Sala
Olost, Spain
⭐1 Star
The Experience
From Michelin Guide
It’s well worth remembering this restaurant as there are very few of this standard in the Osona area, plus it’s an excellent dining option along the officially designated Catalan Romanesque Route. Located next to the town hall, it boasts an impressive stone façade, plus an ante-room bar area (where you can order Sala’s less expensive set menus) which leads to the main dining room. Chef Antonio Sala, who has started to hand over the reins to his sons (one in the dining room; the other in the kitchen), creates a perfect balance between tradition and modernity, sticking with his classic dishes on the à la carte and set menus (Perot Rocaguinarda and the seasonal De Temporada) but without closing the door to contemporary influences. He uses the best seasonal ingredients, and has a special affection for black truffles, wild mushrooms and game, which are showcased in dishes such as the pheasant cannelloni with a bechamel sauce and black truffle oil, veal tartare with parmesan, and the traditional hare royale.
Unique Things
From Visitor Experiences
- Ante-Room Bar with Affordable Set Menus: Sala offers a separate bar area where guests can order less expensive set menus, a rare feature for a Michelin-starred restaurant, which typically focuses on a single, elevated dining experience.
- Family-Run Transition in the Kitchen: Chef Antonio Sala is gradually passing the kitchen and dining room responsibilities to his sons—one manages the dining room, the other the kitchen—blending generational continuity with culinary tradition in a high-end setting.
- Game and Truffle-Centric Seasonal Dishes: The menu prominently features game (like pheasant and hare) and black truffles, with standout dishes such as pheasant cannelloni with bechamel and black truffle oil, reflecting a deep commitment to local, seasonal, and foraged ingredients uncommon in many starred restaurants.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sala in Olost are:
- Black truffles: Chef Antonio Sala has a special affection for black truffles, which are used to enhance dishes such as pheasant cannelloni with béchamel sauce and black truffle oil, adding an earthy, luxurious aroma and flavor.
- Wild mushrooms: These are prominently featured alongside truffles and game, contributing deep, woodsy notes and seasonal freshness to the menu.
- Game meats: Including pheasant and hare, game is a key element in traditional dishes like the hare royale, showcasing the restaurant’s balance of tradition and modernity.
- Veal: Used in refined preparations such as veal tartare with parmesan, highlighting the restaurant’s classic culinary techniques.
- Seasonal vegetables: While not explicitly detailed, the use of the best seasonal ingredients is emphasized, supporting the freshness and locality of the cuisine.
These ingredients reflect Sala’s commitment to high-quality, seasonal, and traditional Catalan flavors with contemporary touches.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not Found
Signature Dishes
- Fish terrine with Marie Rose sauce and lettuce: €25
- Penne Bolognese: €22
- Grilled hake, salmon, botifarra sausage, beef steak or pork loin with potatoes: €35
Daily Menu
- Price: €19.00 weekdays / €26.00 weekend (VAT included)