Cookings

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JOSPER

This charcoal-fired grill and convection oven fusion vegetable and firewood, allows an ember at a very high temperature. The cut receives the maillard effect, when the protein caramelizes. The result is a firm meat with juiciness and exceptional flavor

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Broiler

This oven reaches 700 C. The meat is seared and the protein it caramelizes. This method brings out the smoothness of a cut, so it is ideal for lovers of the middle ground.

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STEAL

Japanese ancient technique with indirect heat on skewers over embers with different temperature levels. The meat cooks quickly, with a lot of juice and perfect gold.

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Rosticero

A rotating skewer allows for even roasting. The meat is cooked in its own juices, resulting in textures and aromas of wood and charcoal.

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BASQUE GRILL

The heat is concentrated in refractory bricks, resulting in even cooking, delicate and controlled wood-based.

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American Wood Smoker

Our smoker flavors, browns and cooks food by exposing it to heat and smoke from the embers of the best woods, which add a flavor and aroma one of a kind.