THE RESTAURANT
In the heart of Barcelona, Melós invites you to discover a cuisine inspired by the Mediterranean and rooted in local tradition. A space where heritage meets creativity, designed for you to enjoy food with naturalness and joy.
Chef Miquel Pardo expresses his vision through a cuisine that is honest, close, and deeply connected to its origins. At Melós, the product speaks for itself and technique serves flavor, creating an experience that blends memory and modernity.
With a warm and effortless atmosphere, Melós is a place where everything flows in harmony —a restaurant made to share the pleasure of good food.
CHEF
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.
