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Department

Andorran Cuisine
Fideuà de Peix is a popular seafood dish from Andorra, akin to paella but using short noodles instead of rice. It encapsulates the flavor of the sea and is a communal, joyous meal traditionally cooked in a large pan known as a 'paellera'.
Fideuà de Peix (Fish Noodle Paella) (Andorra)
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Canelons de Bolets is a comforting pasta dish originating from Andorra, showcasing a sumptuous blend of mushrooms and creamy béchamel sauce, wrapped in delicate cannelloni tubes. This vegetarian delight typically features a variety of mushrooms such as portobello, shiitake, or wild mushrooms sautéed with garlic and herbs.
Canelons de Bolets (Mushroom Cannelloni) (Andorra)
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Truita de Muntanya, or Mountain Omelet, is a hearty and traditional dish from the small country of Andorra. It reflects the influences of Catalan cuisine and embodies the rustic charm of the Pyrenees mountains.
Truita de Muntanya (Mountain Omelet) (Andorra)
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Marrons Glacés are a luxurious confection hailing from Andorra, often enjoyed during the holiday season and special occasions. This delicacy involves candying chestnuts to create a sweet, glossy treat. Chestnuts are first scored and boiled to remove their skins, then simmered in a sugar syrup until they're permeated with sweetness.
Marrons Glacés (Candied Chestnuts) (Andorra)
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Bacalao a la Llauna is a classic Catalan dish hailing from Andorra, featuring cod fish that has been baked and then sautéed with a fragrant garlic and paprika-infused oil. The cod is typically dried and salted, requiring it to be desalted overnight before cooking. Once ready, the fish is baked until flaky, then pan-fried with the flavorful oil.
Bacalao a la Llauna (Baked Cod) (Andorra)
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Pudding de Pan, or bread pudding, is a classic dessert from Andorra that offers a comforting and homey taste. This dish turns day-old bread into a delightful treat by soaking it in a sweet custard mixture made of milk, eggs, sugar, and vanilla.
Pudding de Pan (Bread Pudding) (Andorra)
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Escudella i Carn d'Olla is a traditional Catalan stew from Andorra, known for its hearty and comforting nature. It is prepared by simmering various cuts of meat, such as chicken, beef, and pork, with a mix of vegetables like potatoes, carrots, cabbage, and chickpeas.
Escudella i Carn d'Olla (Meat and Vegetable Stew) (Andorra)
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