Melós: the new restaurant in Barcelona designed by Miquel Pardo, who will donate a selection of arosos when Cruix opens | Gastronomy

Mikel Pardo was about to land back in Barcelona, ​​and decided to open his first restaurant, where he wanted to serve seven courses because he did not have arrossos a la ciutat, an opinion full of motivation. During the entire search for the main part of the land, the municipality of Onda in Castelo, he also wanted to enjoy the follow-up of the learner, with the support of Ricard Camarena and Albert Adrià. With this illusion, Cruix was no longer in a small local agreement to lead the Entente, which turned out to be a success and became well-influenced as the kitchen with the savior. See you after the first adventure, the most popular cuisine of Valenci, also a proposal that goes straight to the gastronomic group, along the Mallorca route. Even four sets of alternating names, Milos can already be considered a restaurant of the category, with two Valencian residents.

Milos, he’s so cool

Start with novetat, who always believes the most interest in the pottery malts already connected to Cruix. Despite the mistake he made with a restaurant project that was not successful, Miquel Pardo would not have discouraged him, but would have encouraged him to get rid of another broad idea that was also floating on the surface. “I wanted to offer thoughtful, modern, emotionally informed cuisine,” he explains at his new restaurant, an elegant and welcoming space below Dreta de l’Eixample.

Names come, hey, there’s a little burgundy-painted rebdor, presiding over a ribbon of fusta fosca on a s’hi bowl of primer. You are a warm space, which is also a Persian-style story reminiscent of Aban’s cases. The place follows the mangador, small, simple, full of details, with paintings by Joan García Repolís that occupy the palette of the walls but also in vermellós material that does not continue in the house. Alphonse, shortly after passing through the coast of the kitchen, who was not seen però passant is a perfect vessel veure, hi ha un pati on regna la pau. It is a pleasure to drink coffee or a cup of coffee, and also to rest in a box of tarong and tangerines that I read at the door of the city.

With everything you do for only four weeks you will start, face that you will be ready to appear in marx, with the message or migdia list. Right now, they’re starting to offer tasting menus, both for one month and for the final month, to “lay the foundations for what Milos will be,” he says enthusiastically throughout the new game. I say that I play on both sides, and he is a cook who must enjoy, even if he is happy because he is always happy on both his plates, who lasts all the time amazed by the flavors of Ben Trubats with the presentation that the eleven encounter every month that Croix, in the kitchen already Anava debò, but tot is an unofficial month.

Throughout Milos, the delicious menu begins in the best way to one’s tasks, even in bed and accompanied by the motto fet a la casa in a presentation anomena Llar i serra, per la serra d’Espadà, in a small corridor. Damunt d’estovalles blanques, the arrival of the plates, brings more heavy losses, which reconsider the Catalan cuisine, on its gathered land; Although the sequence follows, there is also a tribute to the whole world, which is of value in Viver’s Lamp Tears cooperative in the country of Sant Josep. “They came back because the customer felt respected by their name, and that I noticed that they cared about them,” explains Miquel Pardo.

Temporarily, Aniran attracts other tastings, with guatilla, Anguilla’s Castaner gargula, Talarin de Patata al Mare, Ratjada la Casula, or Manduguili de Cua de Po. There is no shortage of paella, it is also a great combination to finish just before dinner. Here the arròs is not the main product, but I take the lead in the scale and also the ortigues song that completes the recipe. Cuba Taula, Paella, with a very thin covering, is baked in pastry. Here Mikel Pardo reveals their origins. Mandarin oranges, presented in different, delicate textures, show how this technology improves the quality of everyday food; Imitating the orecchiata with feathers gives the imaginative idea that the kitchen is moving forward.

Cruix, other name can be changed

Miquel Pardo’s compassion for what he did was as definitive and similar to the names he carved for his restaurants. If Milos is also at this level, then Croix is ​​the one who wanted to present himself in this city as an expert in challenges, who always had to create a song, and without Hello There, Socarat would be missing. It was in November 2017 when he was about to open in a small place, which was not the greatest in terms of its potential, but if he could allow it at that moment, he would have realized it. “I’ll tell you, I’ll look at the client and think I’d like to mention that,” Ara recalls. In the end, I will say that the first people to live who will reach the limit will be those who have always loved each other’s family.

There is no etiquette, but in some way the serving of food must serve as a vessel for contemporary cooking, which is the name that explains the names for the midges. The kitchen was a continuation of the next season, but it also allowed visitors to draw conclusions or supplements that they read in a particular cross-cultural context. I don’t understand any other way while I’m in Barcelona, ​​he thought. Upon opening Melós, Cruix initially became a mecha for several months to share, but maintains a tasting menu. For all their level, they always talk about their humble cuisine, like a man who wants to do his best. Do not use menjar bé etiquette.

If you are here for the first time, it is recommended to try some of the classic dishes, such as Parmesan cheese balls, Pekin croquettes, bacal sauce and allioli butter, mandonguille or wasabi puree or some of them. Here is the moment of caraxova, I water both the parsley and the olive oil base. For a first visit, I recommend the mature paella, if you prefer meat, or the gambi for those who do not fancy the flavor of the sea, although the classic paella are pollastre and conill, also small and garrifon. In the end, hello, there is a dish that does not have treure de la carta and causes a lot of sadness: dia Sad a la Plateja, on un gelat s’ha estavellat a la sorra. Like Mikel Pardo, this is a happy ending, because the navel is also delicious and tastes like a chocolate and caramel salad.