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.

 

VOLG ONS

mibrasa

 

Sign up to our newsletter

 

 

MIBRASA© 2018. All rights reserved.

logopeu