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 Menu

Menu Grand Cruix

RUSSIAN RED TUNA NIGIRI
NIGIRI RUSSE DE THON ROUGE

ANGELET’S ANCHOVIES HOMELY CURED
LES ANCHOIES D’ ANGELET SALÉES CHEZ NOUS

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC DU PESTO

COD “CHURROS” WITH ALIOLI MOUSSE
“CHURROS” DE MORUE AVEC MOUSSE DE ALIOLI

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

CARROT HUMMUS WITH ORANGE AND FETA “SALPICÓN”
HUMMUS DE CAROTTE AVEC “SALPICÓN” D’ORANGE ET FETA

SEA BASS TARTAR AFRICAN STYLE
TARTAR DE LOUP DE MER À L’AFRICAINE

BROCCOLI TANDOORI
BROCOLI TANDOORI

SKATEFISH TACO DORADO WITH BLACK GARLIC MOLE
TACO DORADO DE RAIE AVEC MOLE D’ AIL FERMENTÉ

“LAGRIMA IBERICA” (PORK) AND EGGPLANT RICE
RIZ DE “LAGRIMA IBERICA” (PORC) ET AUBERGINE

TOM KHA KAI SOUP ICE CREAM, STRAWBERRY AND BANANA STEW
GLACE DE SOUPE TOM KHA KAI, RAGOÛT FRAISE BANANE

SAD DAY IN THE BEACH
JOURNÉE TRISTE À LA PLAGE

34€

(Bread  /  pain 1€)
The Cruix menu will be served for the whole table untill 15 minutes before of the kitchen closure

Tasting Menu / Menu Dégustation

ANGELET’S ANCHOVIES HOMELY CURED
LES ANCHOIES D’ ANGELET SALÉES CHEZ NOUS

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC DU PESTO

COD “CHURROS” WITH ALIOLI MOUSSE
“CHURROS” DE MORUE AVEC MOUSSE DE ALIOLI

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

CARROT HUMMUS WITH ORANGE AND FETA “SALPICÓN”
HUMMUS DE CAROTTE AVEC “SALPICÓN” D’ ORANGE ET FETA

BROCCOLI TANDOORI
BROCOLI TANDOORI

“LÁGRIMA IBÉRICA” (PORK) AND EGGPLANT RICE
RIZ DE “LAGRIMA IBÉRICA” (PORC) ET AUBERGINE

MELON & WATERMELON BALLS WITH PEACH

SAD DAY IN THE BEACH
JOURNÉE TRISTE À LA PLAGE

28€ 

(Bread / Pain 1€)
The Cruix menu will be served for the whole table untill 15 minutes before of the kitchen closure

Cruix Menu

Menu Grand Cruix

RUSSIAN RED TUNA NIGIRI
NIGIRI RUSSE DE THON ROUGE

ANGELET’S ANCHOVIES HOMELY CURED
LES ANCHOIES D’ ANGELET SALÉES CHEZ NOUS

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC DU PESTO

COD “CHURROS” WITH ALIOLI MOUSSE
“CHURROS” DE MORUE AVEC MOUSSE DE ALIOLI

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

CARROT HUMMUS WITH ORANGE AND FETA “SALPICÓN”
HUMMUS DE CAROTTE AVEC “SALPICÓN” D’ORANGE ET FETA

SEA BASS TARTAR AFRICAN STYLE
TARTAR DE LOUP DE MER À L’AFRICAINE

BROCCOLI TANDOORI
BROCOLI TANDOORI

SKATEFISH TACO DORADO WITH BLACK GARLIC MOLE
TACO DORADO DE RAIE AVEC MOLE D’ AIL FERMENTÉ

“LAGRIMA IBERICA” (PORK) AND EGGPLANT RICE
RIZ DE “LAGRIMA IBERICA” (PORC) ET AUBERGINE

TOM KHA KAI SOUP ICE CREAM, STRAWBERRY AND BANANA STEW
GLACE DE SOUPE TOM KHA KAI, RAGOÛT FRAISE BANANE

SAD DAY IN THE BEACH
JOURNÉE TRISTE À LA PLAGE

34€

(Bread  /  pain 1€)
The Cruix menu will be served for the whole table untill 15 minutes before of the kitchen closure

Tasting Menu / Menu Dégustation

ANGELET’S ANCHOVIES HOMELY CURED
LES ANCHOIES D’ ANGELET SALÉES CHEZ NOUS

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC DU PESTO

COD “CHURROS” WITH ALIOLI MOUSSE
“CHURROS” DE MORUE AVEC MOUSSE DE ALIOLI

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

CARROT HUMMUS WITH ORANGE AND FETA “SALPICÓN”
HUMMUS DE CAROTTE AVEC “SALPICÓN” D’ ORANGE ET FETA

BROCCOLI TANDOORI
BROCOLI TANDOORI

“LÁGRIMA IBÉRICA” (PORK) AND EGGPLANT RICE
RIZ DE “LAGRIMA IBÉRICA” (PORC) ET AUBERGINE

MELON & WATERMELON BALLS WITH PEACH

SAD DAY IN THE BEACH
JOURNÉE TRISTE À LA PLAGE

28€ 

(Bread / Pain 1€)
The Cruix menu will be served for the whole table untill 15 minutes before of the kitchen closure

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

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