The story
Along Girona’s Pg. José Canalejas, Bubbles reinvents tapas as a chef-driven tasting menu. The creators at *Where The Foodies Go* called it “a modern tapas place with a twist, offering creative dishes and a full tasting experience,” paying €86 for two and giving a strong recommendation. The menu backs that up with flourishes like *Bomba de Anatroccolo con Salsa Kimchi* and *Patatas Bravas 2.0*.
The kitchen weaves Mediterranean roots with global accents—*Gamberetti con Funghi Shiitake, Pomodori Secchi e Fagioli Bianchi* sits alongside *Maiale Brasato con Cipollotto, Lemongrass e Pistacchio*, while *Purè di Pastinaca con Anelli di Seppia e Papadom* adds textural crunch. Bubbles feels less like a traditional tapas bar and more like a destination for adventurous eaters willing to let the kitchen lead.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
The patatas bravas 2.0 steals the show with its clever, elevated crunch, while the overall vibe is one of playful, modern comfort that feels both familiar and fresh.
“We have ketchup sauce, tomato sauce, and guacamole sauce — I'm crazy about them. All together, a dish of deconstructed nose.”
What creators say
1 creator has covered Bubbles. Most active: Where The Foodies Go
A modern tapas place with a twist, offering creative dishes and a full tasting experience; we paid 86 euros for two and highly recommend it.
Dishes mentioned
Bomba de Anatroccolo con Salsa Kimchi
This is a fried doughnut normally sweet, but here they have a duck version with a kimchi sauce — fermented Korean cabbage — and Mediterranean herbs. The spices are Moroccan. The breading is crunchy and very dry, the duck is very delicate. It's like a kind of bull dog.
Gamberetti con Funghi Shiitake, Pomodori Secchi e Fagioli Bianchi
There are prawns, shiitake mushrooms, sun-dried tomatoes, white beans typical of this area of Spain — I can't remember the name, forgive me — and especially with the prawns there's a kind of pork head coppa. Two flavours that complete each other: the pork is nice and fatty, the prawn is a bit sweet and tones down the pork flavour. Together it's a really great bite.
Patatas Bravas 2.0
We have ketchup sauce, tomato sauce, and guacamole sauce — I'm crazy about them. All together, a dish of deconstructed nose.
Riso con Merluzzo, Olio Affumicato, Relish di Olive e Peperoni, Maionese all'Aglio Nero e Prugne
The rice is filled with cod, smoked oil, an olive and pepper relish, black garlic mayonnaise, and plums. The rice is well done, nicely grainy. A triumph of sea flavour since it's full of cod, and you have this beautiful finish of plums and black garlic — liquorice-like — that makes you want to take another one. This tapa won best tapa of Girona in 2012.
Migas con Chorizo e Ceci
The migas are breadcrumbs fried with garlic and especially with chorizo, and we have a chickpea and blood sausage soup. Everything mixes perfectly: the chorizo is very crunchy, cut small, but very delicate because it's mixed. The chickpeas are delicious.
