Melós restaurant has opened its doors in Barcelona’s Eixample district, marking chef Miquel Pardo’s ambitious new culinary venture.
The Valencian chef, renowned for his mastery of paella, has created an elegant tasting-menu destination at Mallorca 303, just weeks after launching.
Melós Restaurant Represents a Culinary Evolution
Miquel Pardo arrived in Barcelona nine years ago determined to open his first restaurant, Cruix, on Entença street.
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He wanted to offer proper paellas, finding the city lacking in quality rice dishes. Consequently, his initial venture quickly became a success. Now, eight years later, he’s aiming higher with Melós, a sophisticated establishment that enters Barcelona’s fine dining scene directly. The restaurant occupies an elegant ground floor in the Dreta de l’Eixample neighbourhood, surrounded by stately buildings.
The space itself is warm and welcoming, designed to feel like a home. A burgundy-painted entrance hall features a dark wood bar for initial drinks, while Persian-style carpets and board games reinforce the domestic atmosphere. Furthermore, the intimate dining room displays works by Castellón artist Joan García Ripollés. At the rear, a peaceful patio awaits for coffee or drinks, where oranges and mandarins from the chef’s hometown await their culinary moment.
A Carefully Crafted Tasting Experience
Since opening just four weeks ago, Melós is currently offering two tasting menus to establish its foundations. A shorter menu costs 90 euros, while a longer experience is priced at 120 euros. The journey begins with a comforting chamomile and rabbit broth accompanied by homemade rabbit charcuterie. Service unfolds on white tablecloths with wine-coloured embroidered napkins, featuring handmade stone dishes that revisit Catalan cuisine.
The sequence pays homage to bread with oil, highlighting the ‘Lágrima’ bottle from the Viver cooperative. Additionally, bread comes from the nearby Forn Sant Josep bakery, operating since 1913. “We want the customer to feel loved as soon as they arrive, to notice that we care for them,” explains Miquel Pardo. The table gradually fills with other tastings like quail, chestnut mushroom with eel, potato “tallarines” in the sea, rayfish stew, and oxtail meatballs.
The Signature Paella and Sweet Finales
Naturally, paella is not absent. Melós presents a sublimated version finished tableside where the crayfish and nettles share the spotlight with the rice. Once plated, the chef adds an emulsion made from the crustacean’s head. This finely layered paella sets the stage for desserts that again highlight Pardo’s origins. A mandarin dessert showcases technique through different textures, utilizing the entire fruit including the skin. The meal concludes with an imaginative tribute to horchata with fartons.
The restaurant’s name itself reflects the chef’s passion—’melós’ means ‘mellow’ or ‘sweet’ in Catalan. This new opening has allowed his original restaurant, Cruix, to return somewhat to its beginnings with more sharing plates, while still offering a tasting menu. For those visiting Cruix first, Pardo recommends classics like the Parmesan cheeseball, Peking duck croquette, cod churro with alioli foam, or the oxtail meatballs with wasabi purée and algae. His paella of matured beef or garlic prawns remain standout dishes, alongside a nostalgic dessert called ‘Sad Day at the Beach’ featuring edible chocolate and salted caramel ‘sand’.
According to recent culinary coverage, Barcelona’s restaurant scene continues to evolve with ambitious new entries. Melós restaurant represents a significant step in Miquel Pardo’s career, blending his Valencian roots with technical precision and a heartfelt approach to dining. The full story was originally reported by El País.
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