The restaurant was located on the side of a freeway, about 30 minutes away from Girona.
Catalan sausage with bread and tomato. The tomato was dried and pressed into a fruit loop like consistency, with a piece of Catalan sausage sandwiched in between--- a play on a classic appetizer combo.
Liquid ravioli of Bloody Mary. On first bite, the Bloody Mary exploded out of the ravioli and mixed with the extra virgin olive oil. The two liquids had slightly different viscosity, adding textural complexity, and their flavors were a match made in heaven.
Martini with olives. A play on the classic cocktail: the "olive" was frozen gin and vermouth, while the "martini" was an olive puree.
Pumpkin cream with lobster and idiazabal raviolis. Lobster bits were incorporated into the terrine and idiazabal is an unpasteurized sheep cheese from the Basque region.
Upclose shot of a barnacle, which tasted like seawater (in a weirdly pleasant way) and had the same texture as the chanterelle mushrooms right next to it.
Chocolate suprise with baileys cappuccino.
I mentioned in previous posts that I liked dining at restaurants owned by young chefs because they are usually hungry and ambitious. Case in point: we visited BoTic on a Sunday night, when most other restaurants were closed for the day. Albert Sastregener i Surroca, the chef, even took the time to speak to us, sign our menus and take a picture with us. BoTic is certainly a hidden gem and I would recommend it to anyone who is looking for reasonably-priced food made with love and dedication.