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

Reservation

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 / 20:00h to 22:30

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 / 20:00h to 22:30h

.

Reservation

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.

+ Photos

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.

+ Photos

Cruix Menu

Cold Courses / Plats Froids

MARINATED TOMATOE SALAD
SALADE DE TOMATES MARINÉES

OYSTER AND TOMATOE
HUÎTRE ET TOMATE

RUSSIAN RED TUNA NIGIRI
NIGIRI RUSSE DE THON ROUGE

IBERIC HAM NIGIRI
NIGIRI DE JAMBON IBÉRIQUE

ANCHOVIES IN VINEGAR WITH ROMESCO
ANCHOIES EN VINAIGRE AVEC ROMESCO

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

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

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC PESTO

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

Hot Courses / Plats Chauds

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

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

BROCCOLI TANDOORI
BROCOLI TANDOORI

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

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

Rice / Riz

“LÁGRIMA IBÉRICA” (PORK) AND EGGPLANT
“LÁGRIMA IBÉRICA” (PORC) ET AUBERGINE

BABY SQUID BLACK RICE WITH ALIOLI MOUSSE
RIZ NOIR DE CALAMAR AVEC MOUSSE D’ ALIOLI

PRAWN, ROASTED PEPPER AND GARLIC
DE CREVETTES, POIVRONS RÔTIS ET AIL

VEGAN RICE
RIZ DU JARDIN

BEEF AND “PIPARRAS” RICE
RIZ DE BOEUF ET “PIPARRAS”

Cruix Menu

Cold Courses / Plats Froids

MARINATED TOMATOE SALAD
SALADE DE TOMATES MARINÉES

OYSTER AND TOMATOE
HUÎTRE ET TOMATE

RUSSIAN RED TUNA NIGIRI
NIGIRI RUSSE DE THON ROUGE

IBERIC HAM NIGIRI
NIGIRI DE JAMBON IBÉRIQUE

ANCHOVIES IN VINEGAR WITH ROMESCO
ANCHOIES EN VINAIGRE AVEC ROMESCO

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

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

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC PESTO

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

Hot Courses / Plats Chauds

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

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

BROCCOLI TANDOORI
BROCOLI TANDOORI

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

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

Rice / Riz

“LÁGRIMA IBÉRICA” (PORK) AND EGGPLANT
“LÁGRIMA IBÉRICA” (PORC) ET AUBERGINE

BABY SQUID BLACK RICE WITH ALIOLI MOUSSE
RIZ NOIR DE CALAMAR AVEC MOUSSE D’ ALIOLI

PRAWN, ROASTED PEPPER AND GARLIC
DE CREVETTES, POIVRONS RÔTIS ET AIL

VEGAN RICE
RIZ DU JARDIN

BEEF AND “PIPARRAS” RICE
RIZ DE BOEUF ET “PIPARRAS”

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.