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.

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!

   

We love the hunting season, when we can finally cook the partridges in the cabbage or "lièvre a la Royale", a kind of civeta or hare salmis, was one of the glories of haute cuisine. Today it remained a highly valued hunting dish that we offer you with our personal touch (see photo).