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tofona negra melanosporum

Black truffle is a winter mushroom that has been greatly prized for centuries in cuisine due to its aroma. Central Catalonia is the country's main productive region, as the underground mushroom takes advantage of all the area's characteristics: damp downy and evergreen oak forests with cold winters. Black truffle season lasts from November to March. You can find it on our menu in an array of plates such as creamy potato gnocchi in butter sauce or toasted flatbread with Iberian pork and black truffle.



The first elvers have already arrived. They are elvers of the river Ter, considered one of the best elvers in the world.

A product of proximity and of the highest quality, fish in an artisan way, sustainable and respectful with the environment.

Elvers are usually cooked with hot oil, garlic and chilli, all paired with a soft wine to counteract its spicy strength.

Let's go and try them!


The pumpkin certainly deserves a prominent place in the cuisine of autumn and winter, not only because of the large number of dishes that it prepares, but also because of its high nutritional value. It is rich in vitamins and minerals, can help us regulate blood sugar levels, protects our eyesight and heart ... What else can you ask for? In #ElsTinars we will serve as an appetizer, as a soup. Very good!

But today we also want to talk about chestnuts, another product of autumn that is already beginning to be present in our dishes. As for example in partridge cannelloni with very thinly cut chestnut. Mmmm ... Chestnuts have high energy value, is rich in vitamins and low in fat and can help us protect ourselves of the cold of the winter.