Angel Carbajal shares his new project: Fat Tuna
I was always in love with the location. I was at the terrace and I’ve always liked the idea of that little corner, for a bar or just a place to attend our friends.
The chance was not given, but one day the opportunity came up and it became a big place. Our growth has long term objectives. We started with the idea of a nice small restaurant, we expanded to a terrace. Then the 3rd floor.
But always thinking that if we have the location. let’s give our clients what they are looking for. What do people look for? Party! What better than a party where they play what you love, plus having an incredible time.
We wanted to create something zero traditional, do little different things. We want to give it that unique touch. You are going to eat a rib but you’ll eat it with different ingredients. Mussels are always prepared with white wine or garlic, this time mussels will be with sausage!
Our 3rd floor opening will be November 18th. From there, we will start having DJ sets Tuesday to Saturday and a great ambience in our terrace.