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Martina Puigvert at Veraz

The soul of Les Cols in the heart of Barcelona

By Marina Vergés 29.05.25

The new culinary proposal from Veraz, the restaurant within The Barcelona EDITION hotel, located next to the Mercat de Santa Caterina, is guaranteed to make an impression. Together with its chef partner Martina Puigvert, from Les Cols restaurant (Olot), the new spring-summer menu is filled with gastronomic sensations that will surprise and delight, unique in Barcelona, offering two tasting menus, with or without a wine pairing.

This shared inspiration between Veraz and Martina Puigvert, awarded by the Michelin Guide as the Best Young Chef 2024, is no coincidence. The two restaurants share the same philosophy, and values such as the signature cuisine and respect for farm-to-table ingredients, as well as a cuisine that balances tradition, innovation and local produce. Martina brings her creative and contemporary talent to the heart of the city with these two tasting menus of four or six courses.

  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz

    Martina Puigvert in Veraz

     

    The menu begins with delicate appetizers from the garden: calçot in charcoal tempura and lettuce with wild mustard.

    After these first introductory morsels, the dishes continue with a creation she has titled With the scent of the undergrowth, chanterelle royale: tasty mushrooms with summer truffles that evoke a soft velvet and secondly, a light cream of peas, mint and pea flower.


  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz
  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz

     

    The third dish, From the henhouse to the plate: a mixture of fresh eggs of the day, mushrooms called “colmenillas” and wild asparagus. A tribute to simplicity elevated with these seasonal ingredients.

  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz

     

    Moving on to the fourth dish named With the intention of closing the circle: shoulder of lamb with sheep's milk, thyme and rosemary accompanied by roasted aubergine with samfaina, a generous and tasty dish where the tenderness of the meat merges with the flavour of the spices.

  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz

     

    The fifth course, presented as dessert, called Served as dessert: a green and white asparagus sorbet with oil and salt, a combination of sweet and savoury.

    The sixth dish represents the volcanic landscape of the Catalan region of La Garrotxa. Inspired by nature: strawberries, carob, ratafia sorbet, buckwheat and edible flowers, a fascinating combination of flavours that perfectly captures the essence of nature.

  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz
  • Martina Puigvert Les Cols The Barcelona Edition Hotel restaurant Veraz

     

    Continuing the culinary magical experience, there are also two vegetable desserts with a nod to nature, a fennel macaron and an elderberry and pear gummy.

    With this new proposal by Martina Puigvert, renowned for her refined culinary style, the Veraz restaurant consolidates its position as an essential reference point for anyone looking for a unique and sophisticated culinary experience in the heart of Barcelona.