When the tasting menu is composed 95% out of beef: Restaurant Lomo Alto (16. August 2025)

Looking for a good piece of meat, we discovered the Lomo Alto and booked a table for six in advance, which is highly recommended. Given the options what you could eat here are quite exhaustive, we finally decided to go for the “Lomo Alto Experience” (EUR 90.00) and make it easy for us since they would just basically bring whatever was part of that menu. The whole thing – not part of the menu – started with “olives and potato crisp”, which was a nice change to the regular ‘olives only’ appetizer.

The first course of the menu were “slices of ox tongue with sechuan and tartar pepper”, which were superbly aromatic. Not only was the quality of the tongue amazing, but that little dot on top combined with the herbs really made it a great first few bites.

Next in line was the “cecina croquette (dried beef)”, which came with a slice of dried beef on top – and turned out to be exquisite, especially if you dipped it in that slightly spicy sauce.

After that, it was time for the “tartare”, which was prepared at the table – in an efficient and professional way.

Frankly, the “matured ox tartare, seasoned on the spot” was prepared perfectly and superbly aromatic. It didn’t need any additional seasoning, but was fully enjoyable the way it was prepared. That little bit of egg yolk on top of it really added to the dish too.

And in all honesty, the “brioche bread”, which came with the tartare was exquisite – smooth, rich, and not as greasy as it so often is.

Somehow they really managed to turn good meat into something amazing. The “matured cow carpaccio, smoked Castilian cheese and onion” was a perfect flavor combination of tasty meat, of intense and interesting cheese, the crunch of the dried capers and the pickled onions, and the intensity of combining it all together would make your taste buds dance.

Then it was time for the “confit and braised fine beans with cow sweetbreads”, which was a bit small, but a nice little bite – and I really enjoy sweetbread, so, it was kind of perfect.

Next in line was something like a tostada. Yes, it wasn’t a tostada, but the “thin pastry with homemade ox sobrassada, cane honey and Mahón-Menorca PDO cheese” was really somehow like that – and the meat which was spread onto it was rich and flavorful – so that you would just want to eat more of it.

For the main course, we went for the “European Cow T-Bone Steak matured for 40-60 days”, which was shown to you before it was prepared …

… then brought to the side of your table …

… and while the first cut was properly cut and prepared for you on a plate, they would cut up the second piece so you could help yourself and get more meat after the first plate.

The meat was actually superbly tender and rich – and they were also rather generous with the fat, which was aromatic and really amazing to eat. The only thing I found rather disappointing were the fries, as they were way too stroppy and not crispy enough for me.

Surprisingly, I even enjoyed the salad since it was served with a rather delicious but simple salad sauce of olive oil, vinegar, salt, and pepper.

Then it was already time for the sweet part, which was “ox crackling puff pastry with smoked blueberries and cinnamon coffee ice cream”. The ox crackling was definitely an interesting add to the dessert – something you can probably add to almost everything – and make it better. It’s like bacon.

Last but not least, it was time for the “Lomo Alto Digestive”, which was some form of gin tonic with celery sorbet mixed into it. Frankly, not my cup of gin.

The place is lovely when you enter downstairs as you get to see all the different cuts of meat plus how they are working in the kitchen …

… to then be brought upstairs, where the tables of Lomo Alto are. The waiter did an outstanding job and was really always there when you needed something. So, frankly, overall, the dining experience at the Lomo Alto is definitely not the cheapest one, but it is quite an amazing one if you’re into meat. The Lomo Alto tasting menu is definitely something I would do again if I was to visit the restaurant again. Booking in advance highly recommended.

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Contact Details:

Restaurant Lomo Alto

Carrer d’Aragó 285

L’Eixample

08009 Barcelona (E)

Tel.: +34 935 19 30 00

Homepage: https://lomoalto.barcelona/lomoalto/

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.