Olot's two-Michelin-starred Les Cols restaurant has refreshed its gastronomic offering, fully integrating the second generation of the family. This change reinforces the restaurant's deep connection to nature and local produce from the Garrotxa region.
The updated menu features signature dishes that highlight seasonal vegetables and edible flowers. This approach reflects the restaurant's philosophy of a 'cuisine of seasonality and the rural landscape of La Garrotxa'.
Officials at Les Cols described their cooking as 'sober but essential; austere and humble but intuitive, intimate and authentic'. They added that the aim is for the cuisine to 'be a reflection of our way of being'. The restaurant continues to focus on ingredients sourced directly from the Garrotxa area, maintaining its commitment to local flavours.
A New Chapter for Les Cols
The restaurant, known for its innovative approach to traditional Catalan ingredients, has held two Michelin stars for several years. The introduction of the second generation is expected to bring fresh perspectives while preserving the established culinary identity that has earned Les Cols international recognition. This evolution ensures the restaurant remains a key destination for fine dining in Catalonia.
