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Restaurant

…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

garden & henhouse spring and nature
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
tasting menu
with products that emphasize on the intimacy of the rural landscape from La Garrotxa and the immutable cycle of the seasons
copa de cava natura les cols mont-ferrant
home-made sausage from Olot
copa de cava natura les cols mont-ferrant
home-made sausage from Olot
the land, the water, the cereal;
buckwheat crust,
the essentiality of primary food
the land, the water, the cereal;
buckwheat crust,
the essentiality of primary food
to eat with fingers;
buckwheat blin with sausage
flowers and buckwheat canapé
pork dewlap hot sandwich leaves, herbs, flowers, buckwheat veil
to eat with fingers;
buckwheat blin with sausage
flowers and buckwheat canapé
pork dewlap hot sandwich leaves, herbs, flowers, buckwheat veil
made of buckwheat;
spaghetti, smoked broth
buckwheat bread, butter
made of buckwheat;
spaghetti, smoked broth
buckwheat bread, butter
to eat whole and with fingers;
green asparagus in a charcoal tempura,
romesco sauce
to eat whole and with fingers;
green asparagus in a charcoal tempura,
romesco sauce
the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p,
pepper, vegetal lard
the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p,
pepper, vegetal lard
evoking the almond tree in bloom;
raw almond royale,
almond veil
with sheep milk;
frozen cottage cheese,
basil, anchovy
from the garden;
green peas juice,
mint
grilled;
green peas,
black sausage, lard
our vegetables;
green beans, broad beans, carrot, beetroot, potato,
broth
textures and colours;
white and green asparagus,
asparagus mayonnaise
from the henhouse right to the dish;
fresh egg,
farro, lyophilised corn
from the henhouse right to the dish;
fresh egg, morels with cream, stew sauce
in a green sauce;
colourful stems, broad beans, garlic shoots
stew sauce
with a delicate flower;
artichoke,
bread and mint soup
cultivated in volcanic soil;
sweet onion from Croscat volcano,
cheese from mas Farró, bread crumbs
a salted fish always present in the mountain cuisine;
salt cod and brandade,
raisins, spinachs, pilpil, hot pepper oil
cooked like a meat;
white aubergine,
honey, coffe, elder flower
bred by Jordi Vilarrasa;
Duroc breed pork rib,
red pepper, quince, mint, acorns
with the contrast of jams made here;
catalan cheeses,
right to the point
with the contrast of jams made here;
catalan cheeses,
right to the point
from our fruit trees;
apple del ciri,
apple liquor
evoking springtime;
violet flower,
liquor, tea
a fruit of the season;
apricot,
frozen pit, cinnamon
collected in the nature;
wild strawberries,
cream, rhubarb
textures and chromatisms;
cherries,
cooked in different ways
inspired in the nature that surrounds us;
winter volcanic landscape,
carob, ratafia, buckwheat, acacia flower
home-made;
sweet buckwheat farinetes
vegetable pastry
home-made;
sweet buckwheat farinetes
vegetable pastry
to share;
chocolate bar,
an evocation to the restaurant space
to share;
chocolate bar,
an evocation to the restaurant space
sweet bread service;
coca from Els Hostalets d’en Bas,
cooked in a wood oven
sweet bread service;
coca from Els Hostalets d’en Bas,
cooked in a wood oven
menu at 95 (10% VAT included)

menu with wine at 150 (10% VAT included)

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