Tonight's fire
Oak
Vine cuttings
Embers and ash
Wood-fire kitchen since 2014
Cooked over oak. Served slowly.
A sixty-two seat restaurant built around one six-metre hearth. Everything on the menu meets the fire, from the bread to the dessert.
* Walk-ins welcome at the bar from 17:30
Seasoned oak
Vine cuttings
Dry-aged beef
Day-boat fish
Vegetables in the ash
Natural wine
Seasoned oak
Vine cuttings
Dry-aged beef
Day-boat fish
Vegetables in the ash
Natural wine
Seasoned oak
Vine cuttings
Dry-aged beef
Day-boat fish
Vegetables in the ash
Natural wine
Seasoned oak
Vine cuttings
Dry-aged beef
Day-boat fish
Vegetables in the ash
Natural wine
Why Brasa
Why we still cook on fire
Gas would be easier. But fire changes everything it touches, and it asks the cook to pay attention every minute of the night.
[ The hearth, 14:00 ]
[01/04] // Wood
[+]
Oak and vine only
Seasoned wood
We burn oak for steady heat and vine cuttings for a fast, fragrant flame. No gas, no lighter fluid.
[01/04] // Wood
[+]
Oak and vine only
Seasoned wood
We burn oak for steady heat and vine cuttings for a fast, fragrant flame. No gas, no lighter fluid.
[01/04] // Wood
[+]
Oak and vine only
Seasoned wood
We burn oak for steady heat and vine cuttings for a fast, fragrant flame. No gas, no lighter fluid.
[01/04] // Wood
[+]
Oak and vine only
Seasoned wood
We burn oak for steady heat and vine cuttings for a fast, fragrant flame. No gas, no lighter fluid.
Signature plates
Built on embers.
[ Five plates we never take off ]
Rib on the bone.
Dry-aged for 45 days, cooked slowly over oak and carved at the pass.
Rib on the bone.
Dry-aged for 45 days, cooked slowly over oak and carved at the pass.
Rib on the bone.
Dry-aged for 45 days, cooked slowly over oak and carved at the pass.
Rib on the bone.
Dry-aged for 45 days, cooked slowly over oak and carved at the pass.
Rib on the bone.
Dry-aged for 45 days, cooked slowly over oak and carved at the pass.
The room in numbers
Small room. Long fire.
Brasa started as a grill in a former boat shed. The shed is still here, and so is the habit of doing a few things properly instead of many things quickly.
6 m
of open hearth, lit at two every afternoon
6 m
of open hearth, lit at two every afternoon
6 m
of open hearth, lit at two every afternoon
6 m
of open hearth, lit at two every afternoon
How a service runs
From log to plate, step by step
Cooking with wood is slow at the start and fast at the end. This is the rhythm of every day in our kitchen.
01 / Season
A year in the yard
Every log dries for at least a year before it reaches the hearth.
01 / Season
A year in the yard
Every log dries for at least a year before it reaches the hearth.
01 / Season
A year in the yard
Every log dries for at least a year before it reaches the hearth.
01 / Season
A year in the yard
Every log dries for at least a year before it reaches the hearth.
Private events
Gather around the fire
Birthdays, long lunches, a team dinner after a hard quarter. Book the Hearth Room for up to twenty-four, the chef's counter for ten, or the whole restaurant.
Set menus built around the hearth, from €65 per guest
A dedicated host from the first email to the last glass
Wine pairings chosen with our sommelier
Guests
Overheard at the table
We came for the rib and stayed for the carrots.
HM
Hannah M.
We came for the rib and stayed for the carrots.
HM
Hannah M.
We came for the rib and stayed for the carrots.
HM
Hannah M.
We came for the rib and stayed for the carrots.
HM
Hannah M.
We came for the rib and stayed for the carrots.
HM
Hannah M.
Ways to dine
Choose your evening
Order freely from the board, let the kitchen cook for you, or take a seat at the counter and watch every course leave the fire.
À la carte
Order from the board, at your own pace.
€45
average per guest
What is included
The full evening menu
Dining room or bar seating
Walk-ins from 17:30
Wine by the glass or bottle
À la carte
Order from the board, at your own pace.
€45
average per guest
What is included
The full evening menu
Dining room or bar seating
Walk-ins from 17:30
Wine by the glass or bottle
À la carte
Order from the board, at your own pace.
€45
average per guest
What is included
The full evening menu
Dining room or bar seating
Walk-ins from 17:30
Wine by the glass or bottle
Good to know
Before you come
The questions we hear most on the phone. For anything else, write to us and a host will reply the same day.
Do you take walk-ins?
Yes. We keep the bar and part of the counter for walk-ins every evening from 17:30.
Do you take walk-ins?
Do you take walk-ins?
Do you take walk-ins?
Do you take walk-ins?
Do you take walk-ins?
Tables released 60 days ahead
Book your table
Dinner from Tuesday to Saturday, a long lunch on Sunday. For groups larger than eight, send us a note and we will plan it with you.