Castellon-born chef Miquel Pardo (Cruix) delivers haute cuisine with Mediterranean roots through two tasting menus that strike a well-suited balance between tradition, product and modernity. Standout dishes include the quail served in two stages and the lightly seared skate with Milanese-style noodles. As a nod to his origins, the sea anemone and Norway lobster rice makes for a memorable finale. A well-chosen wine list and attentive service complete a flawless experience. In this simple space—with a
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- Address
- Mallorca, 303, 08037 Barcelona (L'Eixample Dret)
- Phone
- +34-638629681
- Website
- melosrestaurant.com
- Directions
- Get directions
Saves & bookings on Pearl
Castellon-born chef Miquel Pardo (Cruix) delivers haute cuisine with Mediterranean roots through two tasting menus that strike a well-suited balance between tradition, product and modernity. Standout dishes include the quail served in two stages and the lightly seared skate with Milanese-style noodles. As a nod to his origins, the sea anemone and Norway lobster rice makes for a memorable finale.
A well-chosen wine list and attentive service complete a flawless experience. In this simple space—with a bar, a handful of tables and a charming inner terrace—the focus is firmly on the plate. A restaurant destined to shine.
- Quail: Life
- Quail: Death
- Skatefish casserole
- La Paella (reinterpretation)
- Melós, Sea and Land
- Rice with sea anemone and Norway lobster
- Potato noodles in the sea
Recognition history
Dated appearances from independent guides and award organizations, with the underlying list record or original source where available.
Macarfi 7.9 Food Rating
Macarfi
Michelin Plate
Michelin
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At a Glance
- Elegant
- Cozy
- Sophisticated
- Intimate
- Date Night
- Special Occasion
- Business Dinner
- Group Dining
- Standalone
- Design Destination
- Extensive Wine List
- Local Sourcing
- Street Scene
Small haute-cuisine dining room in Barcelona’s Dreta de l’Eixample with a refined but warm atmosphere, focused on storytelling tasting menus that mix Mediterranean roots, Catalan territory, and the chef’s personal memories; designed for leisurely, joyful meals rather than quick turnover.