ABOUT

FLAME–COOKED, FIRE–KISSED, OR SERVED RAW

Inspired by the parrillas of his native Argentina and the hip enclaves of contemporary Buenos Aires, Chef Javier Bardauil brings the art of live-fire cooking to Detroit at BARDA — a modern steakhouse where ancestral traditions meet out-of-this-world innovation.

The BARDA kitchen relies solely on a wood-burning grill and oven, ensuring that every dish is either flame-cooked, fire-kissed, or served raw, showcasing premium cuts of meat and high-quality seafood and vegetables prepared to highlight their natural flavors.

The thoughtfully curated South American wine list and playful cocktail menu provide artful balance to the fire-infused cuisine. Recognized as a James Beard Award finalist for Best New Restaurant in 2022, BARDA invites you to experience the depth and warmth that only live-fire cooking can offer, in a futuristic space unlike any other restaurant in America.

MEET THE CHEF, JAVIER BARDAUIL
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Born and raised in Buenos Aires, Chef Javier Bardauil brought the soul of Argentina to Detroit after a career cooking across continents. He began his culinary training at the Argentine Gastronomy Institute and honed his skills further at the prestigious Lenôtre School in Paris. His career blossomed under the mentorship of the legendary Argentine chef Francis Mallmann at Patagonia Sur, where Bardauil mastered the art of cooking with open flames.

After cooking in Spain, France, and Italy, he returned to Argentina to serve as Culinary Director of Happening, one of Buenos Aires’ most traditional steakhouses. In 2019, Bardauil and his family moved to Detroit, where he opened BARDA in 2021. In 2024, he opened PUMA — a more casual spot across the street inspired by South American street food and nightlife vibes.

Bardauil’s love for fire and hospitality is so strong that he once burned a chair at a party just to keep it going.