32 Years of Tapas and Culture

¡Hola! ¡Beinvenidos!

Established 30 years ago, the Barcelona-based family-owned restaurant Teleferic Barcelona brings Barcelona to Long Beach with its new location.

Nestled in the 2nd and PCH shopping center, the new restaurant officially opened on Sept. 21. Specializing in tapas, paella and original cocktails, the overall ambiance of Teleféric is a cultural experience.

Born and raised in Barcelona, the Padrosa sibling duo wanted to bring an accurate Catalan region dining experience to Long Beach. With their parents opening the first restaurant location in 1992 in Sant Cugat de Vallés, the children have carried on their legacy with five more locations in the U.S. – Palo Alto, Los Gatos, Walnut Creek, Los Angeles and Seattle.

“Welcome to Barcelona, no passport required,” says owner Xavi Pedrosa. “You don’t have to travel to Spain anymore you can come here and feel as you do in Spain”.

When dining at Teleferic, you will be transported to Spain the moment you are greeted at the door. A Spanish-speaking staff will greet you in Spanish before they talk to you in English, really bringing you into the culture.

“We have all Spanish speakers, so you really feel like you’re in Spain,” says bar manager Alex Serena. “It’s [Spanish culture] everywhere. All of our management is from Spain.”

Barcelona-born Executive chef Oscar Cabezas created the original menu, making the flavors and recipes authentic and culturally accurate. With a majority of imports from Spain and fresh, local fisheries, you get a taste of Spain in every bite. Their Pulpo Telefèric is a hit, with perfectly grilled Galician octopus and delectable flavor combinations of pimentón potato puree. 

Serena says when choosing a location they wanted a safe and affordable neighborhood for their staff but also wanted a residential, personal feel. The booming location of the shopping center combined with the stunning ocean views made 2nd and PCH the perfect home for Teleferic’s next location.

Learning curves since the first location began with adapting to the palette of America. For example, when the company first moved from Barcelona to the United States, they hadn’t changed anything about their recipes. Everything was as it was in Barcelona. But they soon learned that this was not going to work here so they played around with recipes and found a way to balance Spanish and American appetites. Tuna Tacos are a good example of this as they added avocado and wonton shells. Within that, there are individual locations to adjust to– Serena explains that San Francisco doesn’t have a Happy Hour, but Long Beach does. Little changes based on local trends, or the local economy make improvements in overall attendance.

When designing the location, warm tones and true Spanish elements were at the forefront to create a festive but casual energy. The open kitchen, inviting cocktail bar, open outdoor terrace and Spanish tiling maintain a beautiful balance of Mediterranean elements and Spanish design.

Being by the marina, the view of the water and slight breeze make it the perfect spot for a Mediterranean ambiance and coastal views.  Clean white walls, sophisticated and modern seating, oak wood decor, authentic handcrafted ceramics from Spanish artist Toni Obra and various latticework in lighting fixtures and walls blend Spanish charm with Mediterranean elegance. The Teleferic family thought of everything.

“Every time there’s an opening, I feel so proud [for our parents],” said Maria Pedrosa. “I never knew my family’s brand was going to be here and growing like this.”

The broad wine menu, homemade sangria and signature fresh gin and tonic cocktails insert you into the taste buds of Spain as they are all recipes passed down from the first location in Barcelona. Teleferic added the Flamenquita – Patron Reposado, Sherry, Bergamont liqueur, with pineapple, cilantro and lime – to honor the new location.

Sangria pitchers are perfect for the whole group and a traditional porrón, a glass pitcher used to pour wine, or Spicy Sangria, directly to the customer’s mouth, brings culture to the dining experience. Their signature spicy sangria uses white wine with Triple Sec, Serrano Vodka, elderflower liquor, cranberry juice and lime, giving a spicy but refreshing herbal fusion.

Variety of fresh seafood tapas, or small appetizers, from crab croquetas to lobster paella to Iberian oysters. For the non-seafood eaters, there’s prime Wellington, Jamón Ibérico de Bellota and other fresh options that leave you satiated and feeling healthy. 

¡Olé!