The geographical situation of the country has led to the gastronomy typical of the Pyrenees which, with the passing of time, has received and assimilated influences from French and Catalan cooking. Meats, charcuterie, trout, theescudella (boiled meats and vegetables), flat breads, aioli andtrinxat (chopped cabbage and potato) are among the dishes and ingredients used in this cuisine, transmitted from generation to generation, based on the finest products of the country. An excellent opportunity to taste our gastronomy, with its own personality. In Andorra we bring you closer to the most authentic aromas and flavours of the mountains through our native products. You can taste them in the best restaurants in the country or buy them in many Andorran stores.
Quality meat from Andorra
Andorra’s quality meat is a reference point in gastronomy, due to the best kept secret of the Andorran livestock farmers: tradition. The Andorran Stockbreeders Society markets the meat with a control and guarantee seal “Meat of Controlled Quality from Andorra” (Carn de Qualitat Controlada d’Andorra).
Andorran wines, wines from altitude
Casa Beal presents its Cim de Cel. The nature of the land and the altitude of over 1,000 metres make Cim de Cel a wine with very special and unique characteristics.
Borda Sabaté produces Escol, one of their wines, from grapes harvested by hand and prepared in a small winery, using the riesling grape.
Casa Auvinyà has two wines in its winery: Evolució, a red wine made from pinot noir and syrah, and a white wine called Imagine, the result of acoupageof pinot gris, albariño and viognier.
Cal Berenguer offers a wine called Celler Mas Berenguer, made with chardonnay, although they also have vineyards of pinot noir and sauvignon blanc.
Lovers of beer can also find the Andorran beer Alpha, a recent development, made traditionally and offered in four varieties: Eagle (Pilsen-type), Roure (brown), Monjo Boig (wheat) and Crepuscle (Stout-type).
Used for culinary purposes, Nectum comes from the home remedies of our ancestors. This natural syrup, prepared with pinecones from fir trees, has a texture something like honey and is ideal for flavouring the finest dishes: salads, white meats and cheeses such as the fresh cheese called mató.
The trumfa: the Andorran potato
The indigenous potato, of which there are four varieties, Naga, Noisette, Anaïs and Florica. These potatoes can be found in many food stores.
Aromatic and medicinal plants
Sabors i Aromes d’Andorra is marketing nine varieties for culinary use and as infusions, among which are mint, hyssop, thyme, oregano and lemon balm.
Get to know our gastronomy! It’s the best way to get to know Andorra.