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The Evolution of Telefèric Barcelona

Oct 21, 2016 08:17PM, Published by Fran Miller, Categories: Eat+Drink, Life+Style




Since opening last January to great anticipation, Telefèric Barcelona has not disappointed. Consistent crowds indicate that the already vibrant Walnut Creek downtown area was more than ready for this influx of colorful Spanish culture and cuisine. But popularity within the restaurant industry can fluctuate, as Telefèric’s astute owner and international restaurateur Xavi Padrosa well knows. That’s why he and his team are constantly refining Telefèric’s eclectic menu. They monitor customer favorites, experiment with new dishes, request guest feedback, and frequently adjust offerings to meet customer tastes and demands. It’s an interactive process, one in which Telefèric’s guests reap the delicious rewards.

Located on the second floor of its artisanal brick building, the dining room looks out on Walnut Creek’s burgeoning retail district and is the perfect spot for a business lunch, a post-shopping cocktail, or date night. If you haven’t been to Telefèric Barcelona recently, or simply need a few new reasons to become one of the many regulars, read on:

Ma Premiere Foie

Menu Evolution: Telefèric’s ever-evolving menus continue to feature fresh, authentically Spanish ingredients; nearly 75% of Telefèric’s fare is Spain imported. Start with delectable pintxos; take your pick as the cart passes by. The colorful, bite-sized snacks, typical of Northern Spain, are meant to tempt – and they do. Truffled deviled egg, ahi tuna, Iberian ham, mascarpone enrobed salmon, and warm brie are just a few of the selections. New tapas include the El Torito puff pastry filled with chorizo, Manchego cheese and honey and the Piquillo San Fermin with roasted and preserved piquillo peppers filled with black sausage and pork belly, topped with carmine sauce, crunchy bacon and arugula vinaigrette. Don’t miss the customer favorite ‘2014 Best Tapa in Barcelona’ award winner – Ma Premiere Foie with foie gras, roasted apple mousse, caramelized onion and cherry jam. And if you’re really hungry, try the El Chuleton Del Norte – 40 ounces of grilled Tomahawk steak.

Brunchelona: Join the fiesta every Saturday and Sunday from 11:30 – 2:30pm and enjoy live flamenco music with your huevos. Telefèric’s Spanish authenticity extends to the weekend meal with selections like Eggs Benedictine with 40-month cured Iberian ham and asparagus, or La Boqueria Panini with steak, plantain and Mahon cheese. Newer specials include Basque Salmon & Avocado Toast, and Brie Fondue Toast with Iberian ham, brie, sautéed mushrooms, and rosemary. A craft cocktail cart brings specialty mimosas straight to you. Creative flavors feature orange, passion fruit, and prickly pear juices.

Sangria Telefèric

Sangria: If for no other item on the Telefèric menu, go there now for their Sangria Telefèric. This popular concoction of red wine, gin, brandy, and citrus, marinated with berries, cinnamon and mint, is as beautiful as it is delicious, and continues to wow. The healthy pour will likely take you through your entire meal, but if not, choose from a selection of other mouthwatering signature cocktails such as the ‘In Spanish Fashion,’ Telefèric’s brandy-infused spin on the traditional Old Fashioned. A selection of vibrant Spanish wines is also offered – many by the glass, such as the easily drinkable proprietary Telefèric House Selection Tempranillo from Rioja.

Ambience: Part night club, part family restaurant, part museum – Telefèric has aspects of each. Cozy booths, communal tables, and high-rise bar tops provide seating options. An outdoor, west-facing patio is a great place to watch the sunset. Inside, the large and lively bar overlooks the street and the bustling kitchen. Black-corded Edison lights hang from the industrial ceiling where a toy gondola (teleferic) glides overhead. Spanish master paintings hang from the walls: Picasso, Miro, and Dali.

Pintxos

Paella: Padrosa brought with him his paella master from Spain who makes the traditional Spanish dish in customary large batches. When a batch (containing Spanish Bomba rice, prawns, clams, mussels, pork, chicken, mushrooms and Valencian sofrito) has reached perfection, the kitchen celebrates with whistles and shouts, making every meal at Telefèric Barcelona feel like a party.

Telefèric Barcelona, 1500 Mt. Diablo Blvd. Walnut Creek. (925) 300-3826

Photos by Michaela Joy Photography



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