Anima Les Cols de Fina Puigdevall y Manel Puigvert

Les Cols Restaurant (Olot, Girona) has been gathering acclaim since 1990. It earned its first Michelin star in 2005 and its second in 2010. Values such as sincerity, balance, austerity, naturalness, authenticity, emotion, humility, respect and sensitivity are a constant in the world of its chef, Fina Puigdevall. A cuisine of the landscape and the seasons, where 'food that hasn't travelled' takes centre stage. Discover how the most intimate part of the self is presented as an offering to the diner in an utterly contemporary language. Discover in this work the cuisine of the soul. Let yourself go. In silence. Seeking peace. Fina Puigdevall's cooking is deeply rooted in the volcanic soil of La Garrotxa, the Girona region where Les Cols sits. "From here, but with the ability to open ourselves to the world", her dishes evoke a "love of the land". This has its rationale in sustainability and in a philosophy of food that hasn't travelled that goes beyond mere zero-kilometre cooking. Everything follows less-is-more as a silent watchword, taking shape in dishes that, with few elements, hold countless emotions.

Les Cols Restaurant Les Cols (Olot, Girona, two Michelin stars) opened its doors in 1990. Over those 27 years, it has earned its place in the Olympus of excellence not only for its substance - the dishes served there - but for its form. With an architectural philosophy in which tradition and the contemporary are masterfully combined, the establishment has won some of the sector's most prestigious awards. Among them is the FAD architecture prize, which came in 2003. The book is published in Spanish.