We Went back to Bulla Gastrobar

As we pulled into the parking lot of The Falls, a familiar thrill of anticipation began to tickle our senses. We were returning to Bulla Gastrobar, a place that had etched itself into our memory with its warm colors, the clatter of dishes, and the rich, inviting aroma of Spanish food. It was our second visit to this charming tapas-style restaurant in Miami. We knew what to expect but in the very best way. The promise of another lunch filled with mouthwatering tapas, sizzling meats, and a lively atmosphere that embodied the spirit of Spanish culture was inviting. This was not just about nourishing our bodies but about an experience that satiated our culinary curiosity and kindled a sense of shared joy, one small plate at a time. This time, we wanted to try all new dishes.

BISTEC A LA PARRILLA – Bistro steak, truffled potato & mushroom foam, salsa criolla

The bistro steak arrived in a bowl – an unusual presentation. It was barely cooked, just how I like it; its tender, juicy flesh invited an immediate surrender to my extra-carnivorous appetite. The truffled potato, a modest yet richly-flavored companion, sprinkled over the top, added an earthy note to the meal, its subtle aroma hinting at the awaited decadence. A delicate layer of mushroom foam lent a soft textural contrast; its airy lightness belied the depth of its flavor, a nod to the chef’s mastery in balancing the bold and the subtle. And finally, the salsa criolla, a vibrant ensemble of fresh, finely-chopped ingredients, punctuated the dish, its tangy brightness cutting through the richness and adding a hint of heat. It was a feast for the senses, a reminder of the joy in a well-crafted dish, each element singing in harmony with the others.

SALMÓN – Baby spinach, chickpeas, lemon cream

The salmon dish was an expertly crafted culinary feat. The salmon was perfectly cooked, with crisp outer skin revealing the tender, flavorful flesh beneath. This mouthwatering centerpiece was complemented by a fresh bed of baby spinach, a soft echo of earthiness against the robust flavor of the fish. The added chickpeas, with their buttery and nutty hints, rounded out the dish, creating a satisfying contrast in texture. But the element that truly tied everything together was the lemon cream sauce. This light, citrusy delight added a necessary brightness that cut through the salmon’s richness, making each bite a celebration of well-balanced flavors. It was clear that the dish resulted from thoughtful and skillful cooking, with each ingredient shining in its own right yet contributing to a harmonious whole.

‘BULLA’ BURGER – Piquillo peppers, caramelized onions, tortilla, smoked paprika fries

The ‘Bulla’ Burger was a showcase of bold, indulgent flavors. The burger patty was the superstar, rich and juicy, providing a satisfying depth that acted as the foundation for the other components. Adding piquillo peppers lent an unexpected sweet-spicy kick, turning up the heat, while the caramelized onions added an earthy sweetness that played off beautifully against the hearty patty. Tetilla cheese, smooth and creamy, enveloped the ingredients with its rich, slightly zesty flavor, uniting them into a cohesive taste experience. On the side, the smoked paprika fries were a revelation in themselves. Golden, crisp, and dusted with the distinct spice of smoked paprika, they perfectly accompanied the burger. They weren’t just fries; they were an integral part of the dish, their smoky notes echoing the boldness of the burger and tying everything together.

CREMOSO DE CHOCOLATE – Three layer chocolate genoise, vanilla ice cream, olive oil, Maldon salt

The Cremoso de Chocolate stood proudly on my plate, boasting three generous layers of chocolate genoise that were effortlessly decadent and sinfully rich. Nestled alongside this chocolate marvel, a perfectly formed scoop of vanilla ice cream waited patiently, ready to add a cold, creamy counterpoint to the warm, heady chocolate. The unexpected twist to this dessert was the delicate drizzle of olive oil that flowed over the ensemble, lending an unanticipated savory edge that brilliantly offset the sweetness. To top it off, a sprinkle of Maldon salt had been added with a precision that further demonstrated the restaurant’s understanding of culinary balance – a dash of the sea to amplify the sweetness of the land.

FLAN DE COCO – Coconut flan, passion fruit sorbet

I had the pleasure of indulging in this elegant dessert, one that paired the tropical notes of coconut flan with the tart kick of passion fruit sorbet. As a lover of flan, my focus was primarily on this treat. It was smooth, creamy, and perfectly set, with a consistency that had me almost fainting. The coconut flavor was subtle yet unmistakable. Miss Y., on the other hand, tackled the passion fruit sorbet. While I’m not usually one for ice cream or its kin, the vibrant color and the way her face lit up with every spoonful tempted me to try, even though I ultimately resisted. While I personally don’t share Miss Y.’s enthusiasm for such icy delights, the shared dessert experience added a layer of connection and contentment to our meal.

As the echoes of a well-spent evening quietened, I took a moment to soak in the memories we made at Bulla Gastrobar. From the flavorful tapas to the culinary twists in each dish, every element conspired to create a truly delightful dining experience. The playful exchange between the bold, savory flavors and the delicate, sweet notes was comparable to a well-choreographed dance. It is clear that Bulla Gastrobar does more than just serve food; it stages an unforgettable extravaganza of taste and innovation that stirs the senses and warms the soul. So here’s to Bulla Gastrobar, where every meal is a reason to celebrate, and every visit is an invitation to a gastronomic adventure worth revisiting.

Farewell, until we meet again 😄