Bo.TiC's artistic tasting menu at Corçà, Girona, Spain.

Bo.TiC invites discerning food lovers to indulge in a captivating culinary experience that masterfully celebrates the rich Catalan and Empordà traditions with contemporary flair. Nestled in the heart of Corçà, Girona, this Michelin-starred gem offers a tasting menu that transforms regional ingredients into edible works of art, each dish a vibrant expression of creativity and local heritage.

starters that awaken the senses

Begin your journey with an artfully curated selection of starters that showcase the freshest local seafood and forest treasures. The "White Garlic and White Shrimp" combines succulent Palamós white shrimp with a delicate grilled sardine consommé, a refreshing white garlic sorbet, and fragrant basil oil, all served with crusty sourdough bread and garnished with white flowers for a delicate floral touch.

For a rich umami experience, the "Bloody Milk Cap" blends confit bloody milk cap mushrooms with a grilled sea cucumber and pine nut coulis, enhanced by garlic and parsley water and a unique grilled bloody milk cap sauce, complemented by tender beef 'cap i pota'.

"Oyster" - freeze-dried oyster with caviar, Gouthier oyster sorbet finished with a burst of lemon air.
"Fig" - a playful combination of fig sorbet, crunchy parmesan emulsion, bread airbag, cured pork belly, and foie-gras snow.
"Steak Tartar and its Bone" - aged 45 days old Galician beef tartar paired with bone of beef sauce, grated truffle, cured egg yolk, and a touch of caviar.

mains showcasing masterful technique

The main courses at Bo.TiC reveal a refined balance between tradition and innovation. The "Turbot with Prawns" features expertly grilled turbot with turbot tail and a luscious turbot sauce, paired with delicate gnocchi, Palamós prawn oil, turbot collagen, and an ethereal fennel air that adds a fragrant dimension.

For poultry lovers, the "Duck" presents a luxurious duck al manttone with roast duck sauce, creamy parsnip, morchella mushrooms, crispy duck skin with foie gras, and a roasted duck consommé that heightens every bite.

"Ray" - steamed ray served with seasonal vegetables, scarlet shrimp sauce, and a hint of Thai coconut milk for an exotic twist.
"Free-Range Chicken with Scampi" - a marriage of tender chicken, scampi tail, chicken sauce infused with scampi, Catalan picada, and crispy skin.
"Red Mullet" - steamed red mullet complemented by dried crab rice, saffron cream, red mullet and crab sauce, fried red mullet bone, and a smooth potato and lime cream.
"Pigeon" - charcoal grilled pigeon breast paired with brio-bread made from pigeon thighs and wings with onion and red wine, supported by pigeon bone parfait and Kalamata olive coulis.

desserts and creative finales

Conclude your dining adventure with imaginative desserts like the "Finger," a playful creation featuring a beef 'cap i pota' sauce paired with crunchy bread, embodying the restaurant's signature harmony of flavors and textures that delight both palate and eye.

beverages and extras

Bo.TiC complements its creative cuisine with an excellent selection of regional wines, including notable local red blends of Merlot and Cabernet Sauvignon, and crafts cocktails, elevating the dining experience in a minimalist setting adorned with stone walls that focus all attention on the artful plates.