Menus EN - Les Cols Restaurant

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 Nogareda

kitchen:
Fina Puigdevall Nogareda, chef ** Michelin
Green Star Michelin *
National Prize of Gastronomy
Three Suns Repsol Guide
The Best Chef Awards Top 100

Martina Puigvert Puigdevall, head cook
and MichelinYoung Chef Award 2024 *

Carlota Puigvert Puigdevall, pastry chef

front of house:
Clara Puigvert Puigdevall, maître&sommelier
Award Juli Soler to Talent and Future Wine
Spanish Wine Academy

space:
RCR arquitectes
Pritzker Architecture Prize

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

with products that emphasize on the intimacy of the rural landscape from La Garrotxa and the immutable cycle of the seasons

menu at 165 € (10% VAT included)
wine pairing at 60 € (10% VAT included)
cheeses at 15 € (10% VAT included)

Reserve

horizon

nature alive & mystical

cava natura les cols mont-ferrant

from our garden;

bay leaf

sponge cake with herbs

nettle

calçot in a charcoal tempura

broad beans

lacquered eggplant

vegetable sobrassada with flower honey

potato stew

sunflower seeds

asparagus cake

frozen vegetable butter

made with ancient wheats;

buckwheat rice

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, hot pepper oil

a subtle sweetness;

onion royale,

tortell d’Olot, bread crumbs, liquorice

from freshwater;

crayfish salad,

eel, frog’s legs

trout and jabugo ham millefeuille,

consomé, garlic flower

from the henhouse right to the dish;

fresh egg,

morels with cream, wild asparagus

grilled;

peas,

blood sausage, lard, snails, mint

with the intention of closing the circle;

shoulder of lamb and sweetbreads,

sheep milk, wool, rosemary, thyme

a salted fish always present in the countryside cuisine;

fillet, brandade and cod guts,

spinachs, zucchini flower

cooked like a tatin;

duck with pears,

magret, tatin, pear chantilly, acorn

with the contrast of jams made here;

catalan cheeses, (optional)

right to the point

Spring prelude;

violet flower,

liquor, infusion

served as a dessert;

wild mushroom in different textures,

carob

with a nowadays language;

honey and cottage cheese flower,

walnuts, ratafia

inspired by the nature;

vegetable pastry

to share;

chocolate bar,

an evocation to the restaurant space

Fina Puigdevall Nogareda

Gift voucher
tasting menu