Hostal dels Ossos, located in Olot, is celebrating half a century of existence by offering emblematic dishes of Garrotxa cuisine. Founded fifty years ago by Pilar Reixach and Joan Iglesias in a farmhouse, the restaurant has evolved to the present day under the direction of the third generation, while maintaining its family and gastronomic essence.
The establishment's beginnings trace back to a small kitchen with charcoal stoves, where dishes like snails or duck with pears were prepared. The original farmhouse, used to tether livestock with bones embedded in the wall, also had its own slaughterhouse for the meat that Iglesias grilled, a house specialty. The first owner, Pilar Reixach, humorously recalls her first encounter with champagne when they opened.
After the first generation, children Angelines and Miquel Iglesias took the reins of the business, working there from a young age. They saw all sorts of customers pass through, from farmers and workers attending breakfasts to bankers at lunchtime. The inn has also hosted poets, gardeners, painters, and well-known figures such as Mayra Gómez Kemp, Mikimoto, and notably, Xavier Cugat, whose drawings adorn a wall.
The purchase of the restaurant in 1985 marked a turning point, allowing for kitchen renovations and the introduction of new systems for grilled meat. Although they no longer have the original slaughterhouse, they maintain trusted relationships with suppliers for over forty years, both for meat and for the Santa Pau beans.
To adapt to modern times, lighter and fresher preparations have been incorporated, as traditional Garrotxa cuisine can be heavy. However, dishes like 'grandma's macaroni' remain untouchable. The recipe, which includes tomato sauce, onion, sofrito, and minced meat, relies on a careful cooking secret. Grandson Joan Iglesias explains that they use the juices from stews and roasts to give a distinctive touch to the bolognese sauce, making it inimitable.
The third generation, with Joan Iglesias leading the kitchen and his wife Marina Masdeu managing the dining room, brings a touch of modernization. Joan Iglesias, trained at the Hospitality School of Girona, has introduced variations such as gratinated macaroni with local cheeses. His goal is to convey the Garrotxa identity through the cuisine, desserts, and restaurant ambiance, using less fat and local products. 20% of the menu is renewed seasonally, with innovative dishes like salads with artisan ice creams or long, light-cooked meats.
This approach combines tradition with contemporary touches, a philosophy that previous generations, Pilar Reixach and her children Angelines and Miquel Iglesias, value and respect. The key lies in each generation's contribution to the family legacy.
