Restaurant Tinars

Marc Gascons’ culinary thesis at Els Tinars is a masterclass in Catalan refinement in Llagostera. The kitchen’s heartbeat is the wood-fired grill, producing a charred turbot loin of remarkable succulence, served with a velvety pil-pil. Signature 'Patatas Tinars' arrive as a structural marvel—wafer-thin, crisp-fried sheets layered with the mineral richness of perol meat. Technique is paramount, from the precise lamination of a bone marrow coca topped with smoked eel to the delicate emulsion of a Palamós prawn tartare. Aromas of wild rosemary and thyme permeate the reduced demi-glace of a traditional roast cannelloni, while the texture of creamy potato gnocchi, enriched with butter and Imperial caviar, offers a luxurious mouthfeel. This is a landscape of flavor balance, where the salinity of the Mediterranean is anchored by the earthy intensity of the Empordà terroir.