Dinner Tuesday to Saturday

Brasa

A small kitchen with one wood fire.
Everything we serve has been near a flame.

Reserve a table
A single candle on a table in a dark room

The room

Most of the light in here comes from the fire and the candles.
We like it that way.

We light the fire at four. By six the flames have settled into embers, and the kitchen cooks with whatever heat the fire has to give: fierce and fast at first, slow and soft by the end of the night.

Tonight, in seven courses

The tasting menu

85 per guest · wine pairing 55
Bread & smoked butter

I

Bread & smoked butter

the oven is the first thing we light

Beetroot from the ashes

II

Beetroot from the ashes

buried at five, dug up at seven

Leeks, egg yolk, brown butter

III

Leeks, egg yolk, brown butter

black outside, sweet inside

Fish over vine cuttings

IV

Fish over vine cuttings

a quick, hot fire

Beef from the grill

V

Beef from the grill

then it rests by the embers

Something small and cold

VI

Something small and cold

a pause before dessert

Chocolate & smoked caramel

VII

Chocolate & smoked caramel

the fire's last job of the night

A night of service

Fire, knife, plate, glass.

From the menu

Short menu, long fire.

The menu changes with what the farms bring and how the fire behaves. These are a few dishes we like to cook.

See the full menu
01
Beetroot baked in the ashes V

Goat's curd, hazelnut, sour cherry

14
02
Whole fish over vine cuttings

Market catch, lemon, fennel, herb oil

34
03
Aged rib of beef, for two

Grilled on the bone, bone-marrow jus, chips in beef fat

96
04
Dark chocolate, smoked caramel V

Burnt milk ice cream

12
A chef cooking over flames

The fire

Flame, embers, ash — three kitchens in one.
Wine bottles on wooden shelves in a dim cellar

The cellar

A lot of Moselle, and bottles that like smoke.

Twenty-six seats

Come and sit
by the fire.

Dinner Tuesday to Saturday, from 18:00
Reserve a table