Victor and Yfke behind the parrilla
About us
From Mendoza
to Voorbeeldstad.
Victor grew up in Mendoza, where his father lit the fire every Sunday at eleven. Yfke came from Voorbeeldstad and worked in Buenos Aires for a year. They met at the bar of a parrilla in San Telmo and brought the fire home.
La historia
A Sunday in Mendoza, every night here.
Victor learned the fire from his father: patience, wood that isn't too wet, and never meat over a flame. After his training he worked as an asador in Buenos Aires for six years, the last three at a parrilla in San Telmo.
That's where Yfke sat down at the bar. She stayed a year, got to know the wines of Mendoza and Salta, and brought Victor back with her. In 2019 they opened La Brasa in an old smithy on Voorbeeldstraat. The chimney was already there.
Victor works the fire, Yfke looks after the guests and the wine. Tjeerd, trained by Victor, takes over the grill on Sundays.
“A good asador doesn't watch the meat. He watches the coals.”
Una noche
An evening at La Brasa
At half past three Victor lights the wood. Around half past four the coals glow, and at five the door swings open. From then on:
- Book
Book
A table, a stool at the grill or the back room.
- At the table
Choose your cut
By weight and doneness, the asador advises.
- From the fire
From the fire
Straight from the grill onto the board.
We book your table for two and a half hours. You don't want to rush an asado.
De dónde
Meat, wood, salt and wine
Meat
Grass-fed cattle from the pampas and Uruguay, dry-aged for three weeks at butcher Tuinstra in Voorbeeldstad.
Wood
Oak from the Veluwe and quebracho blanco from the Chaco: hardwood that glows long and evenly.
Salt
Coarse salt, only after grilling. We make chimichurri every morning, with parsley, garlic, oregano and vinegar.
Wine
Yfke buys from small bodegas in Mendoza and Salta and travels there every two years.
La casa
Who works the fire
- Victor Ferreyraasador and ownerAt the fire every night since 2019. Born in Mendoza.
- Yfke Kampingahost, wine and ownerChooses the wines and welcomes you.
- Tjeerd Zeegerssecond asadorAt the grill on Sundays and in the back room.
Come and say hello.
The best seat is a stool at the grill: you can watch Victor work and ask anything you like.