Bravas Bar de Tapas

Bravas Bar de Tapas in Healdsburg, California, serves Spanish-inspired small plates and inventive cocktails in a bustling setting

After an incredibly lovely time at J Vineyards & Winery, it was time to decide on where to eat for dinner. Originally, I wanted to venture to Sonoma and dine at Tasca Tasca. However, while at J Vineyards, my tasting host mentioned that it might be a bit too far for me to truly enjoy my evening. With that, everything clicked together and I realized driving to Sonoma from Healdsburg would be more effort than I wanted to make for my last night in Somona wine country.

Happily, after learning that I was leaning toward a tapas style evening, she readily recommended a few notable spots she thought I would enjoy: Bravas Bar de Tapas, Willi’s Seafood + Raw Bar, The Matheson, Valette and Lo and Behold. After a brief comparison of options, I chose Bravas Bar de Tapas.

Settling in, I immediately loved the vibe and look of the restaurant. My server, Kimberle, was fantastic. She gave me a sample of a few wines from their list to consider for dinner: the Granbazán “Etiqueta Verde” Albariño Rias Baixas 2023; Flowers Rosé of Pinot Noir Sonoma Coast 2023; Juvé y Camps Cava Brut Rosó Penedes NV; Leo Steen “Provisor Vineyard” Grenache Dry Creek Valley 2021.

I opted not to order wine, citing my personal desire to know when to stop drinking for my own personal preference. Instead, I decided to focus on food.

I started with the BABY KALE SALAD (Baby Kale Salad, Shaved Manchego, Fennel, Preserved Lemon Vinaigrette).

This was the green that I’d been missing for the past few days. It was delicious, flavor filled and a pleasure to dine on.

Next, to the table was the FERMIN JAMÓN IBÉRICO-SPANISH CURED HAM (Spanish Cured Ham) with the PAN TOMATE (Tomato Toast, Arbequina Olive Oil, Garlic, Sea Salt).

I absolutely loved how fresh and rip the tomatoes on this dish felt in my mouth. When something is of high quality, you can taste it on the tongue. Here, I absolutely loved the melt in your mouth flavor of the cured ham along with the bread topped with tomatoes. Even the simple pleasure of the olive oil, garlic and sea salt shined.

When the DUNGENESS CRAB STUFFED PIQUILLO PEPPERS (Idiazabal Cream, Jamon Migas) arrived, I was ready. This dish was just as delicious as it was beautiful.

The taste of the crab was light and delicious – matched perfectly with the creamy Basque sheep’s milk cheese.

Now, the SEA SCALLOPS (Romesco & Leeks from the Fire Pit) was a dish that I’d originally wanted and went back and forth on. After completing the first three dishes, I debated between ordering that or the HOT RUM BALLS (Spanish Fried Pastries with Rum Glaze). But, wanting to end my meal with something distinctly delicious, I chose the sea scallops.

While this dish was delicious, I had ordered one too many savory items and was too full to fully enjoy it—next time, I’ll save room for the rum balls.

As I left Bravas Bar de Tapas, completely satisfied yet wishing I had saved room for something sweet, I knew I had made the right choice for my final meal in Sonoma wine country. My table for one was an evening filled with incredible flavors, warm hospitality, and a dining experience worth returning for.

- -