RESERVAS 935252318 - CONSULTAS WHATSAPP 688973732 reservas@cruixrestaurant.com
C. Entença, 57. 08015 BCN
Tel: 93 52 52 318

 

Monday & Tuesday:
closed

Wednesday & Thursday:
13.00h to 15.30h / 20.00h to 22.30h

Friday & Saturday:
13:00h to 16:00h / 20:00 to 23:30h

Sunday:
13:00h to 16:00h

C. Entença, 57. 08015 BCN
Tel: 93 52 52 318

 

Monday & Tuesday:
closed

Wednesday & Thursday:
13.00h to 15.30h / 20.00h to 22.30h

Friday & Saturday:
13:00h to 16:00h / 20:00 to 23:30h

Sunday:
13:00h to 16:00h

.

The restaurant

We are a casual restaurant with creative and surprising tapas, as well as traditional paellas with an innovative touch, tasty stocks, crispy and thin, with a perfect “socarrat”. The mood of Cruix is young, bustling and dymanic right in the eixample of Barcelona next to plaza Espanya. We love what we do and we make it feel every day in our restaurant providing to everyone that visits us a gourmet experience for a very affordable price.

The restaurant

We are a casual restaurant with creative and surprising tapas, as well as traditional paellas with an innovative touch, tasty stocks, crispy and thin, with a perfect “socarrat”. The mood of Cruix is young, bustling and dymanic right in the eixample of Barcelona next to plaza Espanya. We love what we do and we make it feel every day in our restaurant providing to everyone that visits us a gourmet experience for a very affordable price.

CRUIX TEAM

Miquel Pardo was born in 1989 in Onda (Castellón), since he was very young, he decides to study cuisine in the Hospitality and tourism school of “El Grao” in Castellón. Then he continues his cuisine studies with a superior degree in the hospitality school of Galdakano (Bizkaia) in 2012. He starts his professional  experience as a trainee in “La Sucursal” with Jorge Bretón, “Boroa” with Gartzia and in the restaurant “Abac” with Jordi Cruz. After learning with all those chefs, he Works in “Gresca” with Rafa Peña, “Canalla Bistro” with Ricard Camarena and “Heart Ibiza” with Albert Adrià. Then he participates in the opening of the restaurant “Dando Leña” with Tomás Guitxandut in Valencia. In November 2017 he decides to open the restaurant “Cruix” where he performs as Chef.

CRUIX team

Miquel Pardo was born in 1989 in Onda (Castellón), since he was very young, he decides to study cuisine in the Hospitality and tourism school of “El Grao” in Castellón. Then he continues his cuisine studies with a superior degree in the hospitality school of Galdakano (Bizkaia) in 2012. He starts his professional  experience as a trainee in “La Sucursal” with Jorge Bretón, “Boroa” with Gartzia and in the restaurant “Abac” with Jordi Cruz. After learning with all those chefs, he Works in “Gresca” with Rafa Peña, “Canalla Bistro” with Ricard Camarena and “Heart Ibiza” with Albert Adrià. Then he participates in the opening of the restaurant “Dando Leña” with Tomás Guitxandut in Valencia. In November 2017 he decides to open the restaurant “Cruix” where he performs as Chef.

Press

 

"Miquel Pardo te cuenta como conseguir un buen Socarrat”

MIKEL LÓPEZ ITURRIAGA elcomidista (elpais.com)

Press

 

"Miquel Pardo te cuenta como conseguir un buen Socarrat”

MIKEL LÓPEZ ITURRIAGA elcomidista (elpais.com)

Cruix as a gift

Contact us:

Carrer d’Entença, 57.
08015 Barcelona.
Tel: 93 52 52 318 reservas@cruixrestaurant.com

Opening hours:

Sunday night, monday & tuesday:
CLOSED
Wednesday & Thursday:
13.00h to 15.30h / 20.00h to 22.30h
Friday & Saturday:
13:00h to 16:00h / 20:00 to 23:30h
Sunday:
13:00h to 16:00h

Follow us in:

             
Work with us
© Designed by: