Where to Eat in Barcelona: Suculent, Majide and a Hidden Escape Above the City

I will bookend my Barcelona series with one of my favorite subjects: food.

In my first post, I took you along on a walking tour through La Boqueria, pintxos bars, and some of Spain's most iconic dishes. As my time in Barcelona came to an end, I wanted to focus on three experiences that stayed with me long after I boarded my flight home.

The first was Suculent, a creative restaurant in El Raval where Chef Antonio Romero transforms exceptional ingredients into dishes that are both inventive and deeply satisfying. The second was Majide, an intimate Japanese restaurant where impeccable seafood and understated execution take center stage. The third was Tibidabo, a mountaintop escape high above the city that offered one final reminder of Barcelona's remarkable beauty.

Together, they provided the perfect ending to my time in one of Europe's great culinary destinations.

Suculent

Suculent is one of those restaurants that reminds you why it pays to venture beyond the city's most obvious dining destinations. Located in Barcelona's vibrant El Raval neighborhood, the restaurant is led by Chef Antonio Romero, whose résumé includes time at the legendary El Bulli. While the influence of modern Spanish cuisine is evident throughout the menu, the dishes never feel experimental for the sake of experimentation. Every component serves a purpose.

The restaurant's name is a play on the Catalan phrase sucar lent, which translates roughly to "dip slowly." After my meal, I understood exactly why that name was chosen.

More than once, I found myself using the restaurant's excellent bread to collect every remaining drop of sauce from the plate.

Anchovy

The meal began with a fresh anchovy marinated in orange gelée and paired with olives.

The combination was bright, clean, and intensely Mediterranean. The citrus softened the anchovy's salinity without diminishing its character, creating a beautifully balanced opening bite.

Grilled Maitake

The grilled maitake arrived looking deceptively simple. One bite revealed a remarkably meaty texture, while pine nuts and a velvety cream sauce added richness without overwhelming the mushrooms themselves. It was a dish that showcased how satisfying vegetables can be when treated with care.

Roasted Duck Croquette

Croquettes often walk a fine line between indulgent and heavy. This version never crossed that line. Filled with duck confit and fried until perfectly crisp, it delivered all the richness one hopes for while remaining surprisingly light. The contrast between the crunchy exterior and luxurious filling made it difficult to stop at one bite.

Red Prawn Ceviche

This dish achieved a beautiful balance of flavors and textures. The acidity of the ceviche brightened the sweet red prawn, while avocado contributed creaminess and corn provided a welcome crunch. At the chef's recommendation, I also sampled the prawn heads. It was excellent advice.

Steak Tartare Over Grilled Bone Marrow

This may be Suculent's signature dish. I had eaten steak tartare before. I had eaten bone marrow before. Together, however, they created something entirely different.

Rich, decadent, and unapologetically indulgent, the dish somehow remained balanced thanks to small potato pillows that added texture and prevented the richness from becoming overwhelming.

Stingray

The stingray was prepared with black butter and fresh herbs before being served atop creamy citrus-infused mashed potatoes. The fish itself was delicate, while the potatoes added brightness that tied the dish together beautifully.

Lamb Neck

Generously seasoned with ras el hanout, the lamb neck was deeply flavorful and fork tender.

Fresh herbs folded into the quinoa provided freshness and contrast to the richness of the meat.

Stuffed Strawberries

Few desserts are more difficult for me to resist than chocolate-covered strawberries.

This interpretation took that familiar idea in a completely different direction. Filled with white chocolate, yogurt, and vanilla gelée, the strawberries managed to feel playful, elegant, and surprisingly light.

Vanilla Cheesecake

The final dessert provided one last surprise.

Unlike the cream cheese-based cheesecakes common in the United States, this version was made with brie. Despite using such a rich cheese, the texture was remarkably airy and delicate. A drizzle of muscat jelly completed the dish and brought a memorable meal to a fitting close.

That final bite concluded my evening at Suculent. The next night would bring a very different experience, but one that proved equally memorable.

Majide

Majide is the more relaxed sibling of Koy Shunka, one of Barcelona's most acclaimed Japanese restaurants. Tucked away from the city's busiest tourist corridors, the restaurant feels almost hidden. The intimate dining room, attentive staff, and measured pace of service create an atmosphere that immediately encourages you to slow down.

I chose a seat at the sushi counter, which proved to be the perfect vantage point. Watching the chefs work with such precision added another layer of appreciation to an already memorable meal. The menu relies on no unnecessary theatrics. Instead, Majide succeeds through exceptional seafood, restraint, and technique.

Ostra "Gillardeau"

I began with a pristine oyster dressed with a touch of ponzu. The preparation was simple, allowing the quality of the oyster to remain the focus.

Shiromi con Hoja de Wasabi

The next course featured beautifully prepared white fish accompanied by wasabi leaves.

Delicate and clean, it highlighted the kitchen's confidence in letting exceptional ingredients speak for themselves.

Tempura de Kokotxas

These tempura-fried fish cheeks were my favorite dish of the evening. Tender, juicy, and remarkably delicate, they demonstrated why fish cheeks are considered a prized delicacy in many parts of Asia. The light tempura coating provided just enough crunch without masking their texture.

Maguro Taru-Taru

The tuna tartare arrived displaying a stunning shade of deep pink. Served with a sesame and ginger sauce, it balanced richness and freshness beautifully.

Almeja con Sake

This dish was an unexpected highlight. The clams arrived swimming in a light sake-based broth that was delicate enough to enhance the shellfish without overwhelming it. I had never encountered clams prepared this way as part of an omakase experience, and I thoroughly enjoyed the addition.

Tokusen Sashimi

The sashimi showcased exactly what Majide does best. The fish was impeccably fresh, expertly sliced, and presented without unnecessary embellishment.

Sushi Mori

Not surprisingly, the sushi was equally impressive. Every piece reflected the same commitment to precision and quality that defined the rest of the meal.

Toro con Trufa Negra

If I had to choose a favorite raw preparation of the evening, this would be it. The toro was paired with shaved black truffle, a combination that initially seemed as though it might be overpowering. Instead, both ingredients remained distinct, enhancing one another without competing for attention.

Toro Tataki

The progression from raw toro to lightly seared toro was a thoughtful one. The brief kiss of heat subtly transformed the texture while preserving the luxurious character that makes toro so prized.

Green Tea Mochi

As the meal drew to a close, I was reminded of what made Majide special.

Nothing felt overly complicated. Nothing felt excessive. The restaurant simply focuses on sourcing excellent ingredients, treating them with respect, and presenting them beautifully. Sometimes that is more than enough.

Tibidabo

With my trip drawing to a close, I decided to leave the city center behind and follow the winding roads up Mount Tibidabo. Rising nearly 1,700 feet above Barcelona, Tibidabo is the highest peak in the Serra de Collserola and offers some of the most spectacular views in the region. The journey itself felt like an escape. As Barcelona gradually shrank below me, the pace of the city faded away.

Temple Expiatori del Sagrat Cor

Crowning the summit is the Temple of the Sacred Heart of Jesus. Standing atop the church is a monumental statue of Christ with outstretched arms, often compared to Rio de Janeiro's famous Christ the Redeemer.

The name Tibidabo originates from Latin and references a passage in the Gospel of Matthew. Matthew 4:9. The phrase translates as "I will give to you," recalling the temptation of Christ in the desert.

View from Tibidabo

The view alone is worth the journey. From the summit, Barcelona stretches toward the Mediterranean in a panorama that makes it easy to understand why this mountain has become such a beloved destination for locals and visitors alike.

Chocolate Covered Waffle

Before heading back down the mountain, I made one final stop at a vendor near the amusement park. As I stood in line, a young girl ahead of me noticed I was studying the menu. With complete confidence and her hands planted firmly on her hips, she informed me, "Chocolate es el mejor." Chocolate is the best. It was delivered with such certainty that ordering anything else no longer seemed like a viable option.

A  few minutes later, I was enjoying a fresh, hot waffle covered in chocolate while overlooking one of the most beautiful cities in Europe. Not a bad way to end a trip. And on that sweet note, I'll conclude my Barcelona series. Next stop: Madrid.