What the world's best kitchens share.
The same decision behind every service that performs.
Every Concept. One Name.
Wherever great food is served, Josper is already there.
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.
Contemporary Argentine parrilla combining premium meat, seasonal produce and mastery of live-fire cooking.
Sophisticated tribute to the land, centred on meat, fire, traditional products and contemporary cooking.
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.
Mountain dining concept pairing premium grilled meats and vegetables with Jean Leon wines.
Luxurious Melbourne dining combining European-inspired cuisine, premium seafood, pasta and fire-cooked meats.
Refined Japanese grill concept centred on yakitori, robatayaki, Wagyu and traditional charcoal craftsmanship.
High-energy Japanese-inspired dining where fire, cocktails, sake, music and theatrical grilling come together.
Theatrical luxury steakhouse and butchery experience centred on premium meat, dry ageing and craftsmanship.
Elegant coastal brasserie combining premium produce, seafood, meat and sophisticated Australian hospitality.
Mountain beef-bar concept combining premium meat, seafood and seasonal ingredients with charcoal cooking.
Contemporary Mediterranean restaurant combining sharing dishes, charcoal-grilled seafood and meats and an open kitchen.
Japanese fine dining fused with Mediterranean-Catalan ingredients and a highly theatrical charcoal kitchen.
Albert Adrià’s evolving tasting experience where technique, product, creativity and seasonality constantly interact.
Contemporary Galician cuisine by Pepe Solla focused on territory, seafood, local produce and refined technique.
Traditional Barcelona beer-house atmosphere offering tapas, grilled meat, fish and all-day dining.
Experimental international dining where Mediterranean and Asian influences meet a visible charcoal kitchen.
Urban food, craft beer and social destination combining contemporary cooking with live-fire techniques.
Intimate seafood destination where ultra-fresh fish and shellfish are prepared directly for the guest.
Contemporary seafood and Mediterranean cooking centred on the bar, charcoal and premium market produce.
Quique Dacosta’s contemporary Valencian restaurant focused on Mediterranean produce, seafood, rice and fire.
Contemporary Argentine parrilla combining premium meat, seasonal produce and mastery of live-fire cooking.
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.
What Josper Brings to a Growing Group
At scale, the details decide everything. These are the four that don't.
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.
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.
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.
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.
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.
Multi-site programmes
Equipment standardised across the estate, with production planning aligned to the opening calendar.
Project engineering
Extraction, output per service and footprint studied before the first unit is installed. HJX, Robata, Parrillas or Combo.
Training & service
Chef training and local technical service, so the result is identical in every kitchen and does not depend on one person.
Up to 35% less charcoal
The closed chamber consumes up to 35% less charcoal than an open grill, with sustainably managed Carbon Vegetal.
The best kitchens already have theirs.
Bring Josper to yours.
jospergrill.com
