The story
Els Tinars in Girona blends local tradition with modern technique in its seasonal Catalan cuisine. The kitchen centers its work around ingredients sourced from the surrounding area, treating produce harvested at peak ripeness as the foundation of every plate. This dedication to sustainable practices and local supply chains secured a one-radish distinction from the We're Smart Green Guide for 2026. The team balances respect for regional recipes with contemporary plating styles.
The Catalan kitchen showcases coastal and land-based ingredients through precise methods. Palamós prawns arrive from the market each afternoon, prepared simply by grilling, charring, or poaching in seawater to highlight their sweetness. Heartier courses feature espardenyes combined with pork belly, Iberian cream, and ganxet beans, while veal sweetbreads rest in a rosemary-infused cream alongside glazed morels. The turbot loin serves with garlic, chilli, and piparras, and the sea bass cooks inside a salt crust with organic herbs.
Guests gather in a room styled to feel warm and inviting, suitable for both leisurely lunches and evening dinners. Outdoor tables extend the dining area when the weather permits. The beverage program focuses on the neighboring Empordà region, offering natural wines such as the Inspirador rosé and Només reds to match the meal's intensity. A five-course daily menu provides a curated tasting of the season's best at €59, allowing diners to sample multiple techniques without committing to the full à la carte list.
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