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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.



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




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




Grilled duck breast, soft cheese and figs 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.


Restaurant Bo.Tic* by Chef Albert Sastregener works with a Mibrasa Robatayaki RM-SE60 and takes traditional classical Catalan dishes and puts a modern tiwst on it.


Restaurant Xavier Pellicer by the titled chef has been awarded Best vegetable restaurant in the world. Let's enter Xavier's world and understand what role grilling with his Mibrasa parrilla GMB 100 plays in his kitchen.


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