Fina Puigdevall & Marina Puigvert

In the heart of Olot, nestled within the volcanic embrace of La Garrotxa, stands Les Cols—a gastronomic haven where tradition grooves with innovation. At its helm is the dynamic mother-daughter duo: Fina Puigdevall and Martina Puigvert.

Fina Puigdevall: The Culinary Maestro

Since 1990, Fina has been orchestrating culinary symphonies at Les Cols, situated in her ancestral farmhouse. Her philosophy? Strip down to the essentials, letting the raw, unadulterated flavors of the land take center stage.

Fina's creations are a testament to minimalism—light, pure, yet generous. She draws inspiration from the modest treasures of Garrotxa: buckwheat, Vall d’en Bas potatoes, Santa Pau beans, and even wild herbs and flowers. Each dish is a canvas, reflecting the rustic beauty of the Catalan landscape.

Signature dishes like the "Egg cooked at low temperature with toasted butter and buckwheat," and the "Pigeon with corn textures," showcase her ability to transform humble, local ingredients into haute cuisine. Her "Sweet potato millefeuille with honey" is a poetic nod to tradition, elevated with modern finesse.

But it's not just about the food. Fina's vision extends to the ambiance, intertwining architecture with nature. The restaurant's design, a masterpiece by RCR Architectes, mirrors her culinary ethos—where tradition meets avant-garde, and every meal is a holistic experience.

Martina Puigvert: The Rising Star

Enter Martina, Fina's daughter, who has seamlessly slid into the role of Head Chef and Culinary R&D lead at Les Cols. A graduate of the Basque Culinary Centre, Martina's culinary journey has taken her from Madrid's Lua to Barcelona's Koy Shunka, and even to kitchens in the U.S. and Bolivia.

Martina champions the "food that hasn't travelled" mantra, emphasizing hyper-local, seasonal produce. She acknowledges the challenges of this approach, noting, "By depending on local products, we’re completely connected to the weather... Nature plays a very important part in this project."

Her dedication hasn't gone unnoticed. In November 2023, Martina clinched the Michelin Young Chef Award 2024 in Spain, signaling a new era for Les Cols.

Signature dishes under Martina’s influence include “Beet Wellington” a vegetable version of the classic recipe, and “Carob volcanic landscape," a imaginative dessert reminiscent of her territory.

Les Cols: A Family Affair

Les Cols isn't just a restaurant; it's a family legacy. Fina's husband, Manuel Puigvert, and their daughters—Clara, Martina, and Carlota—are integral to its operations. This familial bond infuses warmth into the dining experience, making guests feel like part of the family.

The restaurant's accolades are a testament to its excellence: two Michelin stars, a green Michelin star for sustainability, and three suns from the Repsol Guide.

A Symphony of Tradition and Innovation

At Les Cols, every dish tells a story—a narrative of the land, the seasons, and the Puigdevall family's unwavering commitment to authenticity. Fina and Martina's collaboration is a dance of tradition and innovation, where the old world meets the new in a harmonious culinary groove.

For those seeking an authentic taste of a certain part of Catalonia, Les Cols offers more than just a meal; it's an immersive experience into the heart and soul of the region.