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"Wellington" over gnocchi), salads, and a burrata bowl, the star attraction is a selection of half a dozen paellas studded with everything from lobster, shrimp, and scallops to pork belly, chicken, and steak. (ere is also a veggie version.) Best indulged in by an entire table, each is served piping hot in its own two-handled pan and has far more to offer than the all-too- often overbearing flavor of saffron that is synonymous with this dish in the States. Instead, plump rice kernels are coated in a hyper- reduced brown stock lending bold Maillard notes of caramelization. Running a spoonful of rice and any protein through dollops of aioli decorating the dish takes the richness to delicious extremes. With a clear, heartful ambition to show off the flair of its home country's culinary heritage — and a proven ability to do just that — Telefèric Barcelona is a sterling addition to San Diego's restaurant scene. It's well suited for a date night or otherwise intimate affair, but best experienced en masse. telefericbarcelona.com INTRO Telefèric Barcelona's Paella Negra and Famous Fiesta Paella OPPOSITE LEFT Jamón Ibérico de Bellota OPPOSITE RIGHT Crab Croquetas LEFT Famous Fiesta Paella BELOW Barceloneta Sangria BOTTOM Co-Founder Maria Padrosa sourced furniture, materials, and decorative elements directly from Spanish artisans. Whitewashed walls, hand-glazed tile, natural wood, organic ceramics, and linen accents carry the warmth of the Mediterranean while opening up to the coastal ease of Southern California Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Value: RANCH & COAST MAGAZINE NOVEMBER 2026 65