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

€95 (10% VAT included)

menu with wine

€150 (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;
apricot and radish canapé
tomato seed
grilled lettuce with wild mustard
cucumber, fresh & sorbet

 

living nature;
today’s flower

 

the land, the water, the cereal;
buckwheat spaghetti into a smoked broth,
the essentiality of primary food

 

to eat with fingers;
leaves, herbs and flowers,
translucent veil

 

the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p., 
pepper, vegetal lard

 

with sheep milk;
frozen cottage cheese,
basil, anchovy

 

from La Garrotxa;
summer truffle royale,
velvet

 

from the henhouse right to the dish;
fresh egg with chanterelles,
stew sauce

 

highlighting the landscape cuisine;
trout,
Jabugo ham consommé

 

the best right now;
tomato from our garden,
sheep cheese from Mas Farró, basil, black olives

 

a salted fish always present in the mountain cuisine;
salt cod,
loin, brandade, cod gut, kokotxas

 

bred by Jordi Vilarrasa;
Duroc breed pork rib,
red pepper, peach, mint

 

with the contrast of jams made here;
catalan cheeses,
right to the point

 

evoking the meal by the source;
watermelon,
vodka

 

collected in the nature;
blackberries,
dairies

 

inspired in the nature that surrounds us;
summer volcanic landscape,
carob, ratafia, buckwheat, flowers

 

home-made;
vegetal pastry

 

to share;
chocolate bar,
an evocation to the restaurant space

tasting menu

with a contemplative look to our garden and

henhouse and based on the products that these offer us,

evoking the respect to the land, the sustainable kitchen, the

not travelled food

 

cava natura les cols mont-ferrant

 

from our garden;
apricot and radish canapé
tomato seed
grilled lettuce with wild mustard
cucumber, fresh & sorbet

 

living nature;
today’s flower

 

the land, the water, the cereal;
buckwheat spaghetti into a smoked broth,
the essentiality of primary food

 

to eat with fingers;
leaves, herbs and flowers,
translucent veil

 

the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p., 
pepper, vegetal lard

 

a texture game;
zucchini,
in different ways

 

evoking the landscape;
corn royale,
velvet

 

from the henhouse right to the dish;
fresh egg in different colours,  
potato, green bean, carrot, red pepper

 

in a green sauce;
green beans and stems,
stew sauce

 

cultivated in volcanic soil;
sweet onion from Croscat volcano,
cheese from mas Farró, liquorice, bread crumbs

 

cooked like a meat;
white aubergine,
honey, coffee, elder flower

 

with a cos lettuce variety;
grilled lettuce,
raw wild mushrooms

 

with the contrast of jams made here;
catalan cheeses,
right to the point

 

evoking the meal by a source;
melon,
cava

 

a fruit of the season;
apricot,
frozen pit, cinnamon

 

different varieties;
plums,
armagnac

 

home-made;
vegetal pastry

 

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;
apricot and radish canapé
tomato seed
grilled lettuce with wild mustard
cucumber, fresh & sorbet

 

living nature;
today’s flower

 

the land, the water, the cereal;
buckwheat spaghetti into a smoked broth,
the essentiality of primary food

 

to eat with fingers;
leaves, herbs and flowers,
translucent veil

 

the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p., 
pepper, vegetal lard

 

with sheep milk;
frozen cottage cheese,
basil, anchovy

 

from La Garrotxa;
summer truffle royale,
velvet

 

from the henhouse right to the dish;
fresh egg with chanterelles,
stew sauce

 

highlighting the landscape cuisine;
trout,
Jabugo ham consommé

 

the best right now;
tomato from our garden,
sheep cheese from Mas Farró, basil, black olives

 

a salted fish always present in the mountain cuisine;
salt cod,
loin, brandade, cod gut, kokotxas

 

bred by Jordi Vilarrasa;
Duroc breed pork rib,
red pepper, peach, mint

 

with the contrast of jams made here;
catalan cheeses,
right to the point

 

evoking the meal by the source;
watermelon,
vodka

 

collected in the nature;
blackberries,
dairies

 

inspired in the nature that surrounds us;
summer volcanic landscape,
carob, ratafia, buckwheat, flowers

 

home-made;
vegetal pastry

 

to share;
chocolate bar,
an evocation to the restaurant space

tasting menu

with a contemplative look to our garden and

henhouse and based on the products that these offer us,

evoking the respect to the land, the sustainable kitchen, the

not travelled food

 

cava natura les cols mont-ferrant

 

from our garden;
apricot and radish canapé
tomato seed
grilled lettuce with wild mustard
cucumber, fresh & sorbet

 

living nature;
today’s flower

 

the land, the water, the cereal;
buckwheat spaghetti into a smoked broth,
the essentiality of primary food

 

to eat with fingers;
leaves, herbs and flowers,
translucent veil

 

the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p., 
pepper, vegetal lard

 

a texture game;
zucchini,
in different ways

 

evoking the landscape;
corn royale,
velvet

 

from the henhouse right to the dish;
fresh egg in different colours,  
potato, green bean, carrot, red pepper

 

in a green sauce;
green beans and stems,
stew sauce

 

cultivated in volcanic soil;
sweet onion from Croscat volcano,
cheese from mas Farró, liquorice, bread crumbs

 

cooked like a meat;
white aubergine,
honey, coffee, elder flower

 

with a cos lettuce variety;
grilled lettuce,
raw wild mushrooms

 

with the contrast of jams made here;
catalan cheeses,
right to the point

 

evoking the meal by a source;
melon,
cava

 

a fruit of the season;
apricot,
frozen pit, cinnamon

 

different varieties;
plums,
armagnac

 

home-made;
vegetal pastry

 

to share;
chocolate bar,
an evocation to the restaurant space

menu

€95 (10% VAT included)

menu with wine

€150 (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