Mibrasa at the Collin's Grille in Singapore, with the chef Ivan Biancardi

 

 

 Mibrasa at AGUA, the second dinner of the Secret Foodie Society

 

 

 

  

Brochette of Arturo Sánchez's Iberian pork jowl - Recipe by Paco Pérez and Luis Alonso, Miramar** (Llançà, Spain)

 

 

 

 

Chicken wing brochette with chipotle and escalivada sauce - Recipe by Paco Pérez and Luis Alonso, Miramar** (Llançà, Spain)

 

 

 Mibrasa & Miramar (Con)tinue to surprise together

 


Our friends from street food restaurant Hawker 45 in Barcelona testing out their Mibrasa creations at La Foodieteca.

 

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