{"id":997,"date":"2022-09-23T13:48:52","date_gmt":"2022-09-23T11:48:52","guid":{"rendered":"https:\/\/www.cruixrestaurant.com\/restaurante\/"},"modified":"2024-12-10T11:41:21","modified_gmt":"2024-12-10T10:41:21","slug":"restaurante","status":"publish","type":"page","link":"https:\/\/www.cruixrestaurant.com\/en\/restaurante\/","title":{"rendered":"Restaurante"},"content":{"rendered":"
[vc_custom_heading text=”THE RESTAURANT” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes”][vc_separator color=”custom” align=”align_left” border_width=”2″ el_width=”30″ accent_color=”#40949d”][vc_empty_space]

We are located in Barcelona’s Eixample, near Plaza Espa\u00f1a. In the Cruix Restaurant we propose a fresh and fun cuisine with its tapas, signature bites and surprising rice in paella. We work with the best seasonal and proximity products, transforming very humble ingredients into haute cuisine dishes. In the rice dishes is where our chef, Miquel Pardo, makes you feel at home, with a rice in paella to share and enjoy as it is traditionally done in his land. A thin layer of tasty rice, covered with your favorite ingredients and a delicious socarrat, which will not leave you indifferent. With us you will find yourself in an informal and cheerful atmosphere, to enjoy with your partner or friends. Enjoy a gastronomic experience, within everyone’s reach.<\/p>\n<\/div>[vc_empty_space][vc_tta_accordion title_tag=”h6″ section_title_tag=”h6″ style=”flat” shape=”square” color=”black” c_align=”center” c_icon=”” active_section=”10″ no_fill=”true” collapsible_all=”true”][vc_tta_section i_icon_fontawesome=”far fa-plus-square” add_icon=”true” title=”Fotos” tab_id=”fotos-Cruix”][vc_media_grid element_width=”3″ gap=”10″ grid_id=”vc_gid:1733827232042-4a5fdf6f-c6fe-2″ include=”161,160,159,158,157,156,155,154,153,152,151,150″][\/vc_tta_section][\/vc_tta_accordion]<\/div><\/div><\/div>

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[vc_empty_space height=”64px” el_class=”show-mobile”][vc_custom_heading text=”EL CHEF” use_theme_fonts=”yes”][vc_separator color=”custom” align=”align_left” border_width=”2″ el_width=”30″ accent_color=”#40949d”][vc_empty_space]

Miquel Pardo<\/strong>\u00a0was born in 1989 in Onda (Castell\u00f3n), since he was very young, he decides to study cuisine in the Hospitality and tourism school of \u201cEl Grao\u201d in Castell\u00f3n. Then he continues his cuisine studies with a superior degree in the hospitality school of Galdakano (Bizkaia) in 2012. He starts his professional\u00a0 experience as a trainee in \u201cLa Sucursal\u201d with Jorge Bret\u00f3n, \u201cBoroa\u201d with Gartzia and in the restaurant \u201cAbac\u201d with Jordi Cruz. After learning with all those chefs, he Works in \u201cGresca\u201d with Rafa Pe\u00f1a, \u201cCanalla Bistro\u201d with Ricard Camarena and \u201cHeart Ibiza\u201d with Albert Adri\u00e0. Then he participates in the opening of the restaurant \u201cDando Le\u00f1a\u201d with Tom\u00e1s Guitxandut in Valencia. In November 2017 he decides to open the restaurant \u201cCruix\u201d where he performs as Chef.<\/p>\n<\/div>[vc_empty_space][vc_single_image image=”2581″ img_size=”200×200″ alignment=”center” css=””]<\/div><\/div><\/div><\/section>

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Amigos de Michel\u00edn, aqu\u00ed tambi\u00e9n una peque\u00f1a visita se impone. Cruix es un potencial Big Gourmand como una 'casa de pag\u00e8s'!<\/p>\n<\/div><\/div>

