Els Tinars

Els Tinars, Llagostera: The Verdict

At the €€€ price tier, Els Tinars delivers one of the most honest value propositions on the Costa Brava: a restored farmhouse setting, a well-sourced à la carte of traditional Catalan cooking, and two set menus that reward repeat visits. This is not a destination for avant-garde experimentation. If you want progressive tasting menus, El Celler de Can Roca in Girona is the obvious nearby alternative. But if you want a rooted, seasonally sharp meal in an environment that earns its recognition — ranked #505 in Europe by Opinionated About Dining in 2025 and awarded 79.5 points by La Liste that same year — Els Tinars is worth the drive.

The Setting

The building is an old farmhouse, attractively restored and set with a garden terrace that operates through the summer months. When you arrive by car, you receive a code for the external car park, which includes electric vehicle charging points. Visually, the interior reads as bright and Mediterranean-influenced: light, unhurried, and calibrated for a long lunch rather than a quick table turn. The terrace in season adds a layer of ease that makes summer visits particularly good for groups or occasions where the setting matters as much as the plate. The room itself signals that this is not a casual neighbourhood spot, but it does not carry the formal weight of a multi-Michelin destination either. It sits in the middle register of Spanish fine dining: serious enough to justify the price, comfortable enough that you are not performing for the room.

What to Eat and How to Plan Multiple Visits

The format at Els Tinars works well across two or three visits because the offer spans two distinct tracks. On one side is an extensive à la carte of traditional Catalan dishes, driven by produce from nearby suppliers and fish sourced from the Palamós auction , one of the leading on the Costa Brava. On the other are two set menus: a shorter seasonal option and a full tasting menu. The kitchen operates under chef Marc Gascons, with his sister Elena managing front of house, and the coherence between both sides of that partnership shows in how the experience holds together.

For a first visit, the à la carte is the right entry point. It gives you range: you can cross multiple Catalan categories in one sitting and test where the kitchen is strongest without committing to a structured progression. The tartare of Palamós prawns is the most requested dish and changes garnish with the season, which makes it a reliable anchor for any visit , order it regardless of when you go. The vegetable dishes draw strong praise for their freshness and depth, and represent some of the most compelling reasons to return.

On a second visit, move to the short seasonal menu. It condenses what the kitchen is currently focused on and tends to show more editorial intent than the à la carte allows. A third visit, for those who are already convinced by the cooking, is the moment for the full tasting menu , by that point you have enough context to appreciate how the kitchen structures its argument across a longer sequence. This is not a venue you need to exhaust in a single sitting; spacing visits lets the seasonal changes work in your favour.

One honest limitation worth noting: the kitchen cannot currently accommodate a fully plant-based menu despite the quality of its vegetable sourcing. Pescatarian and omnivore diets are well served. If dietary restrictions are more complex, contact the restaurant directly before booking.

How It Compares in Context

Els Tinars sits in a region with serious culinary density. Within the Girona area, El Celler de Can Roca is the obvious reference point, but at a meaningfully higher price and booking difficulty. Els Tinars offers a route into the leading of Catalan produce-driven cooking without that level of planning commitment. For the broader Costa Brava explorer, this is the practical choice when you want something rooted rather than progressive. See our full Llagostera restaurants guide for a wider picture of the local dining options.

Booking and Timing

Booking at Els Tinars is rated Easy. The kitchen runs service seven days a week across both lunch (1 PM–3:30 PM) and dinner (8 PM–10:30 PM), which gives you more flexibility than most comparable Spanish fine dining destinations. For summer visits , particularly if you want the garden terrace , book at least two to three weeks in advance. Off-peak periods in autumn and winter are more forgiving, but given the restaurant's consistent recognition in both La Liste and Opinionated About Dining rankings, it does not sit empty. Lunch on a weekday is the easiest entry point if you are visiting without much lead time.

If you are planning a wider trip to the area, Pearl also covers hotels in Llagostera, bars in Llagostera, wineries in Llagostera, and experiences in Llagostera to help you build the full itinerary.

Pearl Picks Nearby

• L'Atelier Dagà Clos , Traditional Cuisine in Llagostera, for a different register of local cooking
• El Celler de Can Roca in Girona , if you want to move up to a higher level of ambition and planning
• Quique Dacosta in Dénia , for a Mediterranean fine-dining comparison further down the Spanish coast
• Ricard Camarena in València , produce-driven cooking at a comparable seriousness, different regional tradition
• Martin Berasategui in Lasarte-Oria , if a northern Spain trip is also on the table

Quick reference: Els Tinars, Ctra. de St. Feliu a Girona, km 7.2, Llagostera , open daily lunch and dinner , €€€ , easy to book , EV charging on site.

FAQ

What should I order at Els Tinars?

• The tartare of Palamós prawns is the kitchen's signature and changes garnish seasonally , order it on every visit.
• The vegetable dishes are consistently praised for freshness and depth; they are worth exploring even if vegetables are not usually your priority.
• Fish sourced from the Palamós auction underpins much of the menu , lean into whatever the day's catch informs.
• On a first visit, the à la carte gives you the most range. The seasonal set menu is better suited to a second visit once you know the kitchen's strengths.

What should a first-timer know about Els Tinars?

• This is traditional Catalan cooking driven by local producers and the Palamós fish market , not a progressive or avant-garde menu.
• The €€€ price point sits below the top tier of Spanish fine dining, making it a good entry point for the Costa Brava food scene.
• The farmhouse setting and garden terrace are part of the appeal; summer visits benefit from booking the terrace in advance.
• It is ranked #505 in Europe by Opinionated About Dining (2025) and scored 79.5 on La Liste (2025) , credentialed without being intimidating.
• The restaurant is on a main road between Sant Feliu and Girona; you will need a car or a taxi.

Does Els Tinars handle dietary restrictions?

• The kitchen works well for pescatarian and omnivore diets given its emphasis on seasonal vegetables and Palamós seafood.
• A fully plant-based menu is not currently available, despite the strong vegetable sourcing , this is a known limitation.
• For specific dietary needs beyond standard preferences, contact the restaurant directly before booking; no phone or website is listed in our current data, so inquire at the time of reservation.

Is Els Tinars good for a special occasion?

• Yes, with caveats. The farmhouse setting, garden terrace (in season), and sibling-led front-of-house service create a warm, considered atmosphere suited to celebrations.
• The €€€ price tier means you can treat it as a splurge without the budget commitment of a four-symbol destination.
• For milestone occasions where the full tasting menu format matters, book ahead and request the terrace if visiting in summer.
• It is less formal than El Celler de Can Roca , which is a feature if you want warmth over ceremony, but worth knowing if gravitas is what you are after.

Is Els Tinars worth the price?

• At €€€, yes , particularly given its European ranking and the quality of ingredients sourced from Palamós and local producers.
• Compared to €€€€ destinations like Aponiente or Azurmendi, Els Tinars offers a grounded, produce-led experience at a lower price point without the planning effort those venues require.
• The value case is strongest if you visit more than once: the à la carte, seasonal menu, and tasting menu each offer a distinct experience, so the price per visit compounds into something richer over time.
• If you are visiting only once and want maximum ambition per euro, El Celler de Can Roca is nearby and operates at a higher level , but it costs more and books harder.