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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.


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.


Mibrasa at Hostelco & Forum Gastronomic Barcelona 2016



Eel brioche sandwich with cherries and watercress
Recipe by Paco Pérez y Luis Alonso, Miramar** (Llançà, Spain)


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