Chef Fina Puigdevall has led Les Cols in Olot, Catalonia, since 1990. Located in the farmhouse where she was born, the restaurant reflects her vision of a cuisine rooted in landscape, seasonality and simplicity. Using few elements, Puigdevall creates dishes that are stripped to their essence yet full of poetry – sincere, balanced and emotionally resonant. Her cooking celebrates humble, local ingredients, from buckwheat and potatoes of La Vall d’en Bas to Santa Pau beans, poultry, river trout, wild herbs and flowers.

Puigdevall views her restaurant as an extension of her home, where light, silence, gestures and hospitality are as important as flavour. She considers the table a space for happiness and reflection.

In 2016, her daughter Martina Puigvert joined as head chef, bringing a new generation’s perspective. With formal training in gastronomy and international experience, Martina continues the dialogue between tradition and innovation, honouring the philosophy her mother began.

Recognised among The Best Chef community, Fina Puigdevall and Martina Puigvert have turned Les Cols into a place where territory, nature and creativity meet in an intimate and timeless language.