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Explore our gallery of videos that offer glimpses into the demonstratations, chef testimonials, events and exhibitions where Mibrasa and our charcoal ovens takes centre stage.

 

 


Taco with Mibrasa Hibachi grilled quail breast confit, cream of brine, black garlic feathers and sweetcorn - Albert Sastregener, Bo.Tic** (Corçà, Spain)

 

 

 


Sharing moments with Diego Guerrero - DSTAgE** (Madrid)

 

 

 


Carrot on the Mibrasa Parrilla grill by Catalan chef Xavier Pellicer - Barcelona.

 

Catalan chef Paco Pérez shares his creations from his 2019 menu, "Ideas" with his Mibrasa charcoal oven, Robatayaki grill and Parrilla grill.

 

 

 


Grilled duck breast, soft cheese and fig recipe by Chef Albert Sastregener - Bo.TiC* (Girona, Spain) using his Robatayaki grill.

 

Acclaimed Catalan chef Paco Pérez talks about how his first personal culinary endeavour at Restaurant Miramar** took shape.

 

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