Telefèric

The Pedrosa-Urabayen family opened their first Catalan 'pintxo' place in 1992, and now they've got four Telefèrics: one in Sant Cugat, two in Barcelona and one way out west in San Francisco. They're not obsessed about being true to the pedigree of these Basque tapas, but rather their aim is to 'bring the bar to the table', as Maria Pedrosa puts it, so that wonders such as the grilled foie pintxo can be savoured without being rushed. You'll dine surrounded by works of art as well, as Soledad Urabayen, prior to diving in to the food business, was an art dealer. They do also serve full dishes based on incredibly fresh and high-quality Basque recipes, such as fillet of rib steak and hake in green sauce.