Les Cols

Les Cols in Olot: What You Are Actually Booking

Les Cols sits on a working former farmstead on the edge of Olot, and the building itself is part of what you are paying for. The original rural structure has been transformed with a cutting-edge interior that keeps a direct visual relationship with the land outside. The events pavilion in particular has a genuinely unusual quality: it is airy, almost transparent, and the outside comes in, chickens from the farm included. The spatial experience shifts as the meal progresses. You begin outside (weather permitting) for aperitifs and appetisers in the garden, then move through the building. This is not a gimmick. The sequence of spaces is designed to reinforce what the kitchen is arguing: that the distance between soil and plate should be as short as possible.

That argument is made with evidence. The Puigdevall family runs its own vegetable garden at the Casa Horitzó research and development centre in the nearby Vall de Bianya, which is open to visit. The menu, called Horizonte, Naturaleza Viva and Mística (Horizon, Living and Mystical Nature), draws almost entirely from the volcanic La Garrotxa region. The kitchen operates on a strict "food that hasn't travelled" principle. This is not the kind of venue that gestures at local sourcing, it is structured around it, from the R&D; operation to the supply chain to what actually reaches the table.

Chef Fina Puigdevall runs the kitchen alongside daughter Martina Puigvert, with other family members involved across the operation. La Liste scored the restaurant 94.5 points in 2025 and 94 points in 2026. Opinionated About Dining placed it at #316 in Europe in 2024 and #529 in 2025, still firmly within the top tier of the continent's creative restaurants. Google reviewers give it 4.4 across 1,284 reviews, which for a two-star tasting-menu format represents a genuinely broad base of positive sentiment. The two Michelin stars held in both 2024 and 2025 confirm the consistency the awards data suggests.

What the menu delivers is a single tasting format, there is no à la carte option. The Horizonte menu is structured to move through garden aperitifs, appetisers, and a sequence of dishes that include noted preparations like onion royale and, in season, grilled peas with black sausage (butifarra), bacon, snails, and mint. The kitchen is vegetable-forward but not plant-based: the menu includes meat and animal products, and if you require a fully plant-based meal you will need to communicate that clearly at the time of booking.

The restaurant's position in Olot is worth understanding properly. La Garrotxa is a volcanic landscape, sparsely visited by the kind of travellers who make it to El Celler de Can Roca in Girona or Martin Berasategui in Lasarte-Oria. That is precisely what makes Les Cols worth the detour. This is one of Spain's most awarded restaurants operating in a location with essentially no fine dining competition at its level. Olot itself is a functional market town, see our full Olot restaurants guide, hotels guide, and bars guide for planning context, and Les Cols is the anchor around which any serious visit to the region is built. For lighter options in town, Equilibri is worth considering for a less formal meal before or after your stay.

Booking difficulty at this level is real. Demand for two-star restaurants with a strong international profile and a single-menu format runs high. Advance planning of several weeks minimum is the baseline assumption; busy periods and weekends will require more. There is no walk-in option at the tasting menu level. Check the restaurant's website for current reservation access.

For those planning a broader Garrotxa visit, the Olot wineries guide, experiences guide, and the Casa Horitzó garden visit all pair logically with a Les Cols booking and add depth to what would otherwise be a single-meal trip.