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Hotel 5 estrellas ABaC Barcelona

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Restaurant Angle by starred Chef Jordi Cruz has moved to Hotel Cram in Barcelona

The restaurant Angle Barcelona, 1* Michelin, is moving to Hotel Cram, member of SLH Small Luxury Hotels of the World. Restaurant has opened doors on June 2013, with the same philosophy and willingness to bring customers a dining experience which is sure to tantalise each one of their senses.



Angle was opened in April 2008 in Sant Fruitòs de Bages, into the cultural tourism and leisure project of Món Sant Benet, where gastronomic Foundation Alicia is. Karen Escribano as maitre and sommelier and Chef Jordi Cruz started the project together, which was awarded with 1* Michelin just few months after their opening, in November 2008. In June 2013 Angle has moved to the Eixample district of Barcelona, at Hotel Cram, on 214 Aragon Street, Barcelona.

With capacity for 50 dinners, offers attentive, warm and friendly service. The décor is in keeping with the Hotel’s interior, the colour scheme being brought into a more neutral range featuring hues of stone and white. Only a touch of red was retained to create a contrast with the muted tones of the rest. Neutrality, comfort, brightness and the creation of extremely comfortable settings were among the main objectives of the work.

Rooms for private events with a capacity of 10 to 60 diners respectively, complete its restoration facilities. 

The awarded Chef Jordi Cruz and Jordi Cuairan as Head Chef, with a team of young professionals develop a cuisine which seeks to liven up tradition with innovative touches, high quality products and dishes altogether different from those created in the kitchens of ABaC, 2** Michelin. A cuisines to clearly convey the messages hidden in the actual recipes and define our understanding of gastronomy every day, based on memory, creativity and the best ingredients. 

Well-loved dishes include; Scallops with celery and turnip and soya macaroni with ponzu sauce; Fillet of roast monkfish with textures of picada sauce, Palamós prawns, stewed monkfish skin and a hazelnut romesco sauce; Cold melon soup with lime and kéfir yoghurt : Gems of gastronomy accompanied by well selected wine and exquisite service are the ingredients to enjoy an unforgettable gastronomic experience. 

Jordi Cruz left the Estany Clar and became manager and head chef at the restaurant Angle de Sant Fruitós de Bages (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star and maintained in 2013 edition, now at Hotel Cram. He became, at 24 years the youngest chef in our country and second in the world, to receive this distinction in the restaurant Cercs Estany Clar (Barcelona). 

In April 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy and with 2* Michelin in 2012 and 2013 Guide.

Now, in 2013, he is judge in the program Master Chef Spain in TVE1 and has been awarded as Chef de l'Avenir by the Académie Internationale de la Gastronomie (International Gastronomy Academy). Is the author of "Cooking with logic: technique and concepts in the kitchen of Estany Clar" and he is actually writing his second book. 

In June 2012 he opened a new restaurant in Barcelona Ten’s Tapas Restaurant, in the heart of the Born district, offers tapas and side dishes true to the philosophy of ABaC.

For further information: Eva de Aurora – Director of Sales & Marketing, Tel.: + 34 93 216 7700

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