RESTAURANT – BAR
LOCATION
Aleksanterinkatu 22
00170 Helsinki
OPENING HOURS
Brasa
Mon-Fri 5 pm-midnight
Sat 4 pm-midnight
Kitchen: until 22
Bar Blanda
Wed-Thu 5 pm-midnight
Fri-Sat 5 pm- 1 am (2 am)
Weather permitting Bar Blanda is serving at Brasa’s courtyard terrace
Please note that from 1.1.2025 on we don’t take cash.
CONTACT US
À LA CARTE
SNACKS
Hay-smoked Gordal olives 8€
Boquerones | Spruce oil 9€
Crustade | mushroom parfait | Black trumpet mushrooms 11€
Brasa’s charcuterie 14€
STARTERS
Stracciatella | Smoked macadamia nuts | Smoked tomatoes 15€
Tuna sashimi | Daikon | Jalapeno | Ponzu 17€
Hamachi | Aguachile | Kohlrabi | Gooseberries 21€
Tartar | Onions | Dijon mustard 20€
Venison carpaccio | Cranberries | Pine nuts 23€
MEAT | FISH | VEGGIES
Buckwheat risotto | Pecorino| Oyster mushrooms 24€
Octopus | Romesco | Padron peppers 27€
Halibut | Fermented asparagus | Wagyu lardo 35€
Slow cooked pork belly | XO sauce | Lemongrass 26€
Dry Aged meat:
Check the Dry Aged meat -list.
The items on the list vary weekly depending on availability.
sides 7€/ pc
Fries | Black garlic salt | Black garlic
Autumn potatoes | Mushrooms | Katsuobushi
Roasted carrots | Hummus | Pickled carrots
Green salad | Citrus dressing
DESSERTS
Brasa’s cheesecake | Cheesecake cremeaux | Smoked apple compote 11€
Chocolate pudding | Crème fraiche ice cream | Rum-lingonberry gel 13€
Cinnamon bun ice cream 7€
Blackcurrant leaf ice cream 7€
Sea buckthorn sorbet 7€
Cheese 7 |13 |18€
Tarte tatin | Smoked caramel | Baked milk ice cream 29€
– Preparation time 20 min. Recommended to be shared for two people
COVER CHARGE FOR BREAD AND WATER 5€ / PERSON
Through dinner we serve sage black pepper bread with pumpkin seed ”butter” and filtered THOREAU-water.
Example of dry-aged meat
Dry-aged meat
“At Brasa meat isn’t just a dish – it’s a lifestyle. Every cut that makes it onto this list has been selected with intention, aged with patience, and prepared with absolute respect for the animal and the tradition.
Our dry-aged selection represents the pinnacle of what we do: bold flavor, deep complexity, and textures that only time can create.”
Vladimir Semenov
Chef de Cuisine
From the cattle farm
We choose the best cuts from small producers.
Our meat is dry-aged for 30 – 60 days and cooked to optimum temperature.
Made in Finland.
ENTRECOTE | HOLSTEIN | DAIRY COW 200G | 51€
Marble 9 / 12 | Dry-aged 4 weeks
SIRLOIN | HEREFORD | DAIRY COW 300G | 76€
Marble 10 / 12 | Dry-aged 6 weeks
NEW YORK | HEREFORD | DAIRY COW 600G | 127€
Marble 10 / 12 | Dry-aged 5 weeks
RIB EYE | HEREFORD | DAIRY COW 1KG | 199€
Marble 10 / 12 | Dry-aged 5 weeks
TENDERLOIN | ANGUS ABERDEEN | DAIRY COW 1KG | 198€
Marble 10 / 12 | Dry-aged 6 weeks
Wagyu
Wagyu is world-renowned for its buttery texture, subtle umami flavour and unequalled tenderness.
A5 WAGYU | SIRLOIN | SHIMANE 100G | 65€
Marble 12 / 12
A4 WAGYU | SIRLOIN | MIYAZAKI 200G | 109€
Marble 11 / 12
FINNISH WAGYU | RIB EYE | DAIRY COW 1KG | 298€
Marble 11 / 12