Newly born in the spring of 2022, BRASA restaurant immediately secured the title of an “Open-fire Mecca of Helsinki”, where the treasures of the deep sea and broad lands are taken to a new, “flaming” level, which reveals and enhances their natural flavors.
The owners and founders of BRASA are Restaurant Manager and Head Sommelier Severi Lukkarinen and Brand Chef Taneli Korsiala.
Meat, fish, seafood and vegetables are the main raw ingredients that fill the BRASA kitchen, which undergo a rigorous selection process meeting the restaurant’s standards.
“Nothing but the best” — is the motto of the whole team, and no one deviates from it.
In the Photo: Restaurant Manager and Head Sommelier Severi Lukkarinen
“Our entire team works with great enthusiasm and love for their work. from the very opening in our house called BRASA, whose name comes from the Spanish “hot coals”, there was a captivating atmosphere where a hot barbecue fire is a core, — says Severi Lukkarinen. But the real warmth comes from people. It’s important to me to take good care of our customers and personnel. I want everyone to feel welcome here, no matter whether they want to enjoy company or a peaceful meal”.
In the Photo: Brand Chef Taneli Korsiala
“Opening BRASA, we didn’t focus only on meat. Although many people think that meat is our priority, I would say that meat and fish occupy the same position. We know all the farmers we buy ingredients from: the meat comes from small local farms, except, of course, wagyu, and our fish and seafood suppliers offer us the best catch daily, — says Taneli Korsiala.
“The products are carefully selected, and we dry-age the meat and fish ourselves. All our choices are guided by a burning passion to create the best possible result”.
Here, discovering bright and stylish interior designed by Finnish designers, you will face interesting experiences, friendly and helpful staff and creative gastronomy of open fire.
“Fire is an incredible element, and an open-fire grill is the right kind of grill. When I work with an open fire, I get real pleasure, — continues Taneli. — Fat dripping from meat or fish falls on the coals, the fire flares up and thereby seasons the products with a special taste and aroma. We use Japanese binchōtan charcoal with spruce branches for enhancing flavour. Every detail counts. We combine grilled food with fresh taste sensations. It’s a good balance”.
In addition to two spacious dining rooms, BRASA also has a cocktail bar where thirsty passers-by from the Aleksanterinkatu side can drop in, or the guests arriving before dinner can treat themselves with signature cocktails.
Sunset Garibaldi — Campari, Aperol, Adjusted Orange Juice
Sista Ordet — Akvavit, Chartreuse Maraschino, Lime
For an easy start — Tasty SNACKS & BITES along with champagne bubbles.
- OLIVES — Gordal olives smoked with hay
- BOQUERONES In spruce oil
- NORITACOS — Two fish tacos with yuzu
- DEEP-FRIED GRYUERE — Smoked sweet pepper
- BREAD & HUMMUS — Sage and black pepper bread with grilled hummus
- CULATELLO — Zibello Oro, 30 months
Among cold STARTERS are very popular:
TARTAR — Grilled marble beef, Mustard cream, Capers, Onion
SASHIMI — Dry-aged yellow tail, Kohlrabi, Ancho chilli, Yuzu soy sauce
“Sashimi, which everyone is used to eating completely raw, we also lightly burn to achieve a slight smoky taste, which gives a special piquancy to this serving”, — says Taneli.
Recommended Wine: Raúl Pérez Ultreia Godello, Spain
The young, but already experienced sommelier Severi Lukkarinen treats the choice of wines with special care, studying the tastes and mood of the guests.
“Our restaurant has one of the most luxurious wine cabinets in town, — says Severi. — We serve such classic wines as Burgundy, Piedmont and Moselle, but we are not limited only to these traditions. We try to choose the perfect pair for each dish in order to emphasize the taste of a particular product at its best. We are always updating our wine selection with new additions, from classics to new natural wines, always with great enthusiasm and experience”.
It is interesting to note that all the dishes are collected and bought in commission shops and markets. Here are collected rare items of the famous Finnish brand Arabia, as well as many other foreign brands that have long become a rarity.
As a MAIN COURSE, Taneli recommends trying MUSSELS served in a large tureen with a ladle.
MUSSELS — Grilled mussels & clams, Inkokt fennel, served with French fries with herbs and Verjus butter sauce
Recommended Wine: Claude Riffault Les Boucauds Sancerre Blanc, France
Of course, what a visit to BRASA could be without looking into BRASS SPECIALS and tasting one of juicy meat steaks cooked on open fire.
Moreover, any kind of meat can be selected from the cabinet where it matures and find out all its characteristics.
- SIRLOIN STEAK (all meat is dry-aged for 30 – 60 days)
- SIDES: Jerusalem artichokes, Green salad
Recommended Wine: Ferraton Pére & Fils Calendes Crozes-Hermitage, 2019, France
If there is still room for cheese and wine, then you will be offered a cheese trolley, where you can try any of your favorite six delicacies, which are served with fig jam.
- CHEESE TROLLEY & FIG JAM
For Cheese Severi offers fragrant light dessert French wine: Domaine de Bablut Selection Côteaux de l’Aubance
You can end the evening with ice cream, which, like cheese, is displayed on a cart — such a peculiar solution of BRASA, which was very much enjoyed by the restaurant’s visitors.
- ICE CREAM TROLLEY
Or take the famous lemon pie, which delights with its delicate smoky flavor and beautiful presentation.
GRILLED MY LEMON PIE — Brasa’s lemon pie on fire (serves 2 – 4)
Severi Lukkarinen & Taneli Korsiala: “Even though BRASA is a new “kid in town”, we see and feel the interest of city dwellers and tourists for our restaurant. We are pleased to see our guests craving for food cooked on fire and receive their good feedback, and what else is needed for complete happiness? It’s great to feel we’re moving in the right direction, from the start onwards”.
BRASA
Address: Aleksanterinkatu 22, 00170 Helsinki Finland
Opening hours: Restaurant — Monday from 5 pm to 12 pm, Tuesday to Friday from 11.30 am to 2 pm | 5 pm to 12 pm, Saturday from 4 pm to 12 pm; Bar — Monday to Thursday from 5 pm to 12 pm, Friday and Saturday from 5 pm to 3 am
Instagram: @restaurantbrasa
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
