Miquel Pardo
Castellón-born chef-owner of Cruix in la Nova Esquerra de l'Eixample — a Michelin Bib Gourmand built around contemporary cooking and Valencian rice.
- Bib Gourmand
1- Restaurants
- 1
- Born
- 1989 · Onda
Miquel Pardo is the Castellón-born chef-owner of Cruix in Barcelona's Nova Esquerra de l'Eixample, a Michelin Bib Gourmand restaurant he opened in November 2017. His cooking blends contemporary tasting-menu technique with the Valencian rice tradition from his home region.
Biography
Early years
Born in 1989 in Onda (Castellón), Pardo studied cooking at the Escola d'Hostaleria El Grao in Castellón and completed a higher degree at the Escola d'Hostaleria de Galdakano (Bizkaia) in 2012.
Career
Pardo built his career through stages with Jorge Bretón at La Sucursal (Valencia), Jordi Cruz at ABaC (Barcelona), Rafa Peña at Gresca (Barcelona), Ricard Camarena at Canalla Bistro (Valencia), and Albert Adrià at Heart Ibiza. In November 2017 he opened Cruix on Carrer d'Entença in la Nova Esquerra de l'Eixample, where he is chef-owner. Cruix has earned a Michelin Bib Gourmand for its contemporary cooking and shareable Valencian-style rice dishes.
Philosophy
Cruix's cooking is built around seasonal, proximity product transformed through signature technique — small plates, snacks, and rice dishes that bring the Valencian paella tradition into a Barcelona dining room. Pardo describes the rice course as the most personal moment of the menu, the dish that brings the guest closest to his home region.
Restaurants
On Guidavera
1Accolades
- ·Michelin Bib Gourmand at Cruix
- ·Cheese Chef's Challenge winner with Cruix
- ·Trained at ABaC (Jordi Cruz), Gresca (Rafa Peña), and Heart Ibiza (Albert Adrià)
Frequently asked
Does Miquel Pardo have a Michelin star?
No — Cruix carries a Michelin Bib Gourmand for contemporary cooking and Valencian-style rice.
Where can I eat Miquel Pardo's cuisine in Barcelona?
Cruix on Carrer d'Entença in la Nova Esquerra de l'Eixample, near Plaça d'Espanya. The format combines snacks and tapas with shareable Valencian rice dishes.