The story
La Brasera in Olot presents a refined Italian cooking style guided by Chef Luigi Maiolo. He works alongside Paola to design every plate and manage the daily pass. Their method depends on precise techniques and straightforward ingredients handled with deliberate care. A thirty-six hour brine in orange peels transforms raw salmon, while house-made sourdough bread anchors the table. This disciplined approach earned the restaurant a Gault&Millau 2026 score, reflecting their steady craftsmanship.
Small bites set the tone before the main courses arrive. Paola prepares delicate zucchini mousse biscuits alongside popped corn kernels stuffed with fresh ricotta. The scallop carpaccio arrives paper-thin, finished with house-blended spice salt and leek powder. Thin ravioli hold crayfish meat while a spoonful of lukewarm shrimp tartare rests directly on top, showcasing the careful flavor layering typical of their Italian cuisine here. Slow-cooked sea bass wrapped in courgette follows as a substantial center.
Guests gather under a beautiful pergola where the pacing remains steady and attentive. The Italian kitchen saves its most intricate work for the finale. An elderflower semifreddo introduces a white chocolate and basil mousse served over a vibrant mango and passion fruit base. Cinnamon-spiced pineapple pieces and a bright lemon cream frame each portion perfectly. Impeccable service and a carefully curated wine list complete the evening.
Recognition
Details
