{"id":997,"date":"2022-09-23T13:48:52","date_gmt":"2022-09-23T11:48:52","guid":{"rendered":"https:\/\/www.cruixrestaurant.com\/restaurante\/"},"modified":"2026-01-30T13:49:46","modified_gmt":"2026-01-30T12:49:46","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.melosrestaurant.com\/en\/restaurant\/","title":{"rendered":"Restaurant"},"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=”#802937″][vc_empty_space]

In the heart of Barcelona, Mel\u00f3s 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.
\nChef Miquel Pardo expresses his vision through a cuisine that is honest, close, and deeply connected to its origins. At Mel\u00f3s, the product speaks for itself and technique serves flavor, creating an experience that blends memory and modernity.
\nWith a warm and effortless atmosphere, Mel\u00f3s is a place where everything flows in harmony \u2014a restaurant made to share the pleasure of good food.<\/p>\n<\/div>[vc_empty_space]<\/div><\/div><\/div>

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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><\/div><\/div><\/div><\/section>

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Mel\u00f3s, ya despu\u00e9s de una semana de su apertura, se convierte de entrada en uno de los m\u00e1s interesantes restaurantes de la ciudad.<\/p>\n<\/div><\/div>

PHILIPPE REGOL<\/p>

observaciongastronomica.com

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Un debut que promete grandeza.<\/p>\n<\/div><\/div>

PAU AREN\u00d3S<\/p>

elperiodico.com

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Mel\u00f3s llega como una grata sorpresa gastron\u00f3mica antes de acabar el a\u00f1o.<\/p>\n<\/div><\/div>

CRISTINA JOLONCH<\/p>

lavanguardia.com

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Mel\u00f3s ya puede considerarse un restaurante de categor\u00eda, como dicen los valencianos.<\/p>\n<\/div><\/div>

MAR ROCABERT<\/p>

elpais.com

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Mel\u00f3s, el nou restaurant de Barcelona que combina territori, confort i alegr\u00eda.<\/p>\n<\/div><\/div>

ROSA RODON<\/p>

mengem.ara.cat

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\"\"\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t
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melosbcn<\/h3>\n\t\t\t\t\t\t\t\t\t

Cuinem el Mediterrani amb pausa, producte i emoci\u00f3.
\nXef @miquel.pardo<\/p>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/a>\n<\/div>\n\n\t

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\n\t\t\n\t\t\tUn nou mar i muntanya, perfecte per donar la benvi<\/span>\n\t\t\t\t\t\t\t\t\t\"Un\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tAhir vam celebrar el 4 mans amb el @tonetromero. G<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"Ahir\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tCinc plats diferents per gaudir de la nostra cuina<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"Cinc\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tGrifola de castanyer i anguila. A la base, crema d<\/span>\n\t\t\t\t\t\t\t\t\t\"Grifola\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tNou mes, nou xef convidat. El proper diumenge 12 d<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"Nou\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\t"En MEL\u00d3S, me esperaba como una buena casa de comi<\/span>\n\t\t\t\t\t\t\t\t\t\""En\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tAix\u00ed va ser el nostre sopar maridatge d\u2019ahir amb e<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"Aix\u00ed\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tDarrere dels espais que coneixeu a Mel\u00f3s, tenim un<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"Darrere\n\t\t<\/a>\n\t<\/div>\n<\/div>\t<\/div>\n\n\t
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