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The first mushrooms of the season have arrived at the kitchen of Els Tinars. Mushrooms fill every corner with their autumnal fragance and our chef lets your imagination fly. In our menu you can already find dishes that have mushrooms as protagonists, such as wild mushrooms and chanterelles sautéed with perol -catalan meat-, yolk egg and potato emulsion.
Escamarlans de Palamós

Crayfish is a very popular product in Catalonia since the middle of the last century. They can be eaten alone, grilled or baked, and are extraordinary in "sea and mountain" dishes. We especially recommend our new summer menu dish: Palamós crayfish, amaranth, sweet almonds and fresh crayfish juice.

angula del Ter

The elvers that Marc cooks in #ElsTinars are supplied by Juli Carbó, who fishes them in the Gola del Ter, in Torroella de Montgrí, and in the Molí de Pals irrigation channel, in the Parc Natural del Montgrí, Illes Medes and Baix Ter.  It is a unique product.

Our specialty is to cook them in the pil-pil, making them directly on the casserole and letting them sweat. The gelatin that loosen is bonded with olive oil and and we get a spectacular pil-pil of elvers. We also prepare them "a la bilbaína" and grilled.

We encourage you to enjoy them!