados of la fiesta. You get a map of where each restaurant is, and a photograph and description of its speciality tapa .

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Share some tuna love

And tuna isn’t the only temptation. There are some enticing prizes for eating it too. Get your form stamped everywhere you eat for a chance to win one (a TV, a Samsung tablet and a Nintendo Wii, the year we went or, if you sampled all 36 over the festival, a weekend for two at the Melia Atlanterra).

Being a fiesta, as well as drinking and eating there are street parades, music and dancing too.

“For most towns May is the month for communions and weddings but we don’t cater for those events in a big way as we’re only a small fishing village,” says local restaurateur Gaspar Castro, President of local traders association ACOZA.“At the same time, it’s one of the best months to eat atún rojo salvaje de almadraba, caught in our unique way. We’ve been making a party of it since 2009 and it’s really paying off.”

Experience a ‘Snoring’

If high drama is you’re bag, the demonstration of tuna filleting is pure theatre, complete with buckets of blood! 

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The bloody ronqueo

Not for the squeamish perhaps, it’s called a ronqueo after the ‘snoring’ noise the knife makes when separating flesh from bone. You can see one in action here.

It takes experts with cleavers and sharp knives under 10 minutes to reduce one silvery 200-kilo tuna to 17 choice cuts the colour and texture of prime beef (which is why blue fin tuna is confusingly called atún rojo – red tuna – in Spain) “Hardly any goes to waste which is why we call the tuna the pig of the sea,” Gaspar told me.

Huevos de leche are also relished, though aren’t for the faint-hearted (being tuna sperm)…

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Tuna – any way you like

A 200-kilo almadraba tuna will fetch €3,800 on the open market in Spain and the ventresca (stomach, best for tuna steaks) sells for €40 per kilo but some cuts are particular delicacies: the morillo (a kind of muscle in the head) costs circa €55 per kilo and the female eggs, €80 per kilo.

Book to see a Levantá

The most fascinating aspect of the local tuna industry is the almadraba – four large structures you can glimpse one kilometre out to sea.

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Almadraba tuna … ©

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… caught Phoenecian-style ©

Each is a complex labyrinth of nets several kilometres long and more than 30 meters deep, designed to guide the tuna into a central trap (el copo) from which there’s no escape. More eco than other methods, immature tuna can wriggle out through the mesh and live to spawn another day.

The levantá (raising up of the net) is part of the spectacle. Several will be held between April and June, dependent on wind, tides and sea conditions and decided by the almadraba’s ‘captain’. Then, the fishermen encircle this seething cauldron of captive tuna in their boats and hoist the nets out of the water (see picture at top). It can take them six hours to raise thousands of kilos of frenzied fish in around six hours. ‘Almadraba’ is Arabic for ‘place of fighting’ and the name’s well-justified.

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The dramatic levantá

Watch a levantá on video here and book an exciting trip to go out on one from the only company licensed to take trips.

Quotas are strictly controlled to preserve declining stocks of this endangered fish and today, Japanese ships queue up in the bay to buy tuna directly from the almadrabas as this more fishing method produces the most tender tuna meat. Atún rojo is a highly prized ingredient of sushi and sashimi and sells in Japan for four or five times its price in Spain.

The record for a 221 kilo blue fin sold at auction in Tokyo is 155.4 million japanese yen – a cool €1.1 million!

Tuna Festival Tips

tuna festivalEarly birds get the pick of tables and parking in town (a one-way system with narrow streets – check out our Google map) The Spanish descend to dine en masse at the stroke of 2pm

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Atlanterra’s rugged coastline

Don’t miss the drive along the coast east to Atlanterra for foals, fab coast views and bracing beach walks. This is one of the festival tapas zones, and parking is more plentiful.

tuna festivalStay over. The picture postcard pueblo of Vejer is the perfect base for exploring both beach and countryside. Click the link for my report of great places to stay and eat or check out Vejer hotels here.

Tuna Festival Calendar 

Celebrated in the Big Four almadraba towns of Cádiz province

tuna festivalMay 3- June 5

Semana Gatronómica del Atún, Barbate

May 5-June 5 2017

Ruta del Atún, Conil  

May 16-21 2017

Ruta del Atún, Zahara de los Atunes 

May 26-June 4

Ruta de Atún, Tarifa

 Check out Zahara’s autumn Retinto Beef Festival too – a pub crawl with (cow) bells on!


And don’t forget to sign up for you free copy of our guide to travelling the most unusual British railway in SpainMr Henderson’s Railway.


  • Sue Sharpe July 13, 2013 at 9:58 am Reply

    Great post, Belinda! I’m with you all the way with regard to eating fish – I occasionally try to give it another go – but always fail. Very informative and interesting piece, however, I love hearing about the festivals born out of tradition.

    • Belinda July 13, 2013 at 10:13 am Reply

      It’s not often I hear from another non-fish eater, I think we’re a rarity. I even hate the smell of fish but it didn’t detract one bit from the festival, you must go!

  • robin July 13, 2013 at 6:41 pm Reply

    Missed it this year, maybe next – you live in an ironic part of the world for a fish hater, Belinda!

    • Belinda July 14, 2013 at 4:21 pm Reply

      Did you catch the one on your doorstep in Tarifa Robin? I hear that was a good one too. I’ve always lived near water (Belfast, Brighton, Torrevieja) so its even more ironic than you think! Love swimming in it, just hate the taste of what comes out of it, including seaweed.

  • Annie B July 15, 2013 at 12:53 pm Reply

    Brilliant article Belinda!
    I’m sorry you have had bad fishy experiences. Fresh fish shouldn’t smell of fish – it should only smell of the sea and taste sweet.

    • Belinda July 18, 2013 at 8:54 pm Reply

      I’m looking forward to becoming a convert on one of your great cookery courses, Annie B!

  • Sandra Danby September 2, 2013 at 1:22 pm Reply

    Sounds like heaven to me, I love tuna. And what a beautiful stretch of coastline.

    • Belinda September 5, 2013 at 11:20 am Reply

      You’re right, it really is heaven!

    • Belinda September 5, 2013 at 11:23 am Reply

      Hi Mindy, I’m sure you can. If you have transport, Anne Manson runs a cookery school that’s very highly regarded in the beautiful village of Vejer, about an hour or less from Algeciras, you can find details If you contact her, send her my best!

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