Boccatti’s address has been transmitted by word of mouth over the years. It is not difficult, then, to understand why such a particular restaurant is located in an inland city. As the sign outside displays, seafood is their speciality and, as such, that is how people have come to know the restaurant. Although fish is the restaurant’s forte, their philosophy of product selection is also applied to other ingredients, always choosing the highest quality.

It is a restaurant with character. Josep Girabent is the chef, together with M. Isabel Garcia (known as Mari by the regular customers), who helps him in the kitchen, serves the customers and spreads happiness. The concept of cuisine is sustained by product selection, something Josep has carefully managed since the origins of the restaurant, which is located right next to the market. He does the shopping himself, always aware of when the first mushrooms or broad beans appear. He knows exactly the best time of year to buy baby octopus, cuttlefish or squid, which are served meticulously cleaned. Fish is wild and preferably from the Catalan coast: rockfish without bones, langoustines, scorpion fish and John Dory; and from the Cantabrian Sea: goose barnacles and oysters.

Josep’s cuisine reflects the freshness of the moment and is displayed daily through the products he purchases. A sea bass, some prawns or milk-cap mushrooms are examples of the attractive and exceptionally fresh ingredients he proudly showcases. This is complemented by an impeccable classical service, where fish is delicately and expertly prepared tableside. In such a distinctive establishment, dishes also become hallmarks. One of the most emblematic is the steak tartare — prepared with exactly the right amount of fat.

The dining room is intimate in size and the service is always personalised. Boccatti is a restaurant tailored to its guests, a place where time seems to stand still. The staff remains faithful to a distinctive and unmistakable way of working that defines, honours and sets them apart.