Brasa

Brasa Liha, kala, äyriäiset sekä kasvikset valmistetaan avotulella jaettavaksi seurueen kesken.

Avotuli nostaa jokaisen raaka-aineen seuraavalle tasolle, syventäen ja korostaen niiden luonnostaan upeita ominaisuuksia. Brasan avotuli roihuaa Helsingin sydämessä Torikortteleissa, Senaatintorin laidalla. Brasan baari palvelee niin ruokailijoita, kuin juomaa etsiviä vieraita. Ravintolaan pääsee sisään kahdesta ovesta, suoraan Aleksanterinkadulta sekä Brasan saleista korttelin sisäpuolelta.

Autumn is here and so is the season for sharing.Sharing has always been the point. A cut of meat passed around the table...
24/09/2026

Autumn is here and so is the season for sharing.

Sharing has always been the point. A cut of meat passed around the table, a glass refilled, a conversation that stretches long into the evening. But it doesn't have to start with the grill. Our cold starters can be shared too. Small, considered plates that set the mood before the fire takes over.

Orange wine isn't just a summer thing. When the light catches it just right, even the reflection seems worth paying atte...
18/09/2026

Orange wine isn't just a summer thing. When the light catches it just right, even the reflection seems worth paying attention to.

It holds its own when the evenings get darker and the air turns cool. Textured, layered, alive. The kind of wine that asks you to slow down and actually taste what's in the glass.

Popcorn ice cream.Yes, really. The smell of a cinema, the comfort of something familiar. Turned into something you didn'...
15/09/2026

Popcorn ice cream.

Yes, really. The smell of a cinema, the comfort of something familiar. Turned into something you didn't expect to find at the end of your dinner. Playful, a little nostalgic, and surprisingly hard to put down.

Patience is an ingredient too.Whole fish, hung and resting. Time doing what no recipe can. Dry ageing isn't just for mea...
10/09/2026

Patience is an ingredient too.

Whole fish, hung and resting. Time doing what no recipe can. Dry ageing isn't just for meat. We bring the same patience and craft to fish. The result is deeper, cleaner, more concentrated. A different kind of fresh.

Hamachi with fermented peach and pistachio.Silky, clean fish. The slow, complex edge of fermented fruit with a crunch th...
08/09/2026

Hamachi with fermented peach and pistachio.

Silky, clean fish. The slow, complex edge of fermented fruit with a crunch that ties it all together. And violets that bring all the beauty of the dish into one.

Tweezers and last touches.The moment right before the dish is ready to leave the kitchen. When everything slows down, an...
06/09/2026

Tweezers and last touches.

The moment right before the dish is ready to leave the kitchen. When everything slows down, and nothing else matters but what's in front of you. One final piece, placed with care. Then it's done.

This is the part you don't see at the table. But you taste it.

Veal. Tomatoes. Olives.Tender, pale, and quietly elegant. Veal at its most honest. It's all about texture and restraint:...
04/09/2026

Veal. Tomatoes. Olives.

Tender, pale, and quietly elegant. Veal at its most honest. It's all about texture and restraint: the delicate softness of the meat, the brightness of ripe tomatoes, the subtle brine of olives cutting through. A starter that sets the tone for everything that follows.

Pintxo Festival audience vote winner 🏆You spoke, and we heard you loud and clear. Out of eight incredible restaurants co...
02/09/2026

Pintxo Festival audience vote winner 🏆

You spoke, and we heard you loud and clear.
Out of eight incredible restaurants competing at this year’s Pintxo Festival in Helsinki, it was your votes that put us at the top.

Our pintxos were made the way we know best: with fire, with care, and with a little soul thrown in. Thank you for tasting them, sharing them, and voting for them.

See you around the grill. 🔥

The dry aged cut is ready. Now what?It goes straight to the fire. No marinades. No distractions. Just the open flame. Dr...
28/08/2026

The dry aged cut is ready. Now what?

It goes straight to the fire. No marinades. No distractions. Just the open flame. Drawing out everything that weeks of aging have built.

Seared hard and rested slow.

Sommelier Dima showcases our wines!"Over here we have the Orange Point. That's a Greek wine from the Vigneron du Nord pr...
26/08/2026

Sommelier Dima showcases our wines!

"Over here we have the Orange Point. That's a Greek wine from the Vigneron du Nord producers in Greece, made from Roditis and Assyrtiko grapes. This one is an amber wine, skin-contact wine, or orange wine, whatever you want to call it. It has a little bit of tannins, a nice structure with beautiful acidity, and a lot of citrus flavors just loaded in."

Osoite

AleksanterinKatu 22
Helsinki
00170

Aukioloajat

Maanantai 17:00 - 00:00
Tiistai 17:00 - 00:00
Keskiviikko 17:00 - 00:00
Torstai 17:00 - 00:00
Perjantai 17:00 - 00:00
Lauantai 16:00 - 00:00

Puhelin

+358105050904

Nettisivu

,

Hälytykset

Tiedä ensimmäisenä ja anna meille oikeus lähettää sinulle sähköpostitse uutisia ja promootioita Brasa :ltä. Sähköpostiosoitettasi ei käytetä muihin tarkoituksiin, ja voit perua milloin tahansa.

Ota Yhteyttä Yritys

Lähetä viesti Brasa :lle:

Oikopolut

Jaa

Kategoria