The African Tuna Gastronomic Route (FCAT) has transformed Tarifa into a culinary destination connecting Africa and the Strait. During the event, local restaurants offer innovative creations that reinterpret almadraba red tuna, using spices and recipes inspired by the African continent.

This initiative has established itself as a gastronomic highlight of the spring season on the Cadiz coast, presenting small culinary artworks that blend Tarifeño tradition with avant-garde touches. The presented tapas reflect the Strait as a bridge between cultures.

Among the notable creations is the “Moruno Tarifeño” from CasaTarifa, a tuna skewer with Moroccan dressing and Senegalese yogurt. Boccabuena offers “Perla entre dos Mares”, with red tuna crowned by an olive pearl. Ándale presents "Alma Roja", a tartar on a crispy rice wafer.

Creativity extends to Canalla with “Summer Tuna”, mixing watermelon and red tuna, and to Un Lugar with "Madagascar, combawa y Tarifa", using an exotic fruit cultivated locally. Da Nico contributes its "Tartar del Magreb" with Farfalle pasta.

Other offerings include "Estrecho" from El Perulero, with cured tuna and tartar on guacamole; "Argán y oro" from La Galería, a couscous with tuna paired with argan oil; and a smoked red tuna fillet at El Ancla.

El Patriarca presents "Patriarca del estrecho", a tuna tartar on artisanal creamy cheese. Merkado 27 surprises with “Zulu Rojo”, red tuna marinated in African seeds wrapped in nori seaweed and tempura. Spirit of Kanaloa offers “Taco Karibu”, corn tacos with tuna tataki.

The “Pinchito Bereber” from El Faro combines Strait red tuna with vegetable couscous and hummus, while La Cervecería presents “Tunafrica”, tuna meatballs with coconut milk and yuca. The route demonstrates how Tarifa savors Africa in every dish.