Bulla Gastrobar

4310 Sharon Road, Suite W01

Charlotte, NC 28211



  • PLEASE NOTE: The Queen's Feast specials shown on this website are available during dinner only, unless otherwise noted on an individual restaurant's menu page.
  • Open for lunch Monday through Friday, brunch Saturday and Sunday, and dinner nightly, Bulla Gastrobar serves traditional Spanish tapas (shareable plates) with a contemporary twist in a vibrant, communal setting. The menu boasts a range of Spanish delicacies including paella, cured meats, grilled octopus salad, and an extensive list of wines, beers, and craft cocktails, paving the way for Spanish cuisine in Charlotte.
  • $45 per person (does not include tax or gratuity)
  • Beverage (choice of one)
    • Sangría Roja
    • Sangría Blanca
    • Sangría de Cerveza
  • First course (choice of one)
    • Clams with Pork Belly - White wine, diced tomatoes, basil
    • Tuna Tartare - Ahi tuna, mango, avocado, soy sesame vinaigrette, Sriracha aioli
    • Ham Croquettes - Serrano ham, fig jelly
    • Pintxo Moruno – Cumin-marinated pork loin skewers, mojo verde, Greek yogurt
    • Mushroom & Salchichon Flatbread - Cured Spanish sausage, oyster mushrooms, Spanish tomato sauce, Roma tomatoes, mozzarella cheese, oregano
  • Second course (choice of one)
    • Mallorcan-Style Lamb - Braised lamb, piquillo confit, garlic chips, patatas panaderas
    • 'Solomillo' with Blue Cheese Sauce - Seared pork tenderloin, shishito peppers, piquillo confit, hand-cut fries
    • Salmon - Baby spinach, chickpeas, lemon cream
    • Truffle Carbonara - Linguini, wild mushrooms, bacon, garlic cream, green peas, poached egg
    • Grilled Steak ($3 supplement) – Cumin-marinated C.A.B. Sirloin, corn puree, shishito peppers, salsa criolla, piquillo confit
  • Dessert (choice of one)
    • Flan de Coco - Coconut flan, mango sorbet
    • Churros - Traditional fried dough, chocolate sauce, dulce de leche
    • Basque-Style Cheesecake ($2 supplement) - Traditional creamy cheesecake from San Sebastian, blueberry compote

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