The best bluefin tuna in Córdoba: wild almadraba tuna over a wood fire
Almadraba bluefin tuna on the menu · Vial Norte, CórdobaBluefin tuna loin seared over embers, tuna tataki and bluefin tuna toast with truffle. Cooked on the same wood fire as the top-rated steak restaurant in Córdoba on TripAdvisor (August 2026).
Where to eat bluefin tuna in Córdoba
Córdoba is an inland city, a long way from the sea, but the bluefin tuna caught every spring off the coast of Cádiz still makes it to its best tables. At Con Acento Parrilla, on Avenida Al-Nasir 13 in the Vial Norte district, wild almadraba tuna is on the menu in three dishes: almadraba bluefin tuna loin (€24), almadraba tuna tataki (€14) and almadraba bluefin tuna toast (€7). The Spanish tapas menu adds a Russian salad made with almadraba bluefin tuna (ensaladilla, €5.90).
We are not a sushi bar or a seafood restaurant. We are a Spanish grill house, an asador, and with bluefin tuna that is an advantage. The same wood fire that crusts a dry-aged ribeye can sear a piece of tuna in seconds and take it off the heat with a rosy centre. If you came for the beef, the tuna means nobody at the table misses out. If you came for the tuna, the fire is what sets it apart.
The bluefin tuna dishes on our menu
These are the tuna dishes on the current English menu, at menu prices.
Almadraba bluefin tuna loin
Grilled over embers on a bed of wok-style peppers and onions with teriyaki sauce. Our main tuna dish: seared on the outside, juicy within.
€24Almadraba tuna tataki
Soy-marinated tuna, sealed over the fire and served in ponzu sauce with sesame mayonnaise and fried leek. Almost raw in the middle, with a hint of wood smoke outside.
€14Almadraba bluefin tuna toast
Bluefin tuna on crispy toasted bread with sesame-soy mayonnaise, topped with truffle. A starter to share before the steak or the tuna loin.
€7Ensaladilla with almadraba bluefin tuna
From the tapas menu: Spain's classic Russian salad, made with almadraba bluefin tuna instead of the usual tinned tuna.
€5.90
What guests say about the tuna
Real reviews from our Google Business Profile, written in Spanish. The English is Google's own translation.
What almadraba bluefin tuna is
Atlantic bluefin tuna (Thunnus thynnus) is the largest and most prized of the tunas. Every year it swims from the Atlantic into the Mediterranean through the Strait of Gibraltar to spawn. Along that route, off the coast of Cádiz (Barbate, Zahara de los Atunes, Conil and Tarifa), fishermen have set the almadraba for centuries: a maze of fixed nets that guides the tuna into a final chamber, where the fish are selected and landed.
"Almadraba" on a menu tells you three things. That it is bluefin, not a cheaper species. That it was caught with a selective, quota-based method that lets the smaller fish go. And that it was caught at its fattest, because tuna on their way to spawn have spent months feeding in the Atlantic. That marbling is what makes good bluefin melt in the mouth, and what the fire has to respect.
The almadraba season is mainly in spring. Outside it, the bluefin served in restaurants across Spain comes from fish deep-frozen right after the catch or from ranched bluefin. Neither is a bad thing; what matters is that the restaurant can tell you which one you are eating.
The cuts of bluefin tuna, explained
In Spain a bluefin tuna is butchered almost like a cow, and each cut has its own Spanish name. This is the quick guide to reading a tuna menu.
Ventresca (belly)
The fattiest and most prized part, what a Japanese restaurant would call otoro. Best raw or barely touched by the heat.
Lomo (loin)
The lean meat from the back, akami in Japanese. The most versatile cut: tartare, tataki, sashimi or grilled. Deep red and clean in flavour.
Solomillo (tenderloin)
A lean, long and very tender piece. It handles the fire best without drying out, if it is seared fast and left rare inside, which is why it is the cut in our main tuna dish.
Morrillo
The upper part behind the head. Juicy and streaked with fat, a classic in the taverns of Barbate, stewed or grilled.
Tarantelo
The rear of the loin, towards the tail. Firm and lean, ideal for tataki or seared in thick chunks.
