Restaurant in Corçà, Spain
Two stars, remote village, worth the detour.
Bo.TiC holds two Michelin stars and 80 La Liste points, set in a converted carriage factory in the Baix Empordà village of Corçà. Chef Albert Sastregener runs two tasting menus alongside a concise à la carte, with a wine list that prioritises small producers and generous by-the-glass options. Book well ahead — demand is serious for a village restaurant of this size.
If you're comparing Bo.TiC to El Celler de Can Roca in Girona for your Costa Brava fine dining trip, here is the practical answer: El Celler is harder to book, more famous, and operates at a different scale. Bo.TiC, with two Michelin stars and 80 points on La Liste (2025), is the more intimate choice — set in a converted carriage factory in the small village of Corçà, 40 minutes south of Girona. If you have already done El Celler or want something quieter and more personal, Bo.TiC is the right call. If this is your one shot at Catalan fine dining, El Celler remains the reference. For returning visitors to the region who want a second act, Bo.TiC is where to go next.
The physical setting matters here more than at most two-star restaurants. Bo.TiC occupies a former carriage factory and carpentry workshop in Corçà, a village in the Baix Empordà with more agricultural land than foot traffic. The conversion is thoughtful: two dining rooms, both minimalist in approach, one of which sits within the original stone walls of the old workshop. That room is the cosier of the two. The other faces directly onto the kitchen, with a chef's table position available for those who want to watch service unfold. There is also a garden. The space reads as modern without feeling clinical — the stone walls do a lot of work to keep warmth in the room. For a solo diner or a couple, the counter-facing kitchen room is the right request. For a group looking for something more enclosed, the stone-walled room is the better choice.
Albert Sastregener runs two set menus , a Degustación and a Del Chef option , alongside a concise à la carte that draws from the same dishes. The cooking is rooted in Catalan tradition but not confined by it. One of the more telling details from the La Liste citation: Sastregener sources vegetables and Japanese-native shoots from a local grower named Hidenori Futami, a zero-miles producer whose work reflects how Bo.TiC treats regionalism as a method rather than a marketing position. Vegetables appear throughout but in a supporting function rather than as the main event. If you are fully plant-based, flag it clearly at booking , the kitchen will accommodate, but it requires advance notice.
The wine list deserves attention. It skews toward small producers and offers a meaningful number of wines by the glass, which matters at this price point. For a tasting menu format, wines-by-the-glass gives you flexibility to match pacing without committing to a full pairing at €€€€ prices. The list signals a kitchen that takes the drinks side of service seriously , this is not a list assembled to pad the bill with recognisable labels. If you are returning for a second visit, the wine list is worth approaching differently than the first time: ask the sommelier for producers from outside the obvious Empordà and Penedès zones. The depth is there.
The snacks that open the menus are consistently noted in La Liste's assessment as a highlight. At two-star level, the opening sequence often sets the tone for the meal, and at Bo.TiC this appears to be where the kitchen makes its intentions clearest before the main courses arrive.
Booking difficulty here is near impossible by current demand standards. Bo.TiC holds two Michelin stars and a Google rating of 4.8 across 1,830 reviews , the volume of that review count for a village restaurant in Corçà is significant and reflects consistent international demand. Plan to book well in advance, particularly for Friday and Saturday evenings. The restaurant operates Wednesday through Sunday for both lunch and dinner, closing Sunday evenings. It closes entirely for two periods: February 7 to 22 and November 7 to 22. If your travel window overlaps with either closure, check dates before building your itinerary around a visit.
Current season note: the Wednesday-to-Sunday schedule with a midday start of 12:45 pm makes Bo.TiC workable as a long lunch on a day trip from Girona or the Costa Brava coast. The Sunday-only lunch service (no dinner) is worth factoring if you are planning around a weekend trip. Lunch at Bo.TiC also tends to be the more relaxed format at this category of restaurant , arriving at 12:45 pm leaves the full afternoon open.
| Venue | Stars | Price | Booking Difficulty | Format | Setting |
|---|---|---|---|---|---|
| Bo.TiC (Corçà) | 2 Michelin | €€€€ | Near Impossible | Tasting menus + à la carte | Village, converted factory |
| El Celler de Can Roca (Girona) | 3 Michelin | €€€€ | Near Impossible | Tasting menus | City, purpose-built |
| Ca l'Enric (La Vall de Bianya) | 2 Michelin | €€€€ | Difficult | Tasting menus | Rural Girona province |
| Cocina Hermanos Torres (Barcelona) | 2 Michelin | €€€€ | Difficult | Tasting menus | Urban Barcelona |
For more options in the area, see our full Corçà restaurants guide, our Corçà hotels guide, our Corçà bars guide, our Corçà wineries guide, and our Corçà experiences guide.
