Exquisite High Mountain Cuisine

Andorran cuisine is a savory blend of French and Catalan components that is highly influenced by the country's geography. Nonetheless, the surrounding mountains' riches, as well as a diversity of diverse culinary traditions, provide it a distinct flavor and personality.

Andorra's high mountain cuisine is famous for its sausages, cheeses, and cured hams, but the principality is also famous for its snails, aromatic herbs, and freshwater fish like as trout. Escudella, a hearty winter stew made with a variety of meats and vegetables, Trinxat, a cabbage and potato patty, and Formatge de Tupi, a fermented cheese with garlic and brandy, are popular dishes. Visit a local borda for a true Andorran meal - a modest mountain restaurant serving delicious traditional cuisine.

During the summer months, try the granizado, an icy sweet beverage made from a variety of fruit juices and shaved ice. It is blended together to make a sort of slush, which is truly refreshing. You can also find these made with coffee and cream if you’re looking for a pick-me-up. Wine is commonly served with meals in Andorra, with Pinot Noir being the sole locally cultivated grape. There are French and Spanish options everywhere, so prepare to be tempted.