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

€105 (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
pumpking seed
grilled lettuce with wild mustard
corn

 

made with an ancient wheat;
buckwheat farinetes with duck

 

the land, the water, the cereal;
buckwheat spaghetti into a wild mushrooms 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,
anchovy, garum

 

from La Garrotxa;
royale with black truffle from La Garrotxa,

 

from the henhouse right to the dish;
fresh egg,
black truffle from La Garrotxa, stew sauce

 

cooked during a long time;
pig’s trotters,
turnips

 

with the scent of the undergrowth;
wild mushrooms,
sausage, tortell d’Olot

 

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

 

bred by Jordi Vilarrasa;
Duroc pork sirloin,
figs, fig tree leaf, acorn

 

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

 

from our garden;
khaki,
fig leaf tea, vanilla

 

contrast of flavours;
quince,
blue cheese from Centelles, walnuts

 

inspired in the nature that surrounds us;
autumn volcanic landscape,
carob, ratafia, buckwheat, chestnut

 

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
pumpking seed
grilled lettuce with wild mustard
corn

 

made with an ancient wheat;
buckwheat farinetes with duck

 

the land, the water, the cereal;
buckwheat spaghetti into a wild mushrooms 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;
carrot,
in different ways

 

evoking the landscape;
corn royale,
velvet

 

from the henhouse right to the dish;
fresh egg,  
purple potato, onion

 

in a green sauce;
colorfoul stems and clove of garlic,
stew sauce

 

cultivated in volcanic land;
sweet oinion from Croscat volcano,
cheese from mas Farró, liquorice, bread crumbs

 

cooked like a meat;
white aubergine,
honey, coffee

 

with a cos lettuce variety;
grilled lettuce,
black truffle from La Garrotxa

 

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

 

form our trees;
apple,
apple liquor

 

grilled and smoked;
sweet potato,
wild mushrooms

 

sweet and creamy;
pumpkin,
pumpkin jam

 

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
pumpking seed
grilled lettuce with wild mustard
corn

 

made with an ancient wheat;
buckwheat farinetes with duck

 

the land, the water, the cereal;
buckwheat spaghetti into a wild mushrooms 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,
anchovy, garum

 

from La Garrotxa;
royale with black truffle from La Garrotxa,

 

from the henhouse right to the dish;
fresh egg,
black truffle from La Garrotxa, stew sauce

 

cooked during a long time;
pig’s trotters,
turnips

 

with the scent of the undergrowth;
wild mushrooms,
sausage, tortell d’Olot

 

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

 

bred by Jordi Vilarrasa;
Duroc pork sirloin,
figs, fig tree leaf, acorn

 

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

 

from our garden;
khaki,
fig leaf tea, vanilla

 

contrast of flavours;
quince,
blue cheese from Centelles, walnuts

 

inspired in the nature that surrounds us;
autumn volcanic landscape,
carob, ratafia, buckwheat, chestnut

 

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
pumpking seed
grilled lettuce with wild mustard
corn

 

made with an ancient wheat;
buckwheat farinetes with duck

 

the land, the water, the cereal;
buckwheat spaghetti into a wild mushrooms 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;
carrot,
in different ways

 

evoking the landscape;
corn royale,
velvet

 

from the henhouse right to the dish;
fresh egg,  
purple potato, onion

 

in a green sauce;
colorfoul stems and clove of garlic,
stew sauce

 

cultivated in volcanic land;
sweet oinion from Croscat volcano,
cheese from mas Farró, liquorice, bread crumbs

 

cooked like a meat;
white aubergine,
honey, coffee

 

with a cos lettuce variety;
grilled lettuce,
black truffle from La Garrotxa

 

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

 

form our trees;
apple,
apple liquor

 

grilled and smoked;
sweet potato,
wild mushrooms

 

sweet and creamy;
pumpkin,
pumpkin jam

 

home-made;
vegetal pastry

 

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

menu

€105 (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