Bo.TiC is the only two-Michelin-star restaurant in Corçà itself. For alternatives at the same level within the wider Girona province, El Celler de Can Roca in Girona is the three-star reference point , harder to book, bigger operation, different scale of ambition. Ca l'Enric in La Vall de Bianya is the closest rural Girona equivalent in terms of setting and two-star quality. For something urban and in the same price bracket, Cocina Hermanos Torres in Barcelona is two hours away but easier to book and well-suited to groups. If you want to stay in the Baix Empordà area specifically, Bo.TiC is the destination choice , there is no like-for-like alternative in the immediate vicinity.
Yes, with caveats. The chef's table position facing the kitchen is the right seat for a solo diner , it gives you something to engage with during service and places you closer to the action than a standard table would. The tasting menu format suits solo dining well at this level. At €€€€ pricing, solo dining at Bo.TiC is a considered spend, but the format (set menus, structured pacing, attentive service) works better alone here than at many casual restaurants. Mention when booking that you are dining solo and request the kitchen-facing room.
Plant-based dining is possible but requires advance notice at booking , the La Liste record notes this explicitly. The menu is not vegetarian by default, with vegetables playing a supporting role in most dishes. For other dietary restrictions, the standard advice applies: communicate clearly at the time of reservation, not on arrival. At two-star level, kitchens at this standard generally accommodate serious dietary needs with enough notice. Do not assume flexibility on the day.
At two Michelin stars, with 80 La Liste points (2025) and a 4.8 Google rating across more than 1,800 reviews, the cooking is operating at a level that justifies a tasting menu price in this category. The question is whether the format suits you: Bo.TiC offers two tasting menu lengths plus a shorter à la carte drawn from the same dishes, which gives more flexibility than most comparable restaurants. If you find long tasting menus exhausting, the à la carte route lets you access the same kitchen at your own pace. Compared to Mugaritz or DiverXO, Bo.TiC is the more straightforwardly pleasurable experience , technically sophisticated without being deliberately challenging.
Three things. First, it is in a village , Corçà has no real infrastructure around it, so plan your transport in and out before you arrive. A car or a pre-arranged transfer from Girona or the coast is the practical approach. Second, book the stone-walled room for your first visit if you want the more atmospheric setting; the kitchen-facing room is better for a return trip when novelty of watching service is the draw. Third, arrive on time: tasting menu kitchens run on a schedule, and at this level of restaurant, a late arrival affects your experience more than it would at a brasserie. The Sunday lunch-only format is a good entry point , it gives you a relaxed pace without an evening commitment. For broader context on the region, see our Corçà restaurants guide.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Bo.TiC | Modern Catalan, Creative | €€€€ | Near Impossible |
| Aponiente | Progressive - Seafood, Creative | €€€€ | Unknown |
| Arzak | Modern Basque, Creative | €€€€ | Unknown |
| Azurmendi | Progressive, Creative | €€€€ | Unknown |
| Cocina Hermanos Torres | Creative | €€€€ | Unknown |
| DiverXO | Progressive - Asian, Creative | €€€€ | Unknown |
A quick look at how Bo.TiC measures up.
There are no direct fine dining alternatives in Corçà itself — it is a small village in the Baix Empordà. The relevant comparisons are regional: El Celler de Can Roca in Girona (three Michelin stars, harder to book, bigger production) and Les Cols in Olot (two stars, also Catalan, more austere). If you are already travelling the Costa Brava, Bo.TiC is the destination worth building an itinerary around at this level.
Yes, if the format suits you. Bo.TiC has a chef's table position overlooking the kitchen, which is a strong solo option at a two-Michelin-star restaurant — you get sightlines into the pass without the social pressure of a full table. Set menus are the default format here, so solo dining means committing to the full tasting experience, which is the point.
Plant-based diners should notify Bo.TiC in advance — the venue documentation explicitly states this. The kitchen's default approach places vegetables in a supporting role alongside protein, so a fully plant-based menu is available but requires prior arrangement. For other restrictions, contacting the restaurant directly before booking is advisable given the set menu format.
At €€€€ pricing with two Michelin stars and 80 points in La Liste 2025, the price-to-credential ratio is strong relative to comparable Spanish restaurants. The kitchen runs two menus (Degustación and Del Chef) with a concise à la carte drawn from the same dishes, so you are not locked into a single format. The setting in a converted carriage factory adds context that most urban two-stars cannot offer, which makes the overall experience justify the outlay for most fine dining travellers.
Corçà is a quiet village roughly 20 minutes from Girona — plan transport in advance, as this is not a walk-in-after-sightseeing situation. Bo.TiC closes Mondays and Tuesdays, and shuts for roughly two weeks in both February and November, so check dates carefully before booking. The restaurant holds two Michelin stars and a 4.8 Google rating across nearly 1,830 reviews, meaning demand is high; book well ahead. First-timers should consider the chef's table for kitchen views.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
