Telefèric Barcelona -Palo Alto
About the Business
Specialties
Our business specializes in traditional Spanish Cuisine such as Tapas, Paellas and craft cocktails. To top it off, we offer a unique selection of Spanish wine references. If you visit us, delight yourself with our renowned Paella Negra, Jamón Ibérico, or our refreshing Sangrias.
History
Established in 1992.
Teleferic Barcelona is an authentic Spanish tapas and paella dining destination, family owned and operated by sibling duo Xavi and Maria Padrosa. The original restaurant was opened by their parents more than thirty years ago north of Barcelona and trailblazed the movement of pintxos in the Catalonia region. Now, Teleferic has two locations in Barcelona alongside their stateside locations in Walnut Creek (2016), Palo Alto (2019), and Los Gatos (2022). Under the guidance of Executive Chef Oscar Cabezas, Telefèric is a truly authentic concept and experience, offering seven different types of paellas served alongside tapas such as Jamón Ibérico, Croquetas & their iconic Galician octopus. The Padrosa family atmosphere, in tandem with a team of Spanish managers and chefs, has made Telefèric Barcelona a go to destination in the Bay Area for a trip to Spain with no passport required.
Meet the Business Owner
Business owner information
Xavier and Maria P.
Business Owner
Sibling duo Xavier and Maria, owners of Teleferic Barcelona, were born and raised in Barcelona. Their passion for hospitality always ran through their veins as son and daughter of a renowned restauranteur couple in Sant Cugat del Vallès. In their 20's they were determined to start their own restaurant business following their parents footsteps, and that's how their first location Teleferic Restaurant in Barcelona was opened. They rapidly gained a lot of popularity in the city and drawn the attention of many American tourists who encouraged them to expand their concept overseas. Nowadays Xavi and Maria run more than 5 locations, three of them in the Bay Area and are happily living in the states.
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