Àngle is an extraordinary restaurant, no matter the day. Jordi Cruz has designed a menu that uses market-fresh products at an excellent quality-price ratio, allowing Àngle to serve extremely affordable tasting menus.
The dishes created exclusively for Àngle are a blend of classic and modern cuisine. Cuisine that is intended to delight and invite diners to wholeheartedly enjoy an excellent gastronomical experience.
Àngle delivers a tasting menu. Our set menu includes appetizers, starters, and smaller main courses, prepared with the best, seasonal fish, seafood and meat, and small desserts and petit fours to finish.
Josep Lluis Rivera
Been involved in the hospitality sector since the age of 18 years old. Studied to be a sommelier at CETT in Barcelona and furthered his education with several WSET courses. Opened Angle in Sant Fruitós de Bages in 2008 alongside Jordi Cruz and Karen Escribano. Previously had the role of sommelier and assistant dining room manager. Headwaiter and head sommelier for the restaurant since January 2022.
Began his training at the Escola de Hotelaria e Turismo de Viana do Castelo (Portugal) at the age of 15 years old.
His formative years included spending time working in a few restaurants and hotels, notably Casa Solla (Pontevedra) and ABaC Restaurant (Barcelona). Joined the Angle team in 2016 and has worked in a number of different areas and roles to date. Currently, head chef.
Juan Miguel Cadaval
Studied at the Escuela Superior de Hosteleria in Seville. Gained work experience in a number of restaurants such as Aponiente (El Puerto de Santa María) and Real Balneario de Salinas (Asturias). Joined the Angle team in 2016, performing a number of roles. Currently head chef alongside Claudio.
First tasted the catering sector in Ireland when he was 17 years old. Worked at a number of locations in Ireland, before starting at ABaC Restaurant in 2012, joining the Angle team in May 2013. Fulfilled a few roles up to January 2022, when he became an assistant Headwaiter.
Set over three storeys with views of the lobby and a Barcelona cityscape, Àngle Restaurant's main dining room is an open space. The interior design mimics the contours of the chamfered façade, the central skylight’s characteristic cylinders, and other spaces. The mainly round tables, lit by arch-shaped floor lamps, sketch out an ocean of circles that perfectly compliment the simple, yet elegant décor. The color of the chairs stands out from the predominately white walls, ceilings, tables and lamps. Sketches of flying vegetables amidst the space's horizon and a life-size, caricatured figure of Jordi Cruz take the space to another level.
For those who would like a little more privacy, Àngle has a small private room, perfect for feasts with family, work colleagues and friends.
In an increasingly globalised world, where wines from all corners of the planet are at our reach, it seems that exoticism or exclusivity are the decisive factors when compiling a wine list.
However, in a region where varietals, climates and land types are plentiful, our sommeliers do not need to argue their reasons for championing Catalan wines.
The knowledge gained at the vineyard and the ideas conveyed by vine growers provide much more precise meaning to each wine. This invaluable information allows us to compile a soulful wine list with a sense of meaning and history, where every Catalan D.O. wine is clearly represented.
Wines from other Spanish regions and France also form part of our selection.
The best wine is not necessarily the most expensive one, but the one you share (George Brassens)
Photography:, Marco Pastori, Blai Carda, Josep Maria Alegre o Abac