Since May 1990 Fina Puigdevall is both the chef and owner of Les Cols restaurant from Olot, located in the countryhouse where she was born.
Fina Puigdevall’s cooking conveys much with few elements. When creating the dishes she likes to remove everything that she doesn’t consider as essential, while not losing the essential poetry. It is a refined and essential style, pure but generous. It conveys sincerity, balance, austerity and naturalness, in a real and emotive way, with imagination, intuition and sensitivity. It is a cuisine based on the landscape and the cycle of the seasons. A sustainable cuisine. Her cooking style reflects her own way of being.
The culinary proposals that the restaurant offers are rooted in the land and the landscape surrounding it. For this reason, chef Fina Puigdevall has initiated a process of research and recuperation from the area’s traditional vegetable growing. She works with a very particular vision of the products that we can find in La Garrotxa region.
She likes to offer the most intimate and familiar but with an up-to-date language. She emphasizes on the most modest products; the nature and the landscape are her source of inspiration, she likes to adapt the products of the land and her environment and give them a different meaning; the presentation of her dishes plays with the emptiness of the dish: the tradition/avant-garde contrast.
The team
Fina considers her team as a part of her family because of the good understanding created between them through the years. She believes that the aim of her restaurant is to offer happiness. Therefore, she attaches a great importance to the ritual and wants her guests to enjoy each one of the pleasures that surround a table: the luxury of the light and the silence; the importance of the gesture and the look; the serenity of the atmosphere; the hospitality.
