{"id":5499,"date":"2024-09-24T17:39:47","date_gmt":"2024-09-24T15:39:47","guid":{"rendered":"https:\/\/buonissimatorino.it\/?post_type=ristoranti&p=5499"},"modified":"2025-10-02T17:06:42","modified_gmt":"2025-10-02T15:06:42","slug":"pure-embers","status":"publish","type":"ristoranti","link":"https:\/\/buonissimatorino.it\/en\/restaurants\/pure-embers\/","title":{"rendered":"Brace Pura"},"content":{"rendered":"
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Brace Pura, at the foot of the Mole Antonelliana, is a must-visit for lovers of premium-quality meats from around the world, enhanced by cooking in the Josper oven, a perfect blend of traditional grilling and culinary innovation.
Upon entering Brace Pura, guests are greeted by a warm and elegant atmosphere. Intimate and refined, with furnishings designed with meticulous attention to detail. The setting lends itself magnificently to both romantic dinners and convivial evenings with friends, offering the ideal setting for any occasion.
The restaurant regularly hosts musical events and guided tastings, allowing guests to deepen their knowledge of the dishes offered in a relaxed and friendly atmosphere, enriching an overall culinary experience that becomes increasingly engaging.
Brace Pura's distinctive feature, and one of the secrets to its success, is the careful selection of ingredients. The restaurant is committed to using only the freshest, highest-quality products, sourced from ethically managed farms with a low environmental impact. This choice not only ensures superior quality but also underscores a responsible commitment to sustainability.
Brace Pura isn't just a place to eat, but a complete culinary experience, where a passion for grilling blends with gastronomic excellence.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Metti Torino a cena<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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la cena a 4 mani<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thursday 24 October \u2013 8:00 pm<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dedicated menu:<\/strong><\/p>

Welcome:<\/strong><\/em><\/p>

  • Chicken broth and marinated embryonic egg<\/em><\/li><\/ul>

    Appetizers<\/strong><\/em><\/p>

    • A-Sapporo: Dry-aged sashimi, late watermelon tataki, ponzu and burnt mandarin.<\/em><\/li>
    • Wood pigeon, black cherries and laurel<\/em><\/li>
    • Brul\u00e9 brain and kidney<\/em><\/li><\/ul>

      First courses<\/strong><\/em><\/p>

      • Plin \u2013 32 Egg Yolks, Ozaki Wagyu Stuffing, Wagyu Garum, Parmesan Air, Rosemary Smoking<\/em><\/li>
      • Rice - Undergrowth, sweet and sour rice, cypress and apple<\/em><\/li><\/ul>

        Seconds<\/em><\/strong><\/p>

        • Equino dry aged, fermented kimchi cabbage<\/em><\/li>
        • Aged beast skin<\/em><\/span><\/li><\/ul>

          Pre-dessert<\/p>

          • Salted lemon and ruby chocolate and unripe fig in syrup in leaf extract.<\/li>
          • Cream and mint, gin and tonic granita.<\/li><\/ul>

            Dessert<\/p>

            • Luna Park \u2013 Salted Caramel Semifreddo, Crok-Pop, and Cotton Candy<\/li><\/ul>

              \u20ac100.00 pp excluding drinks<\/strong><\/p>

              Extra: <\/strong>Wild beef tartar (16 years) + 25\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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