The Empordà, the most northeastern region of Catalunya, is an underappreciated culinary gem. Albert Sastregener has been one of its most fervent components, and since 2007, at Bo.Tic, he has utilized the modern culinary techniques that were pioneered in the region to turn traditional recipes into an innovative cuisine. There are three menus on offer, each of a different length and price. The service is excellent, and sommelier Cristina Torrent manages a very well selected wine cellar. If you book the chef’s table, a chef will serve you directly, explaining each dish as it is brought to the table.