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

 

From Tuesday to Thursday:
13.00 to 16.00 / 20.00 to 23.00h.
Friday and Saturday:
13:00 to 16:00 / 20:00 to 23:30h.

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

 

From Tuesday to Thursday:
13.00 to 16.00 / 20.00 to 23.00h.
Friday and Saturday:
13:00 to 16:00 / 20:00 to 23:30h.

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

Cold Courses / Plats Froids

OYSTER THAI
HUÎTRE THAI

RUSSIAN RED TUNA NIGIRI
NIGIRI RUSSE DE THON ROUGE

ANCHOVIES IN VINEGAR WITH ROMESCO
ANCHOIES EN VINAIGRE AVEC ROMESCO

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

BEETROOT HUMMUS, MUSHROOMS AND TARTUFO
HUMMUS DE BETTERAVE , CHAMPIGNONS ET TARTUFO

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC PESTO

SALMON TARTAR “PERU”
TARTAR DE SAUMON “PERU”

IBERIC HAM
JAMBON IBÉRIQUE

Hot Courses / Plats Chauds

EGGPLANT BENEDICTINE
AUBERGINE BENÉDICTINE

BROCCOLI TANDOORI
BROCOLI TANDOORI

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

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

OXTAIL MEATBALLS
BOULETTES DE QUEUE DE BOEUF

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

BEEF SWEETBREAD WITH PUMPKIN AND CHIMICHURRI CREAM
RIS DE VEAU AVEC CRÉMEUX DE CITRUILLE ET CHIMICHURRI

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

 

 

 

Sweet Courses / Desserts

SAD DAY IN THE BEACH
JOURNÉE TRISTE À LA PLAGE
(Chocolate and caramel cream, wafer)

CURRYOUS
CURRYOSET
(Green thai curry ice cream, mango, and a spicy Touch)

PINEAPPLE IN THE MEADOW
ANANAS À LA PRAIRIE
(Natural pineapple with parsley ice cream and coconut snow)

ICE CREAM SOUP TOM KHA KAI

SOUPE CRÈME GLACÉE TOM KHA KAI

(Iced Tom kha kai soup, strawberry and banana stew, and contonese nuts)

 

 

Cruix Menu

Cold Courses / Plats Froids

OYSTER THAI
HUÎTRE THAI

RUSSIAN RED TUNA NIGIRI
NIGIRI RUSSE DE THON ROUGE

ANCHOVIES IN VINEGAR WITH ROMESCO
ANCHOIES EN VINAIGRE AVEC ROMESCO

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

BEETROOT HUMMUS, MUSHROOMS AND TARTUFO
HUMMUS DE BETTERAVE , CHAMPIGNONS ET TARTUFO

ZUCCHINI NOODLES WITH PESTO
NOUILLES DE COURGETTE AVEC PESTO

SALMON TARTAR “PERU”
TARTAR DE SAUMON “PERU”

IBERIC HAM
JAMBON IBÉRIQUE

Hot Courses / Plats Chauds

EGGPLANT BENEDICTINE
AUBERGINE BENÉDICTINE

BROCCOLI TANDOORI
BROCOLI TANDOORI

DUCK CROQUETES PEKIN STYLE
CROQUETTES DE CANARD PEKIN

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

OXTAIL MEATBALLS
BOULETTES DE QUEUE DE BOEUF

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

BEEF SWEETBREAD WITH PUMPKIN AND CHIMICHURRI CREAM
RIS DE VEAU AVEC CRÉMEUX DE CITRUILLE ET CHIMICHURRI

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

 

 

 

Sweet Courses / Desserts

SAD DAY IN THE BEACH
JOURNÉE TRISTE À LA PLAGE
(Chocolate and caramel cream, wafer)

CURRYOUS
CURRYOSET
(Green thai curry ice cream, mango, and a spicy Touch)

PINEAPPLE IN THE MEADOW
ANANAS À LA PRAIRIE
(Natural pineapple with parsley ice cream and coconut snow)

ICE CREAM SOUP TOM KHA KAI

SOUPE CRÈME GLACÉE TOM KHA KAI

(Iced Tom kha kai soup, strawberry and banana stew, and contonese nuts)

 

 

CRUIX TEAM

Carlos Fernández and Miquel Pardo we met when studying in Bilbao, apart of developing a close friendship, we saw that we could fit very well managing a restaurant so we decided that one day we would open one together. After graduating in the hospitality school, each one followed his way, Carlos in the hospitality and Miquel cooking, both working in different places until five years later when we met in Barcelona and made our dream a reality. We like what we do, we love rice, sharing it and speaking about it, it makes part of our culture, we have to take care of it and respect it as it deserves. We have to maintain a high standard as Barcelona is the gate for all the tourism that wants to know our culture and the locals are very demanding with what they eat.

Carlos Fernández was born in Valladolid in 1991; he graduates in hospitality in the Hospitality school of Artxanda in Bilbao.  After graduating, he Works as a waiter in several restaurants as “Les Dryades” in France, or “El Bulevard” in Bilbao. He continues his studies specializing in sommelier and hotel management. He works as a receptionist in the hotel Edouard VI in Paris and as shift leader in the reception of the Eurostars Grand Marina 5*GL Barcelona. From September 2016 until September 2017 he works as a receptionist in the hotel Claris 5*GL in Barcelona. In November 2017 he decides to open the restaurant “Cruix” where he performs as maître.

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

Carlos Fernández and Miquel Pardo we met when studying in Bilbao, apart of developing a close friendship, we saw that we could fit very well managing a restaurant so we decided that one day we would open one together. After graduating in the hospitality school, each one followed his way, Carlos in the hospitality and Miquel cooking, both working in different places until five years later when we met in Barcelona and made our dream a reality. We like what we do, we love rice, sharing it and speaking about it, it makes part of our culture, we have to take care of it and respect it as it deserves. We have to maintain a high standard as Barcelona is the gate for all the tourism that wants to know our culture and the locals are very demanding with what they eat.

Carlos Fernández was born in Valladolid in 1991; he graduates in hospitality in the Hospitality school of Artxanda in Bilbao.  After graduating, he Works as a waiter in several restaurants as “Les Dryades” in France, or “El Bulevard” in Bilbao. He continues his studies specializing in sommelier and hotel management. He works as a receptionist in the hotel Edouard VI in Paris and as shift leader in the reception of the Eurostars Grand Marina 5*GL Barcelona. From September 2016 until September 2017 he works as a receptionist in the hotel Claris 5*GL in Barcelona. In November 2017 he decides to open the restaurant “Cruix” where he performs as maître.

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

For buying a gift voucher please send an email to reservas@cruixrestaurant.com

Contact us:

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

Opening hours:

From Tuesday to Thursday:
13.00 to 16.00 / 20.00 to 23.00h.
Friday and Saturday:
13:00 to 16:00 / 20:00 to 23:30h.

Follow us in:

             
Work with us

© Designed by: