Rafa Zafra opens Masia Tibidabo, the highest restaurant in Barcelona

Masia Tibidabo opened on 4 June 2026 at the very top of the mountain, inside the restored 1901 farmhouse that gives it its name — around 500 metres up, with Barcelona, the Collserola hills and the sea laid out below. It bills itself as the highest restaurant in the city, and it's the work of Rafa Zafra, the chef behind Estimar and Amar.

Zafra did the gastronomic consulting here rather than running the pass day to day: he designed the menu and trained the team for BSM, the municipal company that operates the Tibidabo amusement park. The cooking is Catalan and built for sharing — the menu runs to Russian salad with tuna belly and piparras, cod xatonada, cannelloni, snails, meatballs and veal fricandó, at an average of around €45 a head.

There's a good bit of backstory: BSM first approached Albert Adrià, who turned it down and pointed them to Zafra instead (Adrià has a separate project of his own coming to the park). The building is the original masia, a modernist pile inaugurated in 1901 — the same year the park opened, so the restaurant lands squarely in Tibidabo's 125th-anniversary year. It's been restored by Varis Arquitectes under Dani Freixes and split into three spaces: a main dining room, a mirador room and a terrace.

For now it's lunch only, Wednesday to Sunday, with the terrace open from 11am for vermouth, sandwiches and tapas. Reservations include the ride up on the Cuca de Llum funicular.