Costa Brava Bistro
5107 Bellaire Blvd Ste. 100, Bellaire
(713) 839-1005
Customers' Favorites
Seafood Black Rice Spanish Octopus Baby Squid & Jumbo Shrimp with Garlic Aioli & Piquillo Peppers
Grilled Spanish Octopus Galician-Style with Fingerlings & Pimentón
Angeles' Paella with Shrimp Calamari Mussels Chicken Pork & Beef
Beef Filet over Manchego Mashed Potatoes with Roquefort Cream
Apple Tart with Caramel Sauce & Housemade Ice Cream
Fabulous French Baguette & Olives
Seared Foie Gras with Pain Perdu
Warm Espresso Cake in a Cloud
Wild Mushroom Stuffed Quail
Potatoes and Octopus
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Recent Reviews
This used to be one of our favorite “go-to” places for a weeknight dinner out- consistent quality and service and a nice menu. Our recent experience, however, was so sub par and so expensive that we won’t be going back. The stand-out of the dinner was the velvety gazpacho. We each had a bowl and agreed that it js very delicious. But it was served without bread or a single crouton. When we asked for bread, we were given some very hard crostini on a plate with a few olives...
We visited for the first time and everything was truly delicious, which is why we decided to return. On our second visit, we ordered different dishes. I ordered the pork, not realizing it was cooked in its own juices. Unfortunately, I personally prefer stronger flavors, so it wasn't to my taste. I didn't mention anything at the time. When we ordered the Manchego cheesecake, we tasted it and, again, it wasn't something I enjoyed. I shared this with our waiter, who...
The main drawback of my visit to Costa Brava was the pricing. For a bistro-style restaurant, the overall cost felt higher than expected. Several items, including bottled water, coffee, desserts, and other add-ons, were priced unusually little high, and the final bill came to approximately $120 per person. For this type of dining experience, my expectation was closer to about 20% less.
That said, there were many positive aspects to the experience. The food was...
That said, there were many positive aspects to the experience. The food was...
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