Nacho Núñez – Martín Marchese and Xavi Grau cannot stop. Their love for the world of gastronomy spreads at the speed of light, leaving us all around Barcelona with so many options to choose from in the world of gastronomical delicacies. Gula Bar is now a new member of the family. It could be said that it is the little brother of Santa Gula, although in fact, they are not very similar.
The industrial and carefree decoration of Gula Bar already tells us that we will not find anything similar here. The menu confirms that while in Santa Gula you will find balanced and perfect dishes for the midday. In Gula Bar, daring tapas await you with nods to Asian, Latin American and even Oriental cuisine.
Though the two restaurants are different, there are some constants among them: it is always excellent cuisine, the service is friendly and warm, and the clients always leave satisfied. For this they have a fully open kitchen that offers constant showcookings that we can attend from any point on the premises.
The passion that its owners share for traveling and getting to know the world is obvious in the dishes, where the foreign flavors are surprisingly integrated with local products. Proof of this are the rock mussels with yuzu marinade, a perfect companion to vermouth or confit leeks with kimchi romesco.
Those who decide to opt for more familiar flavors can always resort to the delicious codfish croquettes, llauna or the Catalan cream of corn with cured foie and toasted hazelnuts. Those who prefer stronger dishes cannot miss the Vietnamese style oxtail bikini and the Andalusian squid muffin with coconut and siracha.
Also, in Gula Bar they never get tired of playing with textures, perhaps because they do it better than anyone else. For example, avocado nigiri in tempura or grilled tuna belly with black garlic. Or even king prawns tartar with garlic of Calaf batter, complete with soft yolk inside, and a bit of crunch on the outside.
At dessert time the options are very diverse. You will not be able to avoid nostalgia as you taste the ‘pink panther’ – white chocolate, roses and raspberries stewed in the wine. They also have riskier alternatives, such as corn with a salted butter ice cream, corn foam, quicos, lemon zest and chili powder. And finally, all chocolate lovers will fall in love with the spicey mousse.
Gula Bar is diverse, for all audiences, but above all things it is for those who enjoy meeting at the table, discovering different flavors and having a good time.
Schedule: every day from 1:00 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:00 p.m.
Text: Micaela Álvarez
Photos: Aguasanta Robert