Javier Brichetto
Argentine chef behind Piantao, a Buenos Aires-style parrilla with two locations in Madrid.
- Restaurants
- 2
- Born
- 1973 · Buenos Aires
Javier Brichetto is an Argentine chef, born in Buenos Aires in 1973, who runs Piantao, a contemporary Argentine grill restaurant with two locations in Madrid: Piantao Legazpi, which opened in 2020, and Piantao Chamberí. He started cooking at 15 and has lived in Spain for more than 15 years, working in Japanese and fusion cooking projects in Toledo before opening Piantao. His menu centres on grilling meat to its precise point of doneness on a V-shaped iron grill, with house-made empanadas and chorizos criollos, and in 2026 Piantao Chamberí added an artisanal charcuterie line made with Wagyu.
From @javierbrichetto on Instagram
Nuestra Cecina de Wagyu Japonés A5. Corte fino, grasa infiltrada y sabor intenso. 📍Piantao Chamberi - Sagasta 30. Reservas: piantao.es/reservas-online/ #Parrilla #ParrillaGastronómica #RestauranteMadrid
Mollejas de Angus marinadas en leche y romero. Las terminamos a la brasa, bien doradas por fuera y jugosas por dentro. Un imprescindible para empezar en Piantao 🔥 📍Piantao Chamberi - Sagasta 30. Reservas: piantao.es/reservas-online/ #Parrilla #ParrillaGastronómica #RestauranteMadrid
400€ DE CHULETA??🔥🥩 ¿Te atreverías? Yo viendo semejante pieza de carne y pensando: “Como la líe, me echan del país…”😂😂 Pero mi amigo @javierbrichetto entre risas, lo tenía clarísimo: “Échale huevos y adelante.”💪🏻 Y si quieres aprender TODO sobre carnes a la parrilla: cortes, cuándo echar la sal,
Biography
Early years
Javier Brichetto was born in Buenos Aires, Argentina, in 1973 and started cooking at 15, training in kitchens across South America, New York and Europe before moving to Spain, where he has lived for more than 15 years.
Career
Before opening Piantao, Brichetto worked in restaurant and consultancy projects, including Japanese and fusion cooking ventures in Toledo, where he began building a following. Piantao Legazpi, on Paseo de la Chopera, opened in 2020, during the pandemic; a second location, Piantao Chamberí, followed on Calle Sagasta. In 2026, Piantao Chamberí added an artisanal charcuterie line developed with Mallorca-based charcuterie maker Xesc Reina and Argentine charcutero César Wilson Sagrario, after more than two years of testing, with products including Wagyu sobrasada, a chorizo blended with 30% beef, morcilla made with fresh blood and nuts, and cured Wagyu tongue.
Philosophy
The Piantao grill is built from V-shaped iron, which Brichetto says holds heat more evenly than steel rods and lets fat and juices drain to a grease trap for cleaner combustion. He holds that "not all meats should be eaten rare," giving each cut its own point of doneness; empanadas and chorizos criollos are made in-house with handmade dough and filling.
Javier Brichetto in our guides
Editorial guides featuring Javier Brichetto’s restaurants.
Frequently asked
Who is the chef at Piantao?
Javier Brichetto, the Buenos Aires-born chef who opened Piantao Legazpi in 2020 and later added Piantao Chamberí on Calle Sagasta.
Where is Piantao located?
Piantao has two locations in Madrid: Piantao Legazpi, on Paseo de la Chopera, and Piantao Chamberí, on Calle Sagasta.
Does Piantao have more than one location?
Yes, Piantao operates Piantao Legazpi on Paseo de la Chopera and Piantao Chamberí on Calle Sagasta in Madrid.
Where is Javier Brichetto from?
He was born in Buenos Aires, Argentina, in 1973 and has lived in Spain for more than 15 years.
Where did Javier Brichetto work before opening Piantao?
He worked in Japanese and fusion cooking projects in Toledo, where he began building recognition before opening Piantao in Madrid.
What kind of grill does Piantao use?
A V-shaped iron grill that Brichetto says holds heat more evenly than steel and lets fat and juices drain away, giving each cut of meat its own point of doneness.
What did Piantao add in 2026?
An artisanal charcuterie line at Piantao Chamberí, developed with Mallorca charcuterie maker Xesc Reina and Argentine charcutero César Wilson Sagrario, including Wagyu sobrasada and cured Wagyu tongue.