Fire remains to be one of the oldest cooking techniques in the world—and the one that has fascinated chef Luis Martínez the most.
Opening at Rockwell Center’s Joya Building, Brasa Martínez is the Spanish chef’s fourth namesake restaurant in Manila, following Terraza Martínez, La Taperia Martinez and Sala Martínez (His restaurant roster also includes Alma Philippines and Bistrot Le Coucou). But of the four establishments, this is the one he considers the most personal.
“Brasa is probably the restaurant that feels most like me,” he says. “I’ve always loved cooking over fire, and after opening Terraza and Sala, it felt like the right time to build a restaurant around that idea.”
Inspired by Spain’s celebrated Asador Etxebarri, Brasa Martinez is attuned to a philosophy where the grill isn’t meant to define the dish but to reveal the very best in each ingredient. “The grill isn’t there to make food taste smoky,” he explains. “It’s there to bring out the best in every ingredient. That’s what I wanted to achieve with Brasa: simple food, great ingredients, and a lot of attention to detail.”
How Brasa Martinez Reimagines Classic Spanish Dishes With Fire and Fine Ingredients
The menu stays rooted in Spanish cuisine while allowing room for thoughtful interpretation. “I don’t mind taking some liberties when it makes sense,” says the chef.
One of his favorite starters is the otoro tuna gilda, a luxurious take on the classic Basque pintxo made with otoro, house-cured vinegar anchovies, and lightly smoked local lapu-lapu. There’s also callos with chickpeas, a slow-cooked stew that pays tribute to the food he grew up eating in Spain, and a whole charcoal-grilled red bream, whose simplicity reflects the restaurant’s philosophy. “When the fish is good and the fire is right,” he says, “you don’t need much else.”
His supporting ensemble receives just as much care and attention. “I think the starters are actually just as important as the grilled dishes,” he says. “They show a more delicate side of the restaurant and bring balance to the menu.”
Among his most favorites is a silky potato emulsion with foie gras mi-cuit and sautéed mushrooms. “It’s rich, comforting and works beautifully with both meat and fish.”
All their sauces are prepared in-house—some rooted in classic Spanish recipes, while others created exclusively for Brasa. “The idea is always the same: they should complement the ingredient, never cover it.”
At Brasa Martinez, Fire Is the Technique—Not the Flavor
At the heart of the kitchen is a custom-built charcoal grill designed specifically for Brasa. It’s equipped with adjustable grates that allow precise control over the distance between ingredient and embers, while hardwood charcoal provides steady, intense heat without overwhelming delicate flavors. “For me, the fire should always support the product, not become the flavor itself,” Martínez explains.
With expertly grilled meats, pristine seafood, and a wine list curated to complement its flame-driven cooking, Brasa Martínez is a restaurant built on the belief that, sometimes, the oldest way of cooking is still the most compelling.
Brasa Martinez is located at the Ground Floor, Joya Lofts & Towers, Joya Drive, Rockwell Center, Makati City
Frequently Asked Questions
Brasa is located at the Joya Building in Rockwell Center, Makati.
Chef Luis Martínez is the Spanish chef behind Brasa, Terraza Martínez, and Sala Martínez.
Brasa serves modern Spanish cuisine centered on live-fire and charcoal cooking.
Highlights include the Otoro Tuna Gilda, Callos with Chickpeas, Charcoal-Grilled Red Bream, and potato emulsion with foie gras.
Brasa focuses on ingredient-first cooking, using a custom-built charcoal grill to enhance—rather than overpower—the natural flavors of premium meats, seafood, and vegetables.
