Since May 1990 Fina Puigdevall has been managing the Restaurant « Les Cols » in Olot, her own birthplace.
The culinary proposals which this restaurant offer are rooted in the land and the landscape surrounding it. For this reason Puigdevall has initiated a process of research and recuperation from the area’s traditional vegetable growing. She works with a very particular vision of products which we can find in the Garrotxa area: buckwheat, the Vall d’en Bas potato, sweetcorn, poultry (chicken and duck), “fesols de Santa Pau” (a small white bean), ratafia, the Olot “tortell” (a kind of ringshaped cake or doughnut), pork and sausages, wild river trout, snails, wild boar, truffles, sweet chestnuts, turnips, wild mushrooms, herbs and even flower.
She likes to offer the most intimate and familiar but with an up-to-date language. The philosophy that has inspired the architectural refurbishment of the restaurant is the same philosophy that inspires her cuisine.
« Les Cols » is awarded with 2 Michelin stars.