Cruix, Tapas For All Pockets

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Miquel de Castellón and Carlos Valladolid, partners and creators of Cruix, met during their university studies in Bilbao. Both lived together, and from that moment on a true friendship emerged that continues still to this day.

As university students, the two imagines themselves creating their own business together. Many youthful people have dream like this, but in this case, after working on different culinary projects in various kitchens, they united their knowledge and experience to make their dreams come true – and those dreams created a restaurant called Cruix.

Cruix is one of those great and unusual pleasures that creates an unexpected reaction, all thanks to a repertoire of tapas with a very varied tasting menu, combining endless colors, textures and flavors. Everything is part of an informal proposal, but it is not the typical Andalusian bravas or squid. What they seek with their food is nothing more than a simplicity achievable for everyone, but they do so with rich and quality ingredients.

Miquel and Carlos surpass all gastronomic expectation by contributing techniques from their native lands, like with the Levantine rices. The rice has very specific characteristics such as a rice bomb with thick grain and a delicious socarrat. But, above all, they do not add unnecessary food which gives the broth the respect it deserves, which is the precious secret of any good rice.

Another flavorful option is the cod churros with an aioli foam, a dish that emerged as a special but stayed on the menu as it was a favorite among customers.

With the croquettes of Pato Pekín , exactly the same thing happened: thanks to the Spanish-Chinese fusion they have created these croquettes have of touch of umami and oriental flavor that we are not used to, but are entirely exquisite.

The Cruix menu is also made up of delicious dishes such as angel anchovies cured at home, ribbons of zucchini with pesto, beetroot hummus with mushrooms and tartufo, a delicious tartar of salmon “Peru” or tandoori broccoli.

And we cannot miss the anchovies in vinegar with romesco or the taco dorado de raya with mole de ajonegro, which will soon appear in the menu.

Desserts also do not stop surprising and follow the same line of exquisiteness as the previous dishes. This is where the Tom Kha Kai ice cream comes from , along with others with peculiar names such as the Piñazo on the Prairie with natural pineapple, parsley ice cream and coconut snow or “Sad day on the beach” recreated with a cone fallen on a creamy chocolate and caramel.