Whole Tuna. Three Nights. One Opportunity.

Brasa brings something exceptional to spring.

On the last weekend of each month, a whole line-caught yellowtail tuna arrives in our kitchen — responsibly sourced, of outstanding quality, and full of flavor. When the fish arrives whole, everything starts from the beginning: cutting, handling, and finally finishing over open fire.

This is not a typical menu. This is a moment where the entire fish is utilized, and every part is given the attention it deserves.

The next tuna arrives at Brasa on April 23, with the menu available from April 23–25.
During the spring, whole tuna returns to Brasa on:
– April 23–25
– May 28–30

What to expect.

The menu evolves with the season and the finest parts of the fish. Dishes may include:

– tuna tacos with yuzu and nori
– silky otoro with truffle ponzu
– seared tuna steak with herb pil-pil and olive caramel

You can experience the full menu (79 €) or create your own selection from individual dishes.

Why this is worth experiencing

Because whole tuna is not an everyday sight.
Because open fire makes it unmistakably Brasa.
And because these nights happen only once a month — and fill up just as quickly.

Reserve your table in advance.