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Les Cols
Menu from US$ 66.46
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Les Cols

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Awaken all the senses

RCR Architects

RCR Architects

RCR Architects

RCR Architects

RCR Architects

Fina Puigdevall

It is essential to consider the restaurant as a whole: the dish is as important as the environment and the atmosphere of the restaurant. Everything contributes to making a meal a unique moment, and the character of the décor is a key part of this experience. The work carried out by RCR Architects plays an important role in the experience of our guests at the Les Cols restaurant.

Fina Puigdevall - Les Cols Chef and Owner

Vegetable Garden & Hen House

Vegetable Garden & Hen House

Vegetable Garden & Hen House

Pere Planagumà

We maintain a thoughtful attitude towards our vegetable garden and hen house and base our work on what they offer us, echoing a respect for the land, sustainable cuisine and local ingredients.

Pere Planagumà - Les Cols Chef de Cuisine

The egg

The egg

Manel Puigvert

Egg is the principal and central ingredient. From the restaurant dining room, guests can look across the vegetable garden and hen house. The eggs, laid the same day, are served with a desire to return to the essential, without any artificial flavours or colours or any ingredient likely to overshadow the dish. Diners enjoy the food in the best surroundings; while contemplating the garden and the hens being raised in their natural habitat.

Manel Puigvert - Waiter at Les Cols
Discover why booking with Relais & Châteaux is a world of privileges