Les Cols Restaurant Logo
Les Cols Restaurant Logo

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

menu degustacio les cols olot

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 175 € (10% VAT included)
wine pairing at 65 € (10% VAT included)
cheeses at 20 € (10% VAT included)

Book a table
horizon
nature alive & mystical
cava natura les cols mont-ferrant
from our garden;
bay leaf
sponge cake with herbs
nettle
green bean 
vegetable sobrassada with flower honey
potato stew
sunflower seeds
snowflower, cotton candy
frozen vegetable butter

from L'Alta Garrotxa;
raw&cooked wild mushrooms
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.,
wild mushrooms, 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,
wild mushrooms, truffle from La Garrotxa
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, pumpkin 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
collected in the nature;
blackberries,
fig leaf tea, raspberries
served as a dessert;
wild mushrooms 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
...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
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