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The first white truffles of the season are already in our cuisine, arrived directly from the Italian city of Alba and selected with a lot of care. The "Tartufo Bianco" (tuber magnatum pico) is the most precious type of truffle on the market for its gastronomic and economic value. There are many who call it "the diamond of autumn" because of its elevated cost, since they are really difficult to find and the harvesting season is very short, it is from October to December. 

Come discover the new gastronomic suggestions created by our chef with this product as a protagonist!


angula del Ter

The elvers that Marc cooks in Tinars 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, that's only fished between October and March.

Our specialty is to cook them in the pil-pil, putting 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 encourage you to come to Tinars and enjoy the elvers in their season!



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

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