Tomahawk 1.2kg
For two · 45-day dry-aged
€120Dry-aged. Fire-kissed. Unforgettable.
A grill house for serious meat lovers. Our beef is dry-aged in-house for 45 days and cooked over binchotan and oak.
45
Days dry-aged
800°C
Grill temperature
Dry-agedWood-firedGrass-fedHand-cut
The cuts
From our ageing room
Picanha 350g
Rock salt, farofa
€38
Wagyu striploin 250g
A5 Kagoshima
€95
Iberian pork presa
Mojo verde
€34
The chef
Cooking with fire, patience and the season
Chef Rafael Costa spent a decade in Basque and Argentine grill kitchens before opening Brasa. Everything we serve touches the flame — even dessert.
Rafael Costa
Executive chef & founder
Pairings
Sides & sauces
Book
Reserve the grill
Counter seats in front of the fire are available for walk-ins every night.
- Tuesday – Thursday17:00 – 23:00
- Friday – Saturday17:00 – 00:00
- Sunday brunch11:00 – 15:00
- Sunday dinner18:00 – 22:00
- MondayClosed