An evening of theatrefire
From the first pour to the last ember — this is how a night at Olivar & Brasa unfolds, and the craft that powers every plate.
12
years over olive-wood fire
48,000
covers served each year
4.9
average guest rating
120
wines resting in the cellar
Great food needs fire, honest produce and nothing to hide behind. Every dish that leaves our pass still crosses the same olive-wood embers we lit in 2014.
The craft
Six things that make the room hum
The olive-wood grill
Charcoal from our own groves is the only heat in the kitchen — 420°C of it, tended by hand all night.
Order from your seat
Scan, order and pay without flagging anyone down.
The cellar
120 small-producer wines, half poured by the glass.
Market menu
Rewritten every morning, sourced within 80 km.
The open kitchen
Counter seats put you an arm's length from the pass.
From the embers
Signatures that never leave the menu
Behind the pass
A full room, moving like clockwork
Orders land on the kitchen screen the second you tap pay. Tickets flow from incoming to ready, requests reach your server instantly — the same live board our staff watch all evening.
2,400+ guests rated us ★ 4.9 this year
“The octopus alone is worth the trip. Olivar & Brasa cooks with fire like few others in the city.”
The fire is already lit
Tables go quickly on weekends — book ahead, or walk in and take a seat at the counter by the grill.