C. Entença, 57. 08015 BCN
Tel: 93 52 52 318
Tuesday and Wednesday:
13.00 to 15.30 / 20.00 to 22.30h.
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
Cruix Menu
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
Press
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.
