Barcelona summer nights
From a family kitchen in Sant Cugat in 1992 to seven restaurants across California and Arizona. Ten years ago, we opened our first US doors in Walnut Creek. This summer, we want to thank the people who made it home. Ten years ago, we opened our first US doors in Walnut Creek. This summer, we thank you.
Same Mediterranean energy.
A coastal Barcelona night on Pacific Coast Highway. Jamón ibérico sliced to order, pintxos passed across the room, paellas warm from the pan, and summer until nine.
RSVP — Long Beach Invitation code requiredA Barcelona summer night in the heart of LA. Flautes of cava on arrival, pintxos passed across the room, paellas warm from the pan, and music carrying the night.
RSVP — Brentwood Invitation code requiredFormat is standing — flautes of cava in hand, pintxos passed across the room, paellas served warm from the pan, and music carrying the room.
Flautes of cava on arrival — for moving, for toasting, for the first hello. After that, the bar is open and yours.
On arrivalA professional cortador slicing jamón ibérico de bellota by hand, all evening long. The first plate, the way Spain has done it for a hundred years. A cortador slicing jamón ibérico de bellota by hand. The way Spain has done it for a century.
Cortador en vivoThe same paellas that travel between our seven restaurants — Negra with squid ink, Mixta, and Vegetarian — warm from the pan, served as you move. Negra with squid ink, Mixta, and Vegetarian — warm from the pan, served as you move.
Negra · Mixta · VegetarianA playlist set by our team for the summer, a photocall to take home, and overhead — ten years of Telefèric in California, in moving image. A summer playlist, a photocall to take home, and ten years of Telefèric overhead.
Anniversary videoIn 2016, Xavi opened our first US restaurant in Walnut Creek. Ten years later, there are seven of us across two states — and many more people who have made this possible.
Pick the night that fits. We'll save your spot at the bar.