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Josper — Beyond Grilling Since 1969.
What the world's best kitchens share.
The same decision behind every service that performs.
40,000+
Professional kitchens
125+
Countries worldwide
50+
Years of innovation
5
Continents · one charcoal cooking standard
Section 01 — A Global Standard.
Every Concept. One Name.
Wherever great food is served, Josper is already there.
Piantao – Chamberí · Madrid
Steak House
The masters of meat & fire
Charcoal is the centre of the proposition and meat is the protagonist. The dining room hears the fire.
Mountain dining concept pairing premium grilled meats and vegetables with Jean Leon wines.
grandvalira.com ↗Theatrical luxury steakhouse and butchery experience centred on premium meat, dry ageing and craftsmanship.
victorchurchill.com ↗Fire-focused restaurant where meat, chicken and burgers are cooked over charcoal in a Josper.
surlabraise.fr ↗Contemporary Paris steakhouse focused on premium beef, charcoal cooking and a lively urban atmosphere.
thebeefclub.com ↗Mountain beef-bar concept combining premium meat, seafood and seasonal ingredients with charcoal cooking.
smakerietgeilo.no ↗Contemporary Spanish grill focused on premium produce, open-fire cooking and the theatre of charcoal.
Josper equipmentPVJ-076-5 + HJX-50-LBC
carbonnegro.com ↗Contemporary Argentine parrilla combining premium meat, seasonal produce and mastery of live-fire cooking.
Josper equipmentcustom Josper HJA-PLUS-L175-HCTD
piantao.es ↗Sophisticated tribute to the land, centred on meat, fire, traditional products and contemporary cooking.
Josper equipmentHJX-PRO + Basque Grill + RGJ-050 Robatagrill
restauranterural.com ↗Modern Spanish steakhouse focused on carefully selected breeds, dry-aged meat and expert butchery.
vacanostra.com ↗Premium London steakhouse centred on dry-aged beef, great wine and classic steakhouse hospitality.
goodmanrestaurants.com ↗Premium British steakhouse built around exceptional beef, sustainable seafood, classic cocktails and warm hospitality.
Josper equipmentHJX-50
thehawksmoor.com ↗
Wine & Meat Bar by Jean Leon
Soldeu · Andorra
Steak House
Mountain dining concept pairing premium grilled meats and vegetables with Jean Leon wines.
Society
Melbourne · Australia
Fine Dining
Luxurious Melbourne dining combining European-inspired cuisine, premium seafood, pasta and fire-cooked meats.
Yakikami
Melbourne · Australia
Fine Dining
Refined Japanese grill concept centred on yakitori, robatayaki, Wagyu and traditional charcoal craftsmanship.
Yakimono
Melbourne · Australia
Gastrobar
High-energy Japanese-inspired dining where fire, cocktails, sake, music and theatrical grilling come together.
Victor Churchill
Melbourne · Australia
Steak House
Theatrical luxury steakhouse and butchery experience centred on premium meat, dry ageing and craftsmanship.
Bert’s Bar & Brasserie
Newport, NSW · Australia
Mediterranean & Contemporary
Elegant coastal brasserie combining premium produce, seafood, meat and sophisticated Australian hospitality.
Smakeriet Beefbar
Geilo · Norway
Steak House
Mountain beef-bar concept combining premium meat, seafood and seasonal ingredients with charcoal cooking.
Mosella – Pan Pacific Orchard
Singapore
Mediterranean & Contemporary
Contemporary Mediterranean restaurant combining sharing dishes, charcoal-grilled seafood and meats and an open kitchen.
Koy Shunka
Barcelona · Spain
Fine Dining
Japanese fine dining fused with Mediterranean-Catalan ingredients and a highly theatrical charcoal kitchen.
Enigma
Barcelona · Spain
Fine Dining
Albert Adrià’s evolving tasting experience where technique, product, creativity and seasonality constantly interact.
Palacio de Oliva – Pepe Solla
Pontevedra · Spain
Fine Dining
Contemporary Galician cuisine by Pepe Solla focused on territory, seafood, local produce and refined technique.
Canaletes Cerveseria
Barcelona · Spain
Gastrobar
Traditional Barcelona beer-house atmosphere offering tapas, grilled meat, fish and all-day dining.
Hidden Boqueria
Barcelona · Spain
Gastrobar
Experimental international dining where Mediterranean and Asian influences meet a visible charcoal kitchen.
La Textil Collective
Barcelona · Spain
Gastrobar
Urban food, craft beer and social destination combining contemporary cooking with live-fire techniques.
Estimar
Barcelona · Spain
Seafood & Fish
Intimate seafood destination where ultra-fresh fish and shellfish are prepared directly for the guest.
La Barra de Carles Abellán
Barcelona · Spain
Seafood & Fish
Contemporary seafood and Mediterranean cooking centred on the bar, charcoal and premium market produce.
Llisa Negra
Valencia · Spain
Seafood & Fish
Quique Dacosta’s contemporary Valencian restaurant focused on Mediterranean produce, seafood, rice and fire.
Piantao – Chamberí
Madrid · Spain
Steak House
Contemporary Argentine parrilla combining premium meat, seasonal produce and mastery of live-fire cooking.
The Original.
Not a grill. A Josper.
Oven and charcoal grill in one. A category we created in 1969, and still define.
Josper sealed the flavour of live charcoal inside a closed oven, and made Josper flavour the signature of the world's most demanding kitchens. Charcoal isn't fuel here. It's the first ingredient. The one that defines the dish. The equipment that started a category, still setting its standard.
Built for Scale.
What Josper Brings to a Growing Group
At scale, the details decide everything. These are the four that don't.
01
A signature no other equipment can produce.
The live-charcoal flavour that defines the dish — and sets the menu apart. It can't be sourced, substituted or replicated. It's yours because it's Josper.
02
More output from every service.
Faster cooking, higher covers, less energy per dish. Josper turns charcoal into performance — the productivity a high-volume kitchen runs on.
03
Engineered to hold the line for years.
Industrial robustness built for professional rhythm and continuous service. Josper doesn't wear down to the pace of a demanding kitchen. It's built to set it, season after season.
04
The same result, every service, across every location.
From one kitchen to an entire network, Josper delivers the same standard cover after cover. The consistency that lets a concept scale without diluting.
Section 03 — Across Europe.
Built for expansion
Wherever your next opening is, Josper is already there. With a network of distributors and technical partners across Europe. One specification, replicated unit by unit. Engineered and manufactured in Barcelona.
Roll-out
Multi-site programmes
Equipment standardised across the estate, with production planning aligned to the opening calendar.
Kitchen design
Project engineering
Extraction, output per service and footprint studied before the first unit is installed. HJX, Robata, Parrillas or Combo.
Operations
Training & service
Chef training and local technical service, so the result is identical in every kitchen and does not depend on one person.
Efficiency
Up to 35% less charcoal
The closed chamber consumes up to 35% less charcoal than an open grill, with sustainably managed Carbon Vegetal.
Section 04
The best kitchens already have theirs.
Bring Josper to yours.
Headquarters
Pineda de Mar, Barcelona · Spain
jospergrill.com
jospergrill.com
