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This restaurant is remarkable both in terms of its location in an old carriage factory and its ongoing quest to delight diners with its flavoursome cuisine and enthusiasm. Beyond the attractive garden are two minimalist-style dining areas, one overlooking the kitchen (including a “chef’s table”) the other, which is cosier, laid out within the stone walls of what used to be the carpentry workshop. Here, chef Albert Sastregener offers two set menus (Degustación and Del Chef) plus a concise à la carte featuring dishes from the former. These abound with imaginative and technically sophisticated creations that are respectful of Catalan tradition without excluding international influences. As an example, one of his local “zero-km” growers (Hidenori Futami) supplies him with vegetables and shoots native to Japan. We particularly enjoyed Bo.TiC’s highly original, delicate and beautifully presented snacks on its menus, which are separated into different sections (Bar, Season, Roasts and Bakery).