PHILIPPE REGOL<\/p>

observaciongastronomica.com

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Deposito grandes esperanzas en Cruix. Hay algo ah\u00ed que explotar\u00e1 como un pastel con petardos.<\/p>\n<\/div><\/div>

PAU AREN\u00d3S<\/p>

elperiodico.com

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Un ejercicio de ingenier\u00eda culinario-financiera en el que no falta la imaginaci\u00f3n, la cuidada materia prima ni, por supuesto, el sabor.<\/p>\n<\/div><\/div>

DANIEL MURO<\/p>

Estocomo.com

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Miquel Pardo, chef del restaurante CruiX, no ha querido que la paella sea un destino final sino un plato importante, y ha dispuesto un men\u00fa de degustaci\u00f3n que es para sacarse el sombrero.<\/p>\n<\/div><\/div>

RICARD MART\u00cdN<\/p>

TimeOut Barcelona

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Las t\u00e9cnicas de alta cocina del chef Miquel Pardo no hacen que el bolsillo se resienta.<\/p>\n<\/div><\/div>

M\u00d2NICA ESCUDERO<\/p>

elcomidista (elpais.com)a

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Miquel Pardo te cuenta c\u00f3mo conseguir un buen Socarrat.<\/p>\n<\/div><\/div>

MIKEL L\u00d3PEZ ITURRIAGA<\/p>

elcomidista (elpais.com)a

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El Cruix t\u00e9 potencial per escruixir el panorama, fent cuina popular estudiada en alta gastronom\u00eda.<\/p>\n<\/div><\/div>

RICARD MART\u00cdN<\/p>

timeout.cat

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Miquel Pardo ha dispuesto un men\u00fa de degustaci\u00f3n que es para sacarse el sombrero.<\/p>\n<\/div><\/div>

RICARD MART\u00cdN<\/p>

TimeOut Barcelona

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Al Cruix de la paella, com a casa, i sense oblidar-se dels entrants.<\/p>\n<\/div><\/div>

MARTA CARNICERO<\/p>

La Vanguardia

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Miquel Pardo y Carlos Fern\u00e1ndez defienden una cocina elaborada y cachonda a precio de aplauso.<\/p>\n<\/div><\/div>

PAU AREN\u00d3S<\/p>

elperiodico.com

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Este es probablemente uno de mis mejores descubrimientos en los \u00faltimos meses, 'Cruix' no muy lejos de la Plaza de Espa\u00f1a.<\/p>\n<\/div><\/div>

HEDOFOODIA<\/p>


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Cruix Restaurant . Un \u2018Disfrutar\u2019 per a pressupostos redu\u00efts.<\/p>\n<\/div><\/div>

