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.

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 w**es!"Over here we have the Orange Point. That's a Greek w**e from the Vigneron du Nord pr...
26/08/2026

Sommelier Dima showcases our w**es!

"Over here we have the Orange Point. That's a Greek w**e from the Vigneron du Nord producers in Greece, made from Roditis and Assyrtiko grapes. This one is an amber w**e, skin-contact w**e, or orange w**e, 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."

There's something primal about fire.The way it pulls you in. The crackling sound, the dancing light, the warmth that set...
24/08/2026

There's something primal about fire.

The way it pulls you in. The crackling sound, the dancing light, the warmth that settles deep in your chest before the food even arrives.

At Brasa, we've built everything around the beauty of open fire. Every cut of meat, every piece of seafood meets the open flame with intention. The smoke, the char, the caramelised edges.

Next week, Brasa serves pintxos.From August 25 to 29, we are joining Finland's largest restaurant festival and serving o...
21/08/2026

Next week, Brasa serves pintxos.

From August 25 to 29, we are joining Finland's largest restaurant festival and serving our take on pintxos.

Our pintxos this year:

🔥 Gilda – smoked olive, boquerone, peperoncino
🔥 Cheese croquette with smoked reindeer heart and goat cheese cream
🔥 Tongue skewer with horseradish mayonnaise and crispy fried onion
🔥 Tartlet with smoked salmon mousse and gin-seasoned cucumber

Every day from 4 pm to 9 pm. Just 3,60€ per piece.

Come taste what we've been working on.

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

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