How an evening at the restaurant can reach the perfection? Is it enough to impress with excellent culinary creations or do you need something else? Is decoration important? And the deal with customers? At La Boscana we want our guests...

Have you ever prepared a carpaccio? And a tartar steak? Do you know what part of the calf is taken? Many of us end up always cooking the same dishes and in the same way. But there is always someone...

Let’s start the new season at La Boscana. Since last January 18 of this 2017 we are back, as we like to be. We have enjoyed a few days of vacation, during which, although we don’t like to stop for...

It’s time to take stock. Time to look back and carefully analyze everything has happened us during this 2016. It has been a year full of surprises for our customers, but also for us. The higher point has undoubtedly been...

Christmas is already here. Pots are ready to prepare the traditional broth of our Catalan lands for December 25th; and pasta for cannelloni is ready to wrap the meat for Saint Stephen day, December 26th, a festive day in Catalonia....

We dedicate this week's article to one of our favorite products and how to cook it in a different way than usual: Calçot (the onion). In Catalonia it is tradition to eat this vegetable roasted into live fire and accompain it...

A  manual for cyclists and drivers. This was the first idea when the Michelin Guide was born in the early 1900s, in France. Its founders are André Michelin and his brother Edouard and up today it is the most prestigious...