In 2007, Cruz left Estany Clar to become the manager and head chef of Angle de Món Sant Benet, Barcelona, which was awarded a Michelin star a year later. In 2010, he joined the management of ABaC Restaurant & Hotel, an authentic gastronomic gem and one of the most exclusive establishments in the city, where he was awarded a second Michelin star in 2012, and three Repsol Suns a year later.

The restaurant obtained its third Michelin star in 2017, situating it at the highest level of the Gastronomic Guide, and becoming the second restaurant in the city of Barcelona to hold such a prestigious award.

Apart from his work in the kitchen and his television experience as a judge on MasterChef since 2013, Cruz is the author of six books on gastronomy. Within his profession, the coherence and his unique approach to avant-garde cuisine has continued to transcend changing fashions and trends.

The philosophy of ABaC Restaurant

The concept of ABaC restaurant is based on three fundamental elements: tradition, modernity and product. As far as tradition is concerned, creativity is in their DNA. Drawing inspiration from everything that dwells in the depths of time and progressing with respect for the traditional dishes, all that is needed is attained in order to reach the point of understanding what novel really is.

The restaurant’s cuisine is unpretentious yet unique, reinventing itself on a daily basis. The endless hours of burners, trials and tests serve to create something different. Although the intention is not to be unique or shine like a shooting star, what is clear is that the restaurant serves food like no other to be found anywhere else in the world.

Furthermore, the concept of the restaurant focuses on the product, based on the conviction that you can only make exceptional cuisine if you use the best ingredients. Quality, freshness and natural flavours are its added values, which make for incredible gastronomic proposals, in the knowledge that local products are the best.