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)

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
brussels sprout
sponge cake with herbs
nettle
broad bean pod and its flower
snow flower

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

a subtle sweetness;
onion royale,
liquorice, bread crumbs

grilled;
peas,
blood sausage, bacon, snails, mint

from the henhouse right to the dish;
fresh egg,
black truffle from La Garrotxa

 bred by Jordi Vilarrasa;
Duroc breed pork sausage,
turnip bacon

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

cooked like a tatin;
duck with pears,
pear chantilly, acorn

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

from our garden;
white and black turnip,
blue cheese

springtime prelude; 
violet flower,
liquor, tea

living nature;
pine cones and nuts,
pine tea

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
brussels sprout
sponge cake with herbs
nettle
broad bean pod and its flower
snow flower

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

with a flower of the season;
artichoke royale,
bread, mint, vanilla

subtle and delicate;
the little flower,
pickled vegetables, dutch sauce

from the henhouse right to the dish;
fresh egg,
sweet onion from Croscat volcano

cut at the moment
pumpkin sobrassada,
truffle toast, cheese and honey

evoking a recipe of partridge with cabbage;
cabbage roll,
stew sauce

the intimacy of a landscape;
buckwheat rice,
black truffle from La Garrotxa, buckwheat veil

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

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

with the first peas of the season;
peas with mint,
oil and salt

grilled;
red pepper,
french toast

praising springtime;
mimosa flower,
wild herbs, green tea

inspired by the nature;
vegetable pastry

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

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