The new phase of the prestigious establishment, which also holds a green star, is evident in the tasting menu Horitzó. Natura viva & mística, in the lush plant decoration adorning the kitchen, and in the selection of ingredients. The essence of «un-travelled foods» is preserved, but with an updated presentation thanks to the contributions of the founders' daughters.
Sisters Clara (front-of-house manager), Martina (head chef), and Carlota (head pastry chef) have joined their parents, head chef Fina Puigdevall and front-of-house manager Manel Puigvert, enriching the offering with fresh perspectives and training. This family collaboration has allowed the restaurant to evolve without losing its identity.
“"A cuisine of seasonality and the rural landscape of La Garrotxa; sober yet essential; austere and humble yet intuitive, intimate and authentic. A cuisine that must reflect our way of being."
The new generation firmly champions this philosophy of proximity and seasonality, actively participating in gastronomic events. A recent example was their presentation Evocar l’art a la cuina at the Gastronomic Forum Barcelona, where they highlighted their deep connection with the local natural environment and how it translates into their dishes.
The restaurant, founded in 1990 by Fina Puigdevall and her husband Manel Puigvert, underwent a significant transformation in 2002. This renovation included a gastronomic commitment to local products and an aesthetic overhaul of the space, designed by the prestigious RCR architecture studio from Olot, which sought integration with the surroundings and essentiality.
The current experience at Les Cols begins with a tour of the facilities, including the original farmhouse and the architectural renovation. Appetizers, heavily featuring vegetable products from La Garrotxa, many from their own garden, are served partly outdoors and partly in the kitchen, where buckwheat-based preparations, a characteristic product of the region, are offered. At the table, the dining room takes center stage with dishes finished in front of the diner, such as the warming of the welcome broth with volcanic stones.
The tasting menu, priced at 175 euros, stands out for its seasonality, with dishes varying throughout the year. Despite the focus on vegetables, it also includes meats and river fish, as well as mountain cuisine classics. The meal is complemented by an optional Catalan cheese trolley and desserts where vegetables once again take center stage, such as wild violet or honey and mató cheese flower.
