Wild Almadraba tuna is the singular, ingredient-led focus at DeAtún, where the ancient art of ronqueo is translated into a contemporary Madrid dining experience. Chef Damián Ríos utilizes every cut of the 'king of the Strait,' from the buttery ventresca to the mineral-rich mormo, often employing low-temperature cooking to preserve the fish’s delicate structural integrity. The tarantelo, paired with a yuzu miso reduction, offers a bright citrus aroma that cuts through the profound fattiness of the tuna. A standout tartar, enriched with a fried egg and a dusting of foie gras, creates a decadent, melt-in-the-mouth texture that challenges traditional seafood boundaries. Technical precision extends to the contramormo a la roteña, a slow-simmered stew that showcases the deep, savory potential of cooked tuna. The wine list emphasizes the saline notes of Manzanilla and Jerez, mirroring the sea-salt-flecked profile of the menu. It is a focused, technical homage to Cádiz.