iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

We are checking availability.
Thank you for your patience...

loadingPagePicture
Les Cols
Menu from USD 58.14
Reserve
view

Les Cols

SpainOlot

Slide
Down

Les Cols restaurant

  • Creative cooking
  • Old farmhouse with ultra-contemporary dining

restaurant

restaurant
Rates and services

Menus 50-85 EUR t. 10% s.i.

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 EUR = 1.16 USD

Weekly closing

dinner from Sunday to Tuesday, Monday noon, Tuesday noon (from July 1st to August 31th) (july/august), dinner from Sunday to Tuesday and Monday noon.

Annual closing

From January 1st to 22th.

Discover the restaurant

A meal at Les Cols is an experience like none other, the confluence of a terroir —Garrotxa — and its foods. Ever loyal to her native Catalonia, Fina Puigdevall works with local products like buckwheat, potatoes, free-range poultry, herbs and flowers. With a blend of strictness and poetry, she brings out the flavors of simple ingredients by enhancing the textures or the composition of the dish. This contrast between tradition and avant-garde creativity, the foundation of the chef’s approach, is also expressed in the restaurant’s architecture, which juxtaposes the old stone walls of an 15th-century farm with an ultra-contemporary dining room whose golden and black décor evokes the region’s volcanic landscape.

Fina Puigdevall Nogareda

Chef
Fina Puigdevall Nogareda
See the profile

Fina Puigdevall Nogareda

Maitre de Maison
Fina Puigdevall Nogareda
See the profile
Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges