BRABO is an unpretentious grill where everything cooked, smoked, or roasted are local ingredients that we ourselves choose, pick, and select along with our trusted suppliers. A modern grill focused on the product, in a modern city. From the past, now, and forever. A fire sanctuary right in the center of Barcelona where the grill predominates above all else.

Rafa Panatieri, chef and owner, born in Rio Pardo, learned the ritual of grill cooking with his family.
Jorge Sastre is from Madrid, with a chef father, and although his education and career back him in this profession, he has learned to cook at home since he was a child.
For Rafa and Jorge, the importance of roasting lies in gathering family or close friends with any excuse to spend time together, share experiences and feelings, and create bonds that last a lifetime. The two together create a successful partnership.

Maturation, grill, and pickles

Brabo’s menu highlights different techniques: there is a presence of cured meats, like the loin of old Frisian cow, grill is applied to products like pumpkin, and dishes are completed with fermentations, pickles, and deeply crafted sauces.
At Brabo, we are guided by seasonality, by the fish of the day, by the high-quality meat from trusted suppliers. Various meat options, fish to share, and a broad diversity of grilled vegetable dishes.

Artisanal Charcuterie

Moreover, we ourselves produce “in-house” charcuterie and cheeses, and we ensure that all products have been sustainably and organically grown, guaranteeing their quality from the ground to the table.
Made with Gascon pork, from the Iberian family, reviving the breed and raised on an organic farm in Lleida.
We perform the curing with the same cuts of Italian meat. Without the use of dyes, antioxidants, and other chemical products used by the industry, all the seasonings we use are also organic: seeds, dehydrated herbs, and spices.