Experience Andorran gastronomy
Enjoy the stage of maturity and recognition of our culinary richness, reflected in the form of our main ambassadors. Each of them offer a unique perspective of the Andorran product, technique and essence. From the latest innovations to the championing of traditional recipes, they all share the same goal: to project the excellence of Andorran cuisine within and outside the territory.
Jordi Grau
The chef at Ibaya (Soldeu), awarded a Michelin star, embodies the country's gastronomic avant-garde. His signature cuisine is based on the use of high-quality local products, sustainability and a marked creative sophistication. Grau has not only put Andorra on the map in terms of international haute cuisine, but has also contributed to transforming the national culinary landscape with a modern and demanding vision. His recognition by the Basque Culinary Center as a young talent reaffirms his position as a culinary leader inside and outside the country.
Rodrigo Martinez
At Beç (Escaldes-Engordany), Martínez brings a young, technical and disruptive approach. His contemporary signature cuisine integrates creativity and local produce, offering an immersive and different gastronomic experience. He is one of the most prominent emerging chefs in Andorra, with a proposal that breathes new life into young cuisine and has captured the attention of the specialised press. Recommended by the Michelin guide, he is one of the future icons of Andorran gastronomy.
José Antonio Guillermo
Self-taught behind the stove, José Antonio Guillermo, in addition to being a sommelier with a vast knowledge of wines from around the world, has worked in some of the best restaurants in the country. At the helm of Odetti Bistro since 2019, he has committed to quality cuisine based on local, fresh and seasonal produce, which he combines with various culinary concepts, respecting their essence as much as possible. His cuisine stands out for the balance between creativity, technique and respect for the ingredients.
Carles Flinch
A veteran of Andorran cuisine, Flinch is the life and soul of Can Manel (Andorra la Vella). With over 30 years of experience, he has been an active advocate of traditional cuisine, reinterpreting recipes from the area without taking away their roots. His commitment to local produce and involvement in national gastronomic events have made him a well-respected and well-loved figure, a champion of the classic recipe book and an essential part of the country's identity.
Marcel Besolí
Besolí heads up Celler d'en Toni (Andorra la Vella), an emblematic establishment founded by his family in 1966. Under his direction, the restaurant has been able to evolve by incorporating contemporary techniques without betraying its original essence. His commitment to local produce, sustainability and gastronomic storytelling define him as a fundamental figure in the country's culinary culture. The restaurant's culinary offerings, recommended by Michelin, are a living testament to Andorran authenticity and hospitality.
Gerard Martinez
The only ambassador who is not a chef, Gerard Martínez, represents one of our most iconic products: Carn d'Andorra (Andorran Meat). Since 1999, the company Ramaders d'Andorra, of which he is the manager, has been selling local cattle meat, under the 'Carn d'Andorra' label which, together with the Protected Geographical Indication (PGI), offers the consumer a certified product of superior quality. Their endeavour reflects their commitment, authenticity and pride in the territory.
Andorra's six gastronomic ambassadors are tangible proof of the country's culinary potential and diversity. From creative innovation to the celebration of traditional recipes or the promotion of local products, they all share the desire to take Andorran cuisine to new levels of prestige and recognition. With their complementary trajectories and styles, they form a rich, modern and authentic image of Andorra's gastronomic identity.