Els Tinars

This restaurant has played an important role in the history of Costa Brava tourism. It occupies an old yet attractively restored farmhouse with a luxuriant garden-terrace for the summer months, an R&D space where new dishes are created, plus a bright, Mediterranean-inspired interior. Chef Marc Gascons and his sister Elena (front of house) are responsible for the entire experience here, which revolves around an extensive and up-to-date à la carte of traditional Catalan cuisine and the best local ingredients sourced from nearby producers and the superb fish auction in Palamós. Two interesting set menus (one short, seasonal option, plus a tasting menu) are also available. One of the most requested dishes here is the tartare of Palamós prawns, which comes with different garnishes depending on the season. Guests who drive here are given a code for the external car park, which now has charging points for electric vehicles.

What sets it apart:

• A long-running family house, with Marc Gascons in the kitchen and Elena Gascons leading the room.
• A tasting menu that shows classic Catalan flavours through precise technique, with truffle work and seafood from the Palamós market.
• Serious wine integration, with standard and premium pairing options built into the menu structure.

Signature ingredients and anchors of the kitchen:

• Palamós seafood, especially prawns and daily-market fish from the coast.
• Blue lobster, served with its coral used as part of the seasoning.
• Escamarlà, often paired with peas, artichokes, and cured pork.
• Black truffle (Melanosporum) in multiple courses, including toast, pasta, and desserts.
• Bresse poultry and duck, used for the heavier main courses in winter menus.

A farmhouse restaurant on the Costa Brava hinterland with a seasonal tasting menu that runs from seafood and market vegetables into truffle-led pasta and a main course built around duck. Recent tasting menu pricing: 128€ per person, with optional wine pairings, including premium pairing tiers. Example winter dishes include blue lobster cooked in seawater with coral vinaigrette, escamarlà with artichokes and ibérico bacon, a truffle cannelloni, market fish grilled to order, and duck Wellington with foie gras.