Cruix is the go-to restaurant in Barcelona for good rice dishes; everyone knows this, and it's no prophecy. I interview Valencian chef Miquel Pardo (Onda, 1989) one afternoon, just before service begins, and he tells me he's having a very busy few weeks because he's opening a new Cruix on Calle Mallorca, but he still has work to do and probably won't open until September. He's also decided to adapt to customer demand, which is to lower the prices of his menus. After the pandemic, people suggested very exclusive dishes with expensive ingredients. Now, he says, that's no longer the case. So, of the three menus he offers, priced at €43, €56, and €72, he'll reduce them to €39 (the first) and €69 (the third). And he has yet another new dish, his own onion soup with Tête de Moine AOP cheese, which won the Cheese Chef's Challenge held in Barcelona last March.