We work with local producers with whom we have built a relationship of trust over the years. We know where every ingredient comes from, how it was raised or grown, and at what point in its cycle it is at its best.
Gastronomy
The product is the first decision
Everything that arrives in the kitchen carries an address, a farmer and a season.
The experienceThe raw material commands
The season is not a trend: it is a way of understanding cuisine. The menu changes when what the land offers changes, not when some external expert's calendar changes.
Market garden vegetables, fish from the Palamós fish market, native-breed meats, autumn mushrooms, argudell olive oil from the Alt Empordà. Ingredients that need no explanation because they speak for themselves.
The territory
The Empordà as a larder
The Empordà is our larder and our horizon. A territory of exceptional agri-food richness: irrigated vegetables, vineyards, olive groves, artisanal fishing, mushrooms and a culinary tradition accumulating centuries of know-how.
Bo.TiC could not exist anywhere else. Its cuisine is a child of this landscape, this climate and these people. The restaurant is, ultimately, a way of paying homage to all of this.
The technique
Applied with measure
Technique is not an end in itself. At Bo.TiC, technique is a means: a way of expressing better what the product already carries within it. Modern cuisine has given us extraordinary tools, but the only criterion for using them is whether or not they improve what we want to put on the plate.
There is no gratuitous technical ostentation. Every preparation must make sense in the context of the menu, the season and the main ingredient. Apparent simplicity is, almost always, the most demanding technical resolution.
BO·TIC