Sala

The story

Sala in Olost, Spain: Michelin-Starred Rural Cuisine & Fonda

A family affair in the heart of Lluçanès

Since 1959, the Sala family has welcomed guests to their fonda on the main square of Olost, a quiet village in the Lluçanès region of Catalonia. What began as a modest inn run by Toni Sala’s parents has grown into a destination that combines a warm, traditional guesthouse with a restaurant that has held a Michelin star since 1992. Today, Toni Sala and his wife Aurora Gabasa lead the kitchen and dining room, while their sons – Toni (chef) and Sergi (service) – bring fresh energy to the family legacy.

A kitchen rooted in the land

The cooking at Restaurant Sala is grounded in the ingredients of the immediate surroundings. The Lluçanès plateau is truffle and game country, and these elements form the backbone of Toni Sala’s seasonal tasting menus. The chef describes his approach as market-driven, avoiding excessive sophistication while preserving inventiveness and a precise touch for each dish. The result is what the Michelin guide calls “a cuisine of great finesse” – refined without pretence, honest without being plain.

A dining room and a cellar

The restaurant itself is a spacious, elegant room that opened in the 1980s, offering a setting that balances comfort with a sense of occasion. Just off the dining room lies the wine cellar, a key part of the experience with over 700 labels, mostly Spanish but with strong international representation. The Sala family sees wine not as an afterthought but as a complement that lifts every plate.

Beyond the starred restaurant, the fonda continues to serve a daily menu rooted in home-style cooking, and offers a handful of rooms for those who wish to stay and explore the surrounding forests, legends, and architectural landmarks of the Lluçanès.