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;
radish canapé
pumpkin seed
grilled lettuce with wild mustard

cabbage leaf

 

made with ancient wheat;
buckwheat farinetes with corn

 

as a sign of hospitality;
welcome volcanic broth,
the land, the water

 

cooked like a tatin;
beetroot,
apple del ciri, sheep milk

 

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

 

from La Garrotxa;
black truffle royale,
velvet

 

from the henhouse right to the dish;
fresh egg inspired in a cannelloni,
fresh pasta, roasted meat, nutmeg, truffle

 

a textures game;
vegetable “callos”,
wild mushroom, turnip

 

putting in value the rancid flavour;
wild mushrooms,
sausage, garlic, parsley root

 

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

 

bred by Jordi Vilarrasa;
pork chop Duroc breed,
quince, acorn

 

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

 

from our fruit trees;
persimmon,
dried, fresh, frozen

 

sweet and creamy;
pumpkin,
pumpkin jam

 

in different ways;
walnuts,
green, tender, frozen, macerated

 

made by us;
vegetal pastry,

chromatism in orange

 

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;
radish canapé
pumpkin seed
grilled lettuce with wild mustard

cabbage leaf

 

made with ancient wheat;
buckwheat farinetes with corn

 

as a sign of hospitality;
welcome volcanic broth,
the land, the water

 

cooked like a tatin;
radish,
apple del ciri, sheep milk

 

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

 

many different colours;
cauliflower and cabbage,
grapes, muscat wine

 

from the henhouse right to the dish;
fresh egg,
sweet onion from Croscat volcano

 

cooked whole and grilled;
pumpkin,
pumpkin caramel

 

the intimacy of a landscape;
buckwheat rice,
black truffle from La Garrotxa

 

curly variety;
grilled escarole,
three-colour olives

 

cooked like meat;
white eggplant,
samfaina

 

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

 

served as a dessert;
cauliflower,
four textures

 

from our garden;
carrot,
in different ways

 

served as a cake;
almond,
toasted, raw, frozen

 

made by us;
vegetal pastry,

chromatism in orange

 

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;
radish canapé
pumpkin seed
grilled lettuce with wild mustard

cabbage leaf

 

made with ancient wheat;
buckwheat farinetes with corn

 

as a sign of hospitality;
welcome volcanic broth,
the land, the water

 

cooked like a tatin;
beetroot,
apple del ciri, sheep milk

 

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

 

from La Garrotxa;
black truffle royale,
velvet

 

from the henhouse right to the dish;
fresh egg inspired in a cannelloni,
fresh pasta, roasted meat, nutmeg, truffle

 

a textures game;
vegetable “callos”,
wild mushroom, turnip

 

putting in value the rancid flavour;
wild mushrooms,
sausage, garlic, parsley root

 

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

 

bred by Jordi Vilarrasa;
pork chop Duroc breed,
quince, acorn

 

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

 

from our fruit trees;
persimmon,
dried, fresh, frozen

 

sweet and creamy;
pumpkin,
pumpkin jam

 

in different ways;
walnuts,
green, tender, frozen, macerated

 

made by us;
vegetal pastry,

chromatism in orange

 

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;
radish canapé
pumpkin seed
grilled lettuce with wild mustard

cabbage leaf

 

made with ancient wheat;
buckwheat farinetes with corn

 

as a sign of hospitality;
welcome volcanic broth,
the land, the water

 

cooked like a tatin;
radish,
apple del ciri, sheep milk

 

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

 

many different colours;
cauliflower and cabbage,
grapes, muscat wine

 

from the henhouse right to the dish;
fresh egg,
sweet onion from Croscat volcano

 

cooked whole and grilled;
pumpkin,
pumpkin caramel

 

the intimacy of a landscape;
buckwheat rice,
black truffle from La Garrotxa

 

curly variety;
grilled escarole,
three-colour olives

 

cooked like meat;
white eggplant,
samfaina

 

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

 

served as a dessert;
cauliflower,
four textures

 

from our garden;
carrot,
in different ways

 

served as a cake;
almond,
toasted, raw, frozen

 

made by us;
vegetal pastry,

chromatism in orange

 

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