Andorran gastronomy

Andorran cuisine is the heir to a centuries-old tradition linked to the aromas and flavors of the mountains, which has always been based on local products, prepared according to the seasons and traditionally characterized by self-sufficiency. Over time, local gastronomy has also been influenced and assimilated by French and Catalan cuisine.

To preserve this aspect of the Principality's identity, the Receptari de Gastronomia Andorrana (Recipe Book of Andorran Gastronomy) was created, which includes about thirty traditional recipes. This recipe book is the result of extensive and comprehensive historical and scientific research, the Corpus del patrimoni culinari del Principat (Corpus of the Culinary Heritage of the Principality), which consists of more than 400 dishes. This is a collection of selected recipes that are part of Andorra's living culinary heritage.

Nowadays, traditional gastronomy is found in mountain houses known as bords (shelters). Previously used to store grain and livestock, they have now been renovated and turned into restaurants. In these architecturally unique spaces you can enjoy the most traditional dishes and delicacies of this country.

Escudella is a light pork stew with seasonal vegetables. A traditional dish usually served in winter and at popular events. At Christmas, you can try a dish with a traditional type of pasta called sopa de galettes or sopa grossa.

Trinxat de montanya is a typical Pyrenean dish made from winter cabbage, potatoes, garlic and tocino.

Andorran cannelloni is a variation of the Catalan recipe in which minced lamb, pork and chicken are placed in pasta rolls and served with béchamel sauce.

Game dishessuch as roasted hare or wild boar stewed in red wine are popular at the beginning of the hunting season and are usually served with vegetables and wild mushrooms. As fishing season approaches, you can enjoy fried trout with almonds and smoked ham, known as Trucha a la Andorrana.

Cod used to be eaten as a main dish, like herring or eel, types of fish that found their way to the mountainous regions thanks to salting techniques. Nowadays you can try Andorra's most traditional cod dish, bakedcod with aioli (garlic and olive oil).

Wild mushroomssuch as boletus, camelina, gray knight, morel or Scotch cap are the most common varieties. You will find them in creams, rice dishes, sauces and accompanying meat dishes of all kinds.

Codoni Aioli is a sauce based on quince, olive oil and garlic, usually served with grilled meats and highly prized in mountain cuisine.

Sausages are produced during the traditional slaughter of pigs in early January in the form of cured meats such as bringera, doña, bisbe, longanisa and morcillas.

Common chicory or dandy lion is harvested from the wild on mountain slopes and is an excellent option for salads. It is usually flavored with tocino and nuts and is only served in the spring.

Caracoles a la llaunaconsists of snails, which are usually fried over charcoal and seasoned with various spices. This delicacy, usually accompanied by aioli, will satisfy the most demanding tastes.

Discover Andorra piece by piece in one of our traditional boards!