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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 autumn 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
to eat with fingers;
buckwheat blin with sausage
flowers and buckwheat canapé
pork dewlap hot sandwich
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 bean in a charcoal tempura,
romesco sauce
to eat whole and with fingers;
green bean 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
in different ways;
pumpkin,
black olive oil
with sheep milk;
frozen cottage cheese,
basil, anchovy
cultivated in volcanic soil;
sweet onion from Croscat volcano,
cheese from mas Farró, bread crumbs
a silky texture;
beetroot juice,
fresh walnut
from the henhouse right to the dish;
fresh egg,
mayonnaise, tuna
from the henhouse right to the dish;
fresh egg,
chanterelles, stew sauce
our vegetables;
radish, celery, leek, carrot
broth
from La Garrotxa;
wild mushrooms royale

cooke and raw

in a green sauce;
stems, green beans,
stew sauce
the best at the moment;
tomato from our garden,
sheep cheese from Mas Farró, basil, olive oil
cooked like a meat;
burnt white aubergine,
elder flower honey, coffee
a salted fish always present in the mountain cuisine;
salt cod and brandade,
muscat grapes, pilpil, hot pepper oil
cultivated in water;
grilled lettuce,
lemon, apple vinegar, oil, salt, pepper
bred by Jordi Vilarrasa;
Duroc breed pork rib,
red pepper, peach, mint
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
with coll de dama variety;
figs,
tomato, fig tree leaf tea
a textures game;
wild blackberries,
cottage cheese from Mas Farró
from our peach trees;
peach,
white wine, vanilla, cinnamon
a specialty from Olot;
tortell d’Olot,
french toast, walnuts, anisseed
sweet and creamy;
pumpkin,
pumkin jam
inspired in the nature that surrounds us;
volcanic landscape in summer,
carob, ratafia, buckwheat, flowers
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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