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, headcook

 

space:

RCR arquitectes

Pritzker Prize 2017

menu

€145 (10% VAT included)

menu with wine

€185 (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;

bay leave

sponge cake with herbs

zucchini cake

nettle

cucumber, melon, anchovy

 

made with ancient wheats;

buckwheat & corn profiterole

corn

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

pig’s trotters, turnips

 

with the scent of the underbrush;

wild mushrooms and summer truffle,

zucchini flower, sheep cheese

 

from freshwater;

crayfish salad,

eel, trout, frog’s legs

 

from the henhouse right to the dish;

fresh egg,

wild mushrooms, stew sauce

 

colours, textures and flavours blending together;

cow entrecôte from La Vall de Bianya,

matured red pepper

 

with the intention of closing the circle;

lamb’s liver and sweetbreads,

sheep milk, wool, thyme

 

emphasizing the landscape cuisine;

millefeuille with trout and jabugo ham,

broth, garlic flower

 

cooked like a tatin;

duck with pears,

pear chantilly, acorn

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

picked in the nature;

blackberries,

blackberry liquor, almond

 

from our garden;    

tomato,

cucumber, oil and salt

 

with fruit confit;    

iced cake,

cream, pine nuts, cava slush

 

inspired by the nature;

vegetable pastry,

herbs and flowers

 

to share;

chocolate bar,

an evocation to the restaurant space

tasting menu

with a contemplative look to our garden and henhouse

from Horizon House -the restaurant’s R&D- and based

on the products that these offer us, evoking the respect

to the land, the sustainable cuisine, the non travelled food

 

cava natura les cols mont-ferrant

from our garden;

bay leave

sponge cake with herbs

zucchini cake

nettle

cucumber, melon, anchovy

 

made with ancient wheats;

buckwheat & corn profiterole

corn

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

cod guts, turnips

 

a subtle sweetness;

onion royale,

liquorice, bread crumbs

 

in different textures;

zucchini,

zucchini flower, sheep cheese from Mas Farró

 

from the henhouse right to the dish;

fresh egg in different colours,

potato, green bean, carrot, red pepper

 

contrasts and colours;

tomato from our garden,

black olive, Mas Farró cheese, basil, bloody mary

 

cooked like a meat;

white eggplant,

honey and coffee

 

the intimacy of a landscape;

buckwheat rice,

wild mushrooms, summer truffle, buckwheat veil

 

inspired in a beef Wellington;

beetroot,

puff pastry, dairy

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

from our garden;

two colours rhubarb,

raspberries

 

grilled;    

fig,

fig leaf tea

 

from our fruit trees;    

peach,

bread, wine and sugar

 

inspired by the nature;

vegetable pastry,

herbs and flowers

 

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;

bay leave

sponge cake with herbs

zucchini cake

nettle

cucumber, melon, anchovy

 

made with ancient wheats;

buckwheat & corn profiterole

corn

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

pig’s trotters, turnips

 

with the scent of the underbrush;

wild mushrooms and summer truffle,

tortell d’Olot

 

from freshwater;

crayfish salad,

eel, trout, frog’s legs

 

from the henhouse right to the dish;

fresh egg,

wild mushrooms, stew sauce

 

colours, textures and flavours blending together;

cow entrecôte from La Vall de Bianya,

matured red pepper

 

with the intention of closing the circle;

lamb’s liver and sweetbreads,

sheep milk, wool, thyme

 

emphasizing the landscape cuisine;

millefeuille with trout and jabugo ham,

broth, garlic flower

 

cooked like a tatin;

duck with pears,

pear chantilly, acorn

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

picked in the nature;

blackberries,

blackberry liquor, almond

 

from our garden;    

tomato,

cucumber, oil and salt

 

with fruit confit;    

iced cake,

cream, pine nuts, cava slush

 

inspired by the nature;

vegetable pastry,

herbs and flowers

 

 to share;

chocolate bar,

an evocation to the restaurant space

tasting menu

with a contemplative look to our garden and henhouse

from Horizon House -the restaurant’s R&D- and based

on the products that these offer us, evoking the respect

to the land, the sustainable cuisine, the non travelled food

 

cava natura les cols mont-ferrant

from our garden;

bay leave

sponge cake with herbs

zucchini cake

nettle

cucumber, melon, anchovy

 

made with ancient wheats;

buckwheat & corn profiterole

corn

 

 

as a sign of hospitality;

welcome volcanic broth,

the land, the water

 

the best at present;

leaves, herbs and flowers,

three-colour olives

 

the caviar from La Garrotxa;

white beans from Santa Pau, d.o.p.,

cod guts, turnips

 

a subtle sweetness;

onion royale,

liquorice, bread crumbs

 

in different textures;

zucchini,

zucchini flower, sheep cheese from Mas Farró

 

from the henhouse right to the dish;

fresh egg in different colours,

potato, green bean, carrot, red pepper

 

contrasts and colours;

tomato from our garden,

black olive, Mas Farró cheese, basil, bloody mary

 

cooked like a meat;

white eggplant,

honey and coffee

 

the intimacy of a landscape;

buckwheat rice,

wild mushrooms, summer truffle, buckwheat veil

 

inspired in a beef Wellington;

beetroot,

puff pastry, dairy

 

with the contrast of jams made here;

catalan cheeses,

right to the point

 

from our garden;

two colours rhubarb,

raspberries

 

grilled;    

fig,

fig leaf tea

 

from our fruit trees;    

peach,

bread, wine and sugar

 

inspired by the nature;

vegetable pastry,

herbs and flowers

 

to share;

chocolate bar,

an evocation to the restaurant space

menu

€145 (10% VAT included)

menu with wine

€185 (10% VAT included)

 

kitchen:

Fina Puigdevall, chef** Michelin

Martina Puigvert, headcook

 

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

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        Conformément à la loi espagnole relative à la protection des données, nous vous informons que vos données sont stockées dans un fichier appartenant à Les Cols Restaurant S.L., sis Carretera de La Canya, s/n (17800 Olot), afin de pouvoir vous fournir des informations concernant nos services. Nous vous informons également de votre droit d’accès à vos données personnelles, de rectification et d’effacement de celles-ci ainsi que d’opposition à leur traitement.

         

         

        Contact us to visit our different spaces and to start dreaming together about a unique and customized atmosphere for your wedding.

          I have read and I accept the privacy policy.
          In accordance with the Law on Personal Data Protection, we inform you that your data will be included in a file, property of Les Cols Restaurant, S.L, with registered address at Ctra. de La Canya, s/n (17800 Olot), to be able to offer you information about our services. We also inform you of your rights of access, opposition, amendment and cancellation of your personal data.