The story
Els Tinars calls itself “the perfect coexistence between tradition and modernity, the cuisine of yesterday, today and tomorrow.” This philosophy is lived out daily in a warm, family-style dining room where every detail is chosen to make guests feel at home. The restaurant holds a Michelin star (2026) for its high-quality cooking, a recognition that underscores its commitment to the very best of seasonal Catalan cuisine.
“Local and seasonal products are the essence of our cuisine,” the team states. Chef Marc builds his menus around what the surrounding Catalan countryside and coast offer at each moment. The seasonal menu, available Monday to Thursday and Friday lunch, begins with a welcome aperitif—a changing soup, rosemary focaccia with olive oil and flor de sal, marinated olives, natural tomato with spring onion, and fuet de Vic. A bandeja of starters follows: cold melon and mint soup, organic seasonal vegetables, salt cod with anchovy and confit tomato, or Catalan salad with tongue and head cheese. Main courses include Palamós white prawn with coral, almond and grilled courgette, or roasted deboned kid shoulder with herbs, potato and cheese. Desserts range from apricot almond cake to a dark chocolate cream with passion fruit and hazelnuts, or a light Grand Marnier soufflé. Wines come from the Empordà DO, chosen to complement the meal.
Els Tinars is open daily for lunch and dinner, with outdoor seating in good weather and a private room for special occasions. The atmosphere is relaxed and unpretentious, letting the food speak for itself. It is a place where the past and future of Catalan cooking meet on the plate, and where a Michelin star feels like a natural consequence of honest, skilled work.
Recognition
Ambience
Details
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