Restaurant in Callús with history, tradition and signature cuisine

A farmhouse with history where Mediterranean cuisine is reinvented with international experience.

Cal Magre Farmhouse

Masia Cal Magre, in Callús (Barcelona), is much more than a restaurant: it is a personal project born from a passion for gastronomy and the experience accumulated over years in some of the best restaurants in the world.


Since June 2025, we have been opening the doors of this historic farmhouse to offer a proposal that combines traditional Mediterranean cuisine with signature touches, in a unique environment where every detail is designed for you to enjoy a complete experience.

A farmhouse with history in a unique setting

Masia Cal Magre is located in a building with history, a space that preserves the essence of Catalan tradition and which today has been transformed into a restaurant with its own personality.


The natural environment that surrounds the farmhouse, together with the different spaces —cozy interior, terrace and area with stained glass— make each visit special.


Here you don't just come to eat, you come to enjoy the atmosphere, the surroundings and the time without rushing.

Cafetería al aire libre con mesas blancas, un árbol y vistas a la montaña al atardecer.

A personal project with a gastronomic soul

Behind Masia Cal Magre there is a story of effort, learning and passion for cooking.


After years working in the hospitality sector, both in Spain and internationally, we decided to take the plunge and create our own space.


This restaurant was born with the hope of offering something authentic, where each dish reflects our trajectory and our way of understanding gastronomy.


A close, well-kept place designed to make each client feel at home.

Bandeja de bolitas fritas doradas sobre una mesa al aire libre bajo sombrillas, con árboles y gente al fondo.

The international career of chef Santiago Barrera

The kitchen at Masia Cal Magre is led by chef Santiago Barrera, whose professional career is one of the pillars of the project.


His career began in Barcelona, at the W Hotel, and continued to develop in international destinations such as Dubai and Miami.


He has worked in renowned five-star hotel chains such as Jumeirah Burj Al-Arab, Mandarin Oriental or St. Regis, in addition to participating in high-level gastronomic projects such as the pre-opening of Sublimotion in Dubai with Paco Roncero, or collaborating with internationally renowned chefs.


All this experience is translated today into a cuisine that combines technique, creativity and respect for the product.

Bocaditos gourmet glaseados y adornados con hierbas, presentados en una tabla de madera.

Mediterranean cuisine with haute cuisine influence

Our proposal is based on Mediterranean and traditional Catalan cuisine but with a contemporary look influenced by international haute cuisine.


We work with quality products, careful techniques and a clear intention: to offer dishes that maintain the essence, but that also surprise.


Examples of this are preparations such as meat sushi or grilled dishes with a more technical approach, where tradition and innovation coexist in balance.

Lonchas de filete a la parrilla sobre una tabla de madera con sal y mango, al aire libre bajo el sol.

Come and discover the essence of Masia Cal Magre

A gastronomic experience that unites tradition, environment and creativity.