Tinze is a fine-dining Mexican restaurant located in the vibrant Olivedal district. It offers an elevated take on traditional Mexican cuisine. Having only experienced Tex-Mex before, I was eager to dive into authentic Mexican flavors.

The decor immediately evoked the Mexican landscape, with earthy tones reminiscent of deserts. The elegant setting was complemented by soft Mexican music, and the walls featured framed fabrics and patterns reflective of the country’s culture. The experience began with a captivating storytelling element, adding a unique, interactive twist to the evening.

The staff was lovely—patient, graceful, and incredibly warm. Although I unfortunately forgot her name, one waitress stood out for her kindness. When she discovered it was my first visit to Gothenburg, she took the initiative to ask her colleagues for recommendations and returned with a list of must-see spots.

The meal kicked off with Mexican canapés. First, baby corn coated in lime and chili emulsion with popcorn from Mexico. The flavors were a delightful mix—sweet, zesty, and with just the right amount of heat. Then came a pig-shaped tortilla stuffed with chorizo—playful and flavorful.

Next was the Tortitas de Papa: trout rillettes with piquín and guajillo mayo topped with trout caviar, served with crisp potato cakes. The food had a delicate crunch and was served in beautiful earthen and wooden dishes.

The vegetarian tostada followed, featuring guacamole and cooked watermelon. The combination was smoky, sweet, savory, and spicy all at once.

The plantain molote was a delightful dish, made from plantain dough stuffed with a sweet banana purée and cheese, then fried to perfection and served on a bed of rich corn sauce. Thanks to the natural starch content of the plantain, no flour was needed—the dough was simply kneaded with a touch of salt. The result was a soft, slightly crispy outer crust with a gentle crunch, while the cheese inside had a smooth, stretchy texture reminiscent of mozzarella. The combination of flavors was both sweet and savory, offering a perfect balance.

One of the highlights of the meal was the homemade mole, a treasured recipe from head chef Wendy’s mother, who came to help when the restaurant first opened. This rich sauce, made from four types of chilies, chocolate, nuts, and seeds, takes over a day to prepare. It was served with caramelized turkey confit and a salad of chayote and “ejotes.” The mole’s flavor was complex—charred, spicy, and umami, difficult to describe but absolutely mesmerizing. The turkey was the softest I’ve ever had, with a lovely crisp skin, and the corn tortillas were outstanding, with a fresh, pure corn flavor. I was shown two ways to eat it: roll it like a cigar or tear and dip it into the mole.

To finish, the crème de la crème— Tres Leches. This classic three-milk cake, soaked in a blend of regular, condensed, and evaporated milk, was served with a side of silky strawberry ice cream. The cake had the perfect balance of richness and sweetness, while the smooth ice cream provided a refreshing contrast. It was an incredibly satisfying end to the meal, capping off a truly memorable dining experience.

Fjärde Långgatan 3, 413 05 Göteborg, Sweden