Brasa over fire Barcelona
A wood-fire Mediterranean grill in the Gothic Quarter. We cook the day's market over live coals -- whole fish, vegetables, and cuts kissed by smoke and char.
"Good fire, good produce. Everything else we leave alone."
Menu
Whole Turbot over Coals
€38A whole turbot grilled slowly over oak embers, basted with garlic, olive oil and a splash of vinegar. Served to share, with charred lemon and the bones picked clean.
Grilled Octopus
€19Slow-cooked then finished on the grill until the edges crackle. Smoked paprika, a confit potato, and good oil.
Embered Vegetables
€14Whatever's at the market, buried in the coals and dressed simply.
The Fire Menu
€58Let the kitchen feed you. A run of dishes off the grill, chosen that morning at the market, ending with something sweet from the oven.
Burnt Honey Tart
€9Honey caramelised dark, soft pastry, a spoon of crema.
Gallery
The Kitchen
Jordi Ferrer
Grew up cooking over fire in the Empordà and built Brasa around a single grill and a daily trip to the market. He writes the menu after he sees what's good that morning.
Cooks only over wood and coal
Núria Soler
Runs the line and reads the coals like a clock. She knows exactly when a fish is done by the way the skin lifts, and she never lets the fire get away from her.
Keeps the fire honest
Marc Vidal
Bakes with the same seasonal produce the grill uses -- stone fruit in summer, quince and chestnut in autumn. He likes a little smoke and burnt sugar in his desserts too.
Sweet things, also from the fire
