Inspired by fishing villages such as Orio, Getaria, Hondarribia and Bermeo, this project gathers the memory of streets steeped in the aroma of fish grilled outdoors, where even the stones seem to retain the scent of embers and sea spray. Places where cooking is not merely technique, but living tradition — respect for the product and devotion to the flame.

Kresala is also the name of an extraordinary project. One of those special challenges in which Josper contributes not only its expertise, but its passion for charcoal grilling. A restaurant driven by people with a clear and courageous vision: chefs who embrace the future without abandoning their roots, entrepreneurs who dream boldly, and masters who understand how to transform exceptional produce into pure emotion.

Five Metres of Josper Charcoal-Grilled Seafood Excellence

This temple of fire was born from the alliance between Mikel and Iñaki López de Viñaspre (Sagardí Group) and Gregorio Tolosa (Bidea 2), three names deeply rooted in the culture of open-fire grilling. Its grand opening in Barcelona has been a true statement of intent: a kitchen equipped with five Basque grills arranged across five independent stations, designed to handle large-format fish with a level of precision and power rarely seen in the city.

Here, the embers are not a mere complement: they are the very heart of the experience. And at that heart, Josper equipment provides the strength, control and intensity required to draw out every nuance of the sea. Thanks to a bespoke installation, these chefs are able to master the fire, regulate temperature with absolute precision and elevate flavours and aromas to their fullest expression. Technology and tradition merge in a single gesture: placing the product on the grill and allowing the charcoal to work its quiet magic.

Dishes such as marinated mussels, hake cheeks — grilled, in pil-pil sauce or lightly battered — fresh barnacles, corvina tiradito and lobster salad prove that when the sea meets the right embers, the result transcends gastronomy and becomes a lasting memory. It is no coincidence that Kresala was one of Barcelona’s most celebrated openings in 2024, swiftly establishing itself as an essential destination for those seeking authentic charcoal-grilled seafood cuisine.

Behind Kresala stands a trio of Basques who understand fire as a language: Iñaki and Mikel López de Viñaspre, leading figures in Basque gastronomy with more than 30 years at the helm of the Sagardí Group, and Gregorio Tolosa, a living legend of the grill and the driving force behind the historic Bidea 2.

Together, they have created a space where the sea is honoured with respect and the embers — powered by Josper’s excellence — become the guiding thread of an experience that is profound, honest and full of character.

Josper has contributed its distinctive spark of charcoal with equipment conceived and executed so that these culinary talents can draw out every last drop of flavour and aroma through their extraordinary skill — together bringing this Basque grill house to life.

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Just a month ago, we were at Host Milano 2025, an event that for us is always much more than a trade fair: it is the meeting point where people, gastronomy and innovation come together to create memorable experiences.

Bakri Bouchi – Managing Director (CEO) Josper.

We showed the best of our Josper universe

During this edition, we once again demonstrated the art of mastering the grill with a spectacular proposal. In our booth we exhibited all our equipment: from the iconic JOSPER charcoal oven, to our open grill models such as the Josper Mangal and the new Robatagrill PRO.

Nor did we miss our indispensable ally, Josper charcoal, along with all the accessories and professional cookware that are part of our universe and help to achieve the best results in grilling.

The original Josper Charcoal Oven

Host Milano, a world reference

The 44th edition of Host Milano (October 17-21) was once again consolidated as the global benchmark for the HoReCa sector, combining innovation, design and sustainability.

The event received more than 129,000 professional operators, of which 35,000 were international, from 135 countries. International growth was particularly noteworthy, with increases of +29% from Brazil, +27% from the USA, +45% from Denmark and +20% from Australia. An essential event capable of uniting the five continents around gastronomy and hospitality.

More than products: our essence

In a world that seeks memorable experiences, together with Middleby and all the brands that accompany it, we were able to share our passion for the ember and that Josper is not just an oven, it is the original: from Barcelona, to the world.

Looking to the future

For us, Host Milano 2025 was not just a trade show, but a strategic hub to anticipate the future of hospitality. A space where technology, sustainability and design converge to redefine the global dining experience.

We came back full of energy, with new ideas and with the inspiration that only a meeting like this can generate.

See you in 2027!

