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
Patatas bravas 2.0 steals the show with its clever, elevated spin on a classic, while the overall vibe is warm, unpretentious comfort that feels like a genuine neighborhood find.
“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.
