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Les Cols at Veraz

The Barcelona EDITION

19.07.24

The cool surroundings of Veraz, The Barcelona EDITION provide an ideal refuge form the summer heat, with an added bonus. The authentic taste of the La Garrotxa landscape expressed through the cuisine of Martina Puigvert, who together with executive chef Pedro Tassarolo present six unique dishes until mid-August. The collaboration is another in a series of joint ventures with iconic representatives of Catalan gastronomic culture. Puigvert creates a series of dishes that represent Les Cols, the renowned award-winning restaurant in Olot, where she is based, working side by side with her family. Now, locals can experience the cuisine of this world-renowned restaurant without leaving Barcelona.

Martina Puigvert Puigdevall specialises in traditional and local cuisine, she, together with her mother Fina Puigdevall, is responsible for the menu at the Les Cols restaurant. Martina has also recently been awarded with the Young Chef 2024 recognition at the Michelin Guide 2023-2024 ceremony. Although young she has already established a reputation for her thoughtful cuisine that is rooted within the rural Catalan countryside. Dishes that combine sustainability, simplicity and proximity as well as authentic flavours and taste.

  • Les Cols at Veraz
  • Les Cols at Veraz
  • Les Cols at Veraz

     

    The Els Cols menu features six dishes available exclusively at Veraz. Inspired by the nature and landscape of La Garrotxa, the selection starts with an Onion royale with breadcrumbs and liquorice, inspired by one of the star ingredients from the kitchen garden of Les Cols. Another starter dish presents different colour ingredients inspired by the artworks of Miró and Kandinsky, and includes a Free-range egg, green beans, carrots, red pepper, corn, tuna and potato. Cod, brandade, pil-pil, raisins and muscat, which is desalted in the restaurant and includes various cooked parts of the fish, (following the custom of consuming fish in rural areas). Lamb shoulder; sheep's milk, edible wool, thyme and rosemary; a dish designed around the habitat of the sheep from La Garrotxa. The “wool” of the lamb disappears when the sauce is poured over the meat.

  • Les Cols at Veraz

     

    The desert courses are also inspired by the volcanic landscape of the region; carob, ratafia, buckwheat and flowers (grown in the orchard of Casa Horizonte which provides fresh fruit and vegetables to Les Cols), finished with a shot of ratafía, a very typical liquor from the area, made by macerating green walnuts and more than forty different aromatic herbs.

  • Les Cols at Veraz

     

    Martina's culinary creations are presented at Les Cols x Veraz with an exclusive proposal of six extraordinary dishes available at Veraz, the restaurant of The Barcelona EDITION led by executive chef Pedro Tassarolo.

  • Les Cols at Veraz
  • Veraz
  • Av. de Francesc Cambó, 14,
  • Ciutat Vella,
  • 08003 Barcelona
  • Telf. 936 26 33 30