The post More than a trade fair: Host Milano 2025 appeared first on Josper.

Josper Hibachi in action. Pure productivity.

What is the hibachi, and where does this tabletop grill come from?

The term hibachi 火鉢 means “fire bowl.” It originated in Japan as a household brazier and evolved into a small grill for cooking over charcoal. Today, a hibachi grill stands for authenticity, closeness, and the essence of direct cooking.

Design, precision, and flavour: How does the Josper Hibachi work?

Josper takes the essence of the Hibachi and raises it to a professional level. The result is a compact, elegant, and robust tabletop grill, designed to work with the same precision as professional kitchen equipment. Yet at the same time, it becomes the centre of attention: the chef cooks in front of the guest, the charcoal glows, the aroma unfolds, and the experience moves beyond the plate to become visual, sensory, and genuinely engaging.

That’s why so many restaurants choose it: not only for its technical performance, but for what it creates around the table, pure show-cooking.

The Josper Hibachi reaches its optimal ember point in about 35 to 40 minutes, hitting temperatures of around 250 °C, perfect for searing, grilling, and maintaining steady heat throughout the entire service. It’s designed to comfortably serve around ten people, ensuring both efficiency and high performance.

Cooking is quick and the service immediate, every bite is delivered at its exact point.

The rest unfolds naturally: the conversation flows, the fire stays alive, and the table becomes the heart of the experience.

The Josper Hibachi not only lets you cook almost any ingredient with authenticity and true charcoal flavour, it also redefines how we experience every moment around the grill. It’s more than a grill: it’s the heartbeat in front of the guest, the quiet spectacle of glowing embers, the aroma that surrounds you, the connection it creates. Whether in a professional kitchen or the warmth of your home, everything is within reach: compact, direct, effortless.

From the embers to the plate… and from there, to memory. Pure magic.

The post Hibachi: the Josper ember, now in a tabletop grill appeared first on Josper.

Fire is more than a cooking method, it’s a language that unites cultures, flavors, and people. Over the years, our Josper charcoal ovens and charcoal equipment have become key players in some of the world’s most prestigious kitchens. And this time, the fire took us to one of the United Kingdom’s most iconic food festivals: MEATOPIA UK.

Josper and the UK: A Growing Flame

Our journey in the UK has been long and rewarding. From the heart of London to kitchens across the United Kingdom, Josper charcoal ovens have earned the trust of chefs who seek bold flavor, precision, and performance. Whether in fine dining restaurants or creative casual concepts, more and more professional kitchens are choosing Josper as their go-to charcoal cooking solution.

Why? Because the UK food scene values authenticity, craftsmanship, and culinary innovation—values that lie at the very core of Josper.

A Natural Fit: Josper x Meatopia

So why did we choose Meatopia UK as the next stop on our journey?

Because it’s more than a food festival, it’s a celebration of live-fire cooking in all its forms. Founded by food writer Josh Ozersky in New York and brought to London in 2013, Meatopia has become a benchmark for those who live and breathe grilling, smoking, and roasting over real fire.

It’s a festival where chefs, grill masters, and food lovers gather to explore the limits of what’s possible with flame. And for a brand like Josper (part of the Middleby family) there’s no better stage to showcase what our charcoal equipment can truly do.

The Experience: Fire, Flavor, and Connection

Our presence at Meatopia was nothing short of unforgettable. We had the pleasure of working alongside the incredible Joe Roussel BCa, whose passion and energy lit up the entire event. Supporting Joe and being part of his team was an absolute privilege.

We also want to thank our own outstanding team for sharing their expertise, spirit, and enthusiasm with the Meatopia crowd. It was inspiring to see chefs and foodies from across the UK interact with our charcoal ovens, discovering firsthand how Josper brings unmatched flavor and performance to any professional kitchen.

???? From everyone at Josper: thank you, Meatopia. See you next year, with even more fire.

The post Unforgettable Days at MEATOPIA UK LTD appeared first on Josper.

Keeping your Josper equipment clean is the key to getting the most out of it, improving its performance and increasing its service life.

When you buy a Josper oven or grill, you’re not just buying a machine: you’re investing in a professional precision tool, designed to deliver unmatched grilled flavor for years and even decades of intensive use in professional kitchens. But like any great tool, its longevity and performance also depend on the care it receives.

