LOS GATOS, Calif. — Mibrasa Home U.S.A. recently launched the Mibrasa Duo live-fire cooking system, which marries a Spanish charcoal oven and a Basque Parrilla grill into one unit. Duo, which is made at Mibrasa’s workshop in Palamós, Spain, is now available for residential outdoor kitchens in North America.
The systems are designed for home chefs looking to master live-fire cooking, a discipline that has become one of the most influential trends in fine dining, embodied by acclaimed restaurants like Etxebarri, Casa Julián and Bazaar Meats.
Mibrasa is a second-generation, family-run company on Spain’s Costa Brava coast that has built professional live-fire equipment for restaurant kitchens worldwide, including those of chefs Dominique Crenn, Chris Cosentino, Aitor Zabala, Josiah Citrin, Jonny Black and Beverly Kim.
The Duo originated from a question those chefs kept hearing from their own customers and friends: Could the equipment be bought for home? Mibrasa Home U.S.A. now brings the same ovens and Parrillas, resized into compact formats, to the U.S. residential market.
The Duo unites two distinct live-fire traditions. The Spanish charcoal oven, rooted in Mediterranean and Catalan cooking, is a sealed 2-in-1 grill and oven that pairs direct grill heat with indirect convection and runs more than six hours on a single charge of charcoal. The oven’s fully enclosed design is built to contain live fire safely, a feature intended for use during dry, fire-prone conditions. The Basque Parrilla grill, shaped by the open hearth tradition of the Basque Country, is an adjustable-grate open grill built for direct-fire searing over wood or charcoal. Both are hand welded from heavy gauge stainless steel, with no screws or bolts in the core body.
The system is available two ways, and as a complete, movable station, it includes its own stand, storage and a protective structure around the Parrilla. For kitchens that are already built or still in the design phase, the oven and Parrilla can also be ordered separately, starting at $31,900 for the Nano oven and GMB 75 Single Parrilla, and integrated into existing cabinetry or masonry. Four size configurations of the complete station are available, ranging from $48,750 to $65,950, along with custom colors, finishes and accessories. Every DUO carries a lifetime warranty.
“The reason we got both is versatility,” said Jonny Black, chef-owner of Chez Noir, a one-Michelin-star restaurant in Carmel-by-the-Sea, California, who uses the Duo in his own kitchen. “We didn’t want to be tied down to just one thing. We wanted to do gentle heat and smoking on one side, and high heat cooking on the other.”
