Festive Flavors

Lyons-based eatery Farra gives diners reason to celebrate

By Kalene McCort

Since opening in late October 2023, Farra has quickly become a beloved restaurant among foodies throughout Colorado—filling a void when it comes to both international cuisine and nightlife in the mountain town of Lyons. Located in the former Stone Cup building, that now also houses Moxie Bread, the eatery’s hot-white exterior catches the eye.

Operating sans sign, Farra has a speak-easy feel and sense of mystery few restaurants do. Once inside, folks are welcomed into an intimate dining room where up to 50 guests can savor a thoughtfully curated menu that changes weekly, depending on the season. 

The married couple behind the vibrant concept is Antonio and Andrea Gómez, a duo that met at a flamenco dance festival in New Mexico and quickly bonded over their love of movement and exceptionally good eats. Antonio is from Madrid. Andrea is Nicaraguan-Cuban, but grew up in the melting pot of Miami. 

“We love to serve people food and cook food for each other,” Andrea says. “When we first started dating, we would spend literally from 8 in the morning until 1pm in the kitchen—just like this prolonged breakfast that would start with the appetizer, the tea, the fruit smoothie, the oatmeal, the pancakes and then we were trying to make churros. It was just like these Spanish breakfasts that lasted all day, and then the dinner would be more or less the same again.”

“Andrea’s love language is through food and hospitality,” Antonio adds.

Initially the couple flirted with the idea of having a food truck, but when an ideal space became available in Lyons, they jumped at the opportunity to sign a lease.

A chic black-tiled bar, touches of artwork that pay homage to the sensuality of Latin dance, a lengthy community table and selenite stone crystal can be found within the low-lit inviting space at 442 High St., Suite 2.

The establishment’s namesake means “party” in Spanish, and given that some patrons have felt the urge to dance on tables mid-meal, this moniker proves extremely fitting.

Despite not advertising, Farra welcomed around 3,500 guests during the initial months of service. “The response from the community has been incredible and amazing,” Antonio says. “We are over the moon.”

The evolving menu, crafted by Puerto Rican chef Cesar Lugaro, keeps folks coming back with aromatic and local ingredients sourced from Wild Child Farm, Farm 49 and Elk Run Farm. 

Crowd-pleasers include labor-intensive croquetas, crudo de hamachi with caviar and charred orange and a delectable branzino complete with shrimp-scallop terrine and lobster rice. 

La Tabla Española is Farra’s charcuterie offering, featuring a curated selection of cured meat, cheese, local chèvre, seasonal fruit and tangy sourdough. 

Even Farra’s Caesar salad is inspired, with pieces of thinly sliced and fried Manchego cheese, fresh greens and a creamy almond-garlic dressing.

Cocktails, crafted by Farra’s skilled mixologist and director of hospitality Andreas Pejovic, are dressed with an array of fragrant and colorful blooms. 

Pejovic utilizes what Andrea calls “underdog spirits” that are sourced from unknown—but high-quality and exotic—distilleries in Brazil, Mexico, Bolivia and Haiti and made with native herbs. 

Among the stellar refreshers is La Flamenca, the restaurant’s bright take on a Pisco Sour. Seasonal old fashions, a crisp margarita, house sangrias and new, weekly adventurous cocktails round out the intriguing mix. Paella happy hours, slated for Saturdays from 2–4pm, allow guests to dine al fresco on the patio. 

The eatery’s opening day was marked by a musical performance by Grammy-winning guitarist Rafael Riqueni. While it’s Farra’s hope to offer even more live entertainment, the restaurant delivers live music during dinner service at least once a month. Also monthly, when the restaurant wraps up for the night, staff closes for 15 minutes, clears out tables and chairs and welcomes DJ Musa Starseed for a late-night dance party where cocktails flow. 

“It’s a craving and a need we provide,” Antonio says.

In addition to welcoming folks into Farra five-nights-a-week, the Gómezes run dance nonprofit BOCO FLAMENCO. Teaching community members classes at the Dairy Arts Center, they also bring a yearly, multi-day Flamenco festival to Boulder every spring.

“We are putting Boulder on the map for international art and Spanish culture, which is so exciting,” Andrea says.  

Farra nourishes its patrons in several ways. Antonio has even gone so far as to offer diners rides home when Ubers and Lyfts failed to surface. Eventually, the Gómezes would like to provide a shuttle service to get patrons safely to and from Farra.

“The community has shown a thirst and appreciation for my culture, my roots,” Antonio says. “We are all creating together an experience and something that we can be proud of. It’s rewarding to see that people are coming back and grasping what we are trying to deliver, which is pure hospitality.” 

To learn more about Farra, please visit farrarestaurant.com and follow on Instagram @farrarestaurant.

All Farra food/drink/restaurant photos by Casey Wilson. Photos of BOCO by Still Sound Photography. Flamenco dancer José Maya photo by Javier Enrique Fernandez.