Brasa

Wood-fire cooking Lyon

Here, the fire
sets the pace.

A short menu, that changes every week.

The hearth is lit at 3pm. Everything that leaves the kitchen goes over the embers: vegetables, meat, bread, even dessert.

Our produce comes from farms we know by first name. When something runs out, the dish comes off the menu.

The menu

Dry-aged rib of beef, 1 kg for two78 €
Grilled octopus, ash-baked potatoes29 €
Whole hispi cabbage, miso and sesame21 €

In the kitchen

A chef sears meat over tall flames — The pass, 7.40pm

A cook prepares dishes next to a wood fire — The hearth, lit at 3pm

A cut of beef grilled in the smoke — The rib, three minutes a side

Two seasoned raw steaks on a dark table — The chef’s table, eight seats

Slow on the embers.
Fast to the plate.

Fictional concept made by SK Digital