For those who gathers mushrooms, morel marks the bigining of spring. Normally, they start to be found in San José, although depending on the season they can be advanced or delayed a little. From the gastronomic point of view, it is considered an excellent mushroom. In Tinars we have them with foie gras cream, a real treat!

In spring we can enjoy peas and beans. Despite belonging to the family of legumes, when they are fresh (from March to May) they resemble more a vegetable, espcially peas.

Peas are very nutritious and a real treat for the palate, either in salad - acconmanied by livers, artichokes, asparagus and mint with black truffle oil-, or stewed Catalan, with beans bacon and black pouding.

Bon appetit!

We already have in our kitchen the first white truffles of this season, arrived directly from the italian town of Alba and carefully selected.The "tartufo bianco" (tuber magnatum pico) is the most prized species on the market for its high gastronomic and economic value.

It's called "the autumn diamond" because of the high cost it can have, because they are difficult to find and the harvesting season is very short, between October and December. 

Come and discover the new gastronomic proposals created by our chefs with this product as a protagonist!