RESTAURANT – BAR
LOCATION
Aleksanterinkatu 22
00170 Helsinki
OPENING HOURS
Brasa
Mon – Fri 5 pm-midnight
Sat 4 pm-midnight
Bar Blanda
Wed – Sat 5 pm-midnight
Kitchen closing time: Mon – Thu until 21.30 | Fri-Sat until 22
Please note that we don’t accept cash.
CONTACT US
À LA CARTE
SNACKS
Hay smoked Gordal-olives 8
Boquerones | Chipotle oil 9
Salmon tartar | Trout roe 12
Brasa’s cold cuts 14
STARTERS
White asparagus | Fermented green tomato | Mushroom oil 15
Veal | Tomatoes | Olives 18
Hamachi | Fermented peach | Pistachio 21
Tartar | Onions | Dijon mustard 20
Tuna salad | Baby gem | Ponzu 23
VEGGIES | FISH | MEAT
Grilled cabbage | Cashew | Miso butter | Grilled peas 23
Brasa’s fish soup | Fennel | Potatoes | Fish cream 24
Ibérico de Bellota | Daikon | Whiskey sauce 28
Smoked half chicken | Hot sauce | Chicken crème 49
Recommended to be shared for two people.
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
Summer potatoes | Leeks | Green onion
Broccolini | Grilled tomato | Sunflower seeds
Green salad | Balsamic dressing
DESSERTS
Financier | Grilled gooseberry | Sour cherry sorbet 11
Raspberry mousse | Strawberry | Crème patissiere 13
IPA ice cream 8
Pop corn ice cream 8
Cloudberry sorbet | Rum 13
Cheese 1 piece | 2 pieces 7|13
Tarte tatin | Grilled 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 PUREZZA-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
Our Dry Aged meats are cut daily, and the cuts vary from day to day.
For this reason, we are unable to accept pre-orders for individual cuts. You can always choose your Dry Aged meat from the selection available on site.
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