Masia Tibidabo
Where? Masia Tibidabo (Tibidabo, Barcelona, Spain) Map Menu
When? Thursday June 11, 2026
Who With? Owen
Food Style? Catalan
I’m back in Barcelona for a few days en route to Rome, and I’ve already stuffed my face with some excellent tapas from the Clot area. Today though, my mate Owen has taken the day off and we’re going to Tibidabo to try a new restaurant that literally just opened last week.
Tibidabo is up in the mountains west of Barcelona, and in addition to a large church and amusement park, it boasts an incredible view of the city and the Mediterranean Sea. The restaurant is situated right next to the funicular that takes you to and from the city, in what used to be a hotel. Outdoor dining is limited to some tapas-style dishes, but for the authentic Catalan experience, you must dine indoors, and currently only lunch is available. The interior is modern and elegant, with classical music being played as a montage of the Tibidabo church murals appear on a projection. As we’re seated, the main chef, Rafa Zafra, greets us, and it’s only because I recently looked at the website that I recognise him.
The menu is very typical of Catalonian cuisine, highlighting the extensive seafood options as well as the meats from the land - mar i muntanya (sea and mountain). Of course I also spot many classics, like pa amb tomaquet (Catalan tomato bread) and albondigas (meatballs). The waitress has a few recommendations for us, and we’re happy to follow her advice. The various sections of the menu are named after the attractions in the amusement park outside: Crazy Teacups, Roller Coaster, Aeroplane, Pirate Boat, Drop Tower, Carousel, Cuca de Llum (the Tidibado funicular) and Bumper Cars.
Amuse Bouche
Olives and Botifarra
We’re served some complimentary olives and botifarra (sausage meat). Owen doesn’t like olives so I have all of them to myself. The botifarra is meaty and satisfying, while the olives add a nice salinity to compliment the fattiness of the sausage.
Appetiser
Croquetes: Creamy rostit croquettes with alioli and rosemary honey
I looove alioli. I have regrets for not having checked luggage to bring some back to Toronto but it was unfeasible given the rest of the trip. The croquetes are so crunchy on the outside and it literally crumbles at the slightest pressure inside my mouth. The interior is soft and delicious. The aroma of the rosemary honey is incredible, strong yet not overpowering, while the savouriness of the garlic, though just a small dollop on top, helps to balance everything perfectly.
Mains #1
Calamar: Grilled squid with traditional sanfaina and sobrasada
The smell is intoxicating. That wonderful, charred smokiness comes through, along with all the fragrance of the herbs and oils. It’s so tasty, the vegetables from the sanfaina - eggplant, zucchini, onions - add a serious unami hit, while the spices in the sobrasada - mainly paprika here - gives the oil that incredible red colour. There’s little bits of crispiness at the bottom that I just adore. I honestly cannot get enough of this and the bread is perfect for soaking all that delicious sauce up. An excellent recommendation by the waitress, would happily shout the praises of this to anyone visiting.
Mains #2
Ploma ibèrica: Grilled Iberian pork pluma with rosemary and garlic oil
Pluma is the name given to the cut at the back of the Iberian pig loin, its rich and fatty marbling draws comparisons to wagyu beef. Here, it’s cooked “on point” which looks to be slightly rare but it’s incredibly smokey and juicy. The fat on the crust has been rendered perfectly so it’s crispy on the outside, but the meat melts in your mouth. The vegetables are grilled as well, which I find a bit odd because everything kinda tastes similar. In terms of overall taste, it’s well executed but a step down from the explosion of flavour in the squid.
I’ve got my heart set on a crema catalana for dessert, but the waitress recommends the flan. Faced with the dilemma of the century, I look at Owen with pleading eyes and Owen agrees to share both desserts, so we get both. Interestingly enough, the English menu calls the crema catalana a “Catalan crème brûlée”, but I am familiar enough with Catalan cuisine now to know that the two are distinct due to their ingredients and style of cooking. Crema catalana is flavoured with cinnamon and citrus, while in crème brûlée, vanilla is used, as well as heavy cream for the custard.
Dessert #1
Crema catalana
It’s so smooth and creamy with that wonderful crispy sugar crust. It’s rich and decadent and gone within a few minutes. Man, I love this so much. When no one is looking, I lick the plate. I’m about to lick the bowl as well but the waitress tries to take it away. I protest - there is clearly more in there and I paid for it and my Asianness won't let me back down - and she hastily returns the bowl to the table.
Dessert #2
Flam d'ou casolà: Homemade egg custard flan
Honestly, just wow. This is absolute perfection. Like there’s literally nothing wrong I can say about this. The texture is sublime. It’s so eggy and custardy and the caramel has a wonderful bitterness to it to really balances everything so that it isn't too sweet. It’s dense and satisfying, and despite its size, very filling. I’m so glad we ate this second and even more glad that it wasn’t larger than that.
We are both full to the brim. A short walk around Tibidabo's Temple Expiatori del Sagrat Cor will help us digest. As we leave, the maître’d mentions to us that you can get a free ticket down the funicular after dining, which is more useful to Owen than to me, since I’ll be leaving for Rome tomorrow.
Posted by Jeremy at 5:17pm on Tuesday July 7, 2026 :: 0 comments :: 