Upon stepping into the cozy haven of Bulla Gastrobar, my heart swelled with joy, not only for the culinary journey ahead but also for the eager gleam in the eyes of my daughter, Miss Y. Our first shared exploration of this Spanish treasure was highly anticipated, as we were planning it for a while.
We ordered a medley of small plates, each carrying the tales of Spanish kitchens: the smoky promise of ham croquettes, the gentle, earthy kiss of oyster mushrooms, and the creamy caress of Mahón cheese. It wasn’t just about dining. It was about experiencing, about unearthing a culture one bite at a time
CROQUETAS DE JAMÓN – Serrano ham croquettes, fig jelly
That first encounter with the croquetas de jamón was a punch of flavor to the gut. Nestled on the plate, they were the epitome of unassuming, yet they held a world of experience under that crisp, golden exterior. You bit into it, and the symphony hit. There was the Serrano ham, offering up the full-bodied saltiness that only Spanish tradition can dish out. Then came the fig jelly, a sweet underdog that was anything but shy, providing a counterbalance that brought the whole experience into sharp, delicious focus. This was no meal; it was an education. Eating these little croquettes was navigating the backroads of Spanish culinary heritage; every bite was like turning a new corner. One drawback, though – the taste of crackers was a bit too distinctive for me.
GRILLED FLATBREAD – Mahón cheese, poached egg, caramelized onions, oyster mushrooms, bacon
The first time I saw the grilled flatbread, I understood this was no typical dish. Modest, unpretentious, yet it held a world of flavors within its charred crust. The canvas for this masterpiece was Mahón cheese, soft and smooth with a slight tang, with a rich flavor that hinted at the Mediterranean’s warm, salty sea breezes. Then there was the poached egg, a perfect globe of richness that exploded in a flood of golden yolk. The stage was further shared by caramelized onions; their sweetness meshed with the earthy notes of oyster mushrooms and the essential smoky depth of the bacon. It reminded me of the unexpected complexity that can be found in what might appear to be the most simple dishes. I am not a fan of runny egg yolks, but it was fun to watch it flow.
CHICKEN & WAFFLES – Rosemary maple syrup, buttermilk waffles
Meeting the chicken & waffles dish, I realized I was standing at the convergence of comfort and sophistication. Perched atop their golden throne of buttermilk waffles sat pieces of chicken, their exterior fried to a sinful crisp, promising a juicy interior. Each bite was a blend of textures – the crunch from the chicken giving way to the soft fluffiness of the waffle. But what set this dish apart was the rosemary maple syrup – an unconventional blend of earthy and sweet, the herbaceous notes of rosemary mingling with the comforting sweetness of maple. This touch transformed the dish into an adventure that had the power to transport you to a homely kitchen one moment and a gourmet diner the next.
STEAK & EGGS – Fried eggs, shoestring potatoes, mojo verde, Sriracha aioli
Steak & eggs, a classic combination, elevated. The beautifully charred steak had succumbed to the sear of a scorching hot pan, each bite tender, each flavor note distinct. Laid alongside were fried eggs, their yolks unctuous, offering a rich, velvety contrast to the robust beef. Shoestring potatoes, thin and crispy, danced around the plate, their lightness a welcome contrast to the hefty piece of meat. But the stars of the show were the accompaniments. Mojo Verde, a vibrant green sauce with a tangy kick, cut through the dish’s richness, while the Sriracha aioli delivered a fiery punch that ignited the palate. This dish played with contrasts, textures, flavors, and heat levels- it was a bold reinterpretation of a classic, proof that tradition and innovation can coexist harmoniously on the same plate.
CHURROS CON CHOCOLATE – Chocolate sauce, dulce de leche
Churros with chocolate sauce, a simple and indulgent treat we were looking forward to. The churros, elongated spirals of golden dough, had been lovingly cradled by sizzling oil until they achieved a celestial shade of golden brown. A dusting of sugar clung to their exterior, glistening like early morning frost on a winter’s day. The churros alone were a trip to a Spanish fairground but then came the chocolate sauce. Deep, dark, and rich, it draped itself over the churros, weaving itself into the ridges and grooves of the fried dough. But wait, there was more, a drizzle of dulce de leche, thick and unctuous, its caramel tones covering the churros and making them irresistible. These churros con chocolate were a homage to the power of the perfect sweet treat.
HAZELNUT WAFFLES – Nutella, chocolate shavings, white chocolate Chantilly, toasted almonds
Ah, the Hazelnut Waffles had made their grand entrance, and what an entrance it was! Crisp waffles with hints of warm hazelnut took center stage, every pocket filled with the promise of joy. Slathered upon them, the famed Nutella spread coated the waffles like a velvet blanket. Chocolate shavings, the rough diamonds of the dessert world, studded the Nutella terrain, bringing rich cocoa notes. And then, the Chantilly, a white chocolate dream, sat upon the waffles like a crown of sweetness, a gentle kiss of luxury. Toasted almonds, the final flourish, added a textural surprise, their crunch contrasting with the soft surrender of waffles and cream.
What Bulla Gastrobar offered was not just a potpourri of flavors, but a voyage shared between mother and daughter, each dish a love letter with the freshest ingredients. We tasted, we savored, and we relished each moment. Whether the small plates or the larger ones, Bulla Gastrobar was an invitation to taste and partake in the joyous spirit of Spanish cuisine. This was not just about satisfying our hunger; it was about stoking our shared joy, about engraving this mother-daughter escapade in the history of our memory with the vivacious ink of Spanish flavors.
Masala Eats Miami 
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