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A Spanish Stir

Wouldn’t life be a lot better if every meal began with a glass of fresh sangría and a plate of cured meats and cheeses? This is practically policy at Bulla, a gastrobar that opened last

Bulla

Bulla

Wouldn’t life be a lot better if every meal began with a glass of fresh sangría and a plate of cured meats and cheeses? This is practically policy at Bulla, a gastrobar that opened last year in Coral Gables.

Slang for “chatter” in Spanish, Bulla (pronounced BOO-ya) creates a stir in the scene with its authentic gastrobar concept. The ambience is buzz-worthy, too—black paneled windows and a simple palette add sleekness. Equestrian-themed paintings and cobalt blue tile bring artistic funk. And earthy hardwood floors and caramel accents transport guests to a rustic eatery in Spain.

“In Spain, there is no such thing as a gastropub. They are called gastrobars,” explains Owner Carlos Centurion, formerly of Por Fin restaurant. “Gastrobars are informal places where food is the draw. There’s a certain playfulness to gastrobars—people come together to enjoy great tapas and cocktails.”

At Bulla, you can descend into the comfort of a cushioned chair on the outdoor deck for a cerveza and tapas. At a table for two, luxuriate over charcuterie and a bottle of Spanish wine. Or book the stunning private dining area and arrange a large selection of bites and sips.

Wherever guests settle, they can expect an authentic Spanish gastrobar experience. “We take pride in delivering a fun experience to our customers,” Centurion says. “The ambience at Bulla is casual, friendly, and above all, fun. No matter what day of the week or time of day, you’ll see people having a good time.”

Begin with the diverse and enticing selection of meats and cheeses. While the kitchen assembles the charcuterie, the bar concocts one of three signature sangría options—Classic, Blanca, or De Cerveza—to fill a glass or pitcher. No matter your pick, prepare for the tart sparkle of the fruit-laced cava to ignite the mild spice of chorizo and the nutty tang of Manchego.

After a proper start of meats and cheeses, advance to Executive Chef Luis Quant’s list of small plates. Mandatory order: the Patatas Bravas. This classic Spanish tapa of crispy potato cubes in a spicy brava sauce with aïoli for dipping is a must-try appetizer, the ultimate bar snack, and esteemed escort for Bulla’s lunch sandwiches.

Centurion’s pick for the ultimate gastrobar pairing? “You have to try our Huevos Bulla with a Proper Gin and Tonic. Another favorite is one of our Embutidos (cured meats) like Jamon de Bellota or Chorizo Cantimpalo with a selection of excellent cheeses paired with a good bottle of red wine from our carefully-curated wine list.”

No doubt, this gastrobar is bound to induce flattering chatter as quickly as you can say Bulla!, becoming the talk of the town and a Spanish standby in Miami—and beyond.

Learn more at bullamiami.com.

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