Gastronomic menu

…sounds, colours, scents. Stillness, silence and mystery. The soft, warm light. The sky and the earth. The virtuous game of shadows and water. Gravel, grass and flowers. The intimacy of a landscape. The immutable cycle of the seasons.
I try to establish the relationship between each moment and the beauty, and to live intensely every minute. Small things fill me with joy and get me closer to essentiality and to a complete life.

 

All this environment should favour a cuisine of the rural landscape and the seasonality; simple but essential; austere and humble but intuitive, intimate and authentic. A cuisine that should become the reflection of the way we are.

 

From here, but with the ability to open ourselves to the world, with the aim of reaching universality through the space of the intimacy. The splendour of nature. The completeness of life.

 

Fina Puigdevall

kitchen:

Fina Puigdevall, chef** Michelin

Martina Puigvert, kitchen chef

 

space:

RCR arquitectes

Pritzker Prize 2017

menu

€125 (10% VAT included)

menu with wine

€165 (10% VAT included)

 

tasting menu

with products that emphasize on the

intimacy of the rural landscape from La Garrotxa

and the immutable cycle of the seasons

 

cava natura les cols mont-ferrant

 

from our garden;

sponge cake with herbs

spinachs with raisins and pine nuts

pickled vegetables brochette

stem, mayonnaise, hollandaise sauce

nettle leaf

 

 

made with ancient wheats;

buckwheat & corn profiterole

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

pickled

 

with an aromatic mushroom;

raw & cooked wild mushrooms,

summer truffle from La Garrotxa

 

from freshwater;

crayfish salad,

eel, trout, frog’s legs

 

from the henhouse right to the dish;

fresh egg,

royal agaric

 

colours, textures and flavours blending together;

cow entrecôte from La Vall de Bianya,

matured red pepper

 

with the intention of closing the circle;

lamb’s liver and sweetbreads,

sheep milk, wool, thyme

 

emphasizing the landscape cuisine;

millefeuille with trout and jabugo ham,

broth, garlic flower

 

cooked like a tatin;

duck with pears,

pear chantilly, acorn

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

with a delicate flower;

elderflower,

elderflower cava

 

 from our garden;   

carrot,

in different textures

 

evoking Sant Joan’s eve;    

Sant Joan cake,

ice cream, fruit preserves, iced cava

 

inspired by the nature;

vegetal pastry,

herbs and flowers

 

to share;

chocolate bar,

an evocation to the restaurant space

tasting menu

with a contemplative look to our garden and henhouse

from Horizon House -the restaurant’s R&D- and based

on the products that these offer us, evoking the respect

to the land, the sustainable cuisine, the non travelled food

 

cava natura les cols mont-ferrant

 

from our garden;

sponge cake with herbs

spinachs with raisins and pine nuts

pickled vegetables brochette

stem, mayonnaise, hollandaise sauce

nettle leaf

 

made with ancient wheats;

buckwheat & corn profiterole

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

pickled

 

a subtle sweetness;

onion royale,

liquorice, bread crumbs

 

from L’Alta Garrotxa;

raw&cooked wild mushrooms,

consommé

 

from the henhouse right to the dish;

fresh egg in different colours,

potato, green bean, carrot, red pepper

 

contrasts and colours;

tomato from our garden,

black olive, spring onion, sheep cheese from Mas Farró, basil

 

with a green sauce;

stems and broad beans,

stew sauce

 

the intimacy of a landscape;

buckwheat rice,

morels

 

inspired in a beef Wellington;

beetroot,

puff pastry, dairy

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

from our fruit trees;

Sant Joan pear,

pear liquor

 

 picked in the nature;   

wild strawberries,

rhubarb

 

textures and chromatisms;   

cherries,

different cookings

 

inspired by the nature;

vegetal pastry,

herbs and flowers

 

to share;

chocolate bar,

an evocation to the restaurant space

tasting menu

with products that emphasize on the

intimacy of the rural landscape from La Garrotxa

and the immutable cycle of the seasons

 

cava natura les cols mont-ferrant

 

from our garden;

sponge cake with herbs

spinachs with raisins and pine nuts

pickled vegetables brochette

stem, mayonnaise, hollandaise sauce

nettle leaf

 

 

made with ancient wheats;

buckwheat & corn profiterole

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

pickled

 

with an aromatic mushroom;

raw & cooked wild mushrooms,

summer truffle from La Garrotxa

 

from freshwater;

crayfish salad,

eel, trout, frog’s legs

 

from the henhouse right to the dish;

fresh egg,

royal agaric

 

colours, textures and flavours blending together;

cow entrecôte from La Vall de Bianya,

matured red pepper

 

with the intention of closing the circle;

lamb’s liver and sweetbreads,

sheep milk, wool, thyme

 

emphasizing the landscape cuisine;

millefeuille with trout and jabugo ham,

broth, garlic flower

 

cooked like a tatin;

duck with pears,

pear chantilly, acorn

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

with a delicate flower;

elderflower,

elderflower cava

 

 from our garden;   

carrot,

in different textures

 

evoking Sant Joan’s eve;    

Sant Joan cake,

ice cream, fruit preserves, iced cava

 

inspired by the nature;

vegetal pastry,

herbs and flowers

 

 to share;

chocolate bar,

an evocation to the restaurant space

tasting menu

with a contemplative look to our garden and henhouse

from Horizon House -the restaurant’s R&D- and based

on the products that these offer us, evoking the respect

to the land, the sustainable cuisine, the non travelled food

 

cava natura les cols mont-ferrant

 from our garden;

sponge cake with herbs

spinachs with raisins and pine nuts

pickled vegetables brochette

stem, mayonnaise, hollandaise sauce

nettle leaf

 

made with ancient wheats;

buckwheat & corn profiterole

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

pickled

 

a subtle sweetness;

onion royale,

liquorice, bread crumbs

 

from L’Alta Garrotxa;

raw&cooked wild mushrooms,

consommé

 

from the henhouse right to the dish;

fresh egg in different colours,

potato, green bean, carrot, red pepper

 

contrasts and colours;

tomato from our garden,

black olive, spring onion, sheep cheese from Mas Farró, basil

 

with a green sauce;

stems and broad beans,

stew sauce

 

the intimacy of a landscape;

buckwheat rice,

morels

 

inspired in a beef Wellington;

beetroot,

puff pastry, dairy

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

from our fruit trees;

Sant Joan pear,

pear liquor

 

 picked in the nature;   

wild strawberries,

rhubarb

 

textures and chromatisms;   

cherries,

different cookings

 

inspired by the nature;

vegetal pastry,

herbs and flowers

  

to share;

chocolate bar,

an evocation to the restaurant space

menu

€125 (10% VAT included)

menu with wine

€165 (10% VAT included)

 

kitchen:

Fina Puigdevall, chef** Michelin

Martina Puigvert, kitchen chef

 

space:

RCR arquitectes

Pritzker Prize 2017

…sounds, colours, scents. Stillness, silence and mystery. The soft, warm light. The sky and the earth. The virtuous game of shadows and water. Gravel, grass and flowers. The intimacy of a landscape. The immutable cycle of the seasons.
I try to establish the relationship between each moment and the beauty, and to live intensely every minute. Small things fill me with joy and get me closer to essentiality and to a complete life.

 

All this environment should favour a cuisine of the rural landscape and the seasonality; simple but essential; austere and humble but intuitive, intimate and authentic. A cuisine that should become the reflection of the way we are.

 

From here, but with the ability to open ourselves to the world, with the aim of reaching universality through the space of the intimacy. The splendour of nature. The completeness of life.

 

Fina Puigdevall