That’s why today we want to talk to you about something that many chefs value in silence, but which is fundamental: the cleaning and maintenance of Josper equipment.

In this video we tell you in a practical and quick way how to clean and maintain your Josper so that it is always in the best service conditions.

Why is it so important to keep your Josper clean?

• Improve air flow: good combustion and uniform cooking can only be achieved with equipment in optimal conditions.
• Ease and hygiene: Because hygiene is key in any professional kitchen, and even more so when working with fire and fresh food.
• Increased service life: Because Josper ovens are built to last, but their durability also depends on you.
• It retains that characteristic flavor of the Josper ember.

How to start, clean and maintain your Josper?

The routine recommended by Josper’s technical team for lighting, cleaning and maintaining your oven or grill.

We have compiled in a single video a complete and practical visual guide, designed to help you get the most out of your Josper oven from day one. In just a few minutes you will take away years of experience accumulated by Josper’s technical team.

This guide is a key tool for training your team and standardizing processes in the kitchen. It is aimed at both new users and experienced professionals who want to keep their equipment in optimal condition for many years to come.

With this short instructional video you will learn:

• How to properly light your Josper
• How to perform daily cleaning
• How to perform weekly cleaning

Important reminder: never use water inside the oven!

Josper is synonymous with reliability, but the ember also takes care of itself.

Our ovens are highly valued for their durability, among many other things – Josper equipment has been in operation in professional kitchens for more than 20 years!

But this reliability is no accident: it is the result of a combination of excellent craftsmanship in manufacturing and the commitment of the professionals who use them.

If you already own a Josper oven, you know what it means to work with real fire and embers. Now is the time to honor that experience by taking care of your equipment, and make sure it will be with you for many years to come, at peak professional and culinary performance.

And if you are thinking of adding one to your kitchen, you already know that, with proper maintenance, it will be one of the best investments of your gastronomic career.

Remember: a well cared for Josper not only has more life, but also yields better and maintains that unique flavor that distinguishes it.

The post Cleaning and maintenance of Josper ovens and grills appeared first on Josper.

Since its foundation in 1969 by Pere Juli and Josep Armangué, JOSPER has been much more than a professional kitchen equipment company: it has been a family project, driven by passion, craftsmanship and a shared vision of the ember as a transforming element.

JOSPER is, was and will be a family business, born from a joint effort, a job well done and deeply human values. In this path, Susan Carlie, whose discreet but essential dedication was key in the early years of the project, deserves a very special recognition. Her tireless dedication, both inside and outside the business environment, sustained many of the pillars on which the company was built.

Thanks to this solid base, JOSPER became the world reference in brazing ovens for the whole world of gastronomy and catering.

Decades later, the second generation took over. Sandra Juli, as CEO, and Manu Yebras, as COO, took over the leadership of the company maintaining its family essence while projecting it to the world.

Under their leadership, JOSPER experienced an unprecedented expansion, consolidating its presence in more than 120 countries. They knew how to combine technological innovation with the warmth of a company with soul, being faithful to the origins, but with a firm look to the future.

Manuel Yebras and Sandra Juli, commercial director and general manager of Josper.

Middleby Corporation: a partnership that broadens horizons

The incorporation of JOSPER into The Middleby Corporation, a global leader in technological solutions for the professional kitchen, marked a milestone in its trajectory. The US multinational listed on the Nasdaq index, with a stock market value of 7.5 billion dollars, has 40,000 customers in 120 countries and a turnover of 26 million euros in 2022. This strategic alliance has strengthened its capacity for innovation, expanded its international network and opened up new opportunities to continue growing without losing the essence that makes it unique. With pride for the road travelled and deep gratitude, we announce today the closing of a stage. Sandra Juli and Manu Yebras leave the management of JOSPER, leaving a legacy of growth, expansion and family values.

Bakri Bouchi, CEO of Josper.

We welcome Bakri Bouchi as the new CEO of JOSPER, who will lead the company into a new phase, accompanied by a renewed management team. This new leadership comes with the mission to continue to drive growth, explore new business models and keep alive the spirit that has always distinguished JOSPER.

Thank you for being part of this story.

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