Melós

Castellon-born chef Miquel Pardo (Cruix) delivers haute cuisine with Mediterranean roots through two tasting menus that strike a perfect 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.