Andorra

🇫🇷Provence, France

Aioli

Aïoli

Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.

🇦🇩Andorra

Andorran Cured Meat

Bringuera

One of the most typical Andorran cured meats; made by local producers using traditional recipes; a staple of charcuterie boards in bordes and restaurants; you cannot miss it when visiting Andorra; reflects the mountain tradition of preserving pork; the cured meat of Andorra; found at every traditional restaurant.

🇦🇩Andorra

Andorran Cured Sausage

Llonganissa

Air-dried Andorran pork sausage, a Pyrenean cured-meat staple.

🇦🇩Andorra

Andorran Cured Sausage

Secallona

Traditional Andorran cured sausage; one of the most typical Andorran cured meats; made by local producers like Els Escaubells and Cal Jordi; dry-cured pork sausage with a distinctive flavor from the Pyrenean air; served on cheese and charcuterie boards; found at bordes and restaurants; the cured sausage of Andorra;.

🇦🇩Andorra

Andorran Ear-Shaped Pastry

Orelletes

Crispy flatbread dessert, a traditional Easter treat; mentioned in the medieval recipe book Llibre de Sent Soví; thin, crispy, and sweet; the name means 'little ears' from their shape; a TasteAtlas-listed dessert; made with flour, eggs, sugar, and anise; deep-fried and dusted with sugar; found at Easter celebrations and bakeries; the sweet ears of Andorran Easter.

🇦🇩Andorra

Andorran Fresh Cheese

Brossat

Fresh cheese from Andorra, highly valued by shepherds for its high protein content; a cottage cheese made from cow's or sheep's milk; produced by Casa Raubert and El Batall; a traditional Pyrenean cheese; eaten fresh or used in cooking; the cheese of Andorran shepherds; found at cheese shops and restaurants; a high-protein mountain staple.

🇦🇩Andorra

Andorran Honey

Mel

Mountain-flower honey from Andorra's high valleys.

🇦🇩Andorra

Andorran Liqueur

Ratassia de la Carmeta

Andorran herbal liqueur, produced at altitude with natural environmental conditions; Ratassia de la Carmeta is a registered brand; a traditional digestif made with herbs and spices; similar to Catalan ratafia; enjoyed after meals or as a warming drink; the liqueur of the Andorran mountains; found at local producers and restaurants; a traditional digestif.

🇦🇩Andorra

Andorran Pork

Donja

A type of Andorran pork cured meat; one of the most typical Andorran cured meats; used in escudella and other traditional dishes; made by local producers like Els Escaubells and Cal Jordi; a key ingredient in the national stew; found on charcuterie boards and in cooking; the pork that flavors Andorran stews;.

🇦🇩Andorra

Andorran Potato-and-Cabbage Hash

Trinxat

The iconic Andorran mountain dish — mashed cabbage and potatoes with mushrooms, garlic, pork or bacon, and olive oil; the name comes from Catalan trinxar, meaning to chop; the mash is flattened into pancakes and fried, garnished with bacon; an ideal winter dish because cabbage is best after frost; has its own festival in Puigcerdá; a TasteAtlas must-try; the dish that defines Pyrenean cuisine.

🇦🇩Andorra

Andorran Sweet Flatbread

Coca masegada

Traditional Andorran sweet flatbread; synonymous with popular celebrations and special occasions; a sweet dough baked flat and topped with sugar and sometimes pine nuts; similar to Catalan coca; found at bakeries and festivals; the sweet flatbread of Andorran celebrations; a festive treat shared at gatherings.

🇦🇩Andorra

Andorran-Style Cod

Bacallà a l'andorrana

Andorran-style salt cod; in times past, only salted sea fish like cod was consumed in landlocked Andorra; prepared with local vegetables, tomatoes, garlic, and olive oil; a TasteAtlas-listed dish; reflects the mountain tradition of preserving fish with salt; a staple of Lenten cooking; the cod that traveled from the sea to the Pyrenees; found at traditional restaurants.

🇦🇩Andorra

Andorran-Style River Trout

Truta de rio à andorrana

Andorran-style river trout; fresh trout from the mountain streams of the Pyrenees; prepared with the delicacy and subtle flavor that define this fish; easy to cook and deeply tied to the mountain landscape; a TasteAtlas-listed dish; the fish of Andorra's crystal-clear rivers; found at bordes and traditional restaurants; the taste of the Pyrenean streams.

🇦🇩Andorra

Andorran-Style Snails

Cargols a l'andorrana

Andorran-style stewed snails; snails are a traditional and lip-lickingly tasty ingredient in Catalan and Andorran recipes; stewed with local herbs, garlic, and spices; a delicacy of the Pyrenean kitchen; reflects the resourcefulness of mountain cuisine; found at traditional restaurants and bordes; the snail dish of Andorra; an acquired taste that locals love.

