Albert Sastregener

The Path

Training at Escola d'Hostaleria de Girona and Escola de Pastisseria d'Espai Sucre gave Albert Sastregener a base in hospitality and pastry, two disciplines that reward order, precision, and repeatable standards. Those foundations still show in the way Bo.TiC operates: composed, exacting, and attentive to detail. Since 2007, he has held the role of head chef and owner, staying close to the restaurant’s day-to-day development rather than treating it as a distant project. That kind of long engagement lets a restaurant mature in public, with each phase carrying the mark of sustained work.

The Work Today

Continuity is the defining condition of Albert Sastregener’s work at Bo.TiC in Corçà, Spain. In a trade that often prizes constant movement, the value here lies in staying long enough to understand what a room can and cannot do. The kitchen and dining room are not framed as a fixed hierarchy, and Sastregener states that plainly: “Everybody receives feedback, including me. I am not God.” It is a direct line, but it also describes the operating culture of the place: authority held in check by critique, and by the expectation that everyone in the room is accountable. That steadiness also explains how Bo.TiC has gathered recognition. The restaurant’s standing has been built over time, through persistence in Corçà and repeated attention to the same address, rather than through a single burst of attention.

In Their Words “Everybody receives feedback, including me. I am not God.”

Acclaim

Albert Sastregener has received MICHELIN Guide Two Michelin Stars (2020). Albert's honors include Two Michelin Stars (2020) and National Gastronomy Award (2022).