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;
carrot canapé
the first peas
escarole bouquet

spinachs, raisins and pine nuts
cabbage leaf

 

made with ancient wheats;
buckwheat farinetes with corn

 

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

 

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

 

from La Garrotxa;
royale with black truffle,
velvet

 

grilled;
peas,
sausage, lard, mint

 

from the henhouse right to the dish;
fresh egg,
black truffle, wild asparagus

 

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

 

evoking a receipt with partridge;
cabbage leaf,
stew sauce

 

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

 

with the purpose of closing the circle;
shoulder of lamb,
sheep milk, thyme, wool

 

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

 

a winter fruit;
orange,
grand marnier

 

served as a desert;
cauliflower,
vanilla

 

inspired in the nature that surrounds us;
volcanic landscape,
mimosa

 

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;
carrot canapé
the first peas
escarole bouquet

spinachs, raisins and pine nuts
cabbage leaf

 

made with ancient wheats;
buckwheat farinetes with corn

 

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

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

 

evoking the landscape;
corn royale,
velvet

 

a delicate flower;
artichoke,
bread and mint soup

 

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

 

in a green sauce;
colorfoul stems, broad beans and garlic shoots,
stew sauce

 

grilled;
curly cabbage,
fennel

 

in different ways;
grilled calçot with a charcoal tempura,
romesco sauce

 

with an “angel hair” variety;
grilled escarole,
black truffle from La Garrotxa

 

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

 

evoking seasonality;
violet flower,
liquor, tea

 

collected in the nature;
wild strawberries,
cream, rhubarb

 

served as a dessert;
carrot,
different textures

 

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;
carrot canapé
the first peas
escarole bouquet

spinachs, raisins and pine nuts
cabbage leaf

 

made with ancient wheats;
buckwheat farinetes with corn

 

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

 

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

 

from La Garrotxa;
royale with black truffle,
velvet

 

grilled;
peas,
sausage, lard, mint

 

from the henhouse right to the dish;
fresh egg,
black truffle, wild asparagus

 

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

 

evoking a receipt with partridge;
cabbage leaf,
stew sauce

 

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

 

with the purpose of closing the circle;
shoulder of lamb,
sheep milk, thyme, wool

 

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

 

a winter fruit;
orange,
grand marnier

 

served as a desert;
cauliflower,
vanilla

 

inspired in the nature that surrounds us;
volcanic landscape,
mimosa

 

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;
carrot canapé
the first peas
escarole bouquet

spinachs, raisins and pine nuts
cabbage leaf

 

made with ancient wheats;
buckwheat farinetes with corn

 

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

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

 

evoking the landscape;
corn royale,
velvet

 

a delicate flower;
artichoke,
bread and mint soup

 

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

 

in a green sauce;
colorfoul stems, broad beans and garlic shoots,
stew sauce

 

grilled;
curly cabbage,
fennel

 

in different ways;
grilled calçot with a charcoal tempura,
romesco sauce

 

with an “angel hair” variety;
grilled escarole,
black truffle from La Garrotxa

 

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

 

evoking seasonality;
violet flower,
liquor, tea

 

collected in the nature;
wild strawberries,
cream, rhubarb

 

served as a dessert;
carrot,
different textures

 

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