Fatty, medium, lean
Raw tuna is also graded by fat. Tasting the three side by side is the quickest way to understand why bluefin is unlike any other fish.
How to tell good bluefin tuna in a restaurant
Looking for the best bluefin tuna in Córdoba really means looking for a restaurant that gets four things right. Feel free to hold us to them.
The menu names the tuna
"Atún" on its own can be yellowfin, bigeye or albacore. If it is bluefin, the menu says "atún rojo", and if it is almadraba, it says that too. Ours does, dish by dish.
The colour is clean
Good bluefin is deep red in the loin and paler, marbled pink in the fatty cuts. Brown edges or dull flesh mean a tired piece of fish.
It is not overcooked
Well-done bluefin is wasted bluefin. Over a fire it is seared outside and taken off rosy. If nobody asks how you want it, or it arrives grey all the way through, the kitchen does not know the fish.
The staff can explain it
Whoever serves you should be able to say which part of the fish it is and how it was cooked. There is always someone on our floor who can walk you through it in English.
Why bluefin tuna tastes better over a wood fire
A wood fire gives tuna something a hot plate cannot: a touch of smoke and a toasted crust in very little time, without cooking the inside. Tuna needs the opposite of dry-aged beef: less time, more distance from the embers and no fiddling. On, turned once, off.
That is why at Con Acento the tuna comes off the same grill as the ribeye. If part of your table is here for the beef, our guide to the best steakhouse in Córdoba covers the dry-aged cuts and what they cost, and the English home page has opening hours and directions from the Mezquita.
A live bluefin tuna butchering at Con Acento
On 4 March 2026 we hosted a live bluefin tuna cutting and tasting at the restaurant: a show-cooking session explaining how the fish is broken down, followed by a four-course tasting menu with wine pairings. The tuna was served raw (lean, medium-fat and fatty sashimi), marinated (tartare on a crisp base), seared (tataki with pickles) and roasted (with soy and Albariño over a potato parmentier).
The full menu is on the bluefin tuna tasting page (in Spanish).
What bluefin tuna costs in Córdoba
At our menu prices: the almadraba bluefin tuna loin is €24, the almadraba tuna tataki €14 and the almadraba bluefin tuna toast €7. The ensaladilla with bluefin tuna on the tapas menu is €5.90.
Two people who want a tuna dinner can share the toast and the tataki as starters and the loin as a main: €45 for the two of you, before drinks and dessert. With tuna to start and steak as a main, the average spend is €30 to €50 per person.
Frequently asked questions
Where can I eat the best bluefin tuna in Córdoba, Spain?
At Con Acento Parrilla, in the Vial Norte district, the bluefin is wild almadraba tuna cooked over a wood fire: tuna loin (€24), tataki (€14) and toast (€7). It is the same restaurant TripAdvisor ranks as the top-rated steak restaurant in Córdoba (August 2026).
What is almadraba tuna?
Atlantic bluefin tuna caught with the almadraba, a centuries-old fixed-net trap off the coast of Cádiz that intercepts the tuna as they enter the Mediterranean to spawn, mainly in spring. It is selective and quota-based, and yields large, well-marbled fish.
Which is the best cut of bluefin tuna?
The belly (ventresca) is the fattiest and most prized; the loin (lomo) is the most versatile; morrillo and tarantelo are Cádiz classics. Over a fire, the tenderloin (solomillo): lean, tender and perfect seared outside and rare inside.
Is bluefin tuna served rare?
Yes. Overcooked, it loses its fat and dries out. Over the fire it is seared outside and taken off rosy; the tataki is sealed only on the outside and stays almost raw in the middle.
Do I need to book, and where are you?
Booking is strongly recommended, especially Friday to Sunday. Book online or call +34 614 03 18 23. We are at Avenida Al-Nasir 13 (Vial Norte), 14011 Córdoba, about a 15-minute walk from the Mezquita, minutes from the AVE train station and with free public parking two minutes away. Open Wednesday to Sunday; closed Monday and Tuesday.
Bluefin tuna over the fire, near the Mezquita
A piece of almadraba tuna seared over wood makes more sense on the plate than on a web page. Book a table and order it rare.
Book a tableOr call +34 614 03 18 23