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 degustacio les cols olot

menu
€155 (10% VAT included)
menu with wine
€195 (10% VAT included)

cheeses 15€ (10% VAT included)

Reserve
…els sons, els colors, les olors. La quietud, el silenci i el misteri. La llum suau, acollidora. El cel i la terra. El joc virtuós de l’ombra i l’aigua. La greda, les herbes i les flors. La intimitat d’un paisatge. El cicle immutable de les estacions. Intento relacionar cada instant amb la bellesa i viure amb intensitat cada moment. Són les petites coses les que m’omplen de felicitat i m’apropen a l’essencialitat i a una vida en plenitud.

Tot aquest entorn ha de fer possible una cuina de l’estacionalitat i del paisatge rural de la Garrotxa; sòbria però essencial; austera i humil però intuitiva, íntima i autèntica. Una cuina que ha d’aconseguir ser el reflex de la nostra manera de ser.

Des d’aquí però amb la capacitat d’obrir-nos al món, amb l’aspiració d’assolir l’universal a través de l’espai d’allò tan íntim. L’esplendor de la natura. La plenitud de la vida.
 

Fina Puigdevall
nature, alive & mystical
horizon, green & sustainable

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 leaf
sponge cake with herbs
nettle
zucchini flower and cake
cucumbers

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, hot pepper oil

from La Garrotxa;
raw&cooked royal agaric royale,
velvet

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

from the henhouse right to the dish;
fresh egg,
chanterelles, stew sauce

constrasts and colours;
tomato from our garden,
tomato juice, bloody mary

with the intention of closing the circle;
lamb’s liver and sweetbreads,
sheep milk, wool, thyme

a salted fish always present in the countryside cuisine;
cod,
fillet, brandade, guts, kokotxa

bred by Jordi Vilarrasa;
Duroc breed pork rib,
peach, mint, red pepper, acorn

with the contrast of jams made here
catalan cheeses, (optional)
right to the point

from our garden;
carrot,
different cookings

gathered in the nature; 
blackberries,
blackberry liquor

with fruit confit;
iced cake,
cream, pine nuts, cava slush

inspired by the nature;
vegetable pastry 

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 leaf
sponge cake with herbs
nettle
zucchini flower and cake
cucumbers

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, hot pepper oil

a subtle sweetness;
onion royale,
bread crumbs, onion flower

cut at the moment;
pumpkin sobrassada,
toast with cheese, honey, royal agaric

from the henhouse right to the dish;
fresh egg in different colors,
potato, green bean, carrot, red pepper

from "virolai" variety;
green beans,
green sauce, flower

from L'Alta Garrotxa;
raw&cooked wild mushrooms,
consommé

the intimacy of a landscape;
buckwheat rice,
wild mushrooms, buckwheat veil

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

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

from our garden;
tomato,
cucumber, oil and salt

grilled;
fig,
fig leaf tea

slightly lacquered;
white eggplant,
elderflower

inspired by the nature;
vegetable pastry

to share;
chocolate bar,
an evocation to the restaurant space

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