🇦🇩Andorra

Botifarra

Fresh pork sausage seasoned with salt and pepper, grilled at Andorran barbecue gatherings.

🇦🇩Catalonia, Andorra

Bread with Tomato

Pa amb tomaquet

Catalonia's simplest dish: rustic bread toasted and rubbed with ripe tomato, drizzled with olive oil and salt, the foundation of Catalan meals.

🇦🇩Andorra

Canelons

Canelons a l'andorrana

Baked cannelloni filled with roast meat, the traditional Boxing Day meal in Catalan lands.

🇦🇩Catalonia, Andorra

Catalan Christmas Stew

Escudella i carn d'olla

A traditional Catalan stew with large pasta shells (galets), a pilota meatball, and a variety of meats and vegetables, served as soup then solids.

🇪🇸Catalonia, Spain

Catalan Coca Flatbread

Coca

A Catalan flatbread or pastry, sweet or savory, topped with candied fruit, pine nuts, cream, or vegetables, the star of Catalan baking.

🇪🇸Catalonia, Spain

Catalan Cream

Crema catalana

Catalonia's custard dessert flavored with cinnamon and lemon zest, topped with sugar that is caramelized with a hot iron to form a crisp crust.

🇪🇸Catalonia, Spain

Catalan Sausage

Botifarra

A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.

🇪🇸Catalonia, Spain

Cava

Spain's sparkling wine made using the traditional method (like Champagne) from indigenous grapes Macabeo, Parellada, and Xarel-lo, primarily in Penedes, Catalonia.

🇦🇩Andorra

Chamois Stew

Isard

Stew of Pyrenean chamois, a true Andorran mountain speciality.

🇦🇩Andorra

Dandelion Salad

Amanida de bordolaga

Dandelion salad, a dish frequently found on Andorran tables in spring; made with foraged dandelion greens; dressed with olive oil, vinegar, and garlic; a simple, fresh, and slightly bitter salad; reflects the Pyrenean tradition of foraging wild greens; found at homes and traditional restaurants in spring; the dandelion salad of Andorra; a wild spring dish.

🇦🇩Andorra

Duck with Winter Pears

Ànec amb peres

Andorran duck breast with caramelised pears and mushrooms.

🇦🇩Andorra

Dulce de Membrillo

A firm, sliceable quince paste of quinces and sugar, slow-cooked until deep red. Eaten with cheese, in facturas, or as a filling for pastelitos and pasta frola.

🇦🇩Catalonia, Andorra

Escalivada

A Catalan dish of whole eggplants, red peppers, onions, and tomatoes grilled over embers, then peeled, seeded, and dressed with olive oil and salt.

🇦🇩Andorra

Escarole with Pears

Escarola amb peres

Andorran warm escarole and pear salad with bacon.

🇦🇩Andorra

Escudella de Pagès

Escudella

The national dish of Andorra — a hearty Catalan-style winter stew with pork, seasonal vegetables, legumes, chicken, and local cured meats; the oldest documented soup in Europe; served as a one-pot meal or broth first, then the meat; at Christmas, snail-shaped pasta (sopa de galets) is added; during Sant Antoni in January, communal pots are prepared; the soul of Andorran mountain cuisine.

🇪🇸Valencian Community, Spain

Fideua

Fideuà

A paella-style dish from Gandia made with short thin noodles instead of rice, cooked with fish and seafood in a rich stock until the bottom crisps.

🇦🇩Andorra

Flamed Mulled Wine

Vi bullit i cremat

Flamed mulled wine, a traditional Andorran drink enjoyed at Christmas; red wine heated with spices, citrus, and sugar, then flamed; a warming winter drink shared across the Pyrenees; a TasteAtlas-listed drink; the drink that warms Andorran winters; found at Christmas markets and celebrations; the mulled wine of the Pyrenees.

🇦🇩Andorra

Formatge de Tupí

Formatge tupí

Fermented cheese aged in a clay pot with brandy, a strong Catalan-Pyrenean speciality.

🇦🇩Catalonia, Andorra

Fricandó amb moixernons

In Catalonia, Fricandó amb moixernons is Catalan veal braised with onion, tomato, wine, and dried mushrooms.

🇦🇩Andorra

Mushroom Omelette

Truites de carreroles

An Andorran mushroom omelette made with carreroles, a local wild mushroom; eggs beaten and cooked with the mushrooms in olive oil; a TasteAtlas must-try; reflects the Pyrenean tradition of foraging wild mushrooms in autumn; simple, earthy, and deeply flavorful; served as a main or tapa; found at bordes and traditional restaurants during mushroom season.

🇦🇩Andorra

Nettle Soup

Juha od koprive

Traditional soup made with young stinging nettles, often with potatoes and sometimes eggs, a spring seasonal dish.

🇦🇩Andorra

Pine-Nut Marzipan Cookies

Panellets

Marzipan cookies rolled in pine nuts, baked for All Saints' Day.