Decca Bulla: Brno’s New Wine Bar with Seasonal Cuisine and Sparkling Wines by the Glass

Wine Bar with a Seasonal Menu? Yes. Meet Decca Bulla in Brno. At the end of last year, Decca Bulla opened in Brno – a concept that combines an extensive selection of sparkling wines by the glass with a carefully curated menu that changes every month. Guests can enjoy their evening entirely at their own pace: stopping by for just a glass of wine, sharing a small bite, or staying late for dinner.

The venue is located on Kopečná Street, in the space once occupied by the legendary Brno café Flexaret. Decca Bulla offers an intimate yet open environment where every course and every glass of wine has its context, allowing guests to discover new flavours without hurry.

We spoke with Sára Šubrtová, the owner of Decca Bulla, about the philosophy behind the concept.

1) What was the original impulse behind Decca Bulla, and why did you decide to open a wine bar with a kitchen in Brno?

Decca Bulla was born from a combination of two things that had been missing in Brno for a long time: the possibility of enjoying good wine by the glass while also having access to proper warm food.

You know how it goes – you go out for a glass of wine, suddenly feel like eating something, or realize you’re hungry, and the only option is a cold platter. Or the opposite: you go out for a fantastic dinner, but if you want to continue the evening with wine afterward, you have to move somewhere else.

Interestingly, Decca Bulla came about the other way around than most projects. First, there was a team of people connected by a love of craft and gastronomy. Only then did the concrete idea emerge, and after that we started looking for a space. It took almost a year to find the right one.

2) The interior is a strong part of Decca Bulla’s identity. How did it come about, and how did you approach the atmosphere of the space?

The interior of Decca Bulla was created with respect for the place itself. The building on Staré Brno is more than 100 years old and used to be an apartment, and we wanted to preserve that sense of home.

We weren’t aiming for extravagance, but for an atmosphere where people can relax. We worked with materials that naturally reference the world of wine – stainless steel, wood and glass. The entire space was conceived in the spirit of Brno’s functionalist tradition.

3) What does the name Decca Bulla mean?

The name has several layers of meaning. “Decca” refers to the number ten – our menu always features ten dishes. At the same time, phonetically it resembles “deka” or “deci”, units of weight and volume that symbolically connect food and wine. “Bulla” refers to bubbles – lightness, joy and energy.

4) Sparkling wines are the backbone of your concept. What role do they play, and why did you decide to build your offer around bubbles?

I absolutely love sparkling and lightly sparkling wines, but most places only offer one, two, maybe three options by the glass. If you want to taste something else, you have to order a whole bottle, which is very limiting.

I wanted to create a place where guests can taste, compare and discover sparkling wines by the glass without committing to a whole bottle. Today we offer more than 200 sparkling wines by the glass.

5) How many wines do you currently have on the list, and how do you maintain variety?

At the moment we offer around 280 wines. Roughly 75% are sparkling or lightly sparkling wines, while the rest are still wines – white, orange, rosé and red, both young and aged.

The selection focuses mainly on natural and biodynamic wines from small family wineries. Guests can expect elegant, clean, mature wines as well as playful, more experimental bottles from classic regions and lesser-known ones such as Britain, Luxembourg, Hungary or Slovenia.

6) Your menu changes every month. How is it created, and how do you choose seasonal ingredients?

The menu is always created with the season and ingredient availability in mind, but also according to how people tend to feel during that time of year. In January the menu was lighter and cleansing – we worked a lot with ginger, turmeric, cabbage, citrus and hatomugi. It was meant as a gentle reset after the holiday season. In February the menu naturally leaned toward themes of closeness, sharing and intimacy.

Our chefs cook the way they would cook for friends at home – simply, honestly and with respect for the ingredients.

7) Where does the concept move in March? What ingredients or flavours define the new menu?

March at Decca Bulla is about lightness, freshness and the first hints of spring. Guests can look forward to dishes working with sprouts, citrus energy, herbs and gentle fermentation. On the plate you’ll find dishes such as crépinettes with couscous and carrots in orange, šoulet with duck confit, miso and marinated apple, or a fresh crémeux with kefir and citrus.

8) What do you think guests take away as the strongest experience from visiting Decca Bulla?

For me, the most important experience is the feeling that someone truly has time for you. That you’re not just another order, but a guest we want to get to know and make happy.

Many guests appreciate that they don’t have to be afraid of wine here. We don’t have a traditional wine list where people get lost in names and vintages. Instead, we offer tasting samples. The staff selects wines based on the guest’s preferences. The guest first tastes the wine as a small sample. If it doesn’t feel right, they can explain what’s missing or what feels too much, and we continue searching. It’s a dialogue, not a test of knowledge. Thanks to that, people often discover wines they would never have chosen otherwise.

9) Besides regular service, you also organize tastings and themed evenings. What would you like guests to take away from those experiences?

During tastings we give space directly to the winemakers themselves. For us these aren’t “extra events”, but a natural extension of what we do every day.

It’s not just about presenting wine as a product. It’s about meeting the person behind it.

Many of the winemakers we work with see their work as a continuation of family tradition. They speak about their ancestors, the history of their vineyards and the landscape that shaped them. That humility towards place and the past is very important to me.

Our kitchen also connects to these evenings. The chefs create thematic menus responding to the region the winemaker comes from, typical ingredients, traditional techniques and sometimes even specific memories. Sometimes we cook dishes inspired by what the winemaker ate as a child, what their grandmother cooked, or what is naturally part of their region.

I would love guests to leave these evenings with a shift in perspective. The next time they open a bottle of wine, I hope they don’t only think about the taste, but also about the work and the story of the person behind it. If they leave with greater curiosity and a desire to discover more, the evening has fulfilled its purpose.

10) Is there anything else you would like to emphasize to our readers about Decca Bulla?

Perhaps it’s important to say that Decca Bulla is not meant to be a place for everyone – and I mean that in the best possible way. It’s a space for people who appreciate quality, openness and the joy of discovery.

Decca Bulla is a concept built on long-term relationships with wine, ingredients and the people behind them. We are not aiming for mass operation or quick consumption, but rather for a place where every glass and every dish has meaning. If guests return and feel the desire to keep discovering, that is the greatest confirmation for us that our approach works.

Note: The venue has not yet been rated by the Gault&Millau guide.