Bo.TiC

The story

Bo.TiC: Two Michelin Stars in la Bisbal d'Empordà – Catalan Fine Dining

Passion and Tradition

Since 2007, chef Albert Sastregener and sommelier Cristina Torrent have run Bo.TiC with a clear mission: to offer creative, author-driven gastronomy rooted in the essence of traditional Catalan cooking. The result is a restaurant that feels both deeply local and confidently modern—a balance that earned it two Michelin stars.

The dining room is a space for quiet enjoyment, where the kitchen’s precision and the wine list’s depth come together. Sastregener’s cooking draws from the Empordà landscape, while Torrent’s cellar holds over 900 references from Spain and beyond, giving each meal a sense of place and discovery.

The Menus

Bo.TiC offers two main tasting menus, plus a shorter Essència menu on weekday lunches from October to May. The Menú Degustació (€190) and Menú del Xef (€250) both begin with a playful sequence of snacks and small plates at the bar and station, then move into composed courses.

The Degustació includes dishes like confit white asparagus with almond sorbet, a cep and prawn course with duxelle and broth, and a lamb preparation with roasted jus and airy potato. The Chef’s Menu goes further: a raw red prawn with Thai-style sauce, Galician beef tartare aged 45 days, and a roasted chicken and langoustine combination. Desserts range from citrus sorbets to a chocolate and hazelnut creation called Bo.TiC 2026.

The Essència menu (€90) offers a shorter journey through cod, escrit (a local fish), and duck, ending with a bold chocolate and caramelised banana dessert.

The People Behind It

Sastregener’s cooking is precise and personal—he calls it “sentiment i passió.” Torrent’s wine pairings are as thoughtful as the food, and the service team has been recognised with the 2025 Professionals de Sala award. Together, they create a dining experience that feels like a conversation between tradition and creativity, with the Mediterranean and Catalan cuisines as the shared language.

Bo.TiC’s two Michelin stars are not just a badge of honour—they reflect the restaurant’s steady commitment to making every detail count, from the first snack to the last petit four.