Tapas Time: Telefèric Barcelona Brings Spanish Gastronomy to Fashion Island

In August 2026, Spanish-born siblings Maria and Xavi Padros unveiled their newest location of Telefèric Barcelona at Fashion Island. The duo founded the burgeoning restaurant group in 1992, with the hopes of sharing their love of Spanish food with the world. They channeled their homeland’s vibrant tapas culture with their culinary team led by Executive Chef Óscar Cabezas, whose background includes cooking at Arzak, a three-Michelin-starred restaurant in San Sebastián, Spain.

ARTISTRY MEETS TABLE PERFORMANCE

Telefèric’s two flagship locations in Barcelona and Sant Cugat del Vallès continue to inspire the menus even in Newport Beach where diners will savor traditionally inspired Spanish pintxo culture blended with Southern California ingredients.

“Bringing Telefèric Barcelona to Orange County has been a dream of ours for a long time. It’s a food-loving community that truly values gathering, celebrating, and experiencing cultures through dining,” said Xavi Padrosa.

“When looking for our new home, Fashion Island stood out as a stunning coastal destination. The open-air energy pairs perfectly with our Mediterranean spirit, and we can’t wait to introduce Newport Beach to our authentic Spanish tapas, signature paellas, craft cocktails, and unique atmosphere.”

While each restaurant blends traditional flavors with modern decor, they all celebrate Spanish gastronomy. Critics applaud the restaurant group’s bar program—its notable list of Spanish wines, liquor-free mocktails, and handcrafted libations continue to make Telefèric Barcelona a standout choice for beverages.* The bar space is also a focal point for all its restaurants.

As for the food, tapas favorites showcase coastal-inspired bites including crispy Crab Croquetas topped with tuna sashimi and spicy aioli and Tuna Tacos featuring marinated ahi tuna and mashed avocado in crisp wonton shells.

The menu embraces Spain’s celebrated heritage of cured meats with an elevated touch. Telefèric’s Wagyu Empanadas are filled with braised oxtail and diners can savor Jamón Ibérico de Bellota: 38-month cured, acorn-fed Iberian ham imported directly from Spain and carved to order right at your table.

Telefèric’s most notable dish is its namesake pulpo, or octopus. The Galician octopus tentacle is charred on the outside and cooked so that it remains tender and juicy. The dish is finished with a drizzle of truffle oil and served over a pimentón potato puree.

Lighter, produce-forward dishes honor the Mediterranean region’s seasonal flavors like a Burrata Bowl with ripe tomatoes. For a whimsical healthy take on chicken wings, try the Cali-Flower, crispy cauliflower pops with Romesco sauce glaze. The dessert menu harks back to Orange County’s roots with a sweet mochi confection shaped like a ripe citrus fruit.

“We love delivering an immersive experience,” said Padros, “complete with innovative craft cocktails, and live flamenco entertainment, transporting guests to Barcelona with no passport required!”