Escudella: As Andorra’s national dish, Escudella is emblematic of the local cuisine. This hearty stew is traditionally served during winter and particularly at Christmas. Made from a variety of meats such as chicken, pork, and veal, alongside vegetables, pasta shells, and ‘pilota’ (large, flavorful meatballs), Escudella is the epitome of comfort food in Andorra.
Trinxat de la Cerdanya: This is another staple dish in Andorra that speaks to the country’s Catalan influences. Trinxat de la Cerdanya is a simple yet satisfying dish, often compared to bubble and squeak or hash. It’s made from boiled potatoes and cabbage, fried together with garlic and bacon, resulting in a crispy and flavorsome pancake.
Charcuterie: Given its geographical position, Andorra benefits from both Spanish and French culinary traditions. Charcuterie, a practice of preparing and assembling cured meats and other meat products, is a significant part of the local cuisine. Andorran charcuterie includes sausages like ‘donja’ and ‘bringui’, alongside air-dried hams that are a must-try.
Mountain Cuisine: Given Andorra’s alpine environment, dishes utilizing game meat and mountain fish are common. Trout from local rivers, rabbit, and game birds often feature in traditional recipes, usually grilled or stewed with local herbs and vegetables. Wild mushrooms, when in season, are also a popular ingredient in Andorran mountain cuisine.
Pastries and Sweets: French influence is particularly noticeable in Andorran bakeries and patisseries. From crusty baguettes and croissants to pastries like ‘coca’, a type of tart with a variety of fillings, Andorran pastries make for a delightful end to a meal. For a truly Andorran sweet treat, ‘turrón’, a nougat made from honey, sugar, egg whites, and nuts, is a traditional Christmas specialty.
