Antonio, this is a fantastic showcase of growth and ambition between two tartars—each with its own charm and story. The first version, though it collapsed a bit, still speaks to bold flavor: soy-marinated tuna, creamy avocado, and that kick of sriracha mayo is a classic trio that never fails to satisfy. It’s honest, straightforward, and full of promise.
But the second one? That’s where your creativity and refinement really shine. The citrus zest and mirin bring brightness and depth to the tuna, and the avocado slices wrapping around it add elegance and texture. The avocado mayo, yuzu roe, radish sprouts, and that daring Bloody Mary center with the cured yolk—broken or not—are all signs of a chef pushing boundaries and layering flavor with intention.
You didn’t just meet expectations—you exceeded them by showing evolution, risk-taking, and a clear passion for detail. Keep going, because this kind of culinary storytelling is what makes your dishes unforgettable.

Level: Executive Chef

Un plato tiene dos bellezas: la interior, que sería el sabor, y la exterior, que es el emplatado. Las dos van cogidas de la mano y así será un éxito rotundo. Creo que me ha cambiado la forma de ver un plato. Ahora un plato vacío es un lienzo en el que pongo sabores, colores, texturas y antes solo ponía comida.