Tempranillo

There is passion, and then there is passion. Tempranillo’s Madrid-born chef-owner Javier Gonzalez-Bringas and wife embody the latter.
“We just really want people to come here and feel like they’re in a different place — to be transported a bit,” says Laura
Maine Gonzalez-Bringas.
Tempranillo’s location in the heart of downtown Basalt — with one of the most spacious and inviting outdoor spaces in the Roaring Fork Valley — makes this even easier to experience.
The sprawling, 1892 building that Tempranillo inhabits has long been a town hub: first as a train station and later as a grand hotel. For more than a decade now, however, it has been Gonzalez-Bringas’ home away from home — and where he shares souvenirs of Spain through simple cooking that showcases complex flavors.
“I want people to have the experience of traveling to Spain,” Gonzalez-Bringas says.
First, tapas: imported Spanish seafood (try the Gambas Barcelona, shrimp sautéed with garlic, ginger and tomato), heritage meat, and a wide selection of vegetarian plates, along with bruschetta and tostadas; fresh Mediterranean salads; and cheese and charcuterie boards overflowing with imported treasures. In fact, the heritage pigs, plus chickens, hail from the Gonzalez-Bringas’ family’s 13-acre ranch in Missouri Heights; and other offerings come from local farms and ranchers.
True to name, Tempranillo pays homage to Spanish wine — all 300-plus bottles on the list come from the country. Meanwhile, find sublime refreshers including housemade sangrias, negronis, Pisco sours, and more. Take these cocktails outside — the covered patio offers seating for 80 beside a shady courtyard with lounges for another 30 guests (and a children’s playground); lanterns and a vintage chandelier set a perfect summer evening mood.
And still, Gonzalez-Bringas crafts more than a dozen paella, rice, and pasta creations, including nightly specials. But the food and drink is only part of the Tempranillo experience.
“It’s a great excursion; a very different experience than Aspen in summer,” says Laura. “We think this is kind of an escape, a kind of retreat.”
Conservationists urge the public to disinfect all river gear after use, including waders, paddle boards, and kayaks
Aquatic Nuisance Species (ANS) such as zebra mussels, rusty crayfish, quagga mussels, New Zealand mud snails, and invasive aquatic plants have already caused lasting damage to rivers and lakes across the state.