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;
escarole with wild mustard
cabbage leaf
turnip with blue cheese and pear

 

made with ancient wheat;
buckwheat eclair with corn

 

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

 

cooked like a tatin;
calçots,
romesco

 

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

 

from La Garrotxa;
black truffle royale,
velvet

 

from freshwater;
crayfish salad,
eel, trout, frog’s legs

 

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

 

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

 

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

 

from La Vall de Bianya;
cow entrecôte,
matured red pepper

 

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

 

evoking the season;
violet flower,
liquor, tea

 

from our garden;
green asparagus,
salt and olive oil

 

in four 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;
escarole with wild mustard
cabbage leaf
turnip with blue cheese and pear

 

made with ancient wheat;
buckwheat eclair with corn

 

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

 

cooked like a tatin;
calçots,
romesco

 

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

 

many different colours;
purple, green and white cauliflower,
winter truffle

 

textures and colours;
tuber mosaic,
citrus fruits

 

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

 

evoking the partridge with cabbage recipe;
cabbage heart,
partridge juice

 

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

 

inspired in a beef Wellington;
beetroot,
puff pastry, dairy

 

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

 

a prelude of springtime;
mimosa flower,
wild herbs, green tea

 

from our garden;
carrot,
different textures

 

served as a cake;
almond,
raw, toasted, 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;
escarole with wild mustard
cabbage leaf
turnip with blue cheese and pear

 

made with ancient wheat;
buckwheat eclair with corn

 

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

 

cooked like a tatin;
calçots,
romesco

 

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

 

from La Garrotxa;
black truffle royale,
velvet

 

from freshwater;
crayfish salad,
eel, trout, frog’s legs

 

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

 

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

 

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

 

from La Vall de Bianya;
cow entrecôte,
matured red pepper

 

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

 

evoking the season;
violet flower,
liquor, tea

 

from our garden;
green asparagus,
salt and olive oil

 

in four 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;
escarole with wild mustard
cabbage leaf
turnip with blue cheese and pear

 

made with ancient wheat;
buckwheat eclair with corn

 

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

 

cooked like a tatin;
calçots,
romesco

 

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

 

many different colours;
purple, green and white cauliflower,
winter truffle

 

textures and colours;
tuber mosaic,
citrus fruits

 

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

 

evoking the partridge with cabbage recipe;
cabbage heart,
partridge juice

 

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

 

inspired in a beef Wellington;
beetroot,
puff pastry, dairy

 

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

 

a prelude of springtime;
mimosa flower,
wild herbs, green tea

 

from our garden;
carrot,
different textures

 

served as a cake;
almond,
raw, toasted, 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