Les Cols Pavellons
Resort hotel · Olot ·
Glass cube rooms, Michelin dining, breakfast & picnic lunches included
Information
LLoc, Mas les Cols, 2, 17800 Olot, Girona, Spain Get directions
Glass cube rooms, Michelin dining, breakfast & picnic lunches included
LLoc, Mas les Cols, 2, 17800 Olot, Girona, Spain Get directions
"A pioneering, light-filled dining room located in the chef’s 13th-century family farmhouse, celebrated for a multi-course tasting menu built entirely from La Garrotxa’s seasonal, organic produce; awarded Michelin recognition over the years and a Green Michelin star in 2020 for a hyper-local approach that highlights items like Santa Pau beans, pig trotters, and freshwater river seafood, all evocative of the surrounding volcanic landscape." - Isabelle Kliger
"Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between its dining spaces and nature. This is especially noticeable in the events pavilion, which is visually ethereal and where hens roam freely! It offers an impressive single tasting menu: Horizonte, Naturaleza Viva & Mística (Horizon, Living and Mystical Nature) that starts with eye-catching aperitifs and appetisers in the garden (in fine weather) and includes unusual dishes such as “onion royale” and, in season, delicious grilled peas with black sausage (butifarra), bacon, snails and mint." - Michelin Inspector
"Chef Martina Puigvert, who runs the kitchens at Les Cols (Two MICHELIN Stars, Olot) beside her mother Fina Puigdevall, exemplifies self-discipline and has earned this award for demonstrating, every day, that she has her own personality and a tremendously promising future." - Guía MICHELIN
"The chef transforms Cantabrian anchovies into a branded garum called Escata that he recommends as a versatile finishing or seasoning ingredient — suggested uses include rice and pasta, pairing with cheese, sprinkling on potato chips, and even incorporating into certain desserts." - Rafael Tonon
"Pere Planagumà of two-starred Les Cols in Olot, Spain." - Vanita Salisbury
