Bo.TiC occupies a restored former workshop in Corçà, where architecture, light and gastronomy build a singular experience.
In Corçà, at the heart of the Baix Empordà, Bo.TiC invites you to discover the region through its cuisine and hospitality.
The restaurant occupies a former carriage workshop over 110 years old, restored in 2017 to recover its architectural value and become the space it is today.
Stone, wood, metal and light combine to create a space designed entirely for the gastronomic experience.
Exposed stone walls, original wooden beams and light entering through rounded arch windows. The interior design is understated so the dishes and the people take centre stage.
At the chef's table, the kitchen is experienced up close. An intimate setting to share the rhythm of service, the precision of every gesture and a dialogue with the team.
A living selection of wines to accompany every dish and every season.
Kitchen, dining room and hospitality share the same way of understanding Bo.TiC.
Refined technique, precise coordination and produce that comes first: this is how the Bo.TiC kitchen team works every service.
Cristina Torrent is the director and head of the dining room, working alongside Aga Ogórek as a sommelier. Together with the rest of the team, they cover service across the restaurant's two dining rooms, a total of seven people.
She coordinates the kitchen’s day-to-day work, bringing precision to every preparation and care to every detail.
Wine as part of the dining experience.