RICARD SAMPERE<\/p>

restaurantscat.cat

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[vc_empty_space height=”16px”][vc_custom_heading text=”INSTAGRAM” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”custom” border_width=”2″ el_width=”20″ accent_color=”#40949d”][vc_empty_space]
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\n \n Per als dies calorosos, no hi ha res millor que el<\/span>\n \n\t <\/path>\n\t <\/svg>\t \"Per\n <\/a>\n <\/div>\n<\/div>
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\n \n Tenim l\u2019espai perfecte per compartir amb company<\/span>\n \t \"Tenim\n <\/a>\n <\/div>\n<\/div>
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\n \n A la carta o al nostre men\u00fa Cruix podr\u00e0s gaudir <\/span>\n \n\t <\/path>\n\t <\/svg>\t \"A\n <\/a>\n <\/div>\n<\/div>
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\n \n Comenzamos semana con un El\u00e1stico Field Blend 202<\/span>\n \n\t <\/path>\n\t <\/svg>\t \"Comenzamos\n <\/a>\n <\/div>\n<\/div>
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\n \n Quan es tracta d\u2019arrossos, a Cruix sempre hi ha <\/span>\n \t <\/path><\/svg> \"Quan\n <\/a>\n <\/div>\n<\/div>
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\n \n Ostres, finger food, plats freds, plats calents, p<\/span>\n \t <\/path><\/svg> \"Ostres,\n <\/a>\n <\/div>\n<\/div>
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\n \n La carxofa est\u00e0 en el millor moment d\u2019una de le<\/span>\n \n\t <\/path>\n\t <\/svg>\t \"La\n <\/a>\n <\/div>\n<\/div>
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\n \n Fes una pausa a la jornada laboral, gaudeix d\u2019un<\/span>\n \n\t <\/path>\n\t <\/svg>\t \"Fes\n <\/a>\n <\/div>\n<\/div> <\/div>\n\n\t
\n\n\t\t\t\n\t\t\tLoad More<\/span>\n\t\t\t<\/span>\n\t\t<\/a>\n\t\n\t\t\t\n \n \n\t <\/path>\n\t <\/svg> Follow on Instagram<\/span>\n <\/a>\n <\/span>\n\t\n<\/div>\n\n\t \n\t<\/span>\n\t<\/div>\n\n\n<\/div>[vc_empty_space]<\/div><\/div><\/div><\/section>\n<\/div>","protected":false},"excerpt":{"rendered":"[vc_custom_heading text=\"THE RESTAURANT\" font_container=\"tag:h1|text_align:left\" use_theme_fonts=\"yes\"][vc_separator color=\"custom\" align=\"align_left\" border_width=\"2\" el_width=\"30\" accent_color=\"#40949d\"][vc_empty_space]We are located in Barcelona's Eixample, near Plaza Espa\u00f1a. In the Cruix Restaurant we propose a fresh and fun cuisine with its tapas, signature bites and surprising rice in paella. We work with the best seasonal and proximity products, transforming very humble ingredients into haute cuisine dishes. In the rice dishes is where our chef, Miquel Pardo, makes you feel at home, with a rice in paella to share and enjoy as it is traditionally done in his land. A thin layer of tasty rice, covered with your favorite ingredients and a delicious socarrat, which will not leave you indifferent. With us you will find yourself in an informal and cheerful atmosphere, to enjoy with your partner or friends. Enjoy a gastronomic experience, within everyone's reach. [vc_empty_space][vc_tta_accordion title_tag=\"h6\" section_title_tag=\"h6\" style=\"flat\" shape=\"square\" color=\"black\" c_align=\"center\" c_icon=\"\" active_section=\"10\" no_fill=\"true\" collapsible_all=\"true\"][vc_tta_section i_icon_fontawesome=\"far fa-plus-square\" add_icon=\"true\" title=\"Fotos\" tab_id=\"fotos-Cruix\"][vc_media_grid element_width=\"3\" gap=\"10\" grid_id=\"vc_gid:1733827232042-4a5fdf6f-c6fe-2\" include=\"161,160,159,158,157,156,155,154,153,152,151,150\"][\/vc_tta_section][\/vc_tta_accordion][vc_empty_space height=\"256px\"][vc_single_image image=\"131\" img_size=\"full\"][vc_empty_space height=\"64px\" el_class=\"show-mobile\"][vc_custom_heading text=\"EL CHEF\" use_theme_fonts=\"yes\"][vc_separator color=\"custom\" align=\"align_left\" border_width=\"2\" el_width=\"30\" accent_color=\"#40949d\"][vc_empty_space]Miquel Pardo\u00a0was born in 1989 in Onda (Castell\u00f3n), since he was very young, he decides to study cuisine in the Hospitality and tourism school of \u201cEl Grao\u201d in Castell\u00f3n. Then he continues his...","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-997","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/pages\/997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/comments?post=997"}],"version-history":[{"count":12,"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/pages\/997\/revisions"}],"predecessor-version":[{"id":2585,"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/pages\/997\/revisions\/2585"}],"wp:attachment":[{"href":"https:\/\/www.cruixrestaurant.com\/en\/wp-json\/wp\/v2\/media?